Buttermilk Banana Cake with Brown Butter FrostingButtermilk Banana Cake with Brown Butter Frosting
Buttermilk Banana Cake with Brown Butter Frosting
Buttermilk Banana Cake with Brown Butter Frosting
Browning the butter before adding to the rich, decadent frosting, gives it a nutty flavor that pairs perfectly with the moist banana cake.
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Recipe - Monticello
buttermilk-banana-cake.jpg
Buttermilk Banana Cake with Brown Butter Frosting
Prep Time20 Minutes
Servings12
Cook Time30 Minutes
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 1/2 cups mashed ripe bananas (about 3 medium)
3/4 cup buttermilk
1 teaspoon vanilla extract
10 tablespoons butter
5 cups powdered sugar
5 to 7 tablespoons whole milk or half and half
1 teaspoon vanilla
1/4 teaspoon salt
Directions
  1. Preheat oven to 350°F. Butter a 13x9-inch baking pan. In a small bowl, combine the flour, baking soda and salt.
  2. In a large bowl, cream together the butter and sugar with an electric mixer on medium until well combined, about 2 to 3 minutes. Beat in the eggs, one at a time, then the bananas and buttermilk. Gradually add dry ingredients, scraping down the sides of the bowl once or twice. Spread batter evenly into the prepared pan.
  3. Bake for 25 to 28 minutes, until a toothpick inserted into the center comes out clean. Place baking pan on rack and allow bars to cool completely before frosting, about 2 hours.
  4. Meanwhile, in a small saucepan, melt butter over medium-high heat until dark brown, but not black, in color, about 10 minutes. Remove pan from heat and pour butter into a large bowl. Add the powdered sugar, 5 tablespoons milk, vanilla and salt and beat with an electric mixer until smooth, fluffy and spreadable. Add more milk, a teaspoon at a time, if necessary, to achieve desired consistency. Spread onto the cooled caked. Store loosely covered.
20 minutes
Prep Time
30 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
2 cups all-purpose flour
Essential Everyday Flour, All-Purpose
Essential Everyday Flour, All-Purpose, 5 Pound
$2.49$0.50/lb
1 teaspoon baking soda
Arm & Hammer Baking Soda, Pure
Arm & Hammer Baking Soda, Pure, 1 Pound
$1.69$1.69/lb
1/2 teaspoon salt
Morton Salt
Morton Salt, 26 Ounce
$1.69$0.07/oz
1/2 cup butter, softened
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$2.99 each
$4.49 was $4.49$1.12 each
With My Cub Rewards
1 1/2 cups white sugar
Essential Everyday Sugar, Pure, Granulated
Essential Everyday Sugar, Pure, Granulated, 32 Ounce
$2.29$0.07/oz
2 eggs
Cub Eggs, Large
Cub Eggs, Large, 12 Each
Buy 2 Get 1 Free
$2.79$0.23 each
With My Cub Rewards
1 1/2 cups mashed ripe bananas (about 3 medium)
Produce Bananas
Produce Bananas, 0.4 Pound
$0.24 avg/ea$0.59/lb
3/4 cup buttermilk
Kemps Whole Buttermilk Quart
Kemps Whole Buttermilk Quart, 32 Ounce
$2.49$0.08/oz
1 teaspoon vanilla extract
Essential Everyday Vanilla Extract, Pure
Essential Everyday Vanilla Extract, Pure, 1 Fluid ounce
$4.99$4.99/fl oz
10 tablespoons butter
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$2.99 each
$4.49 was $4.49$1.12 each
With My Cub Rewards
5 cups powdered sugar
Essential Everyday Powdered Sugar, Confectioners
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
$2.69$0.08/oz
5 to 7 tablespoons whole milk or half and half
Cub Milk, Whole
Cub Milk, Whole, 0.5 Gallon
$2.29$4.58/gal
1 teaspoon vanilla
Essential Everyday Vanilla Extract, Pure
Essential Everyday Vanilla Extract, Pure, 1 Fluid ounce
$4.99$4.99/fl oz
1/4 teaspoon salt
Morton Salt
Morton Salt, 26 Ounce
$1.69$0.07/oz

Directions

  1. Preheat oven to 350°F. Butter a 13x9-inch baking pan. In a small bowl, combine the flour, baking soda and salt.
  2. In a large bowl, cream together the butter and sugar with an electric mixer on medium until well combined, about 2 to 3 minutes. Beat in the eggs, one at a time, then the bananas and buttermilk. Gradually add dry ingredients, scraping down the sides of the bowl once or twice. Spread batter evenly into the prepared pan.
  3. Bake for 25 to 28 minutes, until a toothpick inserted into the center comes out clean. Place baking pan on rack and allow bars to cool completely before frosting, about 2 hours.
  4. Meanwhile, in a small saucepan, melt butter over medium-high heat until dark brown, but not black, in color, about 10 minutes. Remove pan from heat and pour butter into a large bowl. Add the powdered sugar, 5 tablespoons milk, vanilla and salt and beat with an electric mixer until smooth, fluffy and spreadable. Add more milk, a teaspoon at a time, if necessary, to achieve desired consistency. Spread onto the cooled caked. Store loosely covered.