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.
Recipe - Stillwater Wine & Spirits
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
- Preheat oven to 350°F. Butter a 13x9-inch baking pan. In a small bowl, combine the flour, baking soda and salt.
- 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.
- 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.
- 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
Directions
- Preheat oven to 350°F. Butter a 13x9-inch baking pan. In a small bowl, combine the flour, baking soda and salt.
- 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.
- 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.
- 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.