Let’s get into the good stuff. I’ve been meaning to bake my favorite banana cake as a banana layer cake for the past year. Turns out, it’s just as moist/perfect/unbelievable as a layer cake too.
Here’s why it’s my favorite banana cake:
- Front-and-center banana flavor.
- Buttery and cakey.
- Cinnamon-spiced.
- Dense without tasting too heavy.
- Soft crumb that holds its shape.
- Easy to make, very basic ingredients.
Just read the reviews—banana cake is phenomenal. Like next-level banana bread!
Baking the banana cake as a layer cake changes the frosting to cake ratio. More layers = more frosting in each bite. That’s certainly something we’re all OK with. Also, aren’t layer cakes a bit more fancy? I don’t know about you, but I always feel more accomplished/fancier serving a layer cake vs a sheet cake.
La-di-da look at my tall masterpiece sort of thing.
But we’re not only changing the shape and presentation of the banana cake today. We’re also serving it up with THE BEST FROSTING TO EVER HIT YOUR LIPS. Dramatic? Who… me?
And the frosting is what I really want to focus on today.
I’m not sure why I waited over 30 years to turn regular cream cheese frosting into brown butter cream cheese frosting? Learn from my mistake and don’t waste any more time. It’s everything you love about cream cheese frosting—tangy and sweet, but not as tooth-decaying sweet as buttercream. Creamy, thick, silky, smooth. Yep, all of the above. But this version has brown butter hiding inside. Those specks of nutty toasty buttery goodness bring cream cheese frosting up about 700 notches on the delicious scale. Do you want to upgrade a great dessert into the mega-watt billionaire of desserts? Add brown butter. I wrote an entire tutorial on how to brown butter so you can learn exactly how it’s done!
Let’s break it down.
- Brown butter on the stove. (above left)
- Refrigerate it until solid. Cream it. (above right)
- Add cream cheese, confectioners’ sugar, vanilla, and salt.
Time saving tip: Browning the butter and refrigerating it until solid is a whole extra step, but do this before you even start the cake. By the time the baked cake has cooled, the brown butter is ready to be whipped into frosting.
Have I mentioned how creamy this stuff is? I love it on this zucchini cake, too.
I brought this cake over to our friends and it was like I gave them a block of gold or something. They were impressed by the cake’s flavor and texture, but kept enthusiastically raving about the combination of banana/cinnamon/cream cheese frosting/brown butter.
I promise you’ll understand what all the fuss is about after 1 bite.
Can’t get enough of this frosting? You’ll love it on top of fresh apple cake also!
Print
Banana Cake with Brown Butter Cream Cheese Frosting
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours, 55 minutes
- Yield: serves 10-12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Want to serve the most impressive homemade dessert? This banana cake with brown butter cream cheese frosting is loved by all!
Ingredients
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (360ml) buttermilk, at room temperature
Brown Butter Cream Cheese Frosting
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- **Time-saving tip** Brown the butter in step 8 now, then place into the refrigerator to solidify as instructed below. This will save time when you’re ready to make the frosting.
- Make the cake: Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick. A few lumps is OK.
- Divide batter evenly between 3 pans. Bake for 22-26 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- Make the frosting: Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the solid brown butter on high speed until creamed. Add the cream cheese and beat on high speed until combined, smooth, and creamy. Add 4 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.
- Assemble and frost: Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with chopped nuts. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: Prepare cake through step 7. Wrap the individual baked cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
- Special Tools (affiliate links): 9-inch Round Cake Pans | Light-Colored Skillet or Stainless Steel Skillet | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack | Cake Stand or Cake Turntable | Icing Spatula | Cake Carrier (for storage)
- Buttermilk: If you don’t have buttermilk, you can make a DIY buttermilk substitute. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and 1/2 cups. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- 9×13-inch Cake: Use my Banana Sheet Cake recipe.
- Cupcakes: For about 2 dozen cupcakes, fill the cupcake liners about 3/4 full and bake for about 20-22 minutes. Same oven temperature.
Reader Comments and Reviews
Love recipe, can’t wait to try.
Hi! I wanted to make this into a 6 in cake instead of 9 in for my son’s smash cake. How do I go about that? How much time in the oven?
Hi Maria, check out our guide to Cake Pan Sizes & Conversions, and also this post on 6-inch cakes.
Would you recommend me to use low fat buttermilk 0,25% or do a homemade buttermilk with whole milk? We don’t have regular buttermilk where I live.
Hi Liza, you can use a low-fat buttermilk, that’s fine!
Hi Sally, I would like to do only two layers. Will that be ok too?
Yes, you can make it as a 2-layer cake. You can keep the recipe the same and use the extra batter to make a few cupcakes on the side.
Thank you for your reply Sally!
This looks amazing! Now for the hard part, hiding bananas from the kids to allow them to ripen. I want to try the brown butter cream cheese frosting on cinnamon rolls; have you ever tried that?
Hi Amber, this brown butter cream cheese frosting would be fantastic on cinnamon rolls!
I believe the cupcake instructions are incorrect in the notes section, both in the amount of batter to use and bake time. Directions for cake layers say 22-26 minutes so why would cupcakes bake for 20-22 minutes? I made these and would definitely suggest filling cupcake liners 2/3 of the way because halfway resulted in very short cupcakes and the suggested bake time would’ve resulted in burnt cupcakes! Would you please update that note to help others out? Thanks!
Hi Angel, the cake and cupcakes are usually about the same thickness/height, so the bake time is nearly the same. (A little longer for the cake.) I’m going to update the amount used in the cupcake liners though, because you are right, they really should be filled 2/3 or 3/4 full. Thank you for that.
great recipe, the special icing really is wonderful and rich. I made for Mother’s Day and everyone enjoyed it. It does make too much icing for me but easy to adjust next time. I will have the cake recipe on repeat for muffins.
The browned butter frosting tastes incredible! The only problem I found was that it was super runny. I used full fat cream cheese and I let the frosting chill in the fridge overnight – it was still runny the next day and it was very tricky to stack the layers of cake without them sliding about! What do you recommend to make it sturdier? I added the extra amount of confectioners sugar you recommended and even a bit more. I don’t want it to end up overly sweet though. Does it need more butter next time? Thanks.
Hi Gabbi, Cream cheese frosting is always a softer consistency. It shouldn’t become runny, though. It sounds like you’re doing the right things. After browning the butter, you refrigerated it until it became solid again?
Wonderful flavour…. I baked mine on a tube pan and it was a bit more dense than I would have liked, but still very delicious! The Brown butter cheese frosting really did take it to the next level…Amazing flavour!
I measured my flour, scooped and leveled. I also weighed it. My 3 cups only weighed 304 g.
Should I go by measure or weight in this case?
Hi Linda, if you are measuring everything else by weight, you can use weight with he flour too.
I made this recipe for Easter. Best cake I’ve ever had!! Everyone is asking me to make it again!
That browned butter cream cheese frosting is off the charts.
Hello! I’m going to make this icing for a carrot cake wondering if it’s a softer consistency or stiffens up? I have trouble with cream cheese frosting becoming too runny…
Hi Anisa! Cream cheese frosting is always a softer consistency. It shouldn’t become runny, though. Make sure to use full fat block-style cream cheese!
Totally knocked it out of the park! I made this for my son’s birthday and it was such a hit. My batter split, I think my butter was too warm and I didn’t really have time to chill it so I just forged ahead and it still turned out great!
Love this recipe!
Wanted to chexk if i can use colouring on the frosting. My daughter wants a pink cake
Hi Divya, absolutely. We recommend gel food coloring for best results.
10 out of 10!! I made this for Easter and it was a huge hit. I used a bourbon vanilla bean paste for half of the vanilla extract only because I had it on hand and why not? I also added toasted chopped walnuts to the top. Absolutely delicious!
Hello Sally and Team, this recipe looks divine and I’m ready to make it. Can I use less sugar in the cake part? Thanks.
Hi Debbie, while you can certainly try reducing the sugar a bit, keep in mind that it plays an important role in the taste, texture, and structure of the cake. Results will vary when using less sugar. Hope you enjoy the cake!
Thank you for this gorgeous recipe! Since there are only 2 of us, I’d like to bake it in a 9″ or 8″ square pan. Can you please help me — should I just make half of the recipe>
Hi Frannie, here’s everything you need to know about cake pan sizes and conversions.
Probably the best cake I have ever made. Frosting is fabulous!
Hi!
If I am udjbg 2 7”x3” high cakes do I need to double the recipe?
Thank you. I’m very excited to use this recipe.
Hi Sam, here’s everything you need to know about cake pan sizes and conversions. Hope you enjoy the cake!
Hello, I love your recipes but the cakes never seem to rise very well. I follow the instructions to the letter and the cakes taste nice but never seem to get the height. I’m in Australia and was wondering if I should be using self raising flour instead of plain flour? It not just this recipe that it happens to. For instance I made 2 layers for this cake and they are only 3cm high each. Can you help please.
Hi Julie! No, we don’t recommend using self raising flour. Did you use 9 inch cake pans for this recipe. Make sure not to over-mix the batter and check to make sure your baking powder and soda are fresh – we find they can lose strength after just a few months.
Thanks Trina, yes a little smaller thank 9”. I’ll toss the baking powder and soda. They aren’t very old but I’ll see if this is the cause.
I miss banana cake and this recipe was awesome! Relatively easy to make but so yummy.
One of the layers came out super flat. Not sure why Do you have any idea how to prevent this?
Hi Liv! Could the layer have simply gotten less batter than the other pans? If you want exactly even layers, you can weigh the batter going into each pan with a kitchen scale.
Made this for an office bake sale, the reviews were superb! Amazing cake. The cakes cooked up beautifully and the frosting is divine! This will be my new, go-to cake recipe.
I added 1 cup of chocolate chips to this recipe and frosted the cake with your cinnamon cream cheese frosting on the banana cupcake recipe. It turned out wonderfully! My husband said it was really good. Thank you!
Could I brown the butter in the cake recipe? I was thinking, brown the butter & put in the fridge until it hardens, then bring to room temp (this way im not working with liquified butter).
Hi Olivia! Absolutely. You’ll need to start with a little extra butter to make up for moisture loss during the browning process. You can read more about that in our how to brown butter post!
This is my first try making a multi-player cake like this and it turned out so well! For those in Europe: I used European cream cheese (cream cheese spread). I did 200g butter, 200g cream cheese spread, 2tsp vanilla extract and 400g confectioner’s sugar and it turned out great! Just make sure to cream your butter and sugar together and mix in the cream cheese at the very end.
Hi! What is the difference between this cake and the other banana cake? Just that this is a slayers cake versus the one layer?
Basically the same, only quarter sheet cake vs layer cake.
This cake s in the oven right now. However my batter wasn’t lumpy? Did I over mix it ? I mashed the bananas with hand mixer like you said you did. Will it be two dense now!
Hi ML! As long as you didn’t over-mix the batter (mixing the bananas until smooth is fine), your cake shouldn’t be too dense.
This cake is absolutely delicious! The whole group love it and had seconds. I am making another one tomorrow. Thank you
this cake is so good!!!!