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
Hi, I want to adapt this for a large birthday cake, hopefully 40-ish people… Would a 12 inch cake do that you think? How many times should I multiply the recipe?
Hi Sachi! Here is everything you need to know about converting recipes to different Cake Pan Sizes. And this guide to cake servings may be helpful as well: https://blog.wilton.com/cake-baking-serving-guide/
Hi! Love this cake and have made it many, many times – thank you!
I was just wondering if you could tell me how many cups of batter it actually makes, so I can convert the recipe for other tin sizes? Thanks so much 🙂
Hi Dani, it makes about 6 cups of batter. You can use this cake pan sizes and conversions post to help you figure out what size pans you can convert it to. Glad you love this cake!
Could the white sugar be reduced to 1/2 cup or would that affect the quality of the cake?
Hi Vicki, while you can certainly try reducing the sugar, keep in mind that it plays an important role in the overall taste, texture, and structure of the cake, so the outcome will be different. We’d start small, then adjust further for future batches. Hope it’s a hit!
If i wanted to make a four layer cake w 6 inch cake pans would you adjust this recipe ?
Hi Dimitra, here is everything you need to know about converting recipes to different Cake Pan Sizes.
Question: can I add some chocolate chips to the cake batter, if so, how much? Thank you!
Hi Susan, definitely. You can gently fold in 1 – 1.5 cups of chocolate chips.
I am making this for my daughter’s birthday. Can I use vanilla buttercream instead so I can turn the cake into a hockey mascot?
Hi KW, you can certainly use vanilla buttercream here if you would like.
Getting lots of requests for this cake after making it for baby’s first birthday:) is there anyway to make the frosting more pipeable?
Hi Michelle, It’s not a super thick frosting (compared to American buttercream) so it won’t hold an intricate shape when piped. You can use it for simple shapes, like a basic round piping tip, or you can try adding more sugar to make it thicker and also place your filled piping bag in the refrigerator for 20-30 minutes before piping to help it hold a shape. Happy baking!
All of your recipes I’ve tried have been amazing, so thank you! I’m looking for a frosting for a traditional gingerbread cake and wondering if you this this brown butter cream cheese frosting would work? Thinking of adding some pecans for crunch as well? Thanks again!
Hi Kristina, absolutely. We also love this spiced cream cheese frosting.
That icing is fabulous!!! I wasn’t sure because I especially like lemon rind in the icing. But this icing has a caramel note to it, which I loved. Thanks for the education.
The burnt butter cream cheese frosting is my new favourite, just sensational. Can I freeze a quantity of just the frosting for later use?
Hi Tanya, so glad you love this frosting, isn’t it fantastic? Cover and store frosting for up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
Hi there! I’m planning on making this cake for a banana pudding lover. Would making a pudding for between the layers and icing the outside hold up? There cake seems sturdy enough but I’m not 100% confident. Thank you for your help!
Hi Jill, it would likely depend on how thick/stable your pudding is. If you make pastry cream, like we use for this Boston cream pie, I think it would probably work. If you have a runnier pudding, I would be hesitant to use it between cake layers. You could also try piping a frosting “dam” to help hold the pudding in. See this post for raspberry cake filling, under the heading “You Also Need a Buttercream Dam” for instructions. Let us know how it turns out!
Hey Jill, while I hate to promote anyone but Sally (she is truly a godsend), I really enjoy this cake with the banana custard recipe from Pies and Tacos. It’s stable enough to be used as a layer, and the flavor from steeping bananas in milk is next level.
Could I add cinnamon to the frosting? If so, how much do you recommend? Should I cut back on the vanilla? Could I also add some maple syrup? Again, if so, how much?? Thank you!
Hi Melissa, you can add 1/4 to 1/2 teaspoon ground cinnamon. Taste, and then add more if you’d like. For maple flavor, and so it doesn’t mess with the consistency of the frosting, you can use maple extract. You can cut back on the vanilla, too, but it’s not necessary. It’s wonderful for flavor!
Does this recipe use banana bread “brown” bananas or do you need them less ripe?
Hi Alex, use brown bananas for best flavor!
This recipe was AMAZING. I added a tad too much sugar and I will decrease it next time I make this cake again. I am impressed and in shock from how delicious this turned out to be! I reccomend this recipe.
I can’t wait to make this cake! Is is possible to add some coconut to this recipe? We are a coconut loving family.
Hi Kat, Shredded coconut acts as a dry ingredient in baked goods and would dry the batter out. It make take some testing to get right! Otherwise, coconut extract would definitely work. You may even enjoy this coconut cream cheese frosting recipe on top. Let us know what you try!
I made this cake for my grandpas birthday today and he said it was the best banana cake he’s ever had! Thank you!
Is it possible to use 3 – 6inch pans with this recipe? Thank you!
Hi KJ, we’d recommend using our similar banana cupcakes batter instead. It will yield the perfect amount for a 3 layer, 6 inch cake. Enjoy!
Hi there! My brother requested a banana caramel cake for his 40th birthday. Would subbing out the brown butter for caramel work with this recipe? Or would another caramel frosting recipe of yours work? Thank you in advance!
Hi AA, we recommend using our salted caramel frosting recipe instead. It’s fantastic with this cake!
Is it possible to reduce the sugar by any amount? I’m looking to use the recipe for kids birthday cake
Hi Mich, while you can certainly try reducing the sugar, keep in mind that it plays an important role in the overall taste, texture, and structure of the cake, so the outcome will be different. We’d start small, then adjust further for future batches. Hope it’s a hit!
Hi! I wanted to try out this recipe, but I’m still not comfortable baking sheet cakes. Could I use this same recipe and instead use a Bundt pan? Thank you for your help!
Hi Laura, absolutely! It’s hard to give a specific bake time, but make sure you bake it in a large 10-12 cup Bundt pan. Same oven temperature. Enjoy!
I made this cake for a friend today and it turned out perfectly! The cake was so moist and the brown butter frosting was delicious, I can’t believe I never knew about it until now! Thank you so much for this amazing recipe! I will be making this again!
This was literally the best cake I’ve ever baked! Of course i added a little sour cream and a few shakes of vanilla instant jello boxed powder in it. But wow!!! Thank you, Sally!
This cake is amazing and I will definitely make it again. Do you have a recipe for a brown butter buttercream frosting or is it even possible? I LOVE the brown butter cream cheese frosting but it doesn’t hold up to decorating. The flavor is outstanding but i need it to be stiffer to decorate.
Hi Beth, I don’t at this time. But you can take this vanilla frosting and use solidified browned butter instead.
Hi, Sally,
I am making this tomorrow for dinner with my mom and sister. Can you use cake flour? I have some that I would like to use up. If so, is the measurement any different?
Hi Nicola, cake flour is too light to hold up the heavier weight of the bananas. For best results, we recommend sticking with all purpose flour in this recipe. Hope it’s a hit!
Hi sally,
What are some replacements for buttermilk?
Hi Maryam, you can read all about buttermilk substitutes here.
Hi! I only have 8” baking pans. Does it make a difference?
Hi Camille, You can use three 8-inch pans for this cake (your layers will be a bit thicker and take a bit longer to bake).
Would this browned butter cream cheese frosting work in a piping bag?
Hi Elizabeth, Cream cheese frosting isn’t the best for crisp piping or sharp edges. You could use a buttercream or Swiss meringue buttercream instead if you prefer!
Hi – Can I use 8 inch cake pans?
Hi Lisa, You can use three 8 inch pans for this cake (your layers will be a bit thicker and take a bit longer to bake).
I don’t know why my cake didn’t rise properly! I followed the recipe to a tee. I put it into only 2 layers, but a layer of mine looks like a layer of yours, yet you got 3. I often find this and I can’t figure out why. I’ll need to make another half recipe tonight so I have a proper sized cake. Any insights please?
Hi Anita, I’m sorry to hear you are having trouble with this cake. My best guess is that dividing the batter into 2 pans instead of 3 was too much batter in each pan. It’s a heavy cake batter because of the banana, so it’s more likely to get weighed down. If you start again, I recommend using 3 cake pans instead of 2. If that’s not the issue, read through this article on how to prevent a dry or dense cake for some more info on what could be causing your cake not to rise properly. Hope this helps!
Hi Sally! Do you think I can make this cake with a chocolate frosting instead?
Hi Joanna, absolutely! Our chocolate buttercream is great on this cake.
Banana cake came out perfect ! This is my new favorite recipe. I added walnuts and banana slices on top of each layer and it looked great too. I personally did not like the frosting browned but tried it since I’d never had it. My family will be enjoying this recipe until I’m 6 feet under! Lol
Hi, if I wanted to make a different frosting for this cake, is there a chocolate frosting on your website that you could recommend? How do you think it would turn out? Thank you!
Hi Arielle, Just a regular cream cheese frosting is great with this cake, or chocolate buttercream, chocolate cream cheese frosting. Here are all of our frosting recipes for more inspiration!