Banana Cake with Browned Butter Frosting

It’s happening. Easter is coming. While everyone else is getting pumped about carrot cake, I’m over here dying over my favorite Easter tradition- banana cake. Not just plain banana cake, but banana cake with a light browned butter frosting. This was my grandma’s original recipe which she passed down in her cookbook- All’s Well That End’s Well. It’s simple to throw together, and locks in an insane amount of moisture and flavor. I used some Greek yogurt for richness, and also to cut back on the calories. I mean, anything with bananas, Greek yogurt, and walnuts can pass for a healthy breakfast dish, right? RIGHT.

Promise me you’ll use the ripest bananas you can stand. I have an easy trick to ripening bananas here.

Whisk together some all purpose flour, baking soda, and salt. Set aside.

     

Beat together the sugar, Greek yogurt, butter, and eggs until creamy. Blend in some vanilla extract and mashed bananas. You want to make sure an use over ripe bananas, as they yield a much sweeter taste. Use 3 large bananas or 4 small. Gradually stir in the dry ingredients, being careful not to overmix.

If you’re a fan of nutty breads, fold in about 1/2 a cup of chopped walnuts. They add a nice subtle crunch to the cake.

     

Spread the batter evenly into a lightly greased pan and bake 23-26 minutes or until golden brown.

While the cake is slightly cooling, prep your frosting. Heat 1/4 cup of butter in a saucepan until boiling. Let the butter turn into a delicate light brown color and remove from heat immediately. Browning the butter has a deeper, richer, and more intense flavor than simply melting the butter.

     

Add in 2 cups of powdered sugar, vanilla extract, and milk. Stir together until smooth. The trick is not to add too much powdered sugar at one time. Add in 2 cups, stir to combine, then add in the third cup until you have the consistency you’re looking for. It should be thicker than a glaze but thinner than frosting.

Using a spatula, spread the frosting over the warm bars. That will help the frosting melt in a bit.

The perfect way to use up ripe bananas!

Banana Cake
A sweet yet light banana cake topped with a browned butter vanilla frosting. Use Greek yogurt for richness, and over ripe bananas.
Servings Prep Time
15x10 cake 15 minutes
Cook Time
25 minutes
Servings Prep Time
15x10 cake 15 minutes
Cook Time
25 minutes
Banana Cake
A sweet yet light banana cake topped with a browned butter vanilla frosting. Use Greek yogurt for richness, and over ripe bananas.
Servings Prep Time
15x10 cake 15 minutes
Cook Time
25 minutes
Servings Prep Time
15x10 cake 15 minutes
Cook Time
25 minutes
Ingredients
Banana Cake
  • 2 cups flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 cups sugar
  • 2 eggs
  • 3/4 cup butter softened
  • 1 cup Greek yogurt
  • 3 large bananas or 4 small, over ripe
  • 2 tsp vanilla
  • 1/2 cup walnuts chopped, optional
Browned Butter Frosting
  • 1/4 cup butter
  • 3 tbsp milk skim
  • 3 cups powdered sugar
  • 2 tsp vanilla
Instructions
  1. Preheat oven to 375. Lightly grease a 15 x 10 inch baking pan.
  2. In a medium sized mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a bowl of an electric mixer, beat together the sugar, Greek yogurt, butter, and eggs until creamy. Blend in vanilla and mashed bananas. Gradually add in the dry ingredients until just combined. Fold in walnuts if using.
  4. Spread batter evenly into prepared pan. Bake 23-26 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Let cool slightly.
  5. To make the frosting, heat butter in a saucepan until boiling. Let butter turn to a delicate light brown and remove from heat immediately. Add in 2 cups of powdered sugar, vanilla extract, and milk. Stir together until smooth. Add in the third cup of powdered sugar as needed. It should be thicker than a glaze but thinner than frosting.
  6. Using a spatula, gently spread frosting over the warm bars.

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