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Banana cake with cream cheese icing
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Banana Cake with Brown Butter Cream Cheese Icing

Prep Time 20 minutes
Cook Time 1 hour
Cooling 1 hour
Total Time 2 hours 20 minutes
Servings 12

Ingredients

  • 1 ½ cups mashed bananas
  • 2 teaspoons lemon juice
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2  cups white sugar
  • ¾ cup butter
  • 3 eggs
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • 1 ½ cups buttermilk
  • 1 batch brown butter cream cheese icing - linked below

Browned Butter Cream Cheese Icing

  • 1 stick browned butter stick browned butter 113 grams
  • 1 stick cream cheese (8 oz)
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon optional
  • 1 teaspoon vanilla
  • 3 cups powdered sugar

Instructions

  • Preheat the oven to 275 degrees F.
  • Mash ripe bananas with lemon juice. Set aside
  • In another bowl, combine the dry ingredients- flour, baking soda, and salt
  • In the base of a kitchen aid or in a large bowl, cream the sugar and butter for 3-5 minutes until pale and fluffy. Add each egg, one at a time and the vanilla.
  • Next on low, alternate the dry ingredients with the wet, beginning and ending with the dry. Add in the banana until just evenly combined and pour into a greased 9x13 pan.
  • Bake until a toothpick comes out clean (~1 hour to an hour an 20 minutes)
  • Remove cake from the oven and cool (it can be put in the freezer directly for an extra moist taste)
  • Top with frosting and enjoy! (below)

Browned butter cream cheese icing:

  • In a small saucepan, add a stick of butter and place over medium high heat
  • Stir and keep a close eye until little bits of golden butter form
  • Once the butter gets golden, remove it quickly and move it to a new container to cool and ensure it does not burn. Wait for the butter to become solid again before using in the icing (you can pop it in the freezer to speed up this process)
  • In the base of a kitchen aid or large bowl with a hand mixer, add cooled, browned butter and cream cheese
  • On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
  • Add salt, cinnamon, and vanilla. Whip until combined
  • On low speed, add the powder sugar ½ cup at a time
  • Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
  • Spread icing over the cooled, sheet cake in an even layer. This is a generous amount of icing, so add as much or little as you like

Notes

Recipe adapted from Cindy Carnes