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Brown Butter Banana Cake with Brown Butter Bourbon Frosting

  • Author: Megan Keno
  • Prep Time: 40 minutes
  • Cook Time: 25 Minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 Servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Units Scale

Brown Butter Banana Cake

  • 1/2 cup Unsalted Butter
  • 2 cups Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Ground Cinnamon
  • 1 1/4 cup Sugar
  • 2 Eggs
  • 2 tsp Vanilla
  • 23 Large Brown Bananas, about 1 1/2 cups Mashed Bananas
  • 1 cup Plain Greek Yogurt, or Sour Cream
  • 1/3 cup Cinnamon Baking Chips, optional

Brown Butter Bourbon Frosting

  • 1/2 cup Unsalted Butter
  • 8 ounces Cream Cheese, room temperature – do not use low fat or other cream cheeses here
  • 4 cups Powdered Sugar, sifted
  • 1 Tbsp Bourbon, optional
  • Pinch of Kosher Salt


To Brown Butter

Melt the butter in a medium skillet or saucepan over medium heat, swirling the pan or stirring with a spatula. The butter will melt and start to foam, and pop. When the butter starts to turn amber in color, and the milk solids begin to separate from the fat and turn brown remove from the stove and allow to cool. It will smell toasted, and nutty, even lightly caramelized. If it smells or looks burnt or black you will need to redo this step.

Divide the browned butter into two bowls with each 1/2 cup of browned butter, making sure each has an even amount of the toasted milk solids as well. Allow to cool prior to using in the baking.

To Make Brown Butter Banana Cake

Preheat oven to 350 degrees. Grease a 9×13 metal baking pan with non stick cooking spray and set aside. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

In a stand mixer with a paddle attachment, or a large bowl with a hand mixer, beat together the browned butter and sugar until well combined and light and fluffy. Scrape down the sides of the bowl as needed. Add in the eggs one at a time, at least 30 seconds in between to ensure they are evenly incorporated. Mix in the vanilla, then the bananas, and yogurt. Slowly mix in the dry ingredients, or if using a hand mixer, fold in the dry ingredients with a spatula until just a couple streaks of flour remain.

If using cinnamon chips in the mixture, fold them in here. Careful not to overmix.

Spread the mixture out into the prepared pan. Bake for about 25-30 minutes, checking at 23 minutes. Depending on your pan or oven it may take longer. Use a toothpick to test the doneness of the cake, only a couple of crumbs should come out on the toothpick. It should not come out completely dry.

Allow to cool completely prior to frosting.

Brown Butter Bourbon Frosting

To keep this fast, I prefer to make this frosting in a food processor. You can also make it in a stand mixer with a paddle attachment.

For a food processor – Combine all ingredients into an 8-cup (or higher capacity) food processor with a blade attachment), minus the bourbon. Turn the food processor on, and while it blends add in the bourbon 1 teaspoon at a time until it reaches the consistency you like. You may need to stop it and scrape the sides down, at least once. You can also add in a small amount of cream or milk to thin it out as well if desired. Use to frost cake once cooled.

To make in a stand mixer, beat the butter and sugar until light and fluffy. Beat for about 5 minutes to add in the air to create a light and fluffy texture. To lighten and thin, add in bourbon 1 teaspoon at a time to desired consistency. Add in a pinch of salt to desired amount. Use as needed to frost the cake.


I HIGHLY recommend browning ALL of the butter called for in this recipe ahead of time to save time.

Keywords: cake, banana, frosting, baking