Brown Butter Banana Bread Cake with Cream Cheese Frosting
A one-bowl brown butter banana bread baked in a 9"x9" pan and slathered in cream cheese frosting.
Ingredients
Brown Butter Banana Bread Cake
- 127 grams browned unsalted butter (one stick and one tablespoon)
- 200 grams granulated sugar
- 1 tsp kosher salt
- 2 eggs
- 3 tbsp whole milk
- 330 grams mashed ripe bananas (about three)
- 1 tsp vanilla extract
- 240 grams all purpose flour
- 1 tsp baking soda
Cream Cheese Frosting
- 3 oz cream cheese softened
- 6 tbsp unsalted butter softened
- 1/2 tsp kosher salt
- 2 tsp vanilla bean paste
- 390 grams powdered sugar (about three cups)
- 1 tbsp milk or cream
Instructions
Brown Butter Banana Bread Cake
- Preheat oven to 350 Farenheit.
- Prepare a 9"x9" cake pan by lining with parchment paper and a bit of oil spray.
- Start by melting your butter in a saucepan over medium heat, giving it a stir as it melts. Once the butter is completely melted, it will start to bubble and sizzle while the water evaporates. Once the water has mostly evaporated, the milk solids toast and turn brown. It is helpful to whisk often at this stage, because the toasty bits can burn without movement. Keep cooking the butter until it has reached a nice golden brown with toasted brown bits. Pour butter into a large, heat proof bowl.
- Add granulated sugar and salt to the brown butter, whisking well.
- Add eggs, whole milk, vanilla, and milk to the butter mixture and whisk until fully combined.
- Gently stir in the baking soda and flour with a spatula.
- Pour batter into prepared pan and bake for 28-35 minutes or until a toothpick comes out clean. Let cool completely.
Cream Cheese Frosting
- Using a hand mixer, beat butter and cream cheese together until smooth.
- Add salt, powdered sugar, and vanilla and beat until smooth, adding milk as needed.
- Frost the banana bread cake with cream cheese frosting and serve.