Banana Bonanza a Brown Butter Frosting Masterpiece

Brown Butter Banana Cake A Mary Berry Masterpiece

By Chef BakerAugust 14, 2025

Table of Contents

Recipe Introduction: The Brown Butter Banana Cake Revelation

Okay, right then! Let's have a go at this. Have you ever wondered how to jazz up a classic banana cake? Honestly, I have.

That's how I stumbled upon this incredible Brown butter banana cake . It's seriously next level baking. The nutty and toasty aroma coupled with the sweet banana is just divine.

A Slice of History, Baked to Perfection

Based on the Brown butter banana cake recipe description. This cake isn't your average banana bake. It's a modern twist on a comforting classic, borrowing inspiration from both American and British baking traditions.

Think banana bread cake , but elevated! It takes about 4 hours total, including chilling time, but the active prep is only about 45 minutes.

This recipe yields around 10-12 servings. Mary Berry would be so proud.

Why This Cake is a Winner

This recipe is a winner! The inclusion of nutty browned butter sets this apart, creating a depth of flavor that’s unbelievably delicious.

It's perfect for afternoon tea or a dessert at your special events. And let's not forget the moist and tender crumb.

It's a true testament to the magic of homemade banana cake .

Get Your Aprons Ready!

Ready to dive in? What makes this brown butter banana cake recipe special? The brown butter in the cream cheese frosting.

It's the secret weapon that takes it from yummy to unforgettable! The recipe also has an amazing Moist banana cake recipe .

Ingredients & Equipment: Let's Get Started!

Okay, right then! Let's have a go at this Brown butter banana cake . I always feel a bit like I'm channeling my inner Mary Berry when I bake a cake, you know? And this one, oh my gosh, this Brown butter banana cake is a showstopper.

Main Ingredients: The Banana Brigade

Bananas: 1 1/2 cups (345g) mashed, super ripe ones. The riper, the sweeter and more moist it'll be. Spotty is good!
Flour: 3 cups (375g) all-purpose. Spoon it lightly into the cup, don't pack it.
Baking Powder: 1 teaspoon . It helps the cake rise nicely.
Baking Soda: 1 teaspoon . Gives it that lovely light texture.
Cinnamon: 1 teaspoon . For that cozy, warm spice.
Salt: 1/2 teaspoon . Enhances all the flavors.
Butter: 3/4 cup (12 Tbsp; 170g) unsalted, softened. Very important it's room temperature!
Granulated Sugar: 1 cup (200g) . For sweetness, obviously.
Brown Sugar: 1/2 cup (100g) packed light or dark. Dark gives a deeper flavour, so that is your call.
Eggs: 3 large , at room temperature.
Vanilla Extract: 2 teaspoons pure. Don't skimp on the good stuff.
Buttermilk: 1 1/2 cups (360ml) , at room temperature.

For the frosting, we've got:

Butter: 1/2 cup (8 Tbsp; 113g) unsalted, softened.
Cream Cheese: 12 ounces (339g) full fat brick, softened. Full fat is key for that rich taste.
Confectioners' Sugar: 4 cups (480g) . Makes it sweet and smooth.
Vanilla Extract: 2 teaspoons .
Salt: 1/2 teaspoon .

Seasoning Notes: Spice it Up!

Cinnamon is essential here. The combination of cinnamon and banana is pure magic, right? Honestly, a pinch of nutmeg can also add a lovely depth.

No nutmeg? No worries, just stick with the cinnamon. Vanilla extract really brings out the sweetness of the bananas. The frosting gets a kick with vanilla and salt.

Equipment Needed: Keep it Simple

Three 9 inch round cake pans . Or two, but it will be thinner.
Parchment paper rounds . Makes removing the cakes so much easier.
Mixing bowls . For all the mixing.
Handheld or stand mixer . A must have.
Rubber spatula . Scrape those bowls clean!
Whisk . For the dry ingredients.
Light colored skillet (or stainless steel) . Crucial for browning the butter.
Cooling rack . Let those cakes cool completely.
Cake stand . Optional, but makes it look fancy!
Icing spatula . For frosting.

No fancy skillet? Use a regular one, just watch the butter very carefully. You can use a large bowl and a whisk if you don't have a mixer, but be prepared for a workout! That's it.

Now go bake a brown butter banana cake! It's the best banana cake recipe you'll find.

Mastering the Baking Game: A Brown Butter Banana Cake Adventure

Okay, right then! Let's have a go at this Brown butter banana cake . Honestly, who doesn't love banana cake? But this isn't your average, run-of-the-mill bake.

We're talking about a moist banana cake recipe elevated to stratospheric levels with brown butter. Trust me, it's a game changer! I tried to make this once, and I forgot all the ingredients to room temperature.

The cake's texture was not good. Based on the "Brown butter banana cake" recipe description and keeping Mary Berry in mind, here are 10 to help boost that website's SEO, chosen and generated with the same care you'd give a Victoria Sponge:

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Prep Steps: Let's Get Organized, Yeah?

Essential mise en place is key, mate! Measure out 1 1/2 cups of mashed ripe bananas, about 4 medium ones.

Weigh the dry ingredients together. Get 3 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt.

Soften 3/4 cup of butter and measure out 1 cup of granulated sugar and 1/2 cup of brown sugar. Have 3 large eggs and 1 1/2 cups of buttermilk at room temperature.

Get your extracts ready!

Time saving tip? I mash my bananas in advance. Then I measure everything else. I even chill my butter for browning the day before, saving myself 1 hour!

step-by-step: Making Magic Happen

Get the oven ready! Preheat to 350° F ( 177° C) . Grease and line three 9 inch pans.
Cream your butter with the sugars until light and fluffy. That's 3/4 cup of butter, 1 cup of granulated sugar, and 1/2 cup of brown sugar. This step takes about 3 minutes.
Beat in 3 eggs one at a time, then 2 teaspoons of vanilla.
Add the 1 1/2 cups mashed bananas. Mix until blended.
Alternate adding the dry ingredients and 1 1/2 cups buttermilk, ending with dry. Do not overmix!
Pour into pans and bake for 22- 26 minutes . A toothpick should come out clean.
Cool completely before frosting. Honestly, this is the hardest part!

Pro Tips: Secrets to Success

Browning butter is a delicate dance. Watch it like a hawk! You're looking for brown specks and a nutty aroma . Don't burn it!

A common mistake? Overmixing. It makes the cake tough, not tender. Mix until just combined.

You can make the cake layers a day ahead. Wrap them well and store them at room temperature. That Brown butter banana cake is going to blow your friends mind!

Recipe Notes: Nailing that Brown Butter Banana Cake

Right then! Let's have a go at this Brown butter banana cake . Honestly, even Mary Berry would be impressed! Okay, right then! Let's dive into some extra bits to ensure yours turns out spot-on.

Serve it Up! Presentation Ideas

First off, presentation is everything, innit? Forget basic slices! A single, generous portion of this brown butter banana cake looks amazing on a fancy plate.

Think about a dusting of cocoa, or a scoop of vanilla ice cream beside it. A sprig of mint adds a nice touch.

You know? You could even drizzle a bit of caramel sauce over the top. Just saying. It makes it feel really posh!

Fridge Facts: Storage Savvy

If you have any homemade banana cake left which I doubt keeping it fresh is crucial. Pop it in an airtight container and store it in the fridge.

It'll keep for up to 3 days . Honestly, it tastes even better the next day. The flavors meld together properly.

Freezing is an option too. Wrap individual slices tightly in cling film, then foil. It'll keep for up to 2 months .

To defrost, leave them at room temperature for a few hours.

Change it up! Sweet Variations

Fancy a tweak? How about adding chopped walnuts or chocolate chips to the batter? It's your cake, have it your way! For a dairy-free version, you can use dairy-free butter and cream cheese alternatives.

Swap out the buttermilk with a plant based milk mixed with a dash of lemon juice. Easy peasy.

Know Your Noshes: Nutrition Breakdown

Let's be real, this dessert cake recipe isn't exactly health food. But it's delicious, right? Roughly, each slice contains around 550-650 calories.

It's got a good dose of carbs and fat. Plus, bananas are packed with potassium. So, you know, a little bit of good with the indulgence.

So, there you have it! A foolproof guide to making the best Brown butter banana cake . Now get baking and enjoy! Cheers.

Frequently Asked Questions

Can I use frozen bananas for this brown butter banana cake recipe, and do I need to thaw them first?

Absolutely! Frozen bananas work a treat in this cake. Just make sure they're fully thawed and drain off any excess liquid before mashing and adding them to the batter. The extra moisture from the thawing process can actually make the cake even moister, but you don't want it to be too soggy, eh?

My browned butter solidified in the fridge. Is that normal, and how do I get it creamy again for the brown butter cream cheese frosting?

Spot on, that's exactly what should happen! Once browned butter cools, the milk solids will solidify. Before making the frosting, let the browned butter sit at room temperature for about 30-60 minutes to soften slightly, or you can gently soften it in the microwave in short bursts.

You want it soft enough to cream but not completely melted.

I don't have buttermilk. Is there a substitute I can use in this brown butter banana cake recipe?

No worries, a simple substitute will do the trick. For every 1 cup of buttermilk needed, mix 1 cup of milk (any kind will do, even non-dairy!) with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes to curdle slightly before adding it to the recipe.

It'll give you that same tang and tenderness. Sorted!

How should I store this brown butter banana cake to keep it fresh?

Because of the cream cheese frosting, this cake needs to be stored in the fridge. Cover it loosely (an airtight container can make the frosting sweat a bit) and it will stay fresh for up to 3-4 days.

Before serving, let it sit at room temperature for about 30 minutes to take the chill off and let the frosting soften slightly nobody likes rock hard frosting!

Can I make this banana cake with brown butter as cupcakes instead of a layer cake?

Definitely! This recipe adapts brilliantly to cupcakes. Reduce the baking time to around 18-22 minutes, keeping an eye on them and testing with a toothpick. The yield will be approximately 24 cupcakes.

Once cooled, frost them with the brown butter cream cheese frosting for a delicious and convenient treat - perfect for popping in lunchboxes!