Banana Cake Recipe With Brown Butter Cream Cheese Frosting

All-purpose flour: The base for the cake, providing structure and texture.

Baking soda: Helps the cake rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Adds richness and moisture to the cake and frosting.

Granulated sugar: Sweetens the cake.

Eggs: Bind the ingredients together and add structure.

Bananas: Provide natural sweetness and moisture.

Sour cream: Adds moisture and a slight tang to the cake.

Vanilla extract: Enhances the overall flavor.

Browned unsalted butter: Adds a nutty, rich flavor to the frosting.

Cream cheese: Creates a creamy, tangy base for the frosting.

Powdered sugar: Sweetens and thickens the frosting.

When browning butter, keep a close eye on it as it can go from perfectly browned to burnt very quickly. Use a light-colored saucepan to monitor the color change better. Once you see the butter turning a golden brown and smell a nutty aroma, remove it from the heat immediately to prevent burning. This will add a rich, deep flavor to your cream cheese frosting.

• all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, though the texture may be slightly denser.

• baking soda - Substitute with baking powder: Use three times the amount, but note that it may slightly alter the taste and texture.

• salt - Substitute with sea salt: Provides a similar taste but with a slightly different mineral content.

• softened unsalted butter - Substitute with coconut oil: Adds a subtle coconut flavor and is dairy-free, but the texture may be slightly different.

• granulated sugar - Substitute with coconut sugar: Offers a caramel-like flavor and is less processed, though it may darken the color of the cake.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg, making it a vegan option.

• mashed ripe bananas - Substitute with applesauce: Provides moisture and sweetness, though the banana flavor will be missing.

• sour cream - Substitute with Greek yogurt: Offers a similar tangy flavor and creamy texture, with added protein.

• vanilla extract - Substitute with almond extract: Provides a different but pleasant flavor profile, though use half the amount as it is stronger.

• browned unsalted butter - Substitute with ghee: Offers a similar nutty flavor and is lactose-free, though it may be slightly richer.

• softened cream cheese - Substitute with mascarpone cheese: Provides a similar creamy texture and mild flavor, though it is slightly sweeter.

• powdered sugar - Substitute with coconut powdered sugar: Less processed and offers a subtle coconut flavor, though it may slightly alter the color.

• vanilla extract - Substitute with maple syrup: Adds a different but complementary flavor, though it may slightly change the frosting's consistency.

• Allow the banana cake to cool completely before storing. This ensures the frosting sets properly and prevents condensation from making the cake soggy.

• Store the cake in an airtight container. If you don't have a container large enough, wrap the cake tightly with plastic wrap, ensuring no part of the cake is exposed to air.

• Keep the cake in the refrigerator if you plan to consume it within 3-4 days. The cream cheese frosting can spoil if left at room temperature for too long.

• For longer storage, freeze the cake. First, place the cake in the freezer uncovered for about an hour to firm up the frosting. This prevents the frosting from sticking to the wrap.

• Once the frosting is firm, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn and preserves the cake's moisture.

• Label the wrapped cake with the date to keep track of its freshness. The banana cake can be frozen for up to 2-3 months.

• To thaw, transfer the cake from the freezer to the refrigerator and let it thaw overnight. This gradual thawing process helps maintain the cake's texture and flavor.

• If you're in a hurry, you can thaw individual slices at room temperature for about 30-60 minutes. However, avoid microwaving the cake as it can alter the texture of both the cake and the frosting.

• For best results, always serve the cake slightly chilled or at room temperature. This enhances the flavors of the brown butter cream cheese frosting and the banana cake.

• Preheat your oven to 300°F (150°C). Place the banana cake on a baking sheet and cover it loosely with aluminum foil to prevent the brown butter cream cheese frosting from melting too much. Heat for about 10-15 minutes, or until the cake is warmed through. This method ensures the cake remains moist and the frosting stays intact.

• For a quicker option, use the microwave. Place a slice of banana cake on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 20-30 seconds. Check the cake and continue heating in 10-second intervals until it's warm. Be cautious not to overheat, as the cream cheese frosting can melt quickly.

• If you prefer a stovetop method, use a double boiler. Fill a pot with a small amount of water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn't touch the water. Put the banana cake slice in the bowl and cover it with a lid. Steam for about 5-7 minutes, or until the cake is warmed through. This gentle method helps maintain the cake's texture and the integrity of the frosting.

• For those with an air fryer, preheat it to 300°F (150°C). Place the banana cake slice in the air fryer basket and cover it with a piece of parchment paper to protect the frosting. Heat for 3-5 minutes, checking frequently to ensure the cake warms evenly without the frosting melting too much.

• If you have a toaster oven, preheat it to 300°F (150°C). Place the banana cake slice on a piece of aluminum foil or a baking tray. Cover it loosely with another piece of foil to shield the frosting. Heat for about 10 minutes, or until the cake is warmed through. This method is convenient and effective for reheating single servings.

• Oven: To bake the cake at the required temperature of 350°F (175°C).

• 9x13 inch baking pan: To hold the cake batter and shape the cake.

• Whisk: To mix the dry ingredients together evenly.

• Mixing bowl: To combine the dry ingredients and another for the wet ingredients.

• Electric mixer: To beat the butter and sugar until light and fluffy, and to mix in the eggs.

• Spatula: To scrape down the sides of the mixing bowl and to spread the batter evenly in the pan.

• Toothpick: To check if the cake is done by inserting it into the center and seeing if it comes out clean.

• Wire rack: To cool the cake completely in the pan.

• Saucepan: To brown the butter for the frosting.

• Cooling rack: To let the browned butter cool slightly.

• Beater: To beat the browned butter and cream cheese until smooth for the frosting.

• Measuring cups: To measure out the flour, sugar, sour cream, and powdered sugar accurately.

• Measuring spoons: To measure out the baking soda, salt, and vanilla extract accurately.

• Knife: To slice the cake before serving.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can save time and effort when mixing the batter and frosting.

Ripen bananas quickly: To ripen bananas faster, place them in a paper bag with an apple.

Cool cake faster: Place the cake in the fridge to cool it down quickly before frosting.

Brown butter in advance: Brown the butter ahead of time and store it in the fridge to save time later.