This moist, fluffy banana cake is topped with a luscious browned butter frosting and is a great way to use up overripe bananas!
Course Dessert
Cuisine American
Keyword banana, cake
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 12
Calories 438kcal
Cost $10
Equipment
Electric Mixer
Mixing bowls
9X13 baking pan
Ingredients
Cake Ingredients
2cupsall-purpose flour
1teaspoonbaking soda
1/2teaspoonsalt
1 1/2cupsgranulated sugar
1/2cupbuttersoftened
2large eggs
1cupsour cream
3-4ripe bananaspeeled and mashed
2teaspoonsvanilla extract
Frosting Ingredients
1/4cupbutter
2cupspowdered sugar
1teaspoonvanilla extract
2-4Tablespoonsheavy cream
Instructions
To Prep: Preheat oven to 375°F and grease a 9x13-inch baking pan.
Cake Instructions
In a medium bowl, whisk together the flour, baking soda, and salt.
In a separate large mixing bowl, cream together the granulated sugar and softened butter with an electric mixer until light and fluffy. Mix in the eggs.
Beat in the sour cream, mashed bananas, and vanilla extract.
Pour the dry ingredients into the bowl of wet ingredients, mixing until just combined.
Pour batter into the prepared pan. Spread with a spatula if needed. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean, then remove the cake from the oven and cool to room temperature.
Frosting Directions
Place the butter in a large skillet over medium heat and cook until the butter melts and begins to turn a light golden brown.
Remove pan from heat and whisk in the powdered sugar and vanilla. The frosting will still be thick and chunky at this point.
Add 2 Tablespoons of heavy whipping cream and whisk until the frosting is smooth. If needed, add a little more cream until you have a smooth consistency.
Spread the frosting evenly on top of the cooled cake.
Notes
Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.