Banana cake is so satisfying, light fluffy, and full of banana flavor. Smothered in the most delicious brown butter frosting! This post may contain affiliate links. Read my disclosure policy here.
This cake is a great way to use up those overripe bananas. It comes out soft, moist, and delicious every time like my Spiced Rum Cake. Make sure to try My Starbucks Copycat Banana Bread the next time you have extra ripe bananas in the house.
What's the difference between banana bread and banana cake?
Banana cake is made with butter with the addition of mashed bananas. Banana bread is much denser and perfect to slice warm with a slab of butter.
Can I freeze ripened banana to use later?
Yes, just put the bananas in a large freezer bag and freeze them for up to 3 months. The peels will turn black in the freezer. Once the bananas are thawed they will contain more liquid once they are mashed. Totally fine they bake up beautifully in this recipe.
How to store leftovers
Store banana cake in an airtight container at room temp for 3 days or in the refrigerator for 1 week.
- When you measure your flour, spoon it into your measuring cup and then level off with a knife.
- Overripe bananas make the best banana cake.
- I used walnuts in this banana cake but pecans are also delicious or leave them out altogether.
Brown Butter Frosting is seriously so good you'll want to lick the pan! It's super easy to make you just need to do it quickly. The frosting spreads easiest when it's warm and poured on a warm cake. I always start my frosting just when the cake comes out of the oven.
More banana desserts
- Homemade Banana Pudding
- Banana Fritters
- Old Fashioned Banana Cream Pie
- Banana Blueberry Cream Cheese Bread
- Double Chocolate Banana Cake
- 1 ½ cups granulated sugar
- ½ cup butter softened
- 2 large eggs
- 1 cup sour cream
- 3 ripe bananas, mashed
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup walnuts, chopped (plus more for topping)
Brown Butter Frosting
- 4 tablespoons butter
- 3 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons milk
- Preheat the oven to 375 degrees and spray a 9x13 metal pan with non-stick cooking spray.
- In a large bowl using a hand mixer cream together the sugar and butter until combined. Add in the egg, sour cream, bananas, and vanilla and mix until combined.
- Add in the flour, baking soda, and salt and mix until combined. Using a spatula or spoon fold in the chopped walnuts.
- Spread batter into the sprayed baking pan and bake for 20-25 minutes or until a toothpick comes out clean. (Start the frosting as soon as the cake comes out of the oven)
For the frosting
- Heat a saucepan on medium heat and add the butter. Simmer until butter starts to turn light brown. Remove from the heat and whisk in the powdered sugar, vanilla, and milk.
- Pour frosting over warm cake and spread with a spatula and sprinkle more chopped walnuts on top.
Amount Per Serving Calories 495Total Fat 20gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 8gCholesterol 73mgSodium 349mgCarbohydrates 77gFiber 2gSugar 57gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.