Browned Butter Banana Snack Cake

A piece of Brown Butter Banana Snack Cake with a bite missing showing the interior crumb texture.

An everyday banana cake gets an irresistible upgrade with nutty brown butter and creamy frosting - perfect for an afterschool snack or a sweet dessert.

Course Dessert, Snack

Cuisine American

Keyword baked, banana, comfort food, frosted, nut free, sweet

Category Cakes

Baking Ambition Confident

Prep Time 45

Cook Time 40

Cooling Time 1

Total Time 2 25

Servings

Calories 342kcal

Equipment

8x8-inch square pan
medium bowl
saucepan
large mixing bowl
electric mixer
kitchen scale (or measuring cups)
measuring spoons
wire cooling rack

Ingredients

Cake

240 g all purpose flour
3 g baking soda
3 g salt
110 g butter unsalted, at room temperature
10 g dry milk powder
45 ml milk enough to bring the butter to 1/2 cup after browning
200 g sugar
110 g brown sugar
2 large eggs at room temperature
15 ml vanilla bean paste
230 g very ripe banana mashed
120 ml buttermilk at room temperature

Frosting

55 g butter
55 g brown sugar
45 ml milk
3 g salt
30 ml heavy cream
180 g powdered sugar
5 ml vanilla

Optional Topping

60 g mini chocolate chips or chopped, toasted nuts or to taste

US Customary - Metric

Instructions

Cake

Preheat oven to 350°F. Prepare an 8×8-inch square cake pan by brushing lightly with vegetable oil. If you want to remove the entire cake from the pan easily, line the bottom of the pan with parchment paper, or you can line the whole pan with non-stick foil. Set aside.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
240 g all purpose flour, 3 g baking soda, 3 g salt
Place the butter and milk powder in a medium saucepan over medium heat. Cook, stirring frequently, until bubbling and golden brown, about 3 to 5 minutes. Remove from the heat and add cold milk to stop the cooking and replace the evaporated liquid.
110 g butter, 10 g dry milk powder, 45 ml milk
Add the butter and milk mixture to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. With the mixer running on medium-low, gradually add the sugar and brown sugar.
200 g sugar, 110 g brown sugar
Add the eggs one at a time beating thoroughly after each one. Scrape down the bowl. Beat in the mashed banana and vanilla and well combined.
2 large eggs, 15 ml vanilla bean paste, 230 g very ripe banana
With mixer on medium-low, add the flour mixture to batter, alternately with the buttermilk, starting and ending with the flour mixture. Mix just until combined and smooth. (Do not over-mix after adding the flour).
120 ml buttermilk
Pour batter into prepared pan and smooth the top.
Bake in the pre-heated oven for 30-40 minutes, or until a tester inserted in the center of the cake comes out with a few moist crumbs.
Remove cake from oven and allow to cool in the pan for about 20 minutes, before transferring to a wire rack to cool completely. Meanwhile, make the frosting.

Frosting

Melt butter in a medium saucepan over medium heat until bubbling and golden brown, about 3 to 5 minutes.
55 g butter
Add the brown sugar, milk and salt to the pan and bring to a boil over medium heat. Boil, stirring, for 2 minutes.
55 g brown sugar, 45 ml milk, 3 g salt
Remove from the heat, whisk in the heavy cream and allow the mixture to cool to lukewarm. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Beat in the vanilla.
30 ml heavy cream, 180 g powdered sugar, 5 ml vanilla
Spread the frosting over the cooled cake before cutting and serving.
Optional - sprinkle chopped nuts or mini chocolate chips over the top of the frosting for additional texture and flavor.
60 g mini chocolate chips or chopped, toasted nuts

Nutrition