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Everyday Banana Cake

Fluffy and moist brown butter banana cake made in one bowl and baked snacking-cake style.
Prep Time 20 minutes
Cook Time 40 minutes
Servings 1 square cake

Ingredients

Banana Cake

  • 226g or 1 cup butter unsalted, cold is fine
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pure vanilla extract
  • ¾ tsp fine sea salt
  • 200g or 1 cup brown sugar light or dark
  • 2 large eggs at room temperature
  • 250-300g or 3 large bananas mashed
  • 260g or or 2 cups cake flour
  • 2 teaspoons baking powder
  • 2 tablespoons sour cream
  • ½ cup mini semi-sweet chocolate chips optional
  • 3 tablespoons coarse sugar for sprinkling on top (do this only if not planning to frost)

Optional: Cream Cheese Frosting

  • 226g or one brick full fat cream cheese softened to room temperature
  • 150g or 1 ⅓ cups powdered sugar sifted and preferably made with tapioca starch
  • 2 teaspoons vanilla paste or extract
  • ½ tsp fine sea salt

Instructions

  • Preheat the oven to 350 F. Line an 8 or 9 inch metal pan with parchment paper (this will make it easier to lift the cake out).
  • In a skillet or frying pan add the butter and set it over medium heat. Cook until all the little bits at the bottom of the pan have turned a warm toasty brown and the butter smells nutty. Immediately transfer to a large bowl, scraping up all the brown bits. Add the cinnamon and whisk gently. Let the butter cool for 5-10 minutes.
  • Set the eggs in a bowl of hot water if they aren’t at room temperature.
  • Mash the bananas on a chopping board or plate and set aside.
  • Into the bowl with the butter, add the salt, vanilla and sugar and whisk for about 30 seconds. Add the eggs and whisk very well, until the mix is thick and shiny.
  • Scrape all the banana into the bowl and whisk well.
  • Sift in the cake flour and add the baking powder. Add the sour cream and stir to just combine and there’s no visible flour bits. Don’t over mix this. If adding chocolate chips, stir them in now.
  • Pour the cake batter into the prepared pan and smooth it into an even layer. If not frosting the cake, sprinkle the top with coarse sugar.
  • Bake the cake until a cake tester comes out clean or the top bounces back when pressed, about 30–40 minutes.
  • If planning to frost, let the cake cool completely then make the frosting: add the cream cheese to a bowl and use the back of a wooden spoon or a spatula to press it into the bowl (this helps get rid of lumps). Add the sugar, vanilla and salt to the bowl and use a hand mixer to beat until smooth. Spread over the cake.
  • Leftovers can be stored in the fridge (if frosted) or on the counter (if not frosted), in an airtight container.

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