Banana Cake With Brown Butter Cream Cheese Frosting
Yield: 2 6" cakes
For the Cake:
  • 5 oz (136g) unsalted butter, at room temp
  • 1¼ cups (240g) granulated sugar
  • 3 (192g) eggs
  • 3 (270g) very ripe bananas, mashed
  • 2 cups (270g) cake flour, sifted
  • ½ tsp kosher salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ cup (180g) buttermilk
  • 1 tsp vanilla extract
For the Frosting:
  • 8 oz (227g) unsalted butter, at room temp
  • 16 oz (454g) cream cheese, at room temp
  • 1 lb (454g) confectioner's sugar, sifted
  • ¼ cup (56g) heavy cream
  • pinch of salt
  • 1 tsp vanilla extract (leave out if you want whiter icing)
To Make the Cake:
  1. Preheat the oven to 325˚F, grease and line two 6" cake pans.
  2. Cream the butter and sugar until light and fluffy (about 3 minutes).
  3. Add the eggs one at a time, beating well after each addition and scraping the sides of the bowl. Add the bananas and mix just to combine - the batter will look like it has separated but don't worry.
  4. In a separate bowl, sift together cake flour, salt, baking powder and baking soda.
  5. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk and vanilla. Mix just until incorporated.
  6. Divide batter between the two cake pans and bake 30-40 minutes, rotating halfway through and testing the cakes towards the end.
  7. Allow cakes to cool completely before doing any trimming or icing.
To Make the Frosting:
  1. Place butter in a small pot set over medium heat. It will pretty quickly start to make a lot of noise (this is ok). Let it boil rapidly until you start to see brown bits around the sides and the butter starts to smell slightly nutty (about 5 minutes).
  2. Strain the butter and let cool to a room temp solid form (about 30min-1hr but you can do this several days in advance and keep the butter in the fridge until ready to bring to room temp).
  3. Cream brown butter and cream cheese in an electric mixer with the paddle attachment, until light and fluffy (about 3 minutes).
  4. Turn the speed down and slowly add the sifted confectioners sugar, scraping the sides and bottom of the bowl. Once all the sugar is in, turn the speed back up to medium and beat until fluffy and a little glossy (3-4 minutes).
  5. Finally add the cream, vanilla and salt. Beat to combine.
The frosting recipe is generous for 6" cakes, you will likely have some left over - it should definitely cover and 8" cake but bigger than that I would start to increase the recipe (or have ingredient to make more if needed!). The frosting will keep in the fridge for 3-4 days or 6 months in the freezer.
Recipe by Eat Some Wear Some at