A moist and delicious Banana Cake baked to perfection and then frosted with a Browned Butter Maple Frosting. One bite of this intensely banana flavored cake will have you swooning. This recipe is the best recipe you can make with overripe bananas!
If you're looking for a new birthday cake to celebrate with, or just looking for a new cake recipe to try, then you have no need to look any further. This moist and delicious cake is baked up in a 9 x 13 cake pan and topped with a sweet and buttery frosting made with browned butter and maple syrup.
❤️ Why I Love This Recipe
✔️ The texture of the banana cake is perfect and the browned butter maple frosting is incredible!
✔️ This is one easy moist banana cake recipe that is literally no fail!
✔️ It makes a perfect weeknight after dinner dessert.
For the cake:
- Preheat the oven to 350 degrees.
- In a large mixing bowl combine flour, baking soda, salt, baking powder, sugar, cinnamon, and nutmeg.
- In a medium bowl, mash the bananas. Add the melted butter, eggs, vanilla, and buttermilk to the mashed bananas.
- Pour the wet ingredients over the flour mixture and mix with a hand mixer on medium speed until well blended.
- Pour in a 9x13 glass baking pan and bake for 30 minutes or until a cake tester inserted in the center comes out clean. Remove from oven and place on a cooling rack to cool completely.
For The Frosting
- In a small saucepan over medium high heat, cook the butter until bubbly and the solids begin to brown.
- Pour the melted butter over 2 cups of confectioners' sugar. Add the maple syrup and the 2 tablespoons half and half.
- Adjust with remaining sugar and half and half as needed to make frosting of a spreadable consistency.
- Frost the cooled cake and garnish with toasted whole pecans (if using). Makes 20 servings.
🙋 Recipe FAQ's
Watch the butter carefully and let it bubble. It will begin to show brown bits in the bottom of the pan. You will start to smell the aroma of the nutty buttery goodness. Once it has browned, immediately remove from heat.
Yes, divide the cake batter between the round cake pans and bake for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
It is likely the banana cake batter was gluten in the flour was overworked.
- If you don't have buttermilk, it can be replaced with ½ cup of sour cream and ½ cup of milk.
- Bake this cake in (2) 9 inch round cake pans or in a large sheet pan. Start checking the cake after 15 minutes with the sheet pan and 20 minutes with the round cake pans.
- For a deeper more caramel flavor in the cake, substitute half of the granulated sugar for brown sugar.
- Stir ½ cup of mini chocolate chips into the batter for a little hit of chocolate throughout the cake.
- Skip the frosting entirely and top a slice of cake with homemade whipped cream!
🏫 What I've Learned
The banana flavor in this cake is really intense. The browned butter maple frosting has that delicious nutty flavor with the flecks of browned butter spattered through the frosting.
The browned butter and maple syrup combination really brings out the best of both flavors. And, that is what makes this cake super special and so incredibly tasty!
It is really important to pay attention to the cake as it is baking. Don't open the oven door too often as it allows heat to escape and slows down the baking process. Make sure that it passes the toothpick test before removing it from the oven.
Serve Banana Cake with Maple Frosting with a glass of milk, or a cup of hot coffee, tea or a scoop of Homemade Vanilla Bean Ice Cream.
This banana cake can be stored in an airtight container up to 5 days at room temperature and up to 3 months in the freezer.
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Banana Cake with Browned Butter Maple Frosting
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For the Cake
- Preheat oven to 350 degrees.
- In a large bowl combine flour, baking soda, salt, baking powder, sugar, cinnamon, and nutmeg.
- In a medium, bowl mash bananas, add melted butter, eggs, vanilla, and buttermilk.
- Pour liquid over flour mixture and mix with a hand mixer until well blended.
- Pour in a 9x13 glass baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
For The Frosting
- Brown the butter in a heavy saucepan. Over medium-high heat, melt butter.
- Watch the butter carefully and let it bubble. It will begin to show brown bits in the bottom of the pan. You will start to smell the aroma of the nutty buttery goodness.
- Once it has browned, immediately remove from heat. Pour butter over 2 cups of confectioner's sugar. Add maple syrup and the lesser amount of half and half.
- Adjust with remaining sugar and half and half as needed to make frosting of a spreadable consistency. Frost cooled cake. Garnish with toasted whole pecans. Makes 20 servings.