brown butter banana cake with brown butter–cream cheese frosting

prep: 15 MINUTES | bake: 30 TO 35 MINUTES | total: 50 MINUTES, PLUS COOLING | serves 16

This cake is basically dressed-up banana bread, complete with that classic rich, moist flavor and texture. The secret is adding Greek yogurt to the batter (or sour cream, if that’s what you have), then slathering the cake with a brown butter–infused cream cheese frosting. Not bad for putting your brown bananas to work! If anyone asks if I can contribute a dessert to a party or potluck, this is usually what I bring because I can make it ahead (I actually think it’s better the second day), it travels well in the pan, and I never have to worry about bringing home leftovers.

CAKE

Nonstick cooking spray

½ cup (8 tablespoons) unsalted butter, cut into tablespoon-sized pieces

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon ground cinnamon

1½ cups granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

3 to 4 medium brown bananas, mashed (about 1 cup)

1 cup plain Greek yogurt or sour cream, at room temperature

BROWN BUTTER–CREAM CHEESE FROSTING

½ cup (8 tablespoons) unsalted butter, cut into tablespoon-sized pieces

8 ounces plain cream cheese, at room temperature

4 cups (1 pound) confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

Pinch of kosher salt

1 Make the cake: Preheat the oven to 350°F. Grease a 9 × 13-inch baking pan with nonstick cooking spray and set aside.

2 Melt the butter in a medium skillet over medium heat, swirling the pan occasionally or stirring with a spatula. The butter will start to foam and pop. When the butter starts to turn amber in color and has a nutty aroma, remove the pan from the heat. Pour the butter into a small bowl, making sure you get all of the brown bits from the bottom of the pan. Put the bowl in the refrigerator to cool while you prepare the cake.

3 In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

4 In a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer or spoon, beat together the brown butter and granulated sugar until well combined. Beat in the eggs and vanilla, then mix in the mashed bananas and yogurt. Slowly add the dry ingredients and mix until the flour is fully incorporated. Take care not to overmix.

5 Spread the cake batter evenly in the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean and the cake is a light golden brown. Allow the cake to cool completely in the pan.

6 Make the frosting: While the cake is baking, melt the butter in a medium skillet over medium heat, swirling the pan occasionally or stirring with a spatula. The butter will start to foam and pop. When the butter starts to turn amber in color and has a nutty aroma, remove the pan from the heat. Pour the browned butter into a small bowl, making sure you get all of the brown bits from the bottom of the pan. Put the bowl in the refrigerator to cool for about 30 minutes.

7 In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat the cooled brown butter and cream cheese on high until smooth. Slowly add the confectioners’ sugar, 1 cup at a time. Beat on high until the sugar is fully incorporated. Mix in the vanilla and salt, then beat until the frosting is smooth.

8 Once the cake has cooled completely, use a knife or offset spatula to spread the frosting over the cake. At this point you can cut the cake into squares and serve, or store the cake, covered, in the refrigerator or at room temperature for up to 4 days. I actually love eating this cake cold!

NOTE: For an extra-decadent version, sometimes I add chocolate chips. If you want your chocolate fix, stir 1 cup chips into the cake batter after you mix in the bananas and yogurt.