Spiced Banana Cake with Brown Butter Cream Cheese Frosting
This easy, moist spiced banana cake takes a classic banana bread and kicks it up a notch. This light and fluffy cake is packed with banana and warm spices, and slathered in an ultra-soft brown butter cream cheese frosting.
Servings: 24
Calories: 354kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 9x13" cake pan
- Rubber spatula
Ingredients
- ½ cup + 3 tablespoons unsalted butter room temperature (155g)
- ¾ cup light brown sugar packed (150g)
- ¾ cup granulated sugar 150g
- 3 large eggs room temperature
- ⅓ cup vegetable oil 80ml
- 1 tablespoon vanilla paste or extract
- 3 cups all-purpose flour 360g
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1½ teaspoons ground nutmeg
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- 1 cup sour cream room temperature (227g)
- ½ cup whole milk room temperature (4 fl oz)
- 1 ½ cups mashed bananas about 3 medium bananas (340g), very ripe
Frosting:
- ½ cup unsalted butter 113g, browned and re-solidifed to room temperature
- 12 oz full-fat cream cheese room temperature
- ¼ teaspoon kosher salt
- 3 cups powdered sugar 360g
- 2 teaspoons vanilla paste or extract
Instructions
- Preheat the oven to 325℉/163℃. Grease and parchment line a 9x13” pan.
- Mash the bananas, leaving small chunks, and set aside.1 ½ cups mashed bananas
- In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer), beat together the butter and sugars on medium high speed for 4 minutes, then scrape down the sides of the bowl.½ cup + 3 tablespoons unsalted butter, ¾ cup light brown sugar, ¾ cup granulated sugar
- Add in the eggs one at a time, completely mixing in between, then add the vegetable oil and vanilla. Mix on medium high speed for another three minutes until very fluffy.3 large eggs, ⅓ cup vegetable oil, 1 tablespoon vanilla paste or extract
- Mix together the sour cream and milk. In a separate bowl, whisk together the flour, baking soda, salt, and spices.3 cups all-purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon kosher salt, 3 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1½ teaspoons ground nutmeg, ½ teaspoon allspice, ½ teaspoon ground cloves, 1 cup sour cream, ½ cup whole milk
- Alternate adding flour mixture and milk to the cake batter mixing on low until just combined. Fold in the bananas by hand.
- Pour the cake batter into the prepared pan, then bake for 35-45 minutes until set and a toothpick inserted into the center comes out clean.
- Note: brown the butter while the cake bakes and transfer to a bowl to re-solidify to room temperature.
- Place the cake on a wire rack to cool completely. Do not frost the cake until it is fully cool.
Frosting
- Beat together the browned butter, salt, and half of the powdered sugar on low speed until combined, then increase to medium high speed for three minutes.½ cup unsalted butter, 3 cups powdered sugar, ¼ teaspoon kosher salt
- Scrape down the sides, then add the cream cheese, remaining powdered sugar, and vanilla extract. Mix on low to combine, then increase the speed to medium high and beat for an additional two minutes.12 oz full-fat cream cheese, 2 teaspoons vanilla paste or extract
- Add the frosting to the cooled sheet cake. Sprinkle additional ground cinnamon onto the top, then slice and enjoy.
Notes
Store the cake tightly covered in the fridge for four days. The cake is best enjoyed at room temperature, so remove the cake or any slices for at least one hour prior to serving.
Tips:
- Use room-temperature dairy (butter, eggs, sour cream, milk). This allows for the smoothest batter and most even baking.
- Leave some small chunks in the bananas to get tiny pops of extra banana flavor.
- Don't over-mix the batter. Only mix until the flour is just combined, then fold in the bananas by hand.
- Take care not to over bake the cake. Check it a few minutes before the lowest time listed. I always suggest using an internal oven thermometer to ensure proper oven temperature.
- Take the butter to a very deep golden brown for the frosting, but don't burn it!
- Philadelphia brand brick-style cream cheese is best for the frosting.
Nutrition
Calories: 354kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 178mg | Potassium: 129mg | Fiber: 1g | Sugar: 31g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
