Browned Butter Banana Layer Cake

My momma is a pro at making cakes. I, on the other hand, have never been that good. My mom’s cakes always rise beautifully, are cooked perfectly and taste delicious. Granted, sometimes my mom gets a little help from Betty Crocker, but I know for a fact that the woman can make a mean chocolate cake from scratch.

browned butter banana layer cake

My cakes, more often than not, are less than ideal. The edges get done before the middle, they’re gummy, or, my personal favorite, they get stuck in the pan. I still eat them (umm, hello? It’s cake.), and I’ve even figured out a way to make them passable for others.

browned butter banana layer cake

See, I’ve figured out an easy fix for a cake that’s a bit sunken in the middle. A generous layer of frosting along the entire cake to make it level! It disguises the small crater and is an excellent excuse to use extra frosting. Not that I’ve ever needed an excuse for that.

Would leveling the top off to the sunken part work too? Probably. But there’s no extra frosting involved in that. Go ahead, judge away.

browned butter banana layer cake

I did the exact same thing when I made this cake the first time. I used a springform pan for all the batter because I had yet to get 9-inch round cake pans. That one sure backfired. While the cake was delicious it was so sunken in the middle that there was easily an inch of height difference between the edge of the cake and the middle. That made for a lot of frosting. My recipe testers didn’t complain, but I knew I could do better.

And so this is better. This is a Browned Butter Banana Layer Cake. With Cinnamon Cream Cheese Frosting. It’s by no means perfect, but it doesn’t need to be. A moist (hate.that.word.eww) cake that’s a bit caramelly from a healthy dose of browned butter. It’s the heft of a good piece of banana bread that’s then smeared with a tangy and warm cream cheese frosting. Game changer. Game over.

browned butter banana layer cake

Browned Butter Banana Layer Cake 

2 1/2 cups flour

2 tsp. baking soda

1 tsp. baking powder

3/4 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1 cup (2 sticks) butter, browned and cooled

2 cups dark brown sugar

4 eggs, at room temperature

2 tsp. vanilla extract

1/2 cup sour cream

1 1/2 cups mashed bananas (about 3 – 4)

1 recipe Cinnamon Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans and line with parchment paper, butter paper as well.

Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, until thoroughly incorporated. Stir in vanilla. Add dry ingredients in three batches, alternating with the sour cream, mixing thoroughly to combine. Gently stir in bananas.

Divide batter among pans and bake in preheated oven 30 – 35 minutes, or until cake just begins to pull away from the edge of the pan and a tester inserted into the center of the cake comes out clean.

Cool cakes on wire rack for 30 minutes before turning out and allowing to cool completely.

To frost: Level the top of one cake with a serated knife and spread with a thick layer of cream cheese frosting. Top with other cake layer. Coat entire cake in a light layer of frosting (this is what’s commonly known as a “crumb coat”), and put in fridge for 15 minutes to firm up. When cake has set, frost generously with remaining frosting.

Serve immediately or store cake lightly covered at room temperature for up to 3 days.

Cinnamon Cream Cheese Frosting 

3/4 cup (1 1/2 sticks) butter, softened to room temperature

1 8-oz. block cream cheese, softened to room temperature

2 tsp. vanilla extract

6 cups powdered sugar

large pinch salt

2 tsp. cinnamon

3 – 4 TBSP milk or heavy cream

Cream together butter and cream cheese until light. Add vanilla, powdered sugar, salt, and cinnamon and slowly begin to mix. Add in milk, one tablespoon at a time, until frosting is thick and creamy.

Leftover frosting can be stored in fridge for up to one week.

browned butter banana layer cake

Wait…can I play this game again?

Banana Zucchini Bundt Cake

I’m a big time control freak planner. I’ve written about this compulsion before. I like knowing what’s going to happen and when. I make lists of my lists and multiple copies of my work schedule every week. Nevermind that my to-do list is never done and I sometimes spread myself too thin when it comes to scheduling appointments, I am what I am. I am a planner.
Lately, though, my baking hasn’t been as structured as I would like. I am forgetting canisters in cupboards or neglecting to gather all my tools in one place or not preheating the oven before I begin. I just feel scatterbrained and harried, often working with too many ideas and too little time. It’s been maddening to feel so unorganized in a space that I am usually so comfortable in, doing an activity that is usually so effortless and enjoyable. It had to stop.
I knew I needed a plan.
I knew I needed my bundt pan.

Read more »

Strawberry Jam Oatmeal Cake

I accidentally made a cake. Yeah, that happened.
It was a delicious accident, but an accident nonetheless. This cake was supposed to be a take on homemade Fig Newtons, clearly that didn’t work out. Luckily enough for my appetite friends, this cake turned out tastier than any Fig Newton I've ever had.
Initially I wanted a whole wheat fruit filled bar that was a cross between a granola bar and a cookie. I wanted oats in them, but I didn’t want a lot of that “oaty” texture. To solve that problem I used one of my new kitchen toys I got for Christmas and made my own version of oat flour by grinding up some old fashioned oats. I was on a roll.

Read more »

Swedish Visiting Cake

I posted no Thursday Things last week. There were no Things for me to post about last Thursday. Instead, there were doctor’s appointments, ice packs, and tears.
I woke up Thursday morning and could barely move. And when I did, the amount of pain I felt made me want to never attempt to move again. I didn’t know what was going on and I didn’t know what to do.
After multiple, painful visits to the doctor I was told I have a pinched disk in my neck, a by-product of the workouts that I do. The doctor gave me some medication and said that all I could really do was take it easy and wait for it to calm down. I was miserable.
Why I am telling you all of this? You don’t come here for my sob stories. You come here for butter and sugar and pictures of tasty treats that I put in my face. We’ll get there.

Read more »

No Plate Like Home

Live Simply, Save Money, Eat Well & Be Happy

Gourmet Mari Chef

Original Dairy-Free Recipes, Food Styling, and Photography by Mariana


Life is a balancing act.

Bake at 350°

Life is a balancing act.

Pinch of Yum

A food blog with simple and tasty recipes.


Life is a balancing act.

Blog - Style Sweet CA

Life is a balancing act.

Willow Bird Baking

Lessons in Life and Kitchen Confidence

Lauren Loves

Life is a balancing act.

Midwest Nice

Midwestern born and bred, southern friend and fed

Jessi Kneeland

Life is a balancing act.

Today's Letters

Life is a balancing act.

Sprouted Kitchen

Life is a balancing act.

Eat, Live, Run

Life is a balancing act.

Pastry Affair

Life is a balancing act.