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. Especially if you are a fan of banana cake! 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. A cake that you will be remembered for and asked to make time and time again!
A Banana Cake your family is going to love!
I have made this particular banana cake recipe for years now. I recently made it again to serve to my family for our weekly dinner get together. Now my growing granddaughter loves to eat and it shouldn’t be any surprise to me that she was going to love this cake. But as I watched her literally inhale two pieces the other night, I knew this recipe would be a winner for all generations to come!
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. I feel that the browned butter and maple syrup combinations really brings out the best of both flavors. And, that is what makes this cake super special and so incredibly tasty!
Tips for making this recipe
This recipe is pretty close to being a no-fail recipe! The only thing that might make you fail would be if you did take it out of the oven before it was completely cooked. However, after making this recipe over and over throughout the years, I have some tips for you to follow to ensure this recipe works for you every single time!
- Make sure when the flour is being measured that you don’t scoop into the flour bin to get the flour. Lightly spoon the flour into the measuring cup then level it off with the edge of the spoon. Do not tap the cup to pack flour in.
- Mash the bananas thoroughly. Then, when its time to add the rest of the wet ingredients, use an electric mixer to blend them together well.
- It is ok to add all of the wet to dry ingredients at once. However, be sure to beat the batter at a low speed until it is incorporated.
What you should know about Baking a Cake
You can be the best baker out there, and let me tell you, it is still possible to mess up a baked item. I have done it before more than once with a banana recipe.
If you have ever made a loaf of banana bread or a banana cake recipe, to have it come out very dense and almost like it’s not cooked, then you likely have done something wrong.
I have made several recipes where I do everything exactly the same (or so I thought) and had drastically different results. However, what I have learned over the years is if you are in a hurry, and you beat that cake batter on a high speed, your overworking the gluten in the flour. And that my friends, is what will make your cake dense, heavy and seem like it’s not cooked.
Make this Banana Cake your way
While I think this banana cake is absolutely perfect the way it is, there are a few things you can do to change it up a little and make it your own!
- Chop up a few walnuts and stir them into the cake batter. Then decorate the top of the cake with whole walnuts instead of pecans.
- Make this a sheet cake recipe instead. Pour the batter into a sheet pan that has been sprayed with cooking spray. Then bake for 10-15 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- If you make this banana cake into a sheet cake, then make the frosting a little thinner by adding another tablespoon of half and half. That way, you can easily spread it out over the top of the cooled cake.
- If you want a deeper darker flavor in the cake, substitute half of the granulated sugar for brown sugar.
- Stir a few 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!
More Banana Recipes you may enjoy
As you would find by doing a search on my website, we love banana recipes. One of Grumpy’s favorite recipes is for Classic Banana Bread, and he wants chopped walnuts in his banana bread!
For years and years, I made my kids this Invisible Banana French Toast. They always loved the name of it and would giggle whenever I would say I was making it. And, speaking of breakfast, of my newer favorite cereal recipes is this Chunky Monkey Noatmeal!
I make cookies with Bananas too! My very favorite banana cookie is this Banana Rum Coconut Raisin Cookie. Maybe it’s the rum, maybe it’s the banana. Or, maybe it’s just the rum and banana combined! However, its a soft and delicious cookie that is a nice change of pace.
If you need a cake for a special occasion, something that seems a little fancy or just something for the holiday brunch, this Banana Praline Coffee Cake is amazing! The topping is so incredibly delicious you might have to slap hands away someone trying to sneak a taste of the topping from the top of the cake!
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For the Cake
- 2 eggs, room temperature
- 2-1/4 cups flour
- 1-1/2 cup granulated sugar
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup mashed bananas (about 3 medium)
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- 1/2 cup butter, melted
For the Browned Butter Maple Frosting
- 2-1/2 cups powdered sugar
- 4 tablespoons butter, browned
- 1 tablespoon pure maple syrup
- 2-1/2 tablespoons half and half
- 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 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
- To make frosting,
- brown 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.
Amount Per Serving: Calories: 373 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 47mg Sodium: 292mg Carbohydrates: 68g Net Carbohydrates: 0g Fiber: 1g Sugar: 42g Sugar Alcohols: 0g Protein: 5g