Brown Butter Banana Snack Cake with Sour Cream
Typically, having a bunch of overripe bananas lying around my kitchen means only one thing. Banana is Bread is acomin'! But, I decided to switch it up recently and make an easy Banana Sour Cream Cake.
Servings: 16
Calories: 349kcal
Ingredients
Banana Cake
- brown butter from ½ cup unsalted butter
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup mashed banana about 2 to 3 very ripe bananas
- ¼ cup full-fat sour cream
- 2 tablespoons dark brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Salted Caramel
- ½ cup granulated sugar
- 3 tablespoons unsalted butter room temperature, cubed
- ¼ cup heavy cream
- ½ teaspoon kosher salt
Frosting
- 2 cups powdered sugar
- ½ cup unsalted butter room temperature
- 2 tablespoon heavy cream
- ¼ cup salted caramel from recipe above
Instructions
Make the Cake:
- Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper letting the two long ends hang over the edges by at least 2 inches. Butter the top of the parchment and set aside.
- Melt the butter in a skillet over medium heat, cooking and stirring until the butter is just browned (be careful not to cook too long or it’ll burn). Set aside to cool slightly before adding to the cake batter.brown butter
- In a large bowl, whisk together flour, baking soda, salt, and granulated sugar.1 ½ cups all-purpose flour, ¼ cup granulated sugar, ¾ teaspoon baking soda, 1 teaspoon kosher salt
- Whisk together the bananas, sour cream, brown sugar, eggs and vanilla.1 cup mashed banana, ¼ cup full-fat sour cream, 2 tablespoons dark brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Then whisk in the browned butter.
- Fold in the dry ingredients to the wet ingredients with a rubber spatula or wooden spoon just until incorporated. Do not over mix.
- Scrape the cake batter into the prepared baking pan and smooth the top with a rubber spatula or butter knife.
- Bake in the preheated oven until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes.
- Let cool in the pan while you prepare the frosting.
Make the Salted Caramel:
- In medium saucepan, heat sugar over medium heat, stirring constantly. Don’t worry when you see the sugar becoming clumpy. It will begin to melt into an amber colored liquid as you continue to heat and stir it. Keep an eye on it, as you don’t want it to burn.½ cup granulated sugar
- Once sugar is completely melted, add in butter (be careful, it may splatter!) and whisk until fully incorporated.3 tablespoons unsalted butter
- Slowly drizzle in the heavy cream while stirring the mixture.¼ cup heavy cream
- Boil for one minute then remove from the heat and stir in the salt. Allow to cool while you make the buttercream.½ teaspoon kosher salt
Make Buttercream:
- In the bowl of a stand mixer with the paddle attachment affixed, combine the powdered sugar, butter and heavy cream, mixing until light and fluffy, about 3-4 minutes.2 cups powdered sugar, ½ cup unsalted butter, 2 tablespoon heavy cream
- Turn the mixer off, add in the cooled salted caramel sauce (reserve a small amount to drizzle on top later) and stir to combine evenly.¼ cup salted caramel
- Spread the buttercream evenly over the cooled cake, then drizzle the reserved salted caramel over top.
- Cut into small squares and dive in!
Notes
- Store leftover cake in an airtight container in the refrigerator for up to 4 days
- Banana cake without frosting may be frozen for up to 3 months
- If you have leftover frosting, store it in a jar with a tightly fitting lid in the refrigerator for up to 2 weeks
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 38g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 284mg | Potassium: 89mg | Fiber: 1g | Sugar: 28g | Vitamin A: 696IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
