Banana Cake with Brown Butter Cream Cheese Frosting (Buttermilk)

bananacakebrownbuttercreamcheesefrosting Want to serve the most impressive homemade dessert? This banana cake with brown butter cream cheese frosting is loved by all.

Cake:
1½ cups bananas, mashed (~ 4 medium or 3 large ripe bananas) (345 g)
3 cups all-purpose flour, spooned and leveled (375 g)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. sea salt
¾ cup unsalted butter, softened to room temperature (12 Tbsp; 170 g)
1 cup Monk Fruit Sweetener with Erythritol (Granular) (200 g)
½ cup Erythritol Gold, packed (100 g)
3 large eggs, at room temperature
2 tsp. pure vanilla extract
1½ cups buttermilk, at room temperature (360 mL)

Brown Butter Cream Cheese Frosting:
½ cup (8 Tbsp) unsalted butter, softened to room temperature (113 g)
12 oz full-fat brick cream cheese, softened to room temperature (339 g)
4 cups Monk Fruit Sweetener with Erythritol (Powdered) (480 g)
2 tsp. pure vanilla extract
½ tsp. sea salt

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease three (8") round cake pans, line with parchment paper rounds.

Time-saving tip** Brown the butter in step 8 now, then place into the refrigerator to solidify as instructed below. This will save time when you’re ready to make the frosting.

Make the Cake:
Mash the bananas. I usually just use my mixer for this. Set mashed bananas aside.

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

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick. A few lumps is OK.

Divide batter evenly between 3 pans. Bake for 22-26 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

Make the Frosting:
Slice the butter up into pieces and place in a light-coloured skillet. (Light coloured helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning - you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the solid brown butter on high speed until creamed. Add the cream cheese and beat on high speed until combined, smooth, and creamy. Add 4 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra ¼ cup of confectioners sugar.

Assemble and Frost:
Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with chopped nuts. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Makes 10-12 servings.

Cook's Notes:

Make Ahead: Prepare the cake through step 7. Wrap the individual baked cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
Buttermilk: If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1½ cups. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
Cupcakes: For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20-22 minutes. Same oven temperature.