These banana bread bars from Life’s Simple Measures had been on my bucket bake list for ages, endlessly taunting me on my Cake Pinterest board. I finally had a bunch of overripe bananas sitting on my counter, giving me a valid excuse to bake a cake in the middle of the week. However, I didn’t have any sour cream on hand, which this particular recipe called for. So I did a little research and came across a 5 star rated banana cake recipe on allrecipes.com that looked just as tasty. I decided to go ahead and give it a try, paired with the brown butter frosting from the first recipe instead of cream cheese.
To my delight, the cake turned out fantastically. The crumb is rather dense from the bananas and insanely moist. Make sure to follow the directions and bake the cake at a low temperature and freeze for 45 minutes. While the cake is in the freezer, make the frosting. You can spread it over the cake while it’s still warm. Freeze for about 15 more minutes and the cake will be ready to eat! Sprinkle with toasted coconut for an extra special crunch. I definitely still want to try the original banana bread bar recipe to compare the two, but I will keep this one close by. I mean who needs boring banana bread when you can have banana cake??
Banana Cake with Brown Butter Frosting
Author: Cindy Carnes, allrecipes.com
Recipe type: Dessert
A dense, uber moist cake packed with banana flavor is paired with a sweet and toasty brown butter frosting. Need I say more?
- ¾ cup butter
- 2⅛ cups white sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1½ cups buttermilk
- 2 tbsp Greek yogurt
- 2 teaspoons lemon juice
- 1½ cups mashed bananas
- ½ c. butter
- 4 c. powdered sugar
- 1-1/2 tsp. vanilla extract
- 3 tbsp. milk
- shredded sweetened coconut, toasted
- Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9×13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
- In a large bowl, cream ¾ cup butter and 2⅛ cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
- For the frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
- Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).