Banana Cake with Browned Butter Glaze is a very moist, dense cake topped with a browned butter glaze.
Is there anything better than the aroma of a homemade cake baking in the oven. No, no there isn’t, not for me anyway. It’s like a pre-curser to what’s going to come out of the oven. This moist, dense banana cake topped with a browned butter glaze is delicious and filled with banana flavor.
It’s filled with banana flavor because I used very ripe bananas. Ripe as in…let your bananas sit on the counter until their peels are still yellow but they’ve got black spots on them. That’s how you get a fantastic banana flavor when you make cakes, banana muffins or quick bread. What if I’ve got ripe bananas but don’t have the time to bake with them at the moment?
Can I freeze ripened bananas to use at a later date to bake with or make smoothies?
Absolutely you can. To freeze ripened bananas without the peel as slices or chunks:
- Place the banana slices or chunks on a cookie sheet lined with parchment paper making sure they aren’t touching each other.
- Place the cookie sheet in the freezer for about 30 minutes or until the bananas are frozen solid
- Place the bananas inn a plastic bag, squeeze the air out of the bag and seal it. Frozen bananas will keep in the freezer for 3 – 4 months.
To freeze whole bananas:
- A whole banana can be frozen either in the peel or out of the peel.
- Whole bananas frozen without their peel on tend to last a month longer in the freezer than a banana with the peel on.
- Bananas frozen with their peel on will turn black after being frozen but are still edible.
- To freeze whole peeled bananas place them on a parchment paper lined cookie sheet not touching each other, place them in the freezer for about 30 minutes. Place them into freezer bags, seal the bags and store in the freezer. To freeze whole unpeeled bananas simply put them on a cookie sheet , place in the freezer until frozen and store in plastic bags in the freezer.
Now that we know how to keep a steady supply of ripe bananas in the freezer ready to bake with, let’s make this delicious banana cake!
We start the recipe by gathering the cake batter ingredients:
Browned Butter Glaze Cake Ingredients:
- 1/3 cup shortening
- 1 1/4 cups sugar
- 2 eggs, room temperature
- 1 Teaspoon vanila
- 1 1/4 cups mashed ripe bananas (about 3 medium bananas)
- 2 cups all purpose flour
- 1 1/4 Teaspoons baking powder
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 cup sour cream
Using a large bowl, cream the shortening and sugar together until light and fluffy. Add the eggs to the bowl one at a time, beating each egg into the sugar/shortening mixture well before adding the next egg. After all the eggs have been beaten in, add the vanilla to the bowl and beat to incorporate it.
Add the mashed bananas to the bowl and beat well. Place the flour, baking powder, baking soda and salt in a medium bowl, whisk the dry ingredients together to combine them.
Your going to add the dry ingredients to the bowl alternately with the sour cream, stirring until the ingredients are just combined. Ok, what does “add the dry ingredients to the bowl alternately with the sour cream” mean? It means your going to add 1/3 of the flour mixture to the bowl first and stir it into the batter. You will add 1/2 of the sour cream to the bowl and stir it into the batter. Next add, another 1/3 portion of the flour and stir it into the bowl. Add the remaining sour cream to the bowl and stir to combine and finally the last 1/3 of the flour mixture goes in and it’s stirred to combine. When a homemade cake recipe has instructions like this for mixing the flour and sour cream together in the recipe you always START with the flour and END with the flour.
Place the cake batter into a greased 13×9 inch cake pan or bundt pan. You can use either pan. Bake the cake at 350 degrees for 35 -40 minutes or until it tests done with a toothpick. If you’re using a bundt pan, cool the cake on a wire rack for 10 minutes before removing the cake from the pan to a wire rack to cool completely.
Now that we’ve made the cake and it’s cooled, it’s time to make the Browned Butter Glaze
Browned Butter Glaze Ingredients:
1/2 cup butter
3 cups powdered sugar, sifted
2 Teaspoons vanilla
4 Tablespoons milk
Place the powdered sugar in a medium bowl and set it aside. Place the butter into a small saucepan. Melt the butter over medium heat on the stove until it’s melted. Cook and stir until the butter is a golden brown color, take it off the heat. Now you can’t walk away from the butter after it’s melted and your waiting for it to turn a golden brown. It’ll quickly go from a gorgeous golden brown to burnt in a split second.
Pour the melted butter into a medium size bowl, add the powdered sugar, milk and vanilla and stir until smooth.
Frost the cooled cake with the glaze. If you can stand to let this delicious cake sit until your ready to serve it for dessert your a better person than I am. I can never let it sit without sneaking a sliver, which always leads to another sliver. Banana Cake with Browned Butter Glaze, this is definitely a keeper Kids, Enjoy!
PIN IT FOR LATER
Looking For More Recipes From Bunny’s Warm Oven, Try These!
Banana Muffins with Crumb Topping…Chocolate Bottom Banana Cake…Chicken Olivia Recipe…White Chicken Chili…Sour Cream Apple Pie
Banana Cake with Browned Butter Glaze
A moist dense banana cake frosted with a browned butter glaze.
Servings: 12
Ingredients
Cake
- 1/3 cup shortening
- 1-1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/4 cups mashed ripe bananas about 3 medium
- 2 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream 8 ounces
Brown Butter Glaze
- 1/2 cup butter
- 3 cups powdered sugar sifted
- 2 teaspoons vanilla
- 4 tablespoons milk
Instructions
Cake batter
- In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add bananas and mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Pour into a greased and floured 10-in. fluted tube pan or 13x9 inch baking pan. Bake at 350° for 35 - 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Brown Butter Glaze Directions
- In a medium bowl, add powdered sugar.
- Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown.
- Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth.
Notes
If you make this in a 13x9 inch baking pan instead of the bundt pan, start checking cake at 30 minutes for doneness.
Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!
Looking for more banana cake recipes, try these from other bloggers….Chocolate Banana Cake…Crazy Banana Cake with Cream Cheese Frosting
That’s a dinner and desert I would LOVE to have!! It looks fantastic.
I’m not sure if you saw but you won the giveaway on my blog for the Fiber One gift basket. If you could just email me your address to: [email protected] so I can get you your stuff that’d be great, thanks!!
Both really look good but I think the cake really sounds fantastic.
Very interesting chicken, cinnamon isn’t what I associate with chicken, certainly sounds good! and.. oh that cake… now I want a slice! 😉
OMGosh! Everything looks so good…I will definitely be trying both…I’m glad you tried it with chicken breast because that is something I always have on hand…as for the cake, now I know why I bought two bunches of bananas at Costco instead of one!
I saw that recipe on Oprah too and thought,,,,cinnamon on chicken, hmmm. I’m glad you tried it first, lol. Looks delicious!
Oh dang a lang both sound delicious. The chicken and cake….OMG!
Yummy chicken! What an amazing cake. Look at that glaze.
I’m in heaven!! I love cinnamon chicken- this looks wonderful!! And oh-my-glory that cake is over the top- so pretty and scrumptious!!! Brown butter + Banana = heaven!!!
I saw that Oprah show, I was wondering how it would taste! Look at that cake!! Holy cow, that looks good!
Looks like a fabulous meal! I’ll have to give it a try!
I’d give anything to come to dinner at your house. The chicken was already tempting, but then I saw the cake…yum!
That looks wonderful! But, alas, here in NZ, shortening is not something generally found in stores. Could I just substitute real butter?
Where do I begin!! The chicken dish looks amazing, and sounds delciious! HOWEVER, that bundt cake is my kinda thing to bake! I am planning on doing that this weekend. I have nice black bananas just waiting to be used for this!! YUM!! Thanks!
Good grief, what are you trying to do to me! Now I have to go out to get the ingredients to make that YUMMY goodie!
Dinner and dessert! How fabulous! I love the idea of the cinnamon rub!! I can’t wait to try this dish; it looks delicious. And of course, that bundt cake and glaze look awesome; I’m a sucker for a good bundt cake.
YUMMO Bunny!! Those both look and sound gorgeous!!
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Oh, how pretty your chicken is! You are so funny: the bumper of a car! As I was reading about the cinnamon rub, I was thinking, oh, that’s very Greek– then I re-read the title of the recipe, duh! I love to use cinnamon in savory dishes. I used to put it in my mac and cheese and call it Greek Mac and Cheese! Yeah, I know I’m weird, but I enjoy experimenting with unexpected flavors. (Of course, if you are Greek, not unexpected at all.)
I’ll have to be trying your glorious cake soon! I have a weakness for brown butter. Thanks for sharing your wonderful, delightful recipes!
What an amazing mix of flavors. From Cat’s recipe to the cake with the glaze. Bunny, I think I gained some weight looking at it. SInce I have not had breakfast yet, I am totally drooling.
I see both of these gracing my table in the near future. YUM!!! 🙂