Bursting with brown sugar and bananas, this Brown Sugar Banana cake, a light and moist cake topped with a brown sugar buttercream frosting.
You know how they say that you’re taste change after a few years? That was definitely the case with me and bananas. As a kid I would eat them but during my teens and early twenties I cringed at the sight of them. And then one day I really, really wanted a banana again. Now they are a staple of my grocery ordering, but like most people, I tend to not be able to eat the entire bunch in time and I’m left with a few really ripe bananas.
Insert this brown sugar banana cake. What is one to do with 4 ripe bananas and an abundance of brown sugar? Make a cake that highlights both of them! Another great thing about this recipe is that it calls for melted butter. I can’t be the only one who has a desire to make something and then realizes they have no softened butter at all. Of course, there are tips and tricks out there for softening butter but maybe I’d old school. I’d rather wait for it to soften naturally.
BROWN SUGAR BANANA CAKE INGREDIENTS
- brown sugar
- ripe bananas, mashed
- eggs, vanilla and cinnamon
- flour, salt, baking soda
- melted butter
- Frosting: softened butter, brown sugar, salt
WHY IS MY BANANA CAKE DRY?
The batter may be overmixed. It’s best to mix until the ingredients are just incorporated and not any more. But, if you accidentally overmix this bread, the brown sugar buttercream frosting disguises it very well.
Also, make sure that your bananas are really ripe. The riper the banana, the more moisture it adds to the cake. You can speed up the ripening process by placing them in a paper bag for a day or so.
CAN YOU FREEZE BANANA CAKE?
Yes. If you don’t think you can eat all of this cake, or pass it along to someone who will, the cake can be frozen. However, I would not freeze the buttercream in this recipe. Simply scrape off the frosting and tightly wrap the cake in plastic wrap. It will keep in the freezer for a few months.
MIXINS FOR BANANA CAKE
- chocolate chips
- butterscotch chips
- peanut butter chips
CAN I USE THIS RECIPE FOR MUFFINS OR CUPCAKES?
Yes, this recipe can work for either.
muffins – line a muffin pan with paper liners and divide the batter evenly into the muffin pan. Bake for 15-18 minutes. Skip the frosting.
cupcakes – same as the muffins, but double the recipe for the frosting and pipe it on top of the cupcakes once they’re cooled.
The theme for Baking Blogger’s this month is bananas. Check out what the other bloggers have made!
June 2020: Let’s Go Bananas!
- Baked Raw Banana Chips from Cook with Renu
- Banana After School Snack Cake from Karen’s Kitchen Stories
- Banana Oatmeal Muffins from Sid’s Sea Palm Cooking
- Brown Sugar Banana Cake from Cookaholic Wife
- Dulce De Leche Banana Cake from Sneha’s Recipe
- Hummingbird Muffins from Veggies First Then Dessert
- Margy’s Best Banana Bread from Food Lust People Love
- Peanut Butter Banana Baked Oatmeal from Making Miracles
- Roasted Banana Ice Cream from Caroline’s Cooking
- Soft Baked Banana Oatmeal Bars from A Day in the Life on the Farm
- Sourdough Banana Bread from Culinary Adventures with Camilla
- Triple Chocolate Banana Bread from Palatable Pastime
WANT TO SAVE THIS RECIPE FOR LATER? PIN IT TO YOUR FAVORITE PINTEREST BOARD AND FOLLOW ME AT COOKAHOLICWIFE FOR MORE GREAT RECIPES!
Brown Sugar Banana CakeBursting with brown sugar and bananas, this Brown Sugar Banana cake, a light and moist cake topped with a brown sugar buttercream frosting.
For the Banana Cake:
- 1 3/4 cup all purpose flour
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs lightly beaten
- 4 ripe bananas mashed
- 1 tbsp vanilla
- 1 stick unsalted butter melted
- 3/4 cup brown sugar divided
For the Frosting:
- 1 stick unsalted butter softened
- 1/4 cup brown sugar
- 2 cups powdered sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1-2 tbsp milk
For the Banana Cake:
- Preheat the oven to 350 degrees. Spray an 8x8 baking dish and line with parchment paper. Set aside.
- Whisk together your flour, cinnamon, baking soda and salt together in a medium bowl.
- In a large bowl, beat combine the beaten eggs, mashed bananas and vanilla together.
- In a small bowl, melt the butter and whisk in 2/3 cup of the brown sugar.
- Pour the brown sugar mixture over the banana mixture and then gently fold in the flour mixture until no lumps of flour remain.
- Pour into the prepared baking dish. Sprinkle the remaining brown sugar on top.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and let cool entirely on a wire rack.
For the Frosting:
- Beat the butter in the bowl of a stand mixer until light and fluffy. Add in the brown sugar until combined.
- Slowly add in the powdered sugar, 1/2 cup at a time, until fully incorporated. Add in the cinnamon and salt, and then add in milk if needed.
- Spread the frosting over the cooled cake and cut into 12 squares to serve.
NutritionServing: 1barCalories: 298kcalCarbohydrates: 35.5gProtein: 3.5gFat: 16.4gSaturated Fat: 10gCholesterol: 68mgSodium: 421mgFiber: 1.8gSugar: 16.9g