Easy Banana Snack Cake with Brown Butter Maple Cream Cheese Frosting – just the recipe you were looking for to use up those ripe bananas!
Last Saturday we all walked through the front door after a grueling day at the pool. The boys had their first official swim meet of the season and we arrived at the pool at 6:45 a.m. and didn’t leave until after 3 p.m. Also…it was HOT.
I think we all felt completely wiped out after the long day and all I wanted to do was drink insane amounts of ice water. Both of the boys did exceptionally well at the meet and Reece’s relay team set a new record. That race was honestly the most exciting 1.13 minutes of my year.
Anyways, I walked in and a bunch of really ripe bananas were siting on the counter staring at me. Accusingly. Use us Trish, eat us.
I wasn’t feeling the idea of banana bread (for the first time in my life) and so took the night to think on it.
Banana Cake. Easy Banana Snack Cake. With Brown Butter Maple Cream Cheese Frosting. Yes. That’s what needed to happen with those bananas.
I started with my favorite banana bread recipe and started playing around with it to transform the “bread” into a “cake”. It was a little bit tricky but I’m happy to say – I nailed it! Light and rich with banana flavor, this cake is incredibly moist due to the three bananas and brown sugar in the recipe.
Truth time. This cake you are looking at is three days old already. I waited to frost it the day that I photographed it but the cake is seriously three days old. And utterly amazing.
That wasn’t the plan, of course. It’s just been a busy, busy week as the boys finish up the school year: field trips, class parties, picnics, etc. And I like to be there for every.single.minute. Hence, cakes sit on the counter and wait. And wait. And are then promptly devoured.
So let’s get to the best part about this cake…the frosting. Last week I made Brown Butter White Chocolate Macadamia Nut Cookies and I’m still dreaming about them every night. I seriously want to #brownbutterallthetthings. This frosting is pretty much the greatest thing on earth. I made my Nana’s cream cheese frosting that I use on her carrot cake recipe but browned the butter first. And then added maple to that. My Nana would be so proud 🙂
Life changing. Promise.
- 3 bananas
- 8 tbsp (1 stick) butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla
- 2 eggs, room temperature
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- ¾ cup chopped nuts (optional)
- 8 tbsp (1 stick) butter
- 8 oz cream cheese, room temperature
- 1 tsp maple extract
- 2½ cups powdered sugar
- ½ cup chopped nuts (optional)
- Preheat oven to 350F.
- Lightly spray a 9x13 baking dish with cooking spray or line with parchment paper. Set aside.
- Beat bananas and butter together in a large mixing bowl until thoroughly combined.
- Add the sugars and cream together with the butter and banana mixture.
- Mix in the vanilla and eggs, one at a time, mixing until completely combined.
- Combine the flour, baking soda, baking powder, and salt in a small bowl and gradually add the wet mixture stirring just until combined.
- Fold in optional chopped nuts.
- Pour batter into prepared pan and bake for 23 to 27 minutes or until an inserted toothpick comes out clean. Let the cake cool completely.
- Melt the butter in a small skillet over medium heat, stirring occasionally. The butter will start to foam and then start browning. You will be able to smell a nutty aroma when it's ready. Remove from heat and allow to cool for at least 30 minutes.
- Beat browned butter and cream cheese together until completely blended, light, and fluffy.
- Beat in the maple extract and powdered sugar, a half a cup at a time.
- Spread frosting onto cooled cake and sprinkle on chopped nuts if desired.
Let them eat cake!
Connect with me!
Linking up at some of these parties.