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Banana Cake With Browned Butter Rum Frosting
Gerry Biordi

Banana Cake With Browned Butter Rum Frosting

Banana Cake with Browned Butter Rum Frosting is a moist, tender cake bursting with sweet banana flavor and topped with rich, nutty browned butter frosting with a hint of rum. This irresistible dessert is perfect for celebrations, holidays, or whenever you have ripe bananas to use
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Video Notes

Ingredients
  

Banana Cake
  • 21 cups all-purpose flour
  • 1 baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 mashed very ripe bananas
  • 1/2 cup buttermilk
Browned Butter Rum Frosting
  • 1/2 cup unsalted butter
  • 3 cup powdered sugar
  • 2 to 3 tablespoons heavy cream or milk
  • 1 to 2 tablespoons dark
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan and line with parchment paper if desired
  2. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla
  5. Stir in the mashed bananas until evenly combined
  6. Add the dry ingredients in batches, alternating with the buttermilk. Mix just until the batter comes together
  7. Spread the batter evenly in the prepared pan
  8. Bake for 30 to 35 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs
  9. Cool the cake completely on a cooling rack
  10. For the frosting, melt the butter in a saucepan over medium heat. Continue cooking until golden-brown bits form and the butter smells nutty and toasted
  11. Immediately transfer the browned butter to a heatproof bowl and let it cool until warm, not hot
  12. Beat the browned butter with powdered sugar, cream or milk, rum, vanilla, and salt until smooth and creamy. Adjust the consistency with a little more powdered sugar or liquid as needed
  13. Spread the frosting over the completely cooled cake
  14. Slice and serve at room temperature

Video

Notes

  • Use very ripe bananas for the strongest flavor and softest texture.
  • Do not overmix the batter after adding the flour.
  • Watch the butter carefully while browning because it can burn quickly.
  • Let the cake cool completely before frosting.
  • For an alcohol-free version, replace the rum with a small amount of rum extract.
  • Toasted walnuts or pecans make an excellent optional topping.
  • Store the frosted cake covered in the refrigerator for up to 4 days.