This delicious cake gets its richness from browning the butter before adding it into the batter. Topped with cinnamon cream cheese frosting, it's the perfect crowd pleasing treat.
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with nonstick spray and set aside.
Melt one stick of butter in a saucepan over medium heat and cook until browned, about 6 minutes; set aside to cool.
In a large bowl, mash bananas then beat in brown sugar, sour cream, eggs, vanilla, and melted browned butter.
In a separate bowl, whisk together the flour, baking soda, and salt; fold into banana mixture.
Pour into baking dish and bake just until toothpick comes out clean, about 25-30 minutes. Cool on a wire rack.
Frosting: Cream together the cream cheese and butter until well combined, about 2 minutes. Add in the powdered sugar, milk, vanilla, and cinnamon and mix until combined. Spread over the cooled cake.
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Notes
Be careful not to cook the butter on too high of heat so that it burns rather than browns. Do medium heat until it gets to a golden brown color.
About two large ripe bananas will yield a cup of mashed banana.
You can make this into a layer cake by dividing the batter equally into two round baking pans. Be sure to adjust the cooking time and test for doneness using a toothpick.
Be sure the cake is completely cooled before adding the frosting.
Make sure you are using room temperature cream cheese and butter when making the frosting.
Store leftover Brown Butter Banana Cake in the refrigerator in an airtight container for up to a week. You can also freeze for up to a month.