This brown butter banana sheet cake is a moist, tender banana cake finished with a rich brown butter cream cheese frosting. Think banana bread in bar form with a frosting that’s irresistibly flavorful—and fast to make.
This sheet cake is a great way to use overripe bananas. The batter comes together quickly and bakes in about 20 minutes. The brown butter frosting brings a nutty, caramel-like depth that complements the banana flavor perfectly.
Why You Will Love This Recipe
- Easy: This recipe is simple and can be baked and served in under an hour.
- Brown Butter & Bananas: A flavorful pairing—nutty brown butter balances the sweetness of ripe bananas.
- Sheet Cake: A sheet cake is effortless to slice and serve for a crowd or for gatherings.
Ingredient Notes
Full ingredient amounts and detailed instructions are in the recipe card below.
- Butter: Salted or unsalted works. You’ll brown butter for the frosting; if you choose to brown butter for the cake as well, add 2 extra tablespoons to compensate for moisture loss.
- Sugars: Both granulated and brown sugar create balanced sweetness and moisture.
- Bananas: Use very ripe, spotted bananas for the sweetest banana flavor.
- Eggs: Room temperature eggs mix more evenly into the batter.
- Buttermilk: Full-fat buttermilk helps keep the cake tender and moist.
- Cream Cheese: Softened cream cheese blends smoothly into the frosting; cold cream cheese will create lumps.
Step by Step Instructions
- Step 1: Brown the butter for the frosting: melt ½ cup (1 stick) in a medium saucepan over medium heat, stirring as it foams and then turns golden-brown with a nutty aroma. Watch carefully so it doesn’t burn. Transfer to a bowl to cool; refrigerate 10–15 minutes to speed cooling if needed.
- Step 2: In a large bowl, mash 2 cups mashed brown bananas (about 4 large). Add melted butter, granulated sugar, brown sugar, eggs and vanilla. Mix until well combined and slightly lightened in color.
- Step 3: Gradually add baking soda, baking powder, salt, cinnamon and half the flour, mixing gently. Stir in the buttermilk, then add the remaining flour and blend until smooth.
- Step 4: Pour the batter evenly into a prepared half sheet pan (13×18 inches).
- Step 5: Bake at 350°F (175°C) for 20–23 minutes, or until the edges are lightly golden and pulling away from the pan. Allow the cake to cool completely before frosting.
- Step 6: For the frosting, beat the cooled browned butter with 8 ounces softened cream cheese until completely smooth.
- Step 7: Add vanilla, powdered sugar, a pinch of salt and 1–2 tablespoons heavy cream. Beat until smooth, adjusting powdered sugar or cream to reach your desired consistency.
- Step 8: Spread the frosting over the cooled cake, slice and serve.
Expert Baking Tips
- If browning butter for the cake as well, add 2 extra tablespoons to replace moisture lost while browning.
- Room temperature ingredients mix more evenly and produce a better-textured cake—pull out butter, eggs, cream cheese and buttermilk an hour or two before starting.
- Add-ins: Stir in 1 cup chocolate chips, white chocolate chips or cinnamon chips to the batter if you like.
FAQ
Yes. You can halve the recipe and bake it in a 9×13-inch pan.
Yes. Substitute a gluten-free 1:1 flour blend for the all-purpose flour.
Yes. Fold in 1 cup chocolate, white chocolate, or cinnamon chips after the batter is mixed.
Storing & Freezing
Store the cake at room temperature in an airtight container for 3–4 days, or refrigerate if you prefer to serve it chilled. The cake also freezes well for up to 3 months—slice, freeze in an airtight container, then thaw to room temperature before serving.
Other Popular Recipes to Try
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Chocolate Chip Potato Chip Cookies
-
Strawberry Doodle Cookies
-
Chocolate Peanut Butter Cup Cookies
-
Strawberry Snack Cake
For more treats, follow on Instagram @thesaltedsweets. Tag and comment if you make this cake—I’d love to know how it turns out!
Brown Butter Banana Sheet Cake
Brooke Homec
Ingredients
Banana Cake:
- 2 cups (300 g) mashed brown bananas (about 4 large)
- ¾ cup (170 g) butter, melted
- 1 cup (200 g) granulated sugar
- ¾ cup (165 g) brown sugar
- 3 large eggs, room temperature
- 1 tbsp vanilla
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 3 cups (420 g) all-purpose flour
- 1½ cups (360 g) buttermilk, room temperature
Brown Butter Frosting:
- ½ cup (113.5 g) butter, browned
- 8 ounces (226.8 g) cream cheese, room temperature
- 1 tsp vanilla
- 3 cups (360 g) powdered sugar
- ⅛ tsp salt
- 1–2 tbsp heavy cream or milk
Instructions
- Start by browning the butter for the frosting: melt ½ cup butter in a medium saucepan over medium heat, stirring until golden brown and nutty. Cool before using.
To make the cake:
- Preheat oven to 350°F (175°C). Spray a half sheet pan (13×18) with cooking spray.
- In a large bowl, mash bananas. Add melted butter, both sugars, eggs and vanilla; mix until well combined.
- Slowly mix in baking soda, baking powder, salt, cinnamon and half the flour. Stir in buttermilk, then the remaining flour until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake 20–23 minutes, or until the edges are light golden and pulling away from the pan. Cool completely.
To make the frosting:
- Beat cooled browned butter with softened cream cheese until smooth.
- Add vanilla, powdered sugar, salt and heavy cream. Beat until smooth, adjusting sugar or cream for desired consistency.
- Spread frosting over the cooled cake, slice and enjoy.
Notes
Room temperature ingredients yield the best results. If you don’t have a kitchen scale, spoon flour into measuring cups rather than packing it down—light and fluffy measurements are key.
Nutrition
Carbohydrates: 42 g
Protein: 3 g
Fat: 14 g