This banana cake is T.H.E B.E.S.T.
And topped with brown butter icing.
Potentially this is one of my favorite desserts.
The first time I made this cake, I was shocked that is was soooo good. I was expecting basically banana bread with icing. Nope, this cake is in a whole different league than banana bread.
My husband and I will literally eat the whole cake ourselves in the span of a week. And the best part is that the it is super moist and amazing on day 7 just like it is day 1 when I pulled it out of the oven.
You can find the recipe I used here. Its a super simple recipe. No sifting flour or doing anything crazy. Just measure, mix, pour, and bake!
Start by creaming your butter and sugar, add your sour cream, eggs and vanilla and then mix in the mashed bananas.
Next, mix in your dry ingredients, flour and baking soda.
Once everything is mixed together, pour into your pan and bake at 375 degrees Fahrenheit until golden brown. (I found that mine take a bit longer to bake than the recipe time, closer to 30 minutes)
And while you wait you can make the brown butter icing!
Brown the butter in a pan, and whisk in the icing sugar, vanilla, and milk.
Make sure to ice your cake while its still a bit warm, that way the icing is easier spread and you get that perfectly even layer.
The perfect treat! I think I’ll go have another piece right now!!
Happy Baking 🙂