Banana Cake with Brown Butter Rum Frosting – Sweet Easy Recipes Cake
I don’t want to sound dramatic, but this banana cake might be the reason I still believe in miracles. We’ve all been there—staring at a sad bunch of speckled bananas, wondering if we should toss them or turn them into something legendary. This cake is that something. Rich, tender, and slightly nostalgic. It’s what banana bread dreams of becoming when it grows up.
And the frosting? Oh, you’re in for it. Brown butter and dark rum swirl into a creamy dream that’ll have you licking the spatula with zero shame. I’ve made this for birthdays, breakups, and random Tuesdays—it never fails. Whether you’re baking to impress or just to sneak bites straight from the fridge, this one earns its place in your go-to dessert lineup.
So grab those bananas. Let’s make something that smells like heaven, tastes like comfort, and disappears way too fast.
Servings: 12 slices
Ingredients
- 3 large ripe bananas, mashed
- 3/4 cup buttermilk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Frosting
- 1 cup unsalted butter
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tablespoon dark rum (or milk)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Cake
- Preheat your oven to 350°F (177°C). Grease a 9x13 inch pan or line it with parchment paper.
- Whisk together mashed bananas, buttermilk, eggs, vanilla, and melted butter in a large bowl.
- In another bowl, combine flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.
- Add dry ingredients to the wet mixture. Stir until just combined. Don’t overmix—let it be a little lumpy.
- Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
Frosting
- In a pan, melt butter over medium heat until golden brown and nutty. Don’t walk away—it happens fast!
- Let the brown butter cool slightly, then beat it together with cream cheese until smooth.
- Add powdered sugar, rum (or milk), vanilla, and a pinch of salt. Beat until light and fluffy.
- Spread generously over cooled cake. Try not to eat half of it while doing so.