To my surprise, the family came up with an ingenious plan to not eat the fresh bananas that I purchased. They cleverly figured out that the bananas would begin to get spotted, and then I would turn the ripe bananas into one of my one hundred and one banana dessert recipes. Okay, who can blame them?…This moist banana cake is better than a plain ole banana any day. I use the same Brown Butter Frosting that I use for my Frosted Banana Bars. When you know something’s good you just keep rolling with it! It’s like when you go to a restaurant, and you order the same thing time after time. But if you are willing to step outside the box, cream cheese and peanut butter frosting make an excellent choice for this cake too!
Surprise Banana Cake
2016-06-30 21:46:26
Serves 24
Prep Time
10 min
Cook Time
30 min
Cake
- 1 cup white sugar
- 1/2 cup unsalted butter
- 2 eggs
- 4 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Browned Butter Frosting
- 4 tablespoons butter
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan.
- Cream together the butter or margarine and the sugar.
- Add eggs, bananas, flour, soda, salt, and vanilla. Mix thoroughly and pour batter into the prepared pan.
- Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.
Frosting
- Melt the butter in a saucepan or stainless steel (not nonstick) skillet over medium heat.
- Bring the butter to a gentle simmer, turning the heat down if needed, until the solids lightly brown and the butter smells caramelly and fragrant.
- Immediately remove from the heat and add the powdered sugar, vanilla and milk, whisking until smooth and creamy.
- Add more milk if needed to achieve a thick but spreadable consistency.
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