• For the Banana Bread Cake:
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup sour cream
• 1/2 cup non-fat Greek yogurt (plain)
• 1/2 cup unsalted butter (softened to room temperature)
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 cup chopped walnuts (optional, for added crunch and flavor)
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 4 very ripe bananas (smashed, approximately 1 ½ cups)
• For the Brown Butter Cream Cheese Frosting:
• 1/4 cup unsalted butter
• 1 1/2 cups powdered sugar (confectioners’ sugar, sifted)
• 1 1/2 tsp pure vanilla extract
• 2 Tablespoons milk (whole milk preferred, adjust for desired consistency)
• 4 ounces cream cheese (softened to room temperature)
• A sprinkle of ground cinnamon (for garnish, optional)

• Prepare for Baking: Begin by preheating your oven to 375°F (190°C). Thoroughly grease and lightly flour a 9×13 inch baking dish. This ensures your delicious banana bread cake won’t stick and releases easily after baking.
• Cream Wet Ingredients: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, brown sugar, sour cream, and Greek yogurt until the mixture is light, fluffy, and perfectly smooth. This essential step incorporates air, contributing significantly to the cake’s tender and delicate crumb.
• Add Eggs and Flavorings: Beat in the large eggs one at a time, ensuring that each egg is fully incorporated into the batter before adding the next. Stir in the pure vanilla extract, then gently fold in the mashed ripe bananas. Mix until just combined; it’s crucial not to overmix at this stage to maintain moisture.
• Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Whisking these together ensures an even distribution of the leavening agents and spices throughout the banana cake batter.
• Integrate Dry and Wet: Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed or by hand until they are just combined. Take care not to overmix, as this can develop gluten and lead to a tough, chewy cake rather than a soft, moist one. A few small lumps in the batter are perfectly normal and acceptable.
• Optional Add-ins: If you desire, gently fold in the chopped walnuts at this point. (A personal note: I often opt to omit them from the cake itself, as my husband isn’t a fan, but I love sprinkling some on top of my individual slice for that extra crunch!)
• Bake the Cake: Pour the prepared batter evenly into your greased and floured 9×13 inch baking dish. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the very center of the banana cake comes out completely clean. Once baked to perfection, remove the cake from the oven and let it cool in the pan for about 10 minutes before you proceed with frosting.
• Prepare the Brown Butter for Frosting (while cake bakes): In a small, light-colored saucepan (using a light pan helps you monitor the color change), melt the 1/4 cup of unsalted butter over medium heat. Continue to cook, stirring occasionally with a whisk. The butter will foam, then turn a beautiful golden brown color, and you’ll notice a distinct nutty aroma. Watch it very carefully, as it can go from perfectly browned to burnt in a matter of seconds. Small brown bits will form at the bottom – these are the flavorful browned milk solids! Immediately remove the saucepan from the heat once it reaches this lovely amber hue.
• Finish the Cream Cheese Frosting: With a whisk, quickly stir the sifted powdered sugar, softened cream cheese, vanilla extract, and milk into the warm brown butter. Whisk vigorously until the frosting is completely smooth, wonderfully luscious, and creamy. The residual warmth from the brown butter helps create an incredibly smooth and spreadable consistency, preventing lumps.
• Frost While Warm: Pour the still-warm brown butter cream cheese frosting directly over the slightly cooled banana bread cake. Use an offset spatula or the back of a spoon to gently spread it evenly across the entire surface. As the cake continues to cool, the frosting will beautifully set into a delightful, glossy, and incredibly flavorful layer.
• Cool and Serve: Allow the cake to cool completely at room temperature for the frosting to fully set and firm up to its ideal texture. If desired, sprinkle with additional chopped walnuts or a light dusting of ground cinnamon before slicing and serving. Enjoy your magnificent and truly unforgettable Banana Bread Cake!

This delightful recipe was inspired by and adapted from the wonderful Wonky Wonderful blog.

Overripe Bananas are Absolutely Key: For the most intensely sweet and moist banana bread cake, always use bananas that are very ripe. Their peels should be mostly brown or even black. The darker the bananas, the more sugar has developed, resulting in a naturally sweeter and more flavorful cake. Don’t throw those spotty bananas away – they’re perfect for this recipe!

Avoid Overmixing the Batter: To achieve a tender and soft banana bread cake, it’s crucial to mix the dry ingredients into the wet ingredients only until they are just combined. Overmixing the flour can overdevelop the gluten, which will lead to a tough, dense, and chewy cake rather than the desired light and moist texture.

Mastering the Brown Butter: When browning butter for the frosting, use a light-colored saucepan. This will allow you to easily see the butter change color as it cooks. Keep a close eye on it and stir frequently. The butter will foam, then turn golden brown, emitting a wonderful nutty aroma. It can go from perfectly golden to burnt very quickly, so stay attentive! The tiny brown bits at the bottom are the flavorful milk solids and are exactly what you want.

The Warm Frosting Technique: The unique charm of this frosting lies in applying it while both the cake is still warm (after its initial 10-minute cooling) and the frosting is warm from the freshly browned butter. This technique allows the frosting to slightly melt and create a beautiful, glossy glaze-like finish that infuses even more flavor and moisture into the cake, truly making it special.

Storage Recommendations: Store any leftover banana bread cake tightly covered at room temperature for up to 2-3 days, ensuring it retains its moisture. For longer freshness, you can store it in the refrigerator for up to a week. This cake also freezes exceptionally well; wrap individual slices or the whole cake tightly in plastic wrap and then foil for up to 2-3 months.

Please note: The following nutrition information is an estimate based on the original recipe’s total values divided by 12 servings. Individual serving values will vary.

Serving: 1 slice (approx. 1/12th of cake) | Calories: ~467kcal | Carbohydrates: ~65g | Protein: ~6g | Fat: ~21g | Saturated Fat: ~11g | Polyunsaturated Fat: ~8g | Trans Fat: ~0.6g | Cholesterol: ~77mg | Sodium: ~394mg | Fiber: ~2g | ~44g