At some point, over-raped bananas yearn to be something greater than bread. Such was the life of this cake at the mercy of that moment, attempting to accomplish something remarkable with spotty, caramel-scented bananas.
Designed with heritage bakers in mind and baked tirelessly, the recipe toes a line between heritage and innovation. The crumb? Cloudy, courtesy of buttermilk and brown butter. The frosting? Silken, tangy, and speckled with toasted depth. It's the kind of cake that lingers, an unassuming ingredient raised to royalty.
Melt ½ cup butter in a light-colored saucepan over medium heat. Swirl constantly until golden-brown specks appear and it has a nutty aroma (5–7 minutes). Pour mixture into a heatproof bowl, scraping all browned bits. Chill 30 minutes until solid but spreadable.
Mash bananas with a fork to smooth, leaving small lumps for texture. Whisk flour, baking soda, baking powder, cinnamon, and salt in a bowl.
Beat softened butter, oil, granulated sugar, and brown sugar on high until fluffy (3 minutes). Beat in eggs, one at a time, then vanilla. Fold in bananas.
Mix ⅓ of the flour mixture into the batter, then ½ the buttermilk and sour cream. Repeat, ending with flour. Stir until just combined.
Pour batter into greased 9x13" pan. Bake at 350°F (175°C) 45–50 minutes. Cool 10 minutes, then freeze 45 minutes (trust us).
Beat cold brown butter and cream cheese until smooth. Beat in powdered sugar, vanilla, and salt gradually. Beat 2 minutes until light.
Spread frosting on cooled cake. Chill 30 minutes to firm. Slice, serve, and enjoy smiles.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.