One-bowl Browned Butter Banana Cake + Mascarpone Buttercream
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Cook time: 
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Serves: one 9x13" cake
*To brown butter - Place in a saucepan and melt over medium/high heat. Continue cooking until the butter becomes frothy - at this point it will begin to develop a nutty aroma and turn a golden brown color. As soon as the butter has browned, remove from heat and let cool.
  • 2 cups Flour (all-purpose or whole wheat)
  • 1 cup Raw Cane Sugar
  • ½ cup Coconut Palm Sugar (or brown sugar)
  • 1 teaspoon Himalayan Pink Salt
  • 1½ teaspoon Baking Powder
  • ¾ teaspoon Baking Soda
  • 2 Eggs
  • ½ cup (1 stick) Butter, browned
  • ⅔ cup Milk
  • 1 teaspoon Vanilla
  • 2 Ripe Bananas
  • 4 ounces Grass-fed Butter, softened
  • 4 ounces Mascarpone Cheese
  • 2 teaspoons Vanilla
  • 2 cups Powdered Sugar
  2. Preheat the oven to 350 degrees. Grease and flour a 9x13" baking pan, or line with parchment paper.
  3. Place the flour, sugars, salt, baking powder, and baking soda in a large bowl and whisk to combine.
  4. Add the egg, browned butter, milk, and vanilla to a blender and blend until the banana is broken down - not completely smooth but so that there are only very small lumps. Add the mixture to the dry ingredients and whisk in just until smooth.
  5. Pour the batter into the prepared pan and baking in the preheated oven for 30-35 minutes, or until puffed and firm on top and a tester inserted into the middle comes out clean.
  6. Remove and let cool completely.
  8. Place the butter and mascarpone in a large bowl along with the vanilla. Beat with an electric mixer until the ingredients are combined and smooth. Beat on low, adding the powdered sugar a few tablespoons at a time, until all of the sugar has been whipped in. Scrap the bowl down, turn the speed up to medium, and beat the frosting for another 30 seconds.
  9. Spread on top of the cooled cake, cut into slices and serve.
  10. Store, covered, in the refrigerate for up to a week.
Recipe by The Kitchen McCabe at