banana, sour cream & walnut cake with browned butter icing

The banana cemetery…admit it, you have one too. That place in the freezer where dead bananas go because they’ve passed their ripeness but we can’t bring ourselves to throw them out. We vow to make banana bread or muffins one day. Come on, I know I’m not the only one who does this. Well…time to clear out the dead nahnas from the freezer & make this sensational cake for Easter…or just because. 

banana cakeI can’t take credit for the original recipe. That came from my friend Cory whose wife had made it & he’d raved about it. Since then I’ve made it several times and it’s morphed from the original recipe. The recipe uses about 6 over-ripe bananas so it will help rid your freezer of the blackened, banana corpses. It’s also a substantial cake making it perfect when cooking for a larger group. When I make it I send the whole pan to work with my husband. It can’t stay in our house. 

banana cake


Nope, not with that browned butter icing it can’t stay in the house. The icing is heavenly. Butter when it’s lightly browned, takes on a delicious nutty flavor & when added to icing for cakes and cookies it transforms them. Truly. 

banana cakeI’ve never been a banana fan, especially in any baked goods. Because of this I think I’m a pretty good judge of a really good banana recipe. Like this one…it’s fabulous. And if non-loving-banana me likes it, then I know it’s good. 

banana, sour cream & walnut cake
Yields 30
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. 1 1/2 cups sugar
  2. 1/2 cup (1 stick/125g) butter, softened
  3. 2 teaspoons vanilla extract
  4. 2 large eggs
  5. 1 cup sour cream
  6. 6 medium, over-ripe bananas (about 2 cups mashed)
  7. 2 cups self-raising (rising) flour
  8. 1 teaspoon ground nutmeg
  9. 1 teaspoon ground cinnamon
  10. 1 cup walnut pieces
  11. pinch of salt
  13. 1/3 cup butter
  14. 4 cups powdered (icing) sugar
  15. 1/3 cup milk or cream
  16. 1 teaspoon vanilla extract
  1. Grease a 17 x 12 inch (43 x 30cm) (approximately) baking sheet and line base and sides with parchment paper. Preheat oven to 375°F (190°C).
  2. Using an electric mixer beat sugar, butter and vanilla together in a large bowl until light and creamy.
  3. Add eggs, one at a time, beating after each addition.
  4. Add sour cream and bananas, beat until well combined.
  5. Stir in flour, nutmeg, cinnamon, walnuts and salt; stir to combine. Spread onto baking sheet. Bake in preheated oven for 25 to 30 minutes and mixture is lightly browned and a skewer when inserted in center comes out clean.
  6. To make the icing: Heat butter in medium saucepan over medium heat until butter is melted: stir. Cook butter slowly for about 3 minutes or so until butter is golden-brown and smells nutty.
  7. Add powdered sugar, milk and vanilla. Stir until well combined and there are no lumps – you might need to give it a good whisk to remove any residual lumps if any. Spread warm icing over warm cake. Let stand for about 30 minutes or until icing is set. Cut cake into 30 pieces.
Adapted from from a friend
Adapted from from a friend
The Fresh Aussie


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