Tag: desserts

This Egg-Free Brown Butter Banana Bundt Cake is tender, moist, and fluffy. The brown butter adds a rich, nutty twist that really sets this banana cake apart from others. It’s like giving a classic dessert an upgrade that everyone will love! Each bite is light yet satisfying, with a perfect crumb that melts in your mouth. It’s quick and easy to make, packed with flavor, and always a crowd-pleaser. This banana bundt cake is totally egg-free and can be easily adapted to be dairy and gluten-free, too.

Oriana’s Thoughts On The Recipe

There’s just something so comforting about a slice of banana cake, don’t you think? This Eggless Brown Butter Banana Bundt Cake is a treat I turn to whenever I want to bake something special but easy. The brown butter gives the cake a nutty, caramelized flavor that makes it irresistible.

This Eggless Brown Butter Banana Bundt Cake is simple and impressive. With just a few pantry staples and ripe bananas, you can whip up a cake that feels like it took a lot more effort. Plus, the cream cheese icing drizzled on top? It’s like the cherry on a sundae—absolutely divine! I often make this cake to share with friends, and it never fails to bring smiles all around.

This banana bundt cake is totally egg-free and can be easily adapted to be dairy and gluten-free, too.

If you’re like me and enjoy spreading a little joy through baking, this is the perfect cake to do just that. Whether it’s a family gathering, a friendly get-together, or a simple treat for yourself, this cake is always a good idea.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Butter: We brown it for that nutty, caramelized goodness. It’s the flavor star here! Note: Dairy or non-dairy butter will work fine. Read below for the details about how to make brown butter with plant-based butter.
• All-Purpose Flour: The base of our cake, giving it structure.
• Baking Powder & Baking Soda: These help the cake rise and stay light and fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt & Ground Cinnamon: A pinch of salt enhances all the flavors, while cinnamon adds warmth.
• Milk & Vinegar: These combine to create a buttermilk-like effect, adding moisture and a slight tang. Note: Dairy or non-dairy milk will work fine. Read the food allergy swaps section below for more details.
• Granulated & Brown Sugar: Granulated sugar sweetens, while brown sugar adds moisture and a subtle caramel flavor.
• Bananas: Ripe bananas are key for sweetness and moistness.
• Yogurt: Adds moisture and helps with the tender crumb. Note: Dairy or non-dairy yogurt will work fine. Read the food allergy swaps section below for more details.
• Pure Vanilla Extract: Because everything tastes better with a splash of vanilla!

For The Cream Cheese Icing:

• Cream Cheese & Butter: The rich base for our icing. Note: Use the cream cheese that comes in blocks (no spreadble).
• Confectioners’ Sugar: Sweetens the icing to perfection.
• Vanilla & Salt: Enhances the flavor of the icing.
• Heavy Cream or Milk: Helps achieve the perfect drizzling consistency.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Brown The Butter

In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until it turns golden brown and has a nutty aroma. Pour the butter into a small bowl and set aside to cool to room temperature.

Step 2 – Make The Cake Batter

In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. Mash the bananas with a fork. In another mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.

In a large bowl, beat at medium-high speed butter and sugars until creamy and fluffy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add mashed bananas, yogurt, and vanilla; continue beating to combine. Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter. The batter will be slightly thick, and a few lumps are okay.

Step 3 – Bake

Generously grease a 12-cup Bundt pan with cooking spray. Make sure every part of the pan is greased really well. Scrape the batter evenly into the prepared pan and smooth the top with a spatula.

Pour the cake mixture into the prepared bunt pan. Bake for 55 to 70 minutes, or until a long wooden skewer or thin knife inserted deep into the center of the cake comes out mostly clean. It’s ok if there are a few crumbs, but you don’t want the skewer to be wet. If the cake starts to brown too quickly on top, you can loosely tent it with foil. Check around 30 minutes to be safe, every oven is different. Remove the cake from the oven and let it cool on a cooling rack for 30 minutes. Carefully invert the cake onto a cake platter or cake stand.

Step 4 – Make The Frosting

While the cake is cooling, prepare the cream cheese icing. Using a stand mixer or a hand mixer, mix the cream cheese and butter together until there is a smooth consistency. Incorporate the confectioners’ sugar, vanilla, cream or milk, and a pinch of salt. Beat the mixture at medium speed until it becomes creamy and smooth, about 2 minutes.

Step 5 – Frost The Cake and Serve

Food Allergy Swaps

How To Make Bronw Butter With Vegan, Dairy-Free or Plant-Based Butter

Making brown butter with plant-based butter is similar to the process with regular butter, but there are a few important differences to keep in mind, mainly due to the different composition of plant-based butter, which typically includes oils, emulsifiers, and other ingredients instead of the milk solids found in dairy butter. Keep in mind the following:

1—Best Plant-Based Butter: For best results, choose one with a higher fat content that comes in sticks or blocks (no spreadable version). Some plant-based butters are more suitable for browning than others. Look for one with a higher fat content, as this will more closely mimic the browning process of dairy butter. Brands marketed as “baking sticks” tend to work better than spreads.

2 – Emulsifiers and Water Content: Plant-based butters often have more water and emulsifiers than dairy butter. This can lead to more steam and sputtering, so be cautious.

3 – No Milk Solids: Since plant-based butter doesn’t have milk solids, the browning process is slightly different. The color comes from the caramelization of the plant-based fats and oils rather than the Maillard reaction of milk proteins.

4 – Add the Nutty Flavor: Once the butter has melted, immediately add 1 teaspoon of natural cashew butter or almond butter. Use sunflower or pumpkin seed butter for a nut-free alternative. Continue cooking until the color of the butter gradually changes from pale yellow to golden brown. Keep a close eye on it, as plant-based butter can brown more quickly than dairy butter. Once the butter has reached a golden-brown color, immediately remove the pan from the heat. The butter can go from browned to burned very quickly.

Variations & Additions

• Add Nuts: Walnuts or pecans add a nice crunch.
• Chocolate Chips: For an extra indulgent twist, fold in some chocolate chips.
• Spices: Try adding nutmeg or ginger for a different flavor profile.

Storing and Freezing Instructions

Store leftover cake in an airtight container at room temperature for 3 – 4 days. 

Freeze: Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Defrost at room temperature before serving. Take into consideration that the cake will lose some of its fluffiness if refrigerated or frozen.

More Egg-Free Bundt Cake Recipes You’ll Love!

Recipe Card 📖

Eggless Brown Butter Banana Bundt Cake

Oriana Romero

This Egg-Free Brown Butter Banana Bundt Cake is tender, moist, and fluffy. The brown butter adds a rich, nutty twist that really sets this banana cake apart from others. It’s like giving a classic dessert an upgrade that everyone will love! Each bite is light yet satisfying, with a perfect crumb that melts in your mouth. It’s quick and easy to make, packed with flavor, and always a crowd-pleaser.

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 12 slices

Ingredients 

For The Cream Cheese Icing:

Instructions 

• Brown the Butter: In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until it turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.Tip: Watch closely! – The butter can go from brown to burned very quickly.

• Preheat oven to 350º F (180º C).

• In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

• Mash the bananas with a fork.

• In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.

• In a large bowl, beat at medium-high speed cooled brown butter and sugars until creamy and fluffy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add mashed bananas, yogurt, and vanilla; continue beating to combine.

• Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter. The batter will be slightly thick, and a few lumps are okay.

• Generously grease a 12-cup Bundt pan with cooking spray. Make sure every part of the pan is greased really well. Scrape the batter evenly into the prepared pan and smooth the top with a spatula.

• Pour the cake mixture into the prepared bundt pan.

• Bake for 55 to 70 minutes, or until a long wooden skewer or thin knife inserted deep into the center of the cake comes out mostly clean. It's ok if there are a few crumbs, but you don't want the skewer to be wet. If the cake starts to brown too quickly on top, you can loosely tent it with foil. Check around 30 minutes to be safe, every oven is different.Important: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.

• Remove the cake from the oven and let it cool on a cooling rack for 20 minutes. Carefully invert the cake onto cake platter or cake stand.

• While the cake is cooling, prepare the cream cheese icing: Using a stand mixer or a hand mixer, mix together the cream cheese and butter until smooth consistency. Incorporate the confectioners’ sugar, vanilla, cream or milk, and a pinch of salt. Beat the mixture at medium speed until it becomes creamy and smooth, about 2 minutes.

  Bundt Pan: I made this cake in a 12-cup, nonstick Bundt pan. You can also bake this cake in a decorative 10-cup Bundt pan, but make sure to fill up the pan just 3/4 full.  I recommend placing a baking sheet under the Bundt pan to catch any drips.   Store leftover cake in an airtight container at room temperature for 3 – 4 days.   Freeze: Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Defrost at room temperature before serving. Take into consideration that the cake will lose some of its fluffiness if refrigerated or frozen.   Food Allergy Swaps:   Recipe Tips:

• Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
• Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
• Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
• Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
• Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
• Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
• Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.

  How To Make Bronw Butter With Vegan, Dairy-Free, or Plant-Based Butter: Making brown butter with plant-based butter is similar to the process with regular butter, but there are a few important differences to keep in mind, mainly due to the different composition of plant-based butter, which typically includes oils, emulsifiers, and other ingredients instead of the milk solids found in dairy butter. Keep in mind the following: 1—Best Plant-Based Butter: For best results, choose one with a higher fat content that comes in sticks or blocks (no spreadable version). Some plant-based butters are more suitable for browning than others. Look for one with a higher fat content, as this will more closely mimic the browning process of dairy butter. Brands marketed as “baking sticks” tend to work better than spreads. 2 – Emulsifiers and Water Content: Plant-based butters often have more water and emulsifiers than dairy butter. This can lead to more steam and sputtering, so be cautious. 3 – No Milk Solids: Since plant-based butter doesn’t have milk solids, the browning process is slightly different. The color comes from the caramelization of the plant-based fats and oils rather than the Maillard reaction of milk proteins. 4 – Add the Nutty Flavor: Once the butter has melted, immediately add 1 teaspoon of natural cashew butter or almond butter. Use sunflower or pumpkin seed butter for a nut-free alternative. Continue cooking until the color of the butter gradually changes from pale yellow to golden brown. Keep a close eye on it, as plant-based butter can brown more quickly than dairy butter. Once the butter has reached a golden-brown color, immediately remove the pan from the heat. The butter can go from browned to burned very quickly.   Variations & Additions:

• Add Nuts: Walnuts or pecans add a nice crunch.
• Chocolate Chips: For an extra indulgent twist, fold in some chocolate chips.
• Spices: Try adding nutmeg or ginger for a different flavor profile.

   

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Nutrition

Calories: 443kcalCarbohydrates: 73gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 460mgPotassium: 184mgFiber: 1gSugar: 30gVitamin A: 724IUVitamin C: 2mgCalcium: 129mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 443

Keyword banana brown butter bundt cake egg-free Eggless