The inspiration for this cake came from Sally’s Baking Addiction blog. She claimed it was the Best Banana Cake she had ever made! After baking it, I must agree. It’s outstanding.

Even if you’re not a baker, chances are, that during the past year, you have baked a banana bread during the pandemic. But banana bread is so 2020. This year, it’s all about Banana Cake. So, what’s the difference between banana bread and banana cake? Generally, banana bread is a bit denser than banana cake. Banana cake tends to be a bit sweeter as well. The biggest difference however, is that Banana Cake almost always has a frosting. And really, isn’t all about the frosting.

Sally frosted it simply, with a butter-cream cheese icing. I took it up a notch and browned the butter in my cream cheese frosting. Browning the butter is an additional step that is most certainly worth the effort. It adds a nutty taste that helps to temper the sweetness of the frosting. Even non-frosting types, like my husband, loved this one.

Instead of making a simple snacking cake in a 9×13 inch pan, I baked mine in three 6-inch round cake pans and created this statuesque layer cake.

In addition to the frosting between each layer, I added a crunch element. I toasted some chopped walnuts, crushed digestive cookies and some melted butter to create a crumble.

When my children were little, we used to pretend that the first of every month was Elmo’s Birthday, complete with cake and candles. Of course the cake was almost always chocolate. And I always had at least one of the kids in the kitchen “helping”. Somehow, with help, it always took longer! I have so many lovely memories from that time. The enthusiasm for these monthly celebrations was infectious. The kids have all moved out now, but I think it just might be time to bring back monthly birthday cakes.