Banana Cake with Browned Butter Cream Cheese Frosting
Feast your eyes on this Browned Butter Baby! Isn’t she stunning? And she has depth of character, a smooth finish and oh-so bright!
This recipe was sent to me with high praise from one of you guys and I couldn’t be more thrilled to get a glowing recommendation for a #SaturdaySnackCake. It’s been a minute since we’ve done one. And after the grey, dreary week we’ve had here in Ontario, a snack cake is exactly what this Saturday needs!
I hope you are able to get outside. Enjoy this sunshine and soak in some vitamin D. And big thanks to @sallysbakeblog for the recipe!!
Browned Butter Banana Cake
(Sally McKenney’s recipe)
Ingredients:
For the cake:
1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
3 cups (375g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (360ml) buttermilk, at room temperature
For the Brown Butter Cream Cheese Frosting:
1/2 cup pre-made browned butter (see step 2.)
12 ounces (339g) full-fat brick cream cheese, softened to room temperature
4 cups (480g) confectioners’ sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
Directions:
Preheat the oven to 350°F. Grease a 9 x 13 dish and then line with parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Brown the butter for the frosting now so you can place it in the fridge and it is ready for later. Instructions for browning butter are in Step 8.
Make the cake: Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. A few lumps are OK.
Pour the batter into your prepared dish. Bake for 40-45 minutes. Baking times vary, so keep an eye on yours. You can check for doneness when a toothpick comes out clean.
Remove the cake from the oven and set on a wire rack. Allow to cool completely in the pan.
Make the frosting: Slice the butter up into pieces and place in a skillet. Using a light coloured helps you determine when the butter begins browning so use that if you have one. I don’t have one. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the solid brown butter on high speed until creamed. Add the cream cheese and beat on high speed until combined, smooth, and creamy. Add 4 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.
Frost: Spread the frosting all over the top and sides of your cake. Garnish with chopped nuts (if you like!). Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
Cover leftover cake tightly and store in the refrigerator for 5 days.
Let’s hear an AMEN for a counter cake! You must try this one. It’s a gem. If you make this recipe, share and tag me! I hope ou enjoyed it as much as I did and I’ll see you in the next one!