Brown Butter Banana Cake

Instructions

For the Brown Butter

Start by browning the butter. Add the butter to a medium pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty aroma and has turned a deep golden brown. The whole process should take about 10-12 minutes.
2 cups (448 g) unsalted butter
Remove 10 tbsp (140 g) of brown butter and add it to a large bowl. Transfer the remaining brown butter to a second large bowl.
Allow both portions to cool in the fridge until the brown butter is about the same consistency as regular softened butter. Stir each portion every 10 minutes or so to ensure even cooling.

For the Banana Cake

Preheat the oven to 350°F (175 ℃). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Then set aside the flour mixture.
2 1/4 cups (282 g) all purpose flour, 1 1/4 tsp baking soda, 1/2 tsp salt
Whip the smaller portion (10 tbsp/140 g) of cooled brown butter with an electric mixer on high speed until pale and fluffy.
(If using a stand mixer, use a paddle attachment.)
10 tbsp (140 g) brown butter from above
Add the sugar to the whipped brown butter. Cream together for 2 minutes on high speed.
1 1/2 cups (300 g) granulated white sugar
Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
3 eggs, at room temperature, 1 1/2 tsp vanilla
Add in the buttermilk and mashed bananas. Mix on medium-low speed until combined. (The batter will look split at this point, but don't worry. It will pull together once the dry ingredients are added in.)
1 cup (240 ml) buttermilk, at room temperature, 1 1/4 cups (288 g) mashed overripe bananas, about 3 large bananas/4 medium bananas
Add in the dry ingredients, mixing on low speed until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.
Pour the batter into the prepared baking pan. Bake the cake for 40-45 minutes, or until a toothpick comes out clean from the center.
Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the wire rack until completely cooled.

For the Brown Butter Cream Cheese Frosting

While the cake cools, make the brown butter cream cheese frosting by whipping the larger portion of cooled brown butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes.
remaining brown butter from above
Then add in the cold cream cheese and mix on medium speed until fluffy.
8 oz (226 g) cream cheese, cold
Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute until fluffy again.
2 cups (260 g) powdered sugar

Assembling the Cake

When the cake is completely cooled, transfer it to a serving plate.
Frost the top of the cake with a thick layer of brown butter cheese frosting using an offset spatula. Drizzle salted caramel sauce on top of the frosting and gently swirl it into the frosting with the back of a spoon. Then cut into 16 slices and serve!
1/3 cup salted caramel sauce

Course: Dessert

Cuisine: American

Keyword: banana bread cake, banana cake, brown butter, brown butter banana cake

Ingredients

For the Brown Butter

For the Banana Cake

For the Brown Butter Cream Cheese Frosting

Instructions

For the Brown Butter

For the Banana Cake

For the Brown Butter Cream Cheese Frosting

Assembling the Cake

Notes