Banana Cake with Brown Butter Frosting
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hrs 5 mins
Course: Cake/Dessert
Servings: 12 -16 servings
Author: Barry C. Parsons
Banana Cake with Brown Butter Frosting - an easy to make, moist, tender banana cake with a slightly caramel-y flavoured brown butter frosting. Homemade at it's best!
Ingredients
For the brown butter frosting
Instructions
Recipe Notes
source : http://www.rockrecipes.com
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hrs 5 mins
Course: Cake/Dessert
Servings: 12 -16 servings
Author: Barry C. Parsons
Banana Cake with Brown Butter Frosting - an easy to make, moist, tender banana cake with a slightly caramel-y flavoured brown butter frosting. Homemade at it's best!
Ingredients
- 3 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup butter
- 1 1/2 cups sugar
- 1 1/2 tsp vanilla extract
- 3 eggs
- 1 1/2 cups freshly pureed banana
- 1/3 cup milk
For the brown butter frosting
- 1 cup brown butter
- 4 cups icing sugar powdered sugar
- 2 tsp vanilla extract
- 4-6 tbsp milk approximately
Instructions
- Lightly grease and flour two 9 inch round cake pans. Line the bottoms with parchment paper for easy release form the pans later.
- Preheat oven to 350 degrees F.
- Sift together the flour, baking powder and baking soda and set aside.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Mix together the banana puree and milk.
- Fold in the dry ingredients alternately with the pureed banana/milk, beginning and ending with the dry ingredients. I generally add the dry ingredients in 3 portions and the banana in 2 portions. Be careful not to overmix or you risk toughening the cake texture.
- Spread the batter equally into the prepared pans and bake for 35-40 minutes or until a wooden toothpick inserted in the centre comes out clean.
- Cool in the pans for 10 minutes before turning the cakes out onto a wire rack to cool completely.
- To make the Brown Butter Frosting
- To brown butter just melt it in a small saucepan over medium heat and watch it carefully until the color turns light golden brown.
- Pour it off immediately into a heat proof measuring cup, leaving the sediment behind. (Or most of the sediment, I actually add a 1/2 tsp or so of it to the frosting for flavour.)
- Allow the brown butter to cool to room temperature and solidify.
- Beat all ingredients together until smooth, fluffy, and a spreadable consistency. Use a couple of tablespoons of milk to begin and add more if need be, or of it becomes too thin, just add a couple more tablespoons of icing sugar at a time to get to the proper consistency.
- Frost the middle and top of the cake. If you want to completely frost the cake sides too, you can double the frosting recipe.
Recipe Notes
- The bananas are pureed and not just mashed to improve the texture of the cake.
- I've decorated the cake in the photos with brûlée banana slices. These are best added just before serving because they don't hold up to humidity and moisture very long.
- To make them I cut thick slices of banana and coat them in plain white sugar. I then put a slice at a time on a metal skewer and caramelize the sugar with a brûlée butane torch.
source : http://www.rockrecipes.com