Brown Butter Banana Cake

Ingredients

• 2 cups (448 g) unsalted butter
• 2 1/4 cups (282 g) all purpose flour
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) brown butter from above
• 1 1/2 cups (300 g) granulated white sugar
• 3 eggs, at room temperature
• 1 1/2 tsp vanilla
• 1 1/4 cups (288 g) mashed overripe bananas, about 3 large bananas/4 medium bananas
• 1 cup (240 ml) buttermilk, at room temperature
• remaining brown butter from above
• 8 oz (226 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• 1/3 cup salted caramel sauce

Instructions

1. 1

   --- For the Brown Butter ---

2. 2

   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.

3. 3

   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.

4. 4

   --- For the Banana Cake ---

5. 5

   Preheat the oven to 350°F (175 ℃). Grease a 9×9 inch light metal baking pan and line it with parchment paper.

6. 6

   In a medium bowl, whisk together the flour, baking soda, and salt. Then set aside the flour mixture.

7. 7

   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.)

8. 8

   Add the sugar to the whipped brown butter. Cream together for 2 minutes on high speed.

9. 9

   Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.

10. 10

    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.)

11. 11

    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.

12. 12

    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.

13. 13

    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.

14. 14

    --- For the Brown Butter Cream Cheese Frosting ---

15. 15

    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.

16. 16

    Then add in the cold cream cheese and mix on medium speed until fluffy.

17. 17

    Sift in the powdered sugar and mix on low speed until combined, then on high speed for 1 minute until fluffy again.

18. 18

    --- Assembling the Cake ---

19. 19

    When the cake is completely cooled, transfer it to a serving plate.

20. 20

    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!