A tender banana cake with brown butter, topped with brown butter cream cheese frosting and salted caramel drizzle.
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| prepPreheat oven to 350°F / 175°C | ||||||||||
| prepGrease a 9×9 inch light metal baking pan and line with parchment paper | ||||||||||
| 140 g brown butter (for cake batter) | Brown butter in pot, 10–12 min | Whip brown butter until pale & fluffy | Cream in sugar, 2 min | Beat in eggs & vanilla until smooth | Mix in buttermilk & bananas | Fold in dry ingredients until smooth | Pour into pan, bake 350°F / 175°C, 40–45 min | Cool in pan 30 min, then on rack completely | Transfer cooled cake to serving plate | Frost, drizzle caramel, slice & serve |
| 282 g all purpose flour | Whisk flour, baking soda & salt | |||||||||
| 1 1/4 tsp baking soda | ||||||||||
| 1/2 tsp salt | ||||||||||
| 300 g granulated white sugar | ||||||||||
| 3 eggs, at room temperature | ||||||||||
| 1 1/2 tsp vanilla | ||||||||||
| 288 g mashed overripe bananas | ||||||||||
| 240 ml buttermilk, at room temperature | ||||||||||
| remaining brown butter (for frosting) | Whip brown butter until pale & fluffy | Mix in cold cream cheese until fluffy | Sift in powdered sugar, mix until fluffy | |||||||
| 226 g cream cheese, cold | ||||||||||
| 260 g powdered sugar | ||||||||||
| 80 ml salted caramel sauce | ||||||||||
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