Brown Butter Banana Cake
By Ginny Dyer · inbloombakery.com
2 hrs 30 min16 slices
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 | |||||||||
| 448 g unsalted butter | Brown butter, 10–12 min | Cool brown butter, divide into two bowls | Drizzle caramel, swirl & cut into 16 slices | ||||||
| 282 g all purpose flour | Whisk flour, baking soda & salt | 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 | Frost cooled cake with frosting | ||||
| 1 1/4 tsp baking soda | |||||||||
| 1/2 tsp salt | |||||||||
| 140 g brown butter (for cake batter) | Whip brown butter until pale & fluffy | Cream in sugar, 2 min | Beat in eggs & vanilla until pale, 1 min | Mix in buttermilk & bananas | |||||
| 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 remaining brown butter until pale, 5–10 min | 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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