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Brown Butter Banana Cake
The reviews are in:
“There is no judgment on your banana artistry.”
”I’m not really sure anything could have gone wrong here given what we are working with, but every single thing went very right.”
“The bananas warm and form a sort of custard layer on top of this incredibly buttery, rich, moist cake… And then you get the glossing of the caramel soaking into the top layer. It is so tender and light but still rich. WOW!!!”
Haha, need I say more?? Brown. Butter. Banana. Cake. It’s the snacking cake you didn’t realize you absolutely, 100% need in your life immediately. Enjoy!
Brown Butter Banana Cake
Prep time: 25 minutes
Serves: 8
Ingredients
For the Cake:
1 stick unsalted butter plus additional for greasing
1 cup all-purpose flour
½ cup almond flour
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
¾ cup low-fat buttermilk, room temperature
For the Topping:
4 tablespoons unsalted butter
1/3 cup dark brown sugar, packed
1 tablespoon vanilla extract
½ teaspoon kosher salt
4 medium ripe banana, peeled and halved lengthwise (about 1 pound)
Whipped Cream:
½ cup cold heavy cream
1 to 2 tablespoons confectioners’ sugar, optional
Instructions
•Preheat the oven to 350ºF. Begin by placing 1 stick of unsalted butter for the cake into a small saucepan. Heat over medium-low heat until golden brown and nutty in smell, 6 to 7 minutes, swirling the pan every so often. You will first see the butter foam on top, then the solids will begin to brown then the butter itself. Once the butter is light brown and nutty in smell immediately remove from the heat and pour into a heatsafe bowl – you don’t want the butter to continue cooking in the saucepan because it can easily burn. Place the bowl of browned butter into the refrigerator to cool and solidify, about 10 to 15 minutes, then remove from the fridge again to come to room temperature.
•Meanwhile while the butter is cooling, grease a 9-inch nonstick cake pan with softened butter and line with parchment paper. Melt the butter and sugar in a small saucepan over medium-low heat until combined and the sugar has melted nicely into the butter, about 2 minutes. The consistency will be easily pourable, but not thickened, just until melted together. Remove from the heat and stir in the vanilla and salt. Pour into the bottom of the prepared cake pan.
•Lay the bananas cut-side down on top of the melted sugar mixture in a circular design, cutting the bananas into pieces when needed to fit into the pan. Set aside.
•Meanwhile, in a medium bowl whisk together the flour, almond flour, cinnamon, nutmeg, baking powder, and salt until combined then set aside. In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, cream the solidified browned butter and sugar until light and fluffy on medium speed, about 2 minutes. Add each egg, one at a time, mixing until incorporated. Add the vanilla extract and mix until just combined.
•Add half of the flour and mix until thick and the batter comes together, then add half of the buttermilk. Repeat with the remaining flour and buttermilk until a smooth cake batter forms—we add the ingredients in stages here just to make sure everything is incorporated evenly together without overmixing.
•Pour the cake batter on top of the banana topping and place into the oven to bake until golden brown and set in the center, 50 to 55 minutes or until an inserted toothpick comes out clean. Your kitchen will smell of lovely cinnamon and brown sugar. Remove from the oven and allow to cool in the pan for 10 minutes, then run an offset spatula or butter knife around the rim of the cake, place a large plate on top of the cake pan and flip the cake upside down onto the plate.
Remove the cake pan and reveal the caramelized banana top, drizzling any extra caramel on top of the cake from the cake pan. Allow the cake to cool until warm or cool completely. Serve with whipped cream or ice cream.
For the Whipped Cream:
Place the cold heavy cream and confectioners’ sugar, if using, in a medium bowl and beat using a hand mixer or the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form, 3 to 4 minutes. Keep in the refrigerator until ready to serve.
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