Serves 9
Ingredients:
Cake:
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, tightly packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup mashed banana (about 2)
- 1/2 cup sour cream
- 1/2 cup (1 stick) unsalted butter
- 2-1/2 cups powdered sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or more as needed)
Preheat the oven to 350 degrees F. Grease an 8x8-inch baking pan with nonstick spray.
To make the cake, first place the butter in a saucepan and heat on medium until the butter is completely melted. Turn down the heat to medium-low and whisk the butter. Continue to cook while whisking until the butter begins to brown and smell nutty. Set aside to cool.
In a large bowl, beat together the egg and granulated sugar until fluffy.
Add the brown sugar and browned butter and beat until the sugar is dissolved and the mixture is lighter in color. Beat in the vanilla.
Mix together the flour, baking soda, cinnamon, and salt in a separate bowl; set aside.
Mix together the banana and sour cream in another bowl and set aside.
Alternate between mixing the flour mixture and the banana mixture into the wet ingredients, beginning and ending with the flour.
Pour the batter into your baking pan and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs sticking to it.
Allow the cake to cool completely on a wire rack.
To make the brown butter frosting, brown the butter in the same manner you did for the banana cake. Allow the butter to cool until firm; you can use the refrigerator to expedite things if necessary.
With a hand mixer or stand mixer, beat the butter and sugar until well combined.
Add in the salt, vanilla, and milk and beat until it is a smooth, creamy consistency. Add more milk as needed to create your desired consistency.
Spread the frosting over the cooled banana cake. read more words!
Posts
