I’m on a little girls get away this weekend so this post is going to be short and sweet.
I had my usual three over-ripe bananas staring me in the face again the other day so I baked a cake. . . .a Banana Bundt Cake with Browned Butter Frosting. It was pretty fabulous if you ask me.
The cake was moist, dense and absolutely delicious, but of course I couldn’t leave it at that. I made some browned butter frosting to finish it off. YUM! If you have some bananas sitting on your counter, getting browner by the minute, you really need to make this cake.Print
- 3 cups all-purpose flour
- 2 tsps baking soda
- 1/2 tsp salt
- 1 stick butter (, at room temperature)
- 1 1/2 cups sugar
- 2 tsp. pure vanilla extract
- 2 large eggs (, preferably at room temperature)
- 3–4 very ripe bananas (, mashed (you should have 1 1/2-1 3/4 cups))
- 1 cup sour cream or plain yogurt
- Browned Butter Frosting
- 1 stick butter
- 3 1/2 cups powdered sugar
- 1 tsp. teaspoon vanilla extract
- 4–5 Tbsp. half-n-half or cream
- Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a 9-10-inch (12 cup) Bundt pan.
- Whisk together the flour, soda, and salt.
- Beat the butter in a large bowl, until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for 1 minute after each addition. Reduce mixer speed to low and mix in the bananas. Finally mix in half of the dry ingredients, all the sour cream and then the rest of the dry ingredients. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
- Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes-if its browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
- If you’ve got time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it’s better the next day. Frost with browned butter frosting.
- Make the frosting by melting the butter in a saucepan. Bring the butter to a gentle simmer, turning the heat down if needed, until it turns light brown. Immediately remove from the heat. Allow to cool for 5 minutes then add the powdered sugar, vanilla and milk, mixing until smooth and creamy. Add more milk if needed to achieve a thick but spreadable consistency.
Recipe Source: Dorie Greenspan’s, Baking: From My Home To Yours (reduced butter by 1/2 cup and sugar by 1/2 cup & added the frosting)