I had blogged about this banana cake a few years ago, but when I changed over to this new website, a few months ago, not all of the old posts made it back up. The truth is that I honestly meant to get them all back up, but I got lazy and it just didn't happen. I've been feeling rather guilty about it lately, but as it turns out this is a happy coincidence, since It gives me a chance to redo some of my old recipes and post them again as if they’re brand new.
This banana cake is delightfully moist and is cloaked in a very basic frosting that is taken to the next level with the addition of butter that has been browned until it takes on a deliciously nutty flavour.
Banana Cake with Brown Butter Maple Frosting
2 eggs 2-1/4 cups flour 1 1/2 cup granulated sugar 1/2 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 3-4 mashed bananas 3/4 cup buttermilk 1 teaspoon vanilla 1/2 cup butter, melted
Browned Butter Maple Frosting
2 1/2 cups powdered sugar 4 tablespoons butter, browned 1 tablespoon pure maple syrup 1-2 tablespoons milk
In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt, cinnamon and nutmeg.
In a separate bowl mash bananas, add melted butter, eggs, vanilla and buttermilk.
Pour liquid over flour mixture and mix with hand mixer until well blended. Pour in a 9×13, lightly greased baking pan and bake at 350 for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool.
To make frosting, brown butter in heavy saucepan. Over medium high heat, melt butter. Watch butter carefully and let it bubble. It will begin to show brown bits in the bottom of the pan. You will start to smell the aroma of the nutty buttery goodness. Once it has browned, immediately remove from heat. Pour butter over 2 cups of confectioner’s sugar. Add maple syrup and 1 tbsp milk. Adjust with remaining sugar and milk as needed to make frosting of a spreadable consistency. Frost cooled cake.