When it comes to banana treats my family never tires of my drive to experiment. The challenge is that they love bananas so very much that in order for me to do some exploratory baking I need to go out and buy spotted bananas because it is impossible to find any around the house.
This cake has an almost dense brownie-esque consistency which is further enhanced by the brown butter glaze. Initially I was inclined give the cake a dusting of powdered sugar or even a cream cheese frosting but this creation received so many votes that I am turning a blind eye on the sugar factor. Despite my continual quest to reduce sugar intake whenever possible, I’ve opted to the ‘indulge, you only live once’ school of thought. After all, it is a woman’s prerogative to change her mind and it is important to exercise that right regularly.
Banana Cake & Brown Butter Frosting
Banana Cake Ingredients
1 1/2 cups sugar
1 cup Greek yogurt
1/2 cup butter, softened
2 cups (3-4 whole) ripe bananas, mashed
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup walnuts, chopped (optional)
Brown Butter Frosting Ingredients
1/2 cup butter
3 cups powdered sugar
2 tsps vanilla extract
3 TBS milk
Preheat oven to 350 degrees.
Coat a 9×13 glass baking pan with cooking spray.
In a large bowl combine butter, eggs, yogurt and sugar. Beat with a hand mixer 1-2 minutes until creamy. Blend in bananas and vanilla extract until well combined. Add in baking soda, flour and salt and blend for another 1-2 minutes. If using walnuts, stir into mix.
Spread batter evenly into baking pan. Bake 20-25 minutes or until golden brown. When cake pulls away from sides of pan, remove from oven.
It is important to wait to ensure the frosting goes onto the cake 5 minutes after it is removed from the oven so that it spreads properly. In a large saucepan, over medium heat, melt butter. Watch butter carefully to ensure that it turns a delicate brown and does not burn. Once it reaches this light brown color, immediately remove butter from the heat.
Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm cake (the frosting will be easier to spread while the cake is still warm). To serve, cut into brownie-size pieces (2×3-inches) and serve.