Banana Cake with Cream Cheese and Brown Butter Icing
There’s no classic dessert quite like banana cake. But when you mix brown butter into the dough and icing, you’ll experience a completely different world of taste. To make brown butter, cook butter in a pan. The flavour of the heated butter intensifies and its colour changes to a hazelnut brown. The cake becomes super […]
Ingredients
- 1 cup (225 g) unsalted butter
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup (210 g) brown sugar
- 1 egg
- 1 cup (250 ml) ripe banana, thawed and mashed (about 2 to 3 bananas) (see note)
- 1/2 cup (125 ml) sour cream
- 1/2 cup (50 g) roasted pecans, coarsely chopped
- 1 block (250 g) cream cheese, softened
- 1/2 cup (65 g) icing sugar
- 8 roasted pecans, for decorating
Instructions
- In a small pot over medium heat, melt the butter. Cook until the butter starts to brown and stops foaming. Immediately pour into a heat-resistant bowl. Do not strain the brown butter. Let cool.
- With the rack in the middle position, preheat the oven to 325°F (165°C). Butter the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, combine ½ cup (125 ml) of the brown butter and the brown sugar with an electric mixer. Add the egg and mix until smooth. With the machine running on low speed, add the bananas and dry ingredients alternating with the sour cream. Stir in the pecans. Spread the batter out in the prepared pan.
- Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack before unmoulding. Let cool completely, about 2 hours.
There’s no classic dessert quite like banana cake. But when you mix brown butter into the dough and icing, you’ll experience a completely different world of taste. To make brown butter, cook butter in a pan. The flavour of the heated butter intensifies and its colour changes to a hazelnut brown. The cake becomes super moist and the cream cheese icing remains slightly salty.