Banana Snack Cake With Brown-Butter Frosting
"I always seem to have "over-ripe" bananas that I try to use before they become way too mushy. I found this recipe in Good Housekeeping and tried it. All the other ingredients are staples in my pantry and it's a great way to use up those extra bananas -- my family thinks it is really delicious as well."
photo by Baby Kato
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
BANANA SNACK CAKE
- 1 1⁄3 cups mashed fully ripe bananas (4 medium)
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground cinnamon
- 1⁄2 cup butter, softened (or margarine)
- 3⁄4 cup packed brown sugar
- 1⁄2 cup granulated sugar
- 2 large eggs
-
BROWN-BUTTER FROSTING
- 6 tablespoons butter (no substitutions)
- 3 cups confectioners' sugar
- 5 tablespoons milk
- 2 teaspoons vanilla extract
directions
- To prepare Banana Snack Cake:.
- Preheat oven to 350°F Grease and flour 13" by 9" metal baking pan.
- In small bowl, mix bananas, lemon juice, and vanilla. In a separate bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, with mixer at medium speed, beat butter with granulated and brown sugars 5 minutes or until light and creamy, scraping bowl often with rubber spatula.
- Add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and banana mixture, beginning and ending with flour mixture; beat just until smooth.
- Spoon batter into pan and spread evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Coo cake in pan on wire rack.
- To prepare Brown-Butter Frosting:.
- In 1-quart saucepan, heat butter on medium heat 6-8 minutes or until melted and dark nutty-brown in color but not burned, stirring occasionally. Immediately transfer butter to pie plate; refrigerate 30 minutes or until firm.
- In large bowl, with mixer at medium speed, beat butter, sugar, milk, and vanilla until creamy and smooth. Spread frosting evenly over cooled cake.
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Reviews
-
What a great recipe Taste Tester, thank you so much for sharing this quick and easy to make snack cake. I made half the recipe and used small cake pans. It made 5 small cakes. They were wonderful, flavorful with a great texture. I especially loved the sweet brown butter frosting, it was the perfect topping for this cake. I will make this recipe again. :) -
Super tasting cake that we all totally raved about! The brown-butter frosting was out of this world. This recipe will be made and enjoyed often in my house. Thanks for sharing your great recipe. Made for PAC Spring 2010. -
This is one of my favorite banana bread recipes. I love the way that it stays moist after a couple of days. Thanks for posting!
RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
