Indulge in a delightful treat perfect for your next tea time with this incredible brown butter and banana cake. This recipe transforms simple ingredients into a moist, flavorful cake that will quickly become a favorite among your cake recipes for tea time.
Key Ingredients & Substitutions:
- Ripe Bananas: The riper, the better for sweetness. If you don’t have ripe bananas, you can bake them in their peels at 300°F (150°C) for 15-20 minutes until black.
- Unsalted Butter: Essential for browning.
- All-Purpose Flour: Use a gluten-free all-purpose blend for a gluten-free version.
- Brown Sugar: You can use granulated sugar, but brown sugar adds more moisture and depth.
- Buttermilk: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes.
Ingredients:
For the Brown Butter Banana Cake:
- 1 cup (2 sticks) unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 very ripe medium bananas, mashed (about 1 cup)
For the Cream Cheese Frosting (Optional):
- 4 oz (½ block) cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream, as needed
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350-400 (without frosting)
- Tools Needed: 9×13 inch baking pan, large mixing bowls, whisk, electric mixer (optional), saucepan.
Step-by-Step Instructions:
1. Brown the Butter
Begin by melting your unsalted butter in a light-colored saucepan over medium heat. Swirl occasionally until it turns golden brown and smells nutty. Immediately pour it into a heatproof bowl to cool slightly.
2. Prepare Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon. Set this mixture aside. This step ensures an even distribution of leavening agents for your cake recipes for tea time.
3. Combine Wet Ingredients (Part 1)
In a large bowl, combine the granulated sugar and brown sugar with the slightly cooled brown butter. Beat until light and fluffy. This creates the sweet base for your brown butter and banana cake.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Your mixture will be smooth and creamy.
5. Alternate Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Overmixing can lead to a tough cake.
6. Fold in Bananas
Gently fold in your mashed ripe bananas. Be careful not to overmix, as this can activate the gluten too much.
7. Bake the Cake
Pour the batter into your greased and floured 9×13 inch baking pan. Bake at 350°F (175°C) for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack before frosting.
8. Make the Frosting (Optional)
If making the frosting, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract. Add milk or cream one tablespoon at a time until you reach your desired consistency. Spread evenly over the cooled cake.
Variation Ideas:
- Nutty Crunch: Add ½ cup chopped walnuts or pecans to the batter for texture.
- Chocolate Swirl: Swirl in ½ cup melted chocolate into the batter just before baking.
- Spice It Up: Include a pinch of nutmeg or allspice for extra warmth.
- Caramel Drizzle: Drizzle with a homemade or store-bought caramel sauce before serving.
Storage Instructions:
Store your brown butter and banana cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days, especially if frosted with cream cheese. To keep it moist, you can place a slice of bread on top of the cut edges before covering.
Frequently Asked Questions (FAQ):
Q: Can I use frozen bananas for this recipe?
A: Yes, thaw them completely and drain any excess liquid before mashing.
Q: How do I know when the brown butter is ready?
A: It will turn a rich amber color and smell nutty, with browned bits at the bottom of the pan.
Q: My cake is sinking in the middle, what happened?
A: This often happens from opening the oven door too early, underbaking, or overmixing the batter.
Q: Can I make this as cupcakes?
A: Absolutely! Bake in cupcake liners at 350°F (175°C) for 20-25 minutes. This is a great addition to your collection of cake recipes for tea time.
Q: How can I tell if my bananas are ripe enough?
A: They should have many brown spots on their skin and be very soft to the touch.
Q: Is it necessary to brown the butter?
A: While optional, browning the butter adds a deep, nutty flavor that elevates this banana cake beyond typical cake recipes for tea time.