Wednesday, May 29, 2013

Banana Cake with Brown Butter Frosting and Toasted Pecans.

Thank goodness we brought this to a dinner party. 

  • 3 very ripe bananas, mashed
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • Cream Cheese Frosting (recipe follows)

Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, and vanilla. Mix until smooth.

In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Cream Cheese Frosting:

Toast pecans in a flat pan until slightly burnt, they will taste sweet and have a good crunch, set aside to cool.

  • 8 ounces cream cheese, at room temperature
  • 1 stick unsalted butter,browned. Cook the butter until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Set aside to cool.
  • 1 glug (tbs or so) of pure vanilla extract
  • 2 1/2 cups sifted confectioners' sugar (1/2 pound)

Mix the cream cheese, cooled brown butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. I whipped it, but you don't have to. Add the sugar and mix until smooth. Yield: frosting for one 9-inch cake.

Sprinkle pecans all over.

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