There’s something about this cake that just says homemade deliciousness. Perhaps because it evokes remembrance of warm fresh banana bread just like mom used to make, or the sweet butter icing reminds me of birthday cake as a kid.
- 3 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup butter
- 1 1/2 cups sugar
- 1 1/2 tsp vanilla extract
- 3 eggs
- 1 1/2 cups freshly pureed banana
- 1/3 cup milk
For the brown butter frosting
- 1 cup brown butter
- 4 cups icing sugar, powdered sugar
- 2 tsp vanilla extract
- 4-6 tbsp milk, approximately
- Lightly grease and flour two 9 inch round cake pans. Line the bottoms with parchment paper for easy release form the pans later.
- Preheat oven to 350 degrees F.
- Sift together the flour, baking powder and baking soda and set aside.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Mix together the banana puree and milk.
- Fold in the dry ingredients alternately with the pureed banana/milk, beginning and ending with the dry ingredients. I generally add the dry ingredients in 3 portions and the banana in 2 portions. Be careful not to overmix or you risk toughening the cake texture.
- Spread the batter equally into the prepared pans and bake for 35-40 minutes or until a wooden toothpick inserted in the centre comes out clean.
- Cool in the pans for 10 minutes before turning the cakes out onto a wire rack to cool completely.
To make the Brown Butter Frosting
- To brown butter just melt it in a small saucepan over medium heat and watch it carefully until the color turns light golden brown.
- Pour it off immediately into a heat proof measuring cup, leaving the sediment behind. (Or most of the sediment, I actually add a 1/2 tsp or so of it to the frosting for flavour.)