Banana Cake With Brown Butter Cream Cheese Frosting Food

BANANA CAKE WITH BROWN BUTTER CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F (177°C) and grease three round 9×2 inch cake pans. Set aside.
• **Time-saving tip** Brown the butter in step 8 now, then place into the refrigerator to solidify as instructed below. This will save time when you're ready to make the frosting.
• Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick. A few lumps is OK.
• Divide batter evenly between 3 pans. Bake for 22-26 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
• Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
• Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning- you'll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the solid brown butter on high speed until creamed. Add the cream cheese and beat on high speed until combined, smooth, and creamy. Add 4 cups confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.
• Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with chopped nuts. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 275°F (135C).
• Grease and flour a 9 x 13 pan.
• In a small bowl, mix mashed banana with the lemon juice; set aside.
• In a medium bowl, mix flour, baking soda and salt; set aside.
• In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
• Beat in eggs, one at a time, then stir in 2 tsp vanilla.
• Beat in the flour mixture alternately with the buttermilk.
• Stir in banana mixture.
• Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
• Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
• For the frosting, cream the butter and cream cheese until smooth.
• Beat in 1 teaspoon vanilla.
• Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
• Spread on cooled cake.
• Sprinkle chopped walnuts over top of the frosting, if desired.

BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the banana cake: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
• In the bowl of an electric mixer, combine the butter, brown sugar and granulated sugar. Mix on medium-high speed until light and fluffy, about 5 minutes.
• Meanwhile, sift the flour, baking soda, baking powder, cinnamon and salt into a medium bowl. Set aside.
• Add the bananas to the butter mixture and mix until combined. Let the mixer do the work of mashing for you. Add the eggs one at a time and mix until well combined. Mix in the yogurt and vanilla. Turn the mixer to low and add the dry ingredients until just combined. Do not overmix.
• Pour the batter into the prepared cake pan. Bake until a cake tester or toothpick comes out clean, 45 to 50 minutes. Cool in the pan for 5 to 10 minutes, then turn onto a wire rack and cool completely.
• For the cream cheese frosting: Using the electric mixer on high speed, blend the cream cheese and butter until light and fluffy, 4 to 5 minutes. With the mixer on low, add the confectioners' sugar and then the vanilla.
• Spread the frosting on top of the cake. Decorate around the perimeter of the cake with raspberries, if desired.

BROWNED BUTTER CREAM CHEESE FROSTING

Steps:

• In a small saucepan, over medium heat, cook 1/2 cup butter (1 stick) until browned and nutty fragranced. Watch carefully, stir occasionally and do not let burn. This should take about 15-20 minutes.
• Cube the other 1/4 cup of butter (1/2 stick) and place in a mixing bowl with softened cream cheese. Pour browned butter over top and allow to sit for about 3 minutes. Add the vanilla extract or vanilla bean seeds. With an electric mixer, beat until the butter and cream cheese are smooth. Gradually add the confectioners' sugar until the proper consistency is reached. (To avoid lumps, shake/sift sugar through a sieve.) Add 1-3 tablespoon heavy cream, if needed, to thin to a spreading consistency.
• If the frosting is too soft for decorating, refrigerate for about half an hour before using.

BANANA SNACK CAKE WITH BROWN-BUTTER FROSTING

Steps:

• 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.

BANANA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• lightly grease and flour a 13x9-inch baking pan, shake out excess flour.
• Place cake mix, brown sugar and cinnamon in a large mixing bowl.
• Add mashed bananas, ONE CUP OF WATER, oil, eggs and if desired, liqueur.
• Blend with electric mixer on low speed 1 minute.
• Stop mixer and scrape down side of bowl with rubber spatula.
• Beat 2 minutes at medium speed until well blended.
• Pour into prepared pan, place on center rack of oven.
• Bake until lightly browned, About 40 minutes, toothpick inserted in center comes out clean Remove from oven, cool on wire rack.
• FROSTING: Place cream cheese and butter in large mixing bowl.
• Blend with mixer on low until combined.
• Add powdered sugar a little at a time, and blend on low speed until well mixed.
• Add flavoring and blend until fluffy.
• Use at once to frost cake.