Banana Cake With Brown Butter Icing Recipe

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Banana Cake With Brown Butter Icing
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Ingredients
13
Count
Nutrition
599
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. In the bowl of an electric mixer, combine flour, baking powder, baking soda and salt with a whisk. Turn out onto waxed paper.
  2. In the same bowl, mash bananas and add to a measuring cup. If you have a tablespoon or two extra of bananas, leave out a little of the buttermilk. If you have a tablespoon or two less than 1-1/2 cups, add a little buttermilk. If you’re way short of banana, you could make up the difference with applesauce or other pureed fruit—even baby food.
  3. In the same bowl, cream butter, shortening and sugar, adding sugar gradually. Beat in the eggs, one at a time, then the mashed bananas.
  4. Add the vanilla to the buttermilk. Beating slowly alternately add the dry ingredients and the buttermilk to the banana mixture. I usually do this in 5 parts: one-third dry ingredients, half wet ingredients, another one-third dry, remaining half wet, and remaining one-third flour. You want to beat the mixture as little as possible so the gluten in the flour won’t develop and toughen the cake. If just a little flour remains visible you can stir it in by hand.
  5. Pour the batter into a 10” x 14” baking pan which has been sprayed with vegetable oil, and spread it evenly. Bake at 350 degrees for about 40 minutes, or until cake springs back when lightly touched with the fingers. Cool completely on a rack before icing.
  6. Assemble cake by icing with Brown Butter Icing. Break the walnuts into 3 or 4 pieces each as the texture is so much better than chopping and, in the case of nut abstainers, easier to pick off. Sprinkle walnuts over icing and lightly press down so they adhere.
  7. Brown Butter Icing:
  8. 4 Tbsps. unsalted butter
  9. Half and half cream (or light cream or whipping cream with milk added)
  10. 1 teaspoon vanilla extract
  11. 1 pound box powdered sugar
  12. In a medium saucepan over medium heat, heat the butter until it turns nut brown in color. Swirl it around rather than stirring it and don’t leave it for a minute. Remove from heat.
  13. Immediately add about 1/3 cup light cream, the vanilla and about 3/4 of the powdered sugar. Beat with an electric hand mixer until smooth, adding more cream and/or sugar until icing is still a bit runny but spreadable. It will be sticky until cooled. Ice the cake and top with nuts if desired. Chill about 20-30 minutes to set up quickly. Good on all kinds of cupcakes, too.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 598.51 Kcal (2506 kJ)
Calories from fat 260.99 Kcal
% Daily Value*
Total Fat 29g 45%
Cholesterol 100.55mg 34%
Sodium 318.06mg 13%
Potassium 352.84mg 8%
Total Carbs 75.49g 25%
Sugars 35.75g 143%
Dietary Fiber 4.12g 16%
Protein 10.24g 20%
Vitamin C 3.8mg 6%
Vitamin A 0.1mg 4%
Iron 1.7mg 9%
Calcium 96.9mg 10%
Amount Per 100 g
Calories 267.38 Kcal (1119 kJ)
Calories from fat 116.6 Kcal
% Daily Value*
Total Fat 12.96g 45%
Cholesterol 44.92mg 34%
Sodium 142.09mg 13%
Potassium 157.63mg 8%
Total Carbs 33.73g 25%
Sugars 15.97g 143%
Dietary Fiber 1.84g 16%
Protein 4.58g 20%
Vitamin C 1.7mg 6%
Iron 0.7mg 9%
Calcium 43.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.6
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

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