Description
A moist and flavorful Brown Butter Banana Cake layered with a rich and decadent Chocolate Caramel Frosting. This recipe combines the nutty aroma of browned butter with ripe bananas and warm spices, finished with a luscious caramel-chocolate frosting and a sprinkle of chocolate shavings for extra indulgence.
Ingredients
Scale
Cake
- 4 ripe bananas, mashed
- 2 sticks salted butter
- 3 large eggs, at room temperature
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
Frosting
- 1 cup maple syrup
- 1 cup heavy cream
- 2 bars (3.2 ounce each) semi-sweet or dark chocolate, chopped
- 2 teaspoons vanilla extract
- Flaked sea salt (optional)
- Chocolate shavings, for topping
Instructions
- Prepare the pans and brown the butter: Preheat your oven to 350° F. Butter two 8-inch round cake pans and line them with parchment paper to prevent sticking. In a pot over medium heat, melt the butter and cook it until it turns a golden brown and smells toasted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
- Make the cake batter: In a large mixing bowl, combine the mashed bananas, browned butter, eggs, honey, and vanilla extract. Stir until well mixed. Sift in the flour, baking soda, baking powder, cinnamon, and salt, then gently fold in until just combined. Avoid overmixing to keep the cake tender.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Place in the preheated oven and bake for about 30 minutes or until the center is just set and a toothpick inserted into the middle comes out clean or with a few moist crumbs. Remove from oven and allow the cakes to cool in their pans for 10 minutes. Then run a knife around the edges and invert onto a cooling rack. Let the cakes cool completely before frosting.
- Prepare the chocolate caramel frosting: In a medium pot, bring the maple syrup to a boil over high heat. Boil for 5 minutes until it thickens slightly, then reduce the heat to medium-high and add the heavy cream. Cook for another 5 to 8 minutes until the mixture thickens to a caramel-like consistency. Remove from heat and whisk in the chopped chocolate, vanilla extract, and flaked sea salt if using. Chill the frosting in the refrigerator or freezer until cold.
- Whip the frosting: Using an electric mixer, whip the chilled frosting for 2-5 minutes until it becomes lighter in color and creamy in texture, perfect for spreading.
- Assemble the cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second cake layer over it and frost the top and sides of the cake evenly. Decorate the top with chocolate shavings as desired.
- Serve and enjoy: Slice the cake and serve. Enjoy the rich flavors of the moist banana cake paired with the decadent chocolate caramel frosting.
Notes
- Make sure your eggs are at room temperature for better integration into the batter.
- Let the cake layers cool completely before frosting to prevent melting or sliding.
- You can substitute honey with maple syrup if preferred, but adjust sweetness accordingly.
- For extra moisture, you can add a tablespoon of sour cream or yogurt to the batter.
- The frosting needs to be chilled properly to whip to the right consistency.
- Use good quality chocolate for the frosting and toppings for richer flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: banana cake, brown butter cake, chocolate caramel frosting, homemade cake, layered cake, dessert recipe, autumn cake
