A simple spiced banana cake studded with chocolate chips and topped with a rich brown butter icing.
Course Dessert
Cuisine American
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Servings 10servings
Calories 393
Author Annalise
Ingredients
For the cake:
1cup+ 2 tablespoons cake flour(137 grams)
⅔cupgranulated sugar(135 grams)
¾teaspoonbaking powder
½teaspoonbaking soda
¾teaspoonground cinnamon
¼teaspoonsalt
¼cupunsalted butter, at room temperature (56 grams)
½cupbanana, mashed (about 1 large)
2large eggs
⅓cupbuttermilk(80 ml)
1teaspoonvanilla extract
½cupsemi-sweet chocolate chips(95 grams)
For the icing:
½cupunsalted butter(113 grams)
2cupspowdered sugar, sifted (230 grams)
1teaspoonvanilla extract
2-4tablespoonsmilk
Instructions
For the cake:
Preheat oven to 350°F. Butter and flour an 8-inch round pan and line with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Add the butter and mashed banana and mix on low until moistened, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Scrape the bowl down as necessary.
In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Add to the mixer in 2 additions, mixing after each and scraping the bowl down. Fold in the chocolate chips.
Pour into the prepared cake pan and bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
For the icing:
In a small saucepan over medium low heat, melt the butter. Continue to cook, while watching closely, until browned and dark specs appear throughout.
Pour into a bowl and immediately add the powdered sugar and vanilla extract. Add milk to achieve desired consistency. Frost cooled cake immediately.
The cake can be stored, wrapped, at room temperature for several days.