Thursday, January 17, 2013
These are to die for, that's all I have to say. Thanks Becky for sharing your amazing banana cake recipe with me! This browned butter frosting just puts these over the top. They are good freshly made, but I prefer them cold from the refrigerator the next day.
2 c. sugar
1 1/2 c. sour cream, room temp
3 eggs, room temp
½ c. (1 stick) Butter, softened
6 overripe bananas mashed well
1 Tbs vanilla extract
3 c. flour
¾ tsp salt
1 ½ tsp baking soda
Preheat oven to 350, use cooking spray to grease a half sheet (bar) pan.
Cream together sugar, sour cream, eggs, and softened butter. Add mashed banana and vanilla. Add flour, salt, and baking soda; mix well.
Pour into pan and bake for 15-18 minutes. Top should be lightly browned.
Browned Butter Cream Cheese Frosting
1/2 c. unsalted butter, divided
1 8oz. pkg. cream cheese, cut into 6 chunks
about 4 c. powdered sugar
1 tsp vanilla
In Kitchenaid or mixing bowl place cream cheese and 4 Tbs of cold unsalted butter. In small saucepan, melt remaining 4 Tbs butter over medium heat. Continue to cook, watching carefully, until butter is a brown nutty color, this usually takes about 5 minutes. Pour hot browned butter over cream cheese and cold butter. Beat together for 1 minute. Add powdered sugar and vanilla. Beat until smooth. Correct consistency with more powdered sugar or milk if necessary.
When cake is cool, frost. If not eaten immediately, refrigerate.