Banana Cake with Brown Butter Frosting
This combo is a great addition to your recipe box. Banana Cake and Brown butter frosting as the filling and then dress it with vanilla American buttercream frosting. Delicious and impressive!!
Ingredients
Banana Cake
Browned Butter Frosting
American Buttercream Frosting
Instructions
Banana Cake
  1. Preheat oven to 350F. Grease and flour an 8inch round baking pan and a 6inch baking pan.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. This is the dry ingredients. Set aside.
  3. In a stand mixer bowl, mix together butter, brown sugar and sugar.
  4. Add oil and mix again.
  5. Add the mashed bananas, eggs, buttermilk, and vanilla extract and mix until well-combined.
  6. While the mixer is on low speed, add the dry ingredients until completely combined.
  7. Pour the batter into prepared pan and bake on 350F (175C) for 45-55 minutes* or until a toothpick inserted in the center comes out mostly clean with few moist crumbs. Invert on a wire rack and cool completely.
Brown butter frosting
  1. In a stand mixer bowl, mix together the powdered sugar, salt, vanilla extract and 3 tbsp of milk. It will be solid and not have the consistency of frosting yet. In 1-quart saucepan, heat up the butter over medium heat, stirring constantly, just until light brown.
  2. In 1-quart saucepan, heat up the butter over medium heat, stirring constantly, just until light brown.
  3. While the mixer is on low speed, be very careful and pour the browned butter over powdered sugar mixture. After all the brown butter is poured, beat on low speed about 1 minute or until smooth. If you want a stiffer frosting add more powdered sugar. If you want a soft frosting, add more heavy cream, 1 tablespoon at a time.
Vanilla American Buttercream frosting
  1. In a stand mixer bowl, beat the butter on a medium speed for 30 seconds.
  2. Add in the the vanilla and salt and mix again.
  3. Add the powdered sugar, 1 cup at a time and then mix. Alternate with 1 tablespoons of cream.
  4. Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
  5. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  6. Add in the gel food coloring and mix again. Make sure to use a spatula and fold from the bottom of the bowl to make sure that all the frosting is colored.
Assembly
  1. To make the cake, you can double all the recipes. After the cake is cooled, level the cakes.
  2. Spread the brown butter frosting on each layer. Crumb coat the cake with the brown butter frosting. Chill for 1 hour in the refrigerator.
  3. Insert rod or straws into the middle of the larger cake.
  4. Put the smaller cake on top and then do the rosette frosting all around the cake.
Recipe Notes

Adapted from : Sugar Spun Run, Betty Crocker and Chelsweets