Thursday, November 8, 2012

Banana Bread Cake

By Christy

I recently came across a grocery store in east Nashville (thank you, Piggly Wiggly!) that bundles a bunch of ripe bananas and sells them for like 50 cents. While I am sure most people just walk on past, these little brown speckled delights sent a light bulb off in my head saying “How Genius!!! Now I will never have an excuse not to make banana bread EVER again!”.  Usually the lack of having ripe bananas deters me from making banana bread when cravings strike me because ripe bananas are essential to good banana bread.  But as I stood there in the grocery store starring down perfect banana bread worthy ripe bananas I had absolutely no excuse not to go straight home and bake….. Which is exactly what I did! LOL I have posted my favorite banana bread recipe on the site before so I wanted to mix things ups,  but how? I LOVE banana bread. I LOVE icing! So why have I never attempted to put those things together? That is when I decided to make Banana Bread Cake and boy do I wish I had tried making it sooner! It was sooo delicious! The brown butter icing perfectly complimented the moist, slightly sweet and banana flavored bread. We had it for dessert, for breakfast, as a snack…. Once it was made we couldn’t find any excuse not to eat it. Enjoy and if you make the recipe let me know what you think!!!

Banana Bread Cake
1 1/2 cups granulated sugar
1 cup sour cream
1/2 cup (1 stick) softened butter
2 eggs
4 ripe bananas
2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt (unless you use salted butter)
1/2 cup walnuts or pecans (optional)

Brown Butter Icing
1/2 cups (1 stick) butter
4 cups powdered sugar
1 1/2 tsp vanilla extract
3 tbsp milk


Can you see the chucks of banana? YUM!

Preheat the oven at 375. Spray cake pan with baking joy or grease and flour (depending on how thick you want the cake to be, choose pan size accordingly. I wanted mine to be more like cake bars so I used a 10X15 pan). In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in the bananas and vanilla extract. While mixer is still going, slowly add the flour, baking soda and salt and blend for about 1 minute. Add nuts. Spread batter evenly into pan and bake for 25 minutes and golden brown.

While the cake is baking it is a good time to make the icing. Heat the butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from the heat immediately. Add the powdered sugar, vanilla and milk. Stir until smooth and spread the brown butter frosting over the top of the cake while it is still slightly warm. Cut an serve.

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