1cupmashed caramelized banana, from 2 large ripe bananas
2cupsall-purpose flour
2/3teaspoonbaking powder
2/3teaspoonbaking soda
1/4teaspoonground cinnamon
1/2teaspoonsalt
1/2cupunsalted browned butter, softened to room temperature
2/3cupgranulated sugar
1/3cuppacked brown sugar
2large eggs
2teaspoonsvanilla extract
1cupbuttermilk
Devil's Food Cake
4 1/2tablespoonsunsalted butter, room temperature
1/2cupbrown sugar
1large egg
1/2cup+ 2 tablespoons all-purpose flour
1/4cupunsweetened cocoa powder
1/2teaspoonbaking soda
1/8teaspoonsalt
100mlwhole milk
3tablespoonssour cream
Chocolate Cream Cheese Frosting
8ozpackage (227g) cream cheese, softened
1/2cupunsalted butter, room temperature
3 1/2 - 4cupsconfectioners sugar
1/2cupunsweetened cocoa powder
2teaspoonvanilla extract
2 - 4tablespoonswhole milk
Instructions
Caramelized Bananas
Peel banana and cut into coins. Place the coins on a plate.
Sprinkle the sugar onto the bananas and gently mix the bananas so the sugar is evenly distributed.
Place butter on a medium size nonstick pan, and heat over medium heat. Add banana mixture.
Cook bananas until light to golden brown underneath, about 4 - 5 minutes. Be careful not to overcook or burn them.
Gently flip bananas over to brown other side. The second side will brown in less time, about one minute.
Remove the banana from the stove and let cool.
Mash caramelized banana coins. This should yield about one cup of mashed bananas.
Brown Butter Caramelized Banana Cake
Preheat oven to 350F and prepare two 6-inch cake pans. Set aside.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
Using a mixer fitted with a paddle attachment, beat the brown butter, granulated sugar, and brown sugar together on high speed until smooth and creamy.
Add the eggs one at a time, making sure the egg is fully incorporated before adding the second egg. Add the vanilla.
Beat in the mashed caramelized bananas. Beat on medium-high speed until combined.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk. The batter will be slightly thick. It is okay to have lumps in the batter.
Divide batter evenly between two pans. Bake for 24 - 26 minutes, checking the cakes for doneness at 22 minute mark. The cakes are done when a toothpick inserted in the centre comes out clean.
Devil's Food Cake
Preheat oven to 350F and prepare one 6-inch cake pan.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large measuring cup, combine milk and sour cream. Set aside.
Using a mixer fitted with a paddle attachment, cream together butter and and brown sugar on high speed until smooth and creamy.
Add egg and beat until mixture is fully-incorporated.
With the mixer on low speed, add the dry ingredients in two additions alternating with the milk-sour cream mixture.
Transfer batter into cake pan and bake for 25 - 28 minutes. The cake is done when a toothpick inserted in the centre comes out clean.
Chocolate Cream Cheese Frosting
Using a mixer fitted with a paddle attachment, beat cream cheese until smooth.
Add butter to the cream cheese and beat mixture on high until fully mixed and the mixture is smooth and fluffy.
With the mixer on low, add the confectioners sugar, one cup at a time. Add cocoa powder and beat on medium then high speed until fully mixed. Add vanilla.
Add milk, one tablespoon at a time, until frosting is at desired consistency.
Notes
Brown Butter Caramelized Banana Chocolate Cake- Yields three layer 6-inch cakeBrown Butter Caramelized Banana Cake- Yields two 6-inch layersDevil's Food Cake- Yields one 6-inch layer