Banoffee Cake
Utilizing the tropical flavor and soft texture of mashed banana, this Banoffee Cake boasts an incredibly soft and tender crumb. Expertly coated with every ounce of golden-brown flecked Browned Butter Frosting, the cake then receives a showstopping finish with irresistibly sweet and gooey Caramelized Bananas spooned on top.
Banoffee Cake
Makes 1 (9-inch) cake
Ingredients
3 cups (375 grams) all-purpose flour1½ cups (300 grams) granulated sugar¾ cup (165 grams) firmly packed dark brown sugar2 teaspoons (10 grams) baking powder1 teaspoon (3 grams) kosher salt½ teaspoon (2.5 grams) baking soda½ teaspoon (1 gram) ground cinnamon2 cups (460 grams) mashed banana (about 4 large bananas)1½ cups (360 grams) whole buttermilk, room temperature½ cup (112 grams) vegetable oil4 large eggs (200 grams), room temperature2 teaspoons (8 grams) vanilla extractBrowned Butter Frosting (recipe follows)Caramelized Bananas (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
In a large bowl, whisk together flour, sugars, baking powder, salt, baking soda, and cinnamon.
In a medium bowl, whisk together mashed banana, buttermilk, oil, eggs, and vanilla. Add banana mixture to flour mixture, and whisk until just combined. Divide batter between prepared pans (about 3½ cups or 1,000 grams each).
Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
Level cooled cake layers, if desired. Place 1 cake layer on a serving platter. Spread 2 cups (415 grams) Browned Butter Frosting on top, spreading to edges with an offset spatula. Top with remaining cake layer. Spread remaining Browned Butter Frosting on top and sides of cake as desired, creating a slight border along top edge of cake. Refrigerate for at least 1 hour.
When ready to serve, top cake with Caramelized Bananas. Refrigerate in an airtight container for up to 3 days.
Browned Butter Frosting
Makes about 6 cups
Ingredients
3 cups (681 grams) unsalted butter, softened and divided1½ teaspoons (6 grams) vanilla extract*1 teaspoon (3 grams) kosher salt7½ cups (900 grams) confectioners’ sugar3 tablespoons (45 grams) heavy whipping cream
Instructions
In a medium saucepan, melt 2 cups (454 grams) butter over medium heat. Cook, stirring occasionally, until butter turns a golden-brown color and smells almost nutty, about 10 minutes. Remove from heat, and pour into a shallow dish or rimmed baking sheet. Refrigerate for 15 to 20 minutes; cut into squares, and let stand at room temperature until softened.
In the bowl of a stand mixer fitted with the paddle attachment, beat remaining 1 cup (227 grams) butter at medium speed until smooth, about 1 minute. Add browned butter, vanilla, and salt; beat at medium-high speed until light and fluffy, 2 to 4 minutes. With mixer on low speed, gradually add confectioners’ sugar, beating until combined and stopping to scrape sides of bowl. Beat in cream. Use immediately.
Notes
*We used Rodelle Pure Vanilla Extract.
Caramelized Bananas
Makes about 1½ cups
Ingredients
3 tablespoons (42 grams) unsalted butter¼ cup (55 grams) firmly packed light brown sugar3 medium bananas (354 grams), cut into ¼-inch-thick slices
Instructions
1. In a medium skillet, melt butter over medium heat. Add brown sugar, stirring until combined. Cook, stirring frequently, until sugar is melted. Turn off heat, and add bananas. Gently stir until combined and bananas are coated. Transfer to a heatproof container, and let cool completely.
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