Lucy’s Brown Butter Banana Cake

My daughter, Lucy, and I co-developed this recipe. She’s always been a lover of banana cakes, and we decided to incorporate browned butter for its nutty flavor, and kahlua for a hint of coffee – both of which are natural compliments to bananas. It is a quick and easy treat to make, one I’d put in the category of an “everyday cake,” but wouldn’t feel out of place at a birthday party or celebration.

Lucy’s Brown Butter Banana Cake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
My daughter, Lucy, and I co-developed this recipe. She's always been a lover of banana cakes, and we decided to incorporate browned butter for its nutty flavor, and kahlua for a hint of coffee – both of which are natural compliments to bananas. It is a quick and easy treat to make, one I'd put in the category of an "everyday cake," but wouldn't feel out of place at a birthday party or celebration.
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Course Dessert
Servings 8

Ingredients
 

For the cake:

  • 10 tablespoons butter
  • ¾ cup (150 grams) dark brown sugar
  • 2 large bananas
  • 1/8 cup Kahlua
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 1 cup (120 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ cup white chocolate chips

For the chocolate cream:

  • 2 tablespoons heavy cream
  • 3 ounces bittersweet chocolate, chopped or broken into small pieces

Instructions
 

For the cake:

  • Preheat your oven to 325 F. Butter an 8” round baking pan and line the bottom with a round of parchment paper.
  • In a large bowl, mash the bananas together with the brown sugar until no large lumps remain. Set aside.
  • In a medium saucepan, brown the butter by placing it over medium high heat. It will start to bubble and sputter, but let it cook, stirring occasionally, until the milk solids have turned brown. It should have a nutty aroma. Pour into the banana mixture and stir well.
  • Add the Kahlua, salt, and cinnamon and stir. Whisk in the eggs and beat until thoroughly combined.
  • In a separate, small bowl, whisk the flour, salt, and baking powder together. Fold into the wet ingredients, being careful not to over mix. Stir in the white chocolate chips.
  • Bake at 325 F until the cake pulls away slightly from the sides of the pan and it is firm to touch on the top, about 30 minutes (begin checking it at 25 minutes so as not to over bake).
  • *At this point you can keep the cake in the pan, and gently warm it in a 250 degree oven before serving. Turn out onto a plate, remove the parchment, slice and plate individually with a drizzle of the chocolate cream.

For the chocolate cream:

  • Warm the cream in a small saucepan over low heat. When it just begins to bubble around the edges, add the chocolate and remove from the heat. Let sit 3 minutes, then stir until the chocolate is melted and the mixture is smooth. If all of the chocolate does not melt, place it back over low heat, stirring until melted. You can make this a few days ahead of time and reheat it in the microwave or stove top before using.
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