Oh, this here banana cake with brown butter frosting, it’s a real treat, let me tell ya! My old hands, they been making this for years. It’s the best darn thing for a sweet tooth. You won’t be sorry you tried this one, no sir!
First, you gotta have them bananas. The browner the better, I always say. Them ripe ones, they got all the sweetness in ’em. They make the cake moist, you see? Not like them dry cakes some folks make. This one, it melts in your mouth like butter on a hot biscuit. You mash them up good, like you’re making baby food. Then, you gotta get yourself some good butter. Not that margarine stuff, that ain’t no good. Real butter, that’s what you need.
Now, this brown butter, it’s a little tricky, but you can do it. Just melt that butter in a pan, slow like. Keep your eye on it, swirl it around, and don’t let it burn! It’ll start to turn brown, like the color of a chestnut. That’s when it’s ready. It’s gonna smell real good, like nuts roasting. That’s what gives this cake its special flavor. That’s a big trick for this brown butter banana cake.
Then you get your flour and your sugar, and your eggs. Just regular stuff, you know. But you gotta measure it right. Not too much, not too little. Don’t be puttin’ in a whole bunch of flour, or it’ll be tough as an old boot. I don’t use them fancy measuring cups. I just use my hands, got a feel for it, you know? But you, maybe you should use a cup. Then mix it all up, all of it. Don’t be going too fast. Just mix it until it’s all smooth and there’s no lumps.
Don’t be overmixin’, neither. That’ll make it tough. Just mix it till it’s all together, that’s all you need. I remember one time I mixed the batter like I was churnin’ butter for a whole day! Cake came out flat as a pancake, tough as shoe leather. Just mix it till combined.
- Fluffy flour: Before you do anything with it.
- Spoon it: Use a spoon to fill up your cup.
- Level it off: Make sure it’s nice and even at the top.
Then you gotta have a good pan. A cake pan, you know. Grease it up real good with some more butter, so the cake don’t stick. Pour that batter in there, and smooth it out. Then it goes in the oven. I like to bake it till it’s a nice golden brown. You can stick a toothpick in there, and if it comes out clean, it’s done. I like to use my old oven, been using it for many years now. Got a good feel for the temperature.
Now, that frosting. That’s the best part, I reckon. You gotta make that brown butter again, just like before. Then you mix it with some powdered sugar. That’s the white stuff, you know. And a little bit of milk, just enough to make it spreadable. You can put some vanilla in there too, if you like. I like vanilla. Makes it smell good. This is a perfect brown butter frosting, you will love it.
Once that cake is cool, you can put that frosting on there. Spread it all over, nice and thick. Don’t be skimpy with it! That frosting is what makes it special. This brown butter frosting is really the top of this cake.
Then you can eat it! It’s good warm, or cold. It’s good with coffee, or milk. It’s good anytime, really. My family, they always ask for this cake. They say it’s the best they ever had. And I reckon it is. It’s made with love, you see. That’s the secret ingredient.
Some folks, they like to put nuts on top. Walnuts, or pecans. That’s good too. But I like it plain. Just the cake and the frosting. That’s all you need. You can put some banana slices on there too, if you want. Makes it look pretty. But you don’t need it, this banana cake with brown butter frosting, it’s good enough by itself.
You know, they used to sell a banana cake in the stores. Sara Lee, I think it was called. But they don’t sell it no more. Something about it not selling enough. Folks just don’t know a good thing when they see it, I guess. But this one, this is way better than that store-bought stuff. This is homemade, with real ingredients. And you can make it yourself, it ain’t that hard. You can keep this cake around for a few days, if it lasts that long!
- Room temperature: Just put it in a container, it’s good for a couple of days.
- In the fridge: Wrap it up good, and it’ll last maybe five days.
And yes, if you got them bananas that are real ripe, almost black, those are the best for this cake. Don’t throw them away! They’re perfect for baking. They got the most flavor. So next time you got some old bananas lying around, don’t throw them out. Make this cake! You won’t regret it. It’s a real crowd-pleaser, this banana cake with brown butter frosting. Just like your old grandma used to make. Maybe. Even though I ain’t your grandma. But you can try this recipe. Hope you like this banana cake with brown butter frosting!
Post Comment