Ingredients
Method
- Start by browning the butter. In a medium saucepan over medium heat, melt the unsalted butter until it turns a lovely amber color and develops a nutty aroma. Be vigilant to prevent burning, as this can ruin your cake.
- In a large bowl, combine the browned butter and packed brown sugar. Using a hand mixer or stand mixer, beat until the mixture is creamy and smooth, releasing an irresistible aroma.
- Incorporate the eggs individually, beating well after each addition. Stir in the vanilla extract to complete this step.
- Mix in the mashed bananas until they’re well integrated, adding moisture and enhancing the cake’s flavor profile.
- In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). Gradually add this dry mixture to the banana mixture, alternating with the buttermilk. It’s best to start and finish with the dry ingredients for a fluffier texture.
- Pour the batter into a greased 9x13 inch baking pan. Bake in a preheated oven at 350°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Brown the ½ cup of unsalted butter in a saucepan over medium heat, just like before. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle boil. Let it boil for 2 minutes, stirring constantly.
- Remove the mixture from heat and allow it to cool for about 20 minutes. Then, beat in the powdered sugar, vanilla extract, and pinch of salt until smooth and creamy.
- Once your cake is completely cool, generously spread the brown sugar frosting over the top, creating a soft, decadent treat that's sure to delight.
Notes
Make sure your cake is completely cool before frosting to avoid a melty mess.