Brown Butter Banana Snack Cake
A snacking cake built on browned butter and mashed bananas, topped with fresh banana slices that caramelize slightly as the cake bakes.
Browning the butter is a small extra step that turns an ordinary banana cake into something worth setting on the counter for guests. That nutty butter flavor carries through the crumb even after the bananas and sour cream are stirred in. Cut it into squares and eat it plain, still warm, with a fork.
Ingredients
Method
Tap a number to mark a step donePreheat the oven to 350F and grease an 8x8 inch square baking dish thoroughly with butter or baking spray.
Melt the butter in a light-colored skillet over medium heat, swirling often, until it turns amber and smells nutty, about 5 minutes; pour into a bowl to cool slightly.
Whisk the flour, baking soda, kosher salt, and cinnamon together thoroughly in a medium mixing bowl and set aside.
Whisk the brown sugar into the browned butter until smooth, then whisk in the eggs one at a time.
Stir in the mashed bananas, sour cream, and vanilla extract until smooth, then fold in the dry ingredients just until combined.
Pour the batter into the prepared dish and arrange the sliced banana over the top in a single even layer.
Bake 35 minutes until a toothpick inserted in the center comes out clean and the top turns golden brown.
Cool the cake in the dish for at least 15 minutes before cutting it into neat squares to serve.
Kitchen note
Let the butter cook just until the milk solids turn deep amber, not black, and pull it off the heat right away since it keeps browning in the hot pan.
