I Blog What I Bake

When I started this blog I said that I would post my failures as well as my successes. Well, here ya go. My Brown Butter Banana Cake debacle. I had some bananas that I need to either use or throw away. I didn’t want to make yet another banana bread so I decided to do something different. I had seen a few recipes using brown butter lately so I Googled Brown Butter Banana Cake to see if there were any for a cake. I found what looked like a really good one and got started.

There are two things that went wrong here.

One, I used a 30 year-old bundt pan. Why? The recipe called for a bundt pan and I don’t have one. My mom was nice enough to rummage around in the basement and find a pan from 1979. I floured and buttered this thing within an inch of his life and it still did not want to come out! I am now convinced that bundt pans are the reason non-stick was invented.  Second, I messed up the recipe and forgot 1/3 cup of flour. Disaster. Instead of being fluffy the cake was dense and overly moist. Good taste, HORRIBLE texture.

There you have it. My Brown Butter Banana Cake debacle. I will try this again once I have my own pan. For now, I have posted the recipe below so you can try it. If you do, send me pictures and I will post what this poor little cake was supposed to look like.

Brown Butter Banana Cake with Chocolate Chips
Source: www.finecooking.com

1 cup (2 sticks) unsalted butter
1 1/3 cups granulated sugar
3 large eggs
1 cup finely mashed ripe bananas (2 medium banans)
1 teaspoon pure vanilla extract
1/2 teaspoon of salt
1 2/3 cups unbleached all-purpose flour
1 1/4 teaspoon baking soda
2/3 cups mini semisweet chocolate chips

Position a rack in the center of the oven and heat the oven to 350 degrees. Butter and flour a 10-cup bundt pan. Tap out excess flour.

Melt the butter in a medium saucepan over medium-low heat. Once the butter is melted, cook it slowly, letting it bubble, until it smells nutty or like butterscotch and turns a deep golden hue, 5-10 minutes. Remove the pan from thereat and pour browned butter through a fine sieve into a medium bowl and discard the bits is the sieve. Let the butter cool until it is very warm rather than boiling hot, 5-10 minutes.

Using a whisk, stir the sugar and the eggs into the butter. Whisk until the mixture is smooth, about 1 minutes. Whisk in mashed bananas, vanilla and salt. Sift flour and baking soda directly into the batter. Pour the chocolate chops over the flour. Using a rubber spatula, stir just until the batter is uniformly combined. Don’t over-mix.

Spoon the batter into the prepared pan, spreading it evenly with the spatial. Bake until a skewer inserted into the center comes out clean, 40-45 minutes. Set the pan on a rack and cool for 15 minutes.. Invert cake onto rack and remove the pan. Let cool until just warm and then serve immediately or wrap in plastic and store at room temperature for up to five days.

Brown Butter Banana Cake Recipe