Banana Snap Cake with Browned Butter Frosting
Cake
1-1/3 c. mashed, fully-ripe bananas (about 4 medium)
1 tbsp fresh lemon juice
2 tsp vanilla extract
2 c. all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground cinnamon
3/4 c. packed brown sugar
1/2 c. granulated sugar
1/2 c. margarine or butter (1 stick), softened
2 large eggs
Brown Butter Frosting
6 tbsp butter (no substitutions)
3 c. Confectioners' sugar
5 tbsp milk
2 tsp vanilla extract
Preheat oven to dg350. Grease 13- by 9-inch metal baking pan; dust with
flour.
In small bowl mix bananas, lemon juice and vanilla. On wax paper mix
flour, baking powder, baking soda, salt and cinnamon.
In large bowl, with mixer at medium speed, beat sugars with margarine
or butter until light and creamy--about 5 minutes, scraping bowl often
with rubber spatula.
Add eggs, one at a time, beating well after each adition. At low
speed, alternately add flour mixture and banana mixture, beginning and
ending with flour mixture. Beat just until smooth.
Spoon batter into pan and spread evenly. Bake 25-30 minutes or until
tests clean. Cool cake in pan on wire rack.
Prepare Brown Butter Frosting: In 1-quart saucepan heat butter over
medium heat until melted and dark nutty brown in color but not
burned--about 6-8 minutes, stirring occasionally. Immediately transfer
butter to pie plate, refrigerate until firm about 30 minutes.
In large bowl with mixer at medium speed beat chilled butter,
Confectioners' sugar, milk and vanilla until creamy and smooth. Spread
frosting evenly over cooled cake.
Makes 24 servings--225 calories each.
Happy Baking!
Sherri
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