Banana Cake with Salted Brown Sugar Frosting

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Banana cake recipes are a dime a dozen. This one however, is different. I found it on Food52.  And I should probably apologize at this point for sharing it. It is AMAZING.

What I think makes the difference is the whipped egg whites you fold into the batter. It makes an airy, ethereal cake that you can just eat and eat and eat…unfortunately ;-).

banana cake

I reduced the sugar and changed it to brown sugar. Also swapped the white flour for whole wheat pastry flour in the cake recipe and added vanilla and salt to the icing. Those additions to the icing really made it stand out. Every single family member fell silent as they gobbled this up and have been asking me to make it again almost every day since it was wiped out by the crew.

banana cake3

I can’t wait for some over ripe bananas to show up in my kitchen again. They will be destined for this.

Banana Cake
Modified from Banana Cake with Penuche Frosting on Food52 – http://food52.com/recipes/20123-banana-cake-with-penuche-frosting
Ingredients
  • 1 cup dark brown sugar
  • 1/2 cup butter (softened – cut into small pieces if you forget to pull it from fridge early, and put it on a plate on the stovetop while oven heats up. Presto – softened!)
  • 2 egg, separated into yolks and whites
  • 2 ripe bananas, mashed
  • 1/2 cup milk
  • 1 2/3 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • Frosting:
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon Maldon or kosher salt
  • 2 (maybe more) cups powdered sugar
Instructions
  1. Oven to 350, butter a 9×11 baking pan.
  2. Use a hand mixer, combine sugar and butter, then egg yolks, and milk.
  3. In a different bowl whisk together flour, baking soda, baking powder and salt. Add this to wet ingredients and stir until just combined.
  4. Clean hand mixer beaters and beat the egg whites until they form soft peaks (if you stop the beater and pull it up, a little mountain peak will form). Fold this into the batter, trying to not deflate the egg whites but having them completely mixed in.
  5. Into pan, bake 18-20 minutes and check if done – mine cooked really fast. Add 2-5 minutes to the time if not finished, depending on how close to done it is.
  6. Meanwhile, melt the butter for the frosting over medium high heat. Once melted add vanilla and brown sugar and stir for 2 minutes over low heat. Add milk and raise heat to bring mixture to a boil. As soon as it boils, take off heat and sprinkle salt in, crushing the flakes if using Maldon.
  7. Once it cools, add the powdered sugar, stirring until you get it to the consistency of frosting. Hopefully you have consumed frosting before and you know what it should look/feel like.
  8. Frost that cake once it is cool and watch it disappear. Poof!

 

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