Banoffee Cake - Baking From Scratch

      Featuring the tropical taste and smooth consistency of mashed bananas, this Banoffee Cake has an exceptionally soft and delicate crumb. It's generously enveloped in a luscious Browned Butter Frosting, which is beautifully complemented by a stunning topping of sweet and gooey Caramelized Bananas layered on top.

      **Yields 1 (9-inch) cake**

      - 3 cups (375 grams) all-purpose flour

      - 1½ cups (300 grams) granulated sugar

      - ¾ cup (165 grams) firmly packed dark brown sugar

      - 2 teaspoons (10 grams) baking powder

      - 1 teaspoon (3 grams) kosher salt

      - ½ teaspoon (2.5 grams) baking soda

      - ½ teaspoon (1 gram) ground cinnamon

      - 2 cups (460 grams) mashed banana (approximately 4 large bananas)

      - 1½ cups (360 grams) room temperature whole buttermilk

      - ½ cup (112 grams) vegetable oil

      - 4 large eggs (200 grams), room temperature

      - 2 teaspoons (8 grams) vanilla extract

      - Browned Butter Frosting (recipe below)

      - Caramelized Bananas (recipe below)

      Preheat the oven to 350°F (180°C). Coat 2 (9-inch) round cake pans with baking spray that contains flour, and line the bottoms with parchment paper. In a large mixing bowl, whisk together the flour, sugars, baking powder, salt, baking soda, and cinnamon. In another bowl, mix the mashed bananas, buttermilk, oil, eggs, and vanilla until combined. Pour the banana mixture into the dry ingredients and whisk until just combined. Distribute the batter evenly between the prepared pans (approximately 3½ cups or 1,000 grams each). Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. If desired, level the cooled cake layers. Place one layer on a serving plate and spread 2 cups (415 grams) of Browned Butter Frosting over the top, reaching the edges with an offset spatula. Add the second cake layer on top and apply the remaining frosting to the top and sides, forming a slight border around the top edge. Refrigerate for at least 1 hour. When ready to serve, add the Caramelized Bananas on top. Store in an airtight container in the refrigerator for up to 3 days.

      Let us know how it turned out!

      **Browned Butter Frosting**

      **Yields about 6 cups**

      - 3 cups (681 grams) unsalted butter, softened and divided

      - 1½ teaspoons (6 grams) vanilla extract*

      - 1 teaspoon (3 grams) kosher salt

      - 7½ cups (900 grams) confectioners’ sugar

      - 3 tablespoons (45 grams) heavy whipping cream

      In a medium saucepan, melt 2 cups (454 grams) of butter over medium heat. Cook, stirring occasionally, until the butter becomes golden-brown and emits a nutty aroma, which takes about 10 minutes. Remove from heat and transfer to a shallow dish or a rimmed baking sheet. Chill for 15 to 20 minutes, then cut into squares and allow it to reach room temperature until softened. In the bowl of a stand mixer with a paddle attachment, beat the remaining 1 cup (227 grams) of butter at medium speed until smooth, about 1 minute. Add the browned butter, vanilla, and salt; increase to medium-high speed and beat until light and fluffy, which takes 2 to 4 minutes. With the mixer on low speed, gradually add the confectioners’ sugar, mixing until blended while stopping to scrape the bowl's sides. Incorporate the cream and use immediately.

      *We utilized Rodelle Pure Vanilla Extract.

      Let us know how it turned out!

      **Caramelized Bananas**

      **Yields about 1½ cups**

      - 3 tablespoons (42 grams) unsalted butter

      - ¼ cup (55 grams) firmly packed light brown sugar

      - 3 medium bananas (354 grams), sliced into ¼-inch-thick rounds

      In a medium skillet, melt the butter over medium heat. Stir in the brown sugar until mixed. Cook, stirring frequently, until the sugar melts. Turn off the heat and add the banana slices, gently stirring to coat them. Move the mixture to a heatproof container and allow it to cool completely.

      Let us know how it turned out!