Banana Cake with Browned Butter Rum Frosting

Banana Cake with Browned Butter Rum Frosting

I had so much fun making this cake!  It was made for a very special and important reason – I have been craving frosting lately.  I try to fight my cravings most of the time, but when I saw this cake on Pinterest, they got the better of me.  It was also my first time making browned butter frosting.  I had always thought in the past, why would you want to use burnt butter in a recipe?  But then I actually tasted a cake that was frosted with it.  That’s probably why I have been wanting cake so much.  Ever since I tasted the browned butter frosting, I haven’t been able to get it out of my mind.  I may be a little late to the browned butter party, but at least I made it there! 🙂

Banana Cake with Browned Butter Rum Frosting

I loved that this cake was described as rustic.  It just takes all the pressure off!  I think rustic sometimes translates to, I didn’t feel like frosting the sides of the cake, but rustic sounds so much better.  And I really didn’t want to frost the sides either since it wasn’t a special occasion that I was making it for, so that was perfect!  But, thankfully, there is enough frosting in the middle and on top to make up for it. No piece of cake has to go unadorned.  That would not be rustic.  That would be tragic! 🙂

Banana Cake with Browned Butter Rum Frosting

I was pleasantly surprised at how easy it was to brown butter.  I thought it must be some mysterious process.  It really isn’t though.  In fact, I “brown” butter all the time, but it usually isn’t on purpose.  How many times have I thrown it out when I could have been frosting a cake with it?  You live and learn.  Some of us more slowly than others!

Banana Cake with Browned Butter Rum Frosting

This frosting also has the addition of rum in the ingredients.  It isn’t an overpowering flavor, but a nice subtle undertone.  I really enjoyed the combination of it with the banana cake.  And by the way, since this cake has bananas in it, which is kind of like banana bread, which is known to be permissible for breakfast, don’t you think this cake qualifies as breakfast food?  I may have to change the name to banana breakfast cake.  There is the problem of the rum, but it’s not very much, and considering mimosas are an acceptable breakfast drink, I think I’ve just talked myself into it.   You can have your cake and breakfast, too.  Have a great weekend, everyone!  🙂

Banana Cake with Browned Butter Rum Frosting

 

Banana Cake with Browned Butter Rum Frosting

  • Servings: 8-10
  • Time: 1 hour plus cooking time
  • Difficulty: easy
  • Print

For the Cake:

  • 1/2 c butter, softened
  • 1 1/3 c sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg
  • 1 c mashed ripe bananas (about 3 medium)
  • 1/2 c sour cream
  • 1 tsp. vanilla
  • 2 c all-purpose flour
  • 3/4 c chopped pecans plus more for garnish, if desired
  • store-bought caramel for garnish, if desired
  1. Preheat oven to 350 degrees.
  2. Spray 2 (8 inch) round pans with cooking spray.
  3. Cut 2 round pieces of parchment paper to fit pans using the bottom of the pans for a template.
  4. Place parchment circles in bottom of pans, and spray parchment with cooking spray.
  5. In a large mixing bowl, beat butter on medium to high-speed for 30 seconds.
  6. Add sugar, baking powder, baking soda, and salt.  Beat until combined, scraping sides of bowl occasionally.
  7. Beat in egg, mashed bananas, sour cream, and vanilla until combined.
  8. Add flour and pecans.  Mix on medium until blended.
  9. Pour batter into prepared baking pans, spreading evenly.
  10. Bake for 20-25 minutes or until toothpick inserted near the center comes out clean.  Mine took about 23 minutes.  For best results, watch carefully the last 5 minutes and don’t overcook.
  11. Let sit in pan for about 20 to 30 minutes, then place on wire rack to cool.
  12. Spread with Browned Butter Rum Frosting in between layers and on top.  If desired, use store-bought caramel and more pecans for garnishing.
  13. Keep in refrigerator, covered tightly with plastic wrap until ready to serve.   Let sit out about 30 minutes to soften before cutting.

For the Browned Butter Rum Frosting:

  • 6 Tbsp. butter
  • 6 c powdered sugar, sifted
  • 2 Tbsp. rum (not extract)
  • 2 Tbsp. vanilla
  • 1/2 c heavy cream
  1. While cake is cooling, melt butter on low heat.
  2. Continue to cook on low heat, swirling about every 30 seconds, until butter turns brown under the foam.  This may take around 5 minutes.  Make sure you don’t walk away during this time and watch carefully as it can go from browned to burned very quickly.  When butter turns light brown, immediately take off of heat and set aside to cool until the cake is ready to be frosted.
  3. When butter and cake are have both cooled, place 4 cups of powdered sugar in bowl of stand mixer.  With mixer on low, pour a steady stream of butter into powdered sugar.  Mix on medium until all lumps are out of powdered sugar.
  4. Pour the rest of the powdered sugar into the bowl.  With mixer back to low, mix in the rest of the powdered sugar until smooth.
  5. Add in the rum, vanilla, and cream.  Mix on medium until thoroughly combined and smooth.

Recipe by Cook AZ I Do, cake recipe from Beyond Frosting and frosting recipe adapted from Better Homes and Gardens 

 

Categories: Cake Recipes, Company, Desserts, Party Recipes, Recipes
Shari

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them!

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