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brown butter banana cake

Banana Brown Butter Cake

Banana cake with brown butter and cookie butter cream cheese frosting topped with a crumble

Course Breakfast, Dessert, Snack
Cuisine American, English
Keyword banana cake, brown butter, speculoos
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Servings 6

Ingredients

Banana cake (7")

  • 200 gm Mashed Banana 3 medium sized bananas
  • 150 gm Brown butter (melted) Hunter Browns brown butter cubes - 15
  • 60 gm Canola oil ¼ cup
  • 3 L Eggs
  • 200 gm Cane Sugar / Brown Sugar 1 cup
  • 240 gm All purpose Flour 2 cups
  • 1½ tsp Baking powder
  • 1½ tsp Vanilla extact
  • 30 gm Chopped Pecans

Speculoos Cream Cheese Frosting

  • 125 gm Cream Cheese 4.25 oz
  • 125 gm Speculoos/ Cookie Butter 4.25 oz
  • 30 gm Salted Butter 1 oz
  • 250 gm Icing sugar 2 cups
  • 1-2 tsp Heavy Cream

Brown Butter Crumble

  • 30 gm Brown butter / regular salted butter (cold) Hunter Browns brown butter cubes - 3
  • 30 gm All purpose Flour ¼ cup
  • 30 gm Whole wheat flour ¼ cup
  • 30 gm Brown sugar 2 tbsp
  • 15 gm Chopped Pecans

Instructions

Brown Butter Crumble

  1. Preheat the oven to 350°F / 180° c. In a small bowl, add all the ingredients and rub the butter with the tip of your fingers to crumble.

  2. Spread the mixture on a baking sheet and bake for 15-20 mins or until it is golden brown. Remove from oven and let it cool.

  3. Once the crumble is cooled, store it in an airtight container until needed. This stays fresh for 2 weeks when stored properly. Also use this to top any desserts!

Banana cake (7")

  1. Preheat the oven to 350°F / 180°c. Grease and line the baking tin with parchment.

  2. In a bowl fitted to a paddle attachment on a stand mixer. Add the brown butter, oil and sugar, beat on medium speed.

  3. Add and beat one egg at a time. Add the vanilla and mashed bananas into the mixture .

  4. Sift the dry ingredients (all purpose flour + baking powder) into the wet mixture and mix until completely incorporated (medium speed 2 minutes).

  5. Fold in the chopped nuts. Pour the batter into the prepared tin and bake for about 35-40 minutes or until golden brown and springy to touch.

  6. Once baked, remove from oven and let it cool on a cooling rack.

Speculoos Cream Cheese Frosting

  1. In a bowl fitted to a paddle attachment on a stand mixer. Add the cream cheese and speculoos and beat on low speed for a minute.

  2. Sift half of the icing sugar into the cream cheese mix. Add and beat the butter on low speed for another minute.

  3. Sift the rest of the icing sugar and whisk on low-medium until the needed consistency. If the frosting seems a little thick add a tsp or 2 of the heavy cream.

  4. If the consistency is a little too runny, add a tsp or two of the icing sugar.

Assembly

  1. I used a a petal nozzle for the piping (Its a wilton 104), I am sure you can just use a piping bag and the cut the tip at a slant.

  2. Pipe the speculoos frosting on the cake, sprinkle the crumble over and enjoy!