Browned Butter Caramelized Banana Cake With Chocolate Swiss Meringue Buttercream- Moist and delicious browned butter banana cakes layered with cloud-like rich and perfect Swiss meringue buttercream. Need I say more ?? Perfect fall flavors! Right??
Browned butter cakes have always been my favorite! The nutty aroma and the flavor is just beyond awesome! And caramelizing the bananas before adding to the cake batter gives the cake a subtle caramel flavor which goes so well with the Chocolate Swiss Meringue Buttercream.
This buttercream is not like the regular ones which are usually very sweet and crusty. You will have to cook the egg whites and sugar on a double boiler until the sugar melts or when you insert the candy thermometer it reads 160f. I usually follow the latter to how much precise. It might sound scary but it is easy when done correctly and the result is so much worth it! A perfectly rich cloud-like not too sweet buttercream.
And this cake seems just perfect for celebrating the fall! Right ?? Here goes the recipe:
Ingredients:
Caramelized Bananas :
Banana – 2 large sliced like coins
Unsalted butter – 1 tbsp
Granulated sugar- 3 tbsp
Cake: yields two 6 inch layers
All-purpose flour- 2 cups
Browned butter- 1/2 cup cooled and softened to room temperature
Large eggs- 2 (room temp)
Granulated sugar-2/3 cup
Brown sugar-1/3 cup
Mashed Caramelized bananas-1 cup
Baking powder – 2/3 tsp
Baking soda- 2/3 tsp
Vanilla extract – 2 tsp
Buttermilk- 1 cup ( room temperature )
Salt- 1 /2 tsp
Chocolate Swiss Meringue Buttercream:
Egg whites – 6 (room temp)
Granulated sugar- 2 cups
Unsalted butter- 2 cups (sliced)
Salt- 1/8th tsp
Vanilla extract- 2 tsp
Dark Chocolate chips melted and cooled – 2 cups
Method :
For the Caramelized bananas:
In a bowl add the sliced bananas and sprinkle sugar. Toss gently and set aside for 5 minutes.
In a saucepan melt the butter add the bananas and cook till the bananas turn light brown for 6-8 minutes on medium flame.
For the cake:
Preheat the oven to 350f.
Line and butter two 6” pans. Set aside.
In a bowl mix together the flour, salt, baking powder, and baking soda.
In a mixer fitter with the paddle attachment cream together brown butter, granulated sugar, and brown sugar until light and creamy.
Add one egg at a time and beat just until well incorporated. Mix in the vanilla extract.
With the mixer on low add the flour in three batches alternating with buttermilk until just mixed. Do not overbeat the batter.d
Divide the batter into the prepared pans and bake for 22-25 mins until done or a toothpick inserted comes out clean.
Chocolate Swiss Meringue Buttercream:
In a clean bowl of a stand mixer add the egg whites and granulated sugar. Place it on a double boiler and keep whisking till the sugar melts or when you insert the candy thermometer it reads 160f. Then start whisking the mixture at high speed in a mixer fitted with a whisk attachment until the meringue reaches stiff peaks. Let it cool completely.
Now insert the paddle attachment and add the butter slices one by one and beat until each piece of butter is well incorporated in the mixture. Once all the butter has been incorporated add the salt, vanilla extract, and melted cooled chocolate. And beat till the buttercream is all fluffy for about 3- 5 minutes.
Frost the cake as desired.
Cake Recipe adapted from here.
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