This is the first cake, cake, with layers and frosting, I’ve made since we’ve moved to Connecticut. I’ve been in a funk.
Complaining over my two very small plots of counter space.
Complaining that Trader Joe’s is a good 15 minute drive as opposed to my less than 5 minute walk in Chicago.
A little too pessimistic. And a little too ungrateful for my own good, and anyone else’s good for that matter.
Sometimes you have to get the mixer out even when you don’t want to. And make a cake that wooed you once before. To remind yourself that 2 small plots of counter space and a 15 minute drive aren’t all that bad.
If there’s one thing that can get me out of a funk, it’s Roasted Banana Cake with Browned Butter Cream Cheese Frosting. This cake has healing powers. Take my word.
- 2 c. unbleached all-purpose flour
- 1 tbsp. potato starch
- 1 tbsp. turbinado
- 1/2 tsp. sea salt
- 1/4 tsp. baking soda
- 1/8 tsp. nutmeg, freshly grated
- 3 ripe bananas
- 1 c. half and half
- 1 1/2 tsp. vanilla extract
- 1 1/2 sticks (3/4 c.) unsalted butter, room temperature
- 2 3/4 c. cane sugar
- 4 large eggs
- 3 large egg yolks
- 2 sticks (1 c.) unsalted butter, room temperature
- 16 oz. cream cheese, room temperature
- 1 tsp. vanilla extract
- dash of sea salt
- 3-4 c. powdered sugar
- 2-4 tbsp. heavy cream, if necessary
- Make cake. Preheat oven to 425 degrees. Place bananas on a baking sheet and roast for about 20 minutes or until browned, flipping half way through. Set aside and allow to cool.
- Reduce oven temperature to 350 degrees. Line the bottoms of the 9-inch pans with parchment paper. Set aside.
- In a bowl, whisk together dry ingredients and set aside.
- Using a food processor or high-powered blender, puree wet ingredients until evenly combined. Set aside.
- Meanwhile, begin creaming together butter and sugar in a standing mixer on low speed for about 5 minutes. Scrape down sides, and add in eggs one at a time and continue mixing on low speed until evenly combined. Scrape down sides of bowl once again and mix until evenly combined.
- Still on low speed, alternate adding the dry and wet mixtures starting with the dry. This should take about 1 minute.
- Scrape down the sides one final time and mix the batter on medium-high speed for about 30 seconds to develop the structure of the batter.
- Using a spring release scoop, evenly distribute the batter between the two pans.
- Bake for 26-28 minutes or until top of cake is golden and center of cake springs back when touched. If making cupcakes, bake for about 22 minutes.
- Allow to cool completely. Carefully run a knife around the edge of the cake pan. Remove from pan and continue cooling on a rack.
- Make frosting. Place one stick of butter in a small saucepan. Cook on medium-high heat until butter is browned, about 5 minutes. Pour into small bowl and refrigerate for 15 minutes to cool.
- Once cooled, cream together browned butter, regular butter, and cream cheese until smooth. Add vanilla extract and salt. Mix.
- Add powdered sugar one cup at a time. Mix well between each addition. After 3 cups, taste to see if additional sugar is necessary. Add heavy cream one tablespoon at a time to reach desired consistency (optional).
- Assembly. Remove parchment paper from bottoms of cake. Place bottom layer of cake on cake stand, leveling the top if necessary. Add a layer of icing. Place second layer on top, leveling if necessary. Dirty ice the cake by adding a thin layer of icing to lock in the crumbs. Place in refrigerator for 20 minutes to chill. Finish icing the rest of the cake with an offset spatula. Using the back of a spoon, pull the icing in an arch to create effect. Continue to pull the icing in an arch around the top of the cake.
- Garnish. Sprinkle shaved dark chocolate in the center of the cake, if desired.
- Refrigerate for up to 4 days. Serve cake at room temperature.
Cake recipe adapted from Warren Brown’s, Cake Love.