Preheat oven to 350F. Lightly grease an 8-inch square baking pan.
Brown ½ cup of Butter in a small saucepan and cool it for 10 minutes. Take it into a bowl and whisk in a cup of Brown Sugar, an Egg, 2 mashed Bananas, 2 tbsp of Milk and 1½ tsp of Vanilla Extract and mix till soft. Add in a tsp of Baking Powder, ½ tsp of Salt, 2 cups of All Purpose Flour and mix till no streaks of dry ingredients remain. Add in ½ cup of toasted chopped Walnuts (optional) and pour batter into prepared pan. Bake for about 30 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. Allow to cool completely before frosting with Brown Sugar Frosting.
Brown Sugar Frosting: Melt 3 tbsp of Browned Butter / Butter in a microwave-safe bowl and stir in 3 tbsp of Light Brown Sugar. Once the sugar dissolves, add 2 tbsp of Milk, a tsp of Vanilla Extract and 1½ cups of Confectioner’s Sugar, whisking until very thick and smooth (spreadable on the cake). If icing seems runny, stir in ½ cup additional confectioners’ sugar. Pour on top of cooled cake and use a spatula to spread it into the corners of the pan. Allow frosting to cool and set for at least an hour before serving.
Brown ½ cup of Butter in a small saucepan and cool it for 10 minutes. Take it into a bowl and whisk in a cup of Brown Sugar, an Egg, 2 mashed Bananas, 2 tbsp of Milk and 1½ tsp of Vanilla Extract and mix till soft. Add in a tsp of Baking Powder, ½ tsp of Salt, 2 cups of All Purpose Flour and mix till no streaks of dry ingredients remain. Add in ½ cup of toasted chopped Walnuts (optional) and pour batter into prepared pan. Bake for about 30 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. Allow to cool completely before frosting with Brown Sugar Frosting.
Brown Sugar Frosting: Melt 3 tbsp of Browned Butter / Butter in a microwave-safe bowl and stir in 3 tbsp of Light Brown Sugar. Once the sugar dissolves, add 2 tbsp of Milk, a tsp of Vanilla Extract and 1½ cups of Confectioner’s Sugar, whisking until very thick and smooth (spreadable on the cake). If icing seems runny, stir in ½ cup additional confectioners’ sugar. Pour on top of cooled cake and use a spatula to spread it into the corners of the pan. Allow frosting to cool and set for at least an hour before serving.
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