Happy Friday!! Is it just me, or has this week gone by super fast? Certainly not because I spent it outside enjoying any sort of beautiful springtime weather (it has been rainy and cold literally all week - today it is actually nice for once, but of course incredibly windy), but maybe because I've been keeping busy searching for the perfect nursery decor for Baby W, visiting local greenhouses with T, or testing out new delicious recipes.
Speaking of new recipes...I stumbled across this gem for banana walnut cake with brown butter frosting that is so quick and easy to mix up that I can't believe it took me this long to try out.
Step One: Gather the ingredients.
Step Two: In the bowl of a stand mixer, cream together softened butter and sugar. Beat in the eggs, Greek yogurt, vanilla, and mashed bananas. Add flour, baking soda, and salt, and mix until just combined. Fold in chopped walnuts with a rubber spatula. Spread evenly in a greased baking dish and pop in an oven preheated to 375 for 30-35 min, or until gold brown.
Step Four: While the cake is cooling, make the brown butter frosting. Pour over the still warm cake and sprinkle with chopped walnuts.
Deliciouso! Serve this up as dessert with a warm cup of jo, or enjoy for an afternoon snack. It would also be yummy in the morning as a breakfast cake if you so choose.
|Recipe adapted from Tastes Better From Scratch|
BANANA WALNUT CAKE WITH BROWN BUTTER FROSTING | Yield: 1 9x13 cake pan | Total Time: 45 min.
1 1/2 C sugar
1 5.3 oz container vanilla Greek yogurt (use a single serving size container)
1/2 C butter, softened
4 ripe bananas, mashed
2 tsp vanilla extract
2 C flour
1 tsp baking soda
3/4 tsp salt
3/4 C chopped walnuts
6 Tbsp butter
3 C powdered sugar
1 tsp vanilla extract
3 Tbsp milk
Preheat oven to 375 degrees. Grease a 9x13 baking dish.*
In the bowl of a stand mixer, cream together butter and sugar. Beat in the Greek yogurt, eggs, vanilla, and mashed bananas. Add the flour, baking soda, and salt, mixing until just combined. Use a rubber spatula to fold in chopped walnuts. Spread evenly into a greased baking dish and bake for 30-35 minutes or until golden brown.
*NOTE: You can also make this recipe using a 15x10-inch jelly roll pan if you prefer more of a bar than a piece of cake. Reduce baking time to 20-25 minutes.
In a large skillet, heat butter over medium heat until boiling. Stir continually with a whisk to prevent burning. Remove from heat immediately after browned, and whisk in powdered sugar, vanilla and milk until smooth. Pour the frosting over the warm banana cake. Spread evenly, and sprinkle with additional chopped walnuts.
Do you have a favorite recipe that uses ripe bananas?