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Browned Butter Banana Bundt Cake

Source of Recipe

From "Big Food Big Love" by Heather Earnhardt


Recipe Introduction

"This is my daughter's favorite pastry from The Goose. The addition of browned butter gives this cake a richness unlike any other banana bread you've had. Use the blackest bananas you can; they are what provides the intense banana flavor. Don't bother with yellow or green ones. I like this sliced when it's steaming hot, smeared with butter."

List of Ingredients

â—¦  1 cup (2 sticks) unsalted butter, plus more for greasing
â—¦  2 ¾ cups all-purpose flour
â—¦  2 cups sugar
â—¦  2 teaspoons baking soda
â—¦  2 teaspoons kosher salt
â—¦  2 cups (about 5 large) very ripe (preferably black) smashed bananas
â—¦  12 ounces sour cream
â—¦  4 large eggs
â—¦  1 tablespoon vanilla extract


Recipe

Preheat the oven to 325 degrees F. Thoroughly butter a Bundt pan and set it aside.

In a small saucepan over medium-high heat, melt the butter. Bring it to a boil and continue to cook, whisking constantly. Keep your eye on it; it will start to foam. You want to watch for the browned bits that will begin to form on the bottom. If you can't see the bottom of the pan, take the butter off the heat for a second and take a look. Keep cooking until there are dark-brown—but not burned—bits on the bottom of the pan. The butter will smell nutty. Pour it into a metal bowl to cool.

In a large bowl, sift the flour, sugar, baking soda, and salt. In another large bowl, whisk the bananas, sour cream, eggs, and vanilla. Whisk the browned butter into the wet ingredients, then whisk the wet ingredients into the dry, mixing until no visible clumps of flour remain.

Pour the batter into the prepared pan and bake until the cake is dark brown on top and springs back when you push on it with your finger, 65 to 70 minutes. Let it cool in the pan for 20 minutes (or until you can comfortably hold it), then flip it onto a serving plate. Serve warm, or cool completely and wrap in plastic wrap. The Bundt will keep for 3 to 4 days well wrapped. Reheat cold slices in a 300-degree-F oven for 6 minutes.

Makes 1 Bundt cake