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Banana Cake with Brown Butter Cream Cheese Icing and Miso Salted Caramel Recipe

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4.3 from 13 reviews

This decadent Banana Cake features moist layers of banana-infused cake topped with a rich brown butter cream cheese frosting and an indulgent miso salted caramel. The combination of sweet bananas, nutty browned butter, tangy cream cheese, and savory miso caramel creates a sophisticated flavor profile perfect for any special occasion or dessert craving.

Ingredients

Cake

  • 1 ½ cups mashed ripe bananas
  • 2 teaspoons lemon juice
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups white sugar
  • ¾ cup unsalted butter
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • 1 ½ cups buttermilk

Brown Butter Cream Cheese Icing

  • 1 stick (113 grams) unsalted butter (for browning)
  • 1 stick (8 oz) cream cheese
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • ⅔ cup heavy cream
  • 1 tablespoon vanilla bean paste

Miso Salted Caramel

  • 1¼ cups granulated sugar
  • ¼ cup water
  • ½ teaspoon salt
  • 1 tablespoon white miso paste
  • 1 teaspoon fresh lemon juice
  • 4 tablespoons unsalted butter, cut into pieces
  • ⅔ cup heavy cream
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat the Oven: Set your oven to 275°F (135°C) to prepare for slow baking the banana cake.
  2. Mash Bananas: Combine the ripe bananas with lemon juice in a bowl and mash until smooth. Set aside to maintain freshness and prevent browning.
  3. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
  4. Cream Butter and Sugar: Using a stand mixer or a large bowl with a hand mixer, beat the ¾ cup butter and 2 cups white sugar together for 3-5 minutes until the mixture is pale and fluffy, which aerates the batter for a lighter cake texture.
  5. Add Eggs and Flavorings: Incorporate the eggs one at a time into the creamed butter and sugar, ensuring each is fully mixed before adding the next. Then mix in the vanilla and almond extracts to infuse flavor.
  6. Combine Wet and Dry Ingredients: On low speed, alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Fold in the mashed bananas last and mix until just combined to avoid overworking the batter.
  7. Prepare Baking Pan: Grease or butter a 9×13-inch baking pan to prevent sticking. Pour the batter evenly into the pan and smooth the surface.
  8. Bake the Cake: Place the pan in the preheated oven and bake for approximately 1 hour and 30 minutes. Check doneness by inserting a toothpick into the center—the toothpick should come out clean.
  9. Cool the Cake: Remove from oven and allow cake to cool completely. For extra moistness, you may place the cake in the freezer briefly after it cools to room temperature.
  10. Brown the Butter for Icing: In a small saucepan over medium-high heat, melt 1 stick (113 grams) of butter. Stir continuously until it turns golden brown with little browned bits forming. Remove from heat promptly to prevent burning and transfer to a bowl to cool until solidified. You may refrigerate or freeze to speed this process.
  11. Make Brown Butter Cream Cheese Icing: In a stand mixer or bowl with a handheld mixer, beat the cooled browned butter with the cream cheese on medium-high speed until fluffy, about 2 minutes. Add salt, cinnamon (if using), and vanilla extract, mixing until combined.
  12. Add Powdered Sugar: On low speed, gradually add the powdered sugar half a cup at a time, then increase speed to medium-high and whip until the frosting is light and fluffy, approximately 2 additional minutes. If needed, add heavy cream and vanilla bean paste to reach desired consistency.
  13. Prepare Miso Salted Caramel: In a medium pot, combine granulated sugar, water, and salt. Bring to a boil over medium heat, stirring until sugar dissolves, then cook without stirring until amber-colored, about 5-8 minutes.
  14. Heat Cream and Vanilla: While sugar cooks, warm the heavy cream with vanilla extract in a small pot over medium-high heat until just under boiling, then reduce heat to keep warm.
  15. Combine Caramel and Cream: Carefully pour the warm cream into the amber sugar syrup; the mixture will bubble vigorously at first. Whisk in the white miso paste until smooth. Then add the lemon juice. Allow to cool for 10 minutes.
  16. Incorporate Butter: Add the 4 tablespoons of unsalted butter pieces to the caramel one tablespoon at a time, whisking constantly until fully incorporated. Cool and refrigerate if not using immediately.
  17. Assemble the Cake: Using a knife, score the cooled cake into 12 equal squares. Place a dollop of brown butter cream cheese icing in the center of each square.
  18. Create Caramel Indentations: Using the back of a spoon, form a tablespoon-sized circular well in the frosting dollop on each cake piece.
  19. Fill with Miso Salted Caramel: Spoon one tablespoon of the cooled miso salted caramel into each frosting well to complete the assembly. Serve and enjoy this complex, multi-textured treat.

Notes

  • The cake is baked at a low temperature for a long time which helps keep it moist and tender.
  • Cooling the browned butter before making the icing is essential to prevent melting the cream cheese.
  • If you prefer a sweeter caramel, you may increase sugar slightly but be mindful of the balance with miso for savory notes.
  • Storing the cake in the freezer after baking intensifies moistness but be sure it is well wrapped.
  • Miso paste adds an umami depth to the caramel, balancing sweetness and enhancing flavor complexity.
  • The assembled cake should be served at room temperature to enjoy the full texture and flavor of the caramel and icing.

Find it online: https://marthatasty.com/banana-cake-with-brown-butter-cream-cheese-icing-and-miso-salted-caramel-recipe-2/