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

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4.4 from 7 reviews

This moist and flavorful banana cake is elevated with a luscious brown butter cream cheese icing and a unique miso salted caramel topping. The cake layers are tender with a rich banana base, complemented by the nutty depth of browned butter in the frosting, while the miso salted caramel adds an irresistible sweet and savory finishing touch. Perfect for special occasions or an indulgent treat, this recipe blends classic comfort with gourmet twists.

Ingredients

Banana Cake

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

Brown Butter Cream Cheese Icing

  • 1 stick browned butter (113 grams)
  • 1 stick cream cheese (8 oz)
  • 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 cup sugar
  • ¼ cup water
  • ½ teaspoon salt
  • 1 tablespoon white miso paste
  • 1 teaspoon fresh lemon juice
  • 4 tablespoons unsalted butter, cut into pieces
  • ½ cup heavy cream (for caramel, distinct from above)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Set your oven to 275 degrees F to prepare for slow baking that enhances the cake’s moisture and texture.
  2. Mash Bananas: Combine the ripe bananas with lemon juice in a bowl. Set aside to keep the mashed bananas fresh and vibrant in flavor.
  3. Prepare Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. This will ensure these leavening and seasoning agents are evenly distributed throughout the batter.
  4. Cream Butter and Sugar: Using a mixer, cream together the butter and white sugar for 3 to 5 minutes until pale and fluffy. This aeration is crucial for a light cake texture.
  5. Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed mixture, followed by vanilla and almond extracts, mixing to blend fully with the creamed butter and sugar.
  6. Combine Wet and Dry Ingredients: On low speed, alternate adding the dry ingredient mixture and buttermilk to the creamed mixture, beginning and ending with dry ingredients. Then fold in the mashed bananas gently until evenly combined to avoid overmixing.
  7. Prepare Baking Pan: Grease a 9×13 inch pan thoroughly, then pour in the batter, smoothing the top for even baking.
  8. Bake Cake: Place the pan in the oven and bake for about 1 hour and 30 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
  9. Cool Cake: Remove the cake from the oven and allow it to cool completely. For added moisture, you may place it in the freezer briefly before frosting.
  10. Make Brown Butter Cream Cheese Icing – Brown Butter: In a small saucepan over medium-high heat, melt the butter, stirring constantly until it turns golden brown and nutty in aroma with small brown bits forming. Immediately transfer to a container to cool and solidify, optionally speeding this in the freezer.
  11. Make Brown Butter Cream Cheese Icing – Mixing: Beat the cooled browned butter and cream cheese together on medium-high speed until fluffy, approximately 2 minutes.
  12. Add Flavorings and Sugar: Mix in salt, cinnamon (if using), and vanilla extract. Then add powdered sugar in increments of ½ cup on low speed. After all sugar is incorporated, whip the mixture on medium-high speed until light and fluffy, about 2 minutes.
  13. Prepare Miso Salted Caramel – Sugar Syrup: In a medium pot, combine sugar, water, and salt. Heat over medium stirring until sugar dissolves, then cook without stirring until the syrup turns an amber color, about 5 to 8 minutes. Remove from heat.
  14. Prepare Warmed Cream: In a separate small pot, heat the heavy cream with vanilla just until near boiling, then reduce heat to low to keep warm.
  15. Combine Cream and Sugar Syrup: Slowly pour the warm cream into the amber syrup, stirring carefully. The mixture will boil vigorously then calm. Whisk in miso paste until smooth, then add lemon juice. Let cool for 10 minutes.
  16. Add Butter to Caramel: Whisk in the butter one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. This creates a smooth, rich caramel sauce.
  17. Assemble the Cake – Scoring: Using a knife, score the cooled cake into 12 equal squares for individual servings.
  18. Add Frosting: Place a dollop of brown butter cream cheese icing in the center of each cake square.
  19. Create Indents: Use the back of a spoon to make a circular indent approximately one tablespoon in size in the center of the icing dollop on each square.
  20. Fill with Caramel: Fill each indent with a tablespoon of the miso salted caramel, completing the assembly with a balance of creamy frosting and savory-sweet caramel.

Notes

  • Allow the cake to cool completely before frosting to prevent melting the icing.
  • For extra moistness, chilling the cake in the freezer briefly before frosting is recommended.
  • Browned butter should be cooled and solidified before mixing with cream cheese to achieve proper icing texture.
  • Use a pan larger than the mixture when making caramel to accommodate bubbling and prevent spills.
  • The miso paste adds umami and balances sweetness in the caramel, but you can omit it for a traditional salted caramel.
  • Store leftover caramel in an airtight container in the refrigerator for up to one month.
  • Ensure even mixing of wet and dry ingredients without overmixing to maintain a tender crumb.

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