There are many recipes for banana bars, cakes and the like, but the brown butter frosting on the banana bars piqued my interest while I browsed Julie’s lovely blog, A Little Bit of Everything. The browned butter enhanced the flavor of the confectioners sugar frosting and was a perfect embellishment for the delicious banana cake. It’s group B’s reveal day for The Secret Recipe Club. I was given Julie’s blog to choose a recipe to make for this day and you can imagine how hard it was to choose a recipe from a blog entitled “A Little Bit of Everything”. I was amazed not only at the collection of dishes that Julie has posted, but at her impressive My50 list of recipes she intended on preparing on her blog.
There wasn’t anything I could do to change the banana bar recipe as it was too delicious to fool with. Ginger and bananas have a special affinity, so ground ginger was added to the batter and chopped crystallized ginger decorated each cake square. I give you Julie’s tantalizing banana cake-
Banana Ginger Cake with Brown Butter Frosting
1-1/2 cups sugar
1/2 cup butter
1 cup sour cream
1-3/4 cups ripe bananas, mashed
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground ginger
1/2 cups chopped walnuts (optional)
Brown Butter Frosting
1/2 cup butter
4 cups confectioners sugar
1-1/2 teaspoons vanilla extract
3 tablespoons milk
Chopped crystallized ginger, optional
For the Cake:
Heat oven to 375 degrees F. Grease and flour a 15×10 jelly roll pan( I used a 9×12). In a large bowl with a mixer, cream sugar and butter until smooth. Add eggs one at at time, mixing well before each addition. Add sour cream, mashed bananas and vanilla extract. Add flour, baking soda, salt and ginger. Mix just until flour is incorporated. Stir in walnuts, if using.
Spread batter evenly in prepared pan. Bake 20-25 minutes (35-40 minutes with a 9×12), or until golden brown. Remove from oven and place on cooling rack.
For the Brown Butter Frosting:
Heat butter in a saucepan over medium heat until it comes to a boil, swirling occasionally. Allow the butter to turn a delicate shade of brown. Remove from heat.
Add the confectioners sugar, vanilla extract and milk. Whisk together until smooth. It should be thicker than a glaze, but thinner than a frosting. Spread the frosting over the warm bars. Yield 2 dozen (15×10) bars. Sprinkle chopped crystallized ginger over each square, if desired.
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