This cake is an aromatic symphony of ripe bananas, warming cinnamon, and the rich, toasty notes of brown butter.
For the Cinnamon Filling:
- 70g brown sugar
- 2 tbsp ground cinnamon
- 50g unsalted butter, browned and cooled
For the Cake:
- 240g all-purpose (AP) flour
- 90g coconut sugar
- 1 tbsp baking powder
- 1 large egg
- 200ml milk
- 2 tsp vanilla extract
- 2 ripe bananas, mashed
- 55g unsalted butter, melted and browned
For the Icing:
- 100g powdered sugar
- 25-30ml milk
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan, or line it with parchment paper for easy removal.
- Prepare the cinnamon filling by combining brown sugar, cinnamon, and melted brown butter in a small bowl. Set this mixture aside.
- In a large mixing bowl, whisk together the mashed bananas, browned butter, and coconut sugar until well blended.
- Stir in the egg, vanilla extract, and milk until the mixture is homogeneous.
- Sift in the flour and baking powder, gently folding the dry ingredients into the wet with a spatula until just combined. Take care not to overmix.
- Pour the cake batter into the prepared baking pan. Dollop the cinnamon filling over the top of the batter, then use a knife to swirl the filling throughout, creating a marbled effect.
- Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan on a wire rack.
- For the icing, whisk together powdered sugar and milk until smooth. Adjust the thickness by adding more milk or sugar as needed. Drizzle the icing over the cooled cake.
Cut into slices and serve this brown butter banana cinnamon cake as a delightful treat. Each bite combines the moistness of banana cake with a swirl of cinnamon and the indulgent flavor of brown butter, topped with a simple yet elegant icing. It's sure to become a favorite in your cake repertoire!
