Servings: 12 to 16
Toasty browned butter and salted dark chocolate icing transform a simple banana-nut cake into an unforgettable dessert. A few pinches of flaky sea salt on top are a clue to the cake’s secret ingredient.
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A great way to use up overripe bananas.
Moist lovely cake but not as flavorful as I expected. Might have been my bananas but I think a little vanila might be a good addition and I like the idea of the brown butter cream cheese icing for the center layers that another reviewer mentions.I do like that it's not so sweet. Definitely an adult-oriented cake which is a good thing.
Made this for a birthday party, and I think it turned out really well. The cake itself turned out beautifully - delicious and moist. I used some leftover browned butter cream cheese frosting for the filling (from the Fine Cooking pumpkin cake recipe) that I had in the freezer. The ganache took FOREVER to firm up and I ended up whipping it instead, which tasted fine but didn't look great. I will definitely make this again with a different frosting; a lot of my guests thought the chocolate did not go well with the banana cake, but that's probably personal preference and not any fault of the recipe.
This cake is fabulous, not too difficult and has a beautiful presentation. It will certainly become one of my "go to" special desserts
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