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Recipe

Browned-Butter Banana Cake with Salted Dark Chocolate Ganache

Colin Clark

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.

Ingredients

For the cake

  • 12 oz. (1-1/2 cups) unsalted butter; more softened for the pans
  • 13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
  • 2-1/2 tsp. baking powder
  • 1-1/4 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 3/4 tsp. baking soda
  • 2 cups mashed very ripe banana (about 5 medium)
  • 1 cup low-fat buttermilk, at room temperature
  • 1-3/4 cups packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 cup chopped toasted pecans

For the ganache

  • 2 oz. (4 Tbs.) unsalted butter
  • 1 lb. semisweet chocolate (55% to 65% cacao), chopped (3 cups)
  • 3/4 tsp. kosher salt
  • 2 cups heavy cream
  • Flaky salt for sprinkling

Nutritional Information

  • Calories (kcal) : 720
  • Fat Calories (kcal): 420
  • Fat (g): 47
  • Saturated Fat (g): 26
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 145
  • Sodium (mg): 360
  • Carbohydrates (g): 68
  • Fiber (g): 5
  • Protein (g): 9

Preparation

Make the cake

  • In a 2-quart saucepan, cook the butter over medium heat, swirling every few seconds, until melted and the milk solids at the bottom of the pan turn dark brown, about 5 minutes. Immediately scrape the browned butter and milk solids into a shallow bowl. Refrigerate until softly set, about 1 hour.
  • Position a rack in the center of the oven and heat the oven to 350°F. Butter three 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans.
  • In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and baking soda. In a separate bowl or measuring cup, whisk together the mashed bananas and buttermilk.
  • In a large bowl, beat the browned butter and brown sugar with an electric mixer (hand-held, or a stand mixer fitted with the paddle attachment) on medium speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and alternately add the flour and banana mixtures in three additions each. Fold in the pecans with a spatula.
  • Divide the batter evenly among the prepared pans, and smooth with the spatula. Tap the pans on the counter to break any air bubbles.
  • Bake the cakes, rotating and switching positions halfway through baking, until a tester inserted in the centers comes out clean, about 35 minutes. Let the cakes cool in the pans on racks for 10 minutes. Turn the cakes out onto the racks, remove the parchment, and cool completely.

Make the ganache

  • In a 1-quart saucepan, cook the butter over medium heat, swirling every few seconds, until melted and the milk solids at the bottom of the pan turn dark brown, about 5 minutes. Immediately scrape the browned butter and milk solids into a medium metal bowl. Add the chocolate and kosher salt.
  • Bring the cream to a boil in the same pot over medium heat, and then pour over the chocolate and butter. Let stand 2 minutes, and then whisk until smooth. Cool at room temperature, stirring every 15 minutes, until thickened and spreadable, about 1 hour.

Assemble the cake

  • Put one of the cake layers on a cake plate and top with 3/4 cup ganache, spreading it to the edge with an offset spatula. Add another cake layer and spread with another 3/4 cup ganache. Add the third cake layer and spread the remaining ganache over the top and side of the cake. Sprinkle the top with a few pinches of flaky salt. The cake will keep at room temperature, covered with a dome, for up to 24 hours.

Reviews

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Reviews (8 reviews)

  • KellyHayes | 12/29/2018

    I first made this cake four years ago for my son's birthday and have had many requests for it since then. Made it again for my Dad's 84th birthday last night and everyone loved it. The banana cake comes out quite dense (I thought it hadn't risen well and was going to re-make it, but when I looked at the photo I decided to go ahead with what I'd made - glad I did!). The only change from the instructions that I did was pour the warm ganache over the cake (let the ganache sit for about 10-15 minutes first) rather than cool it down and then ice, and it came out AMAZING. Topped it with shaved chocolate curls (I wish one could post photos here). It was a show stopper and everyone absolutely loved it. Thank you Fine Cooking.

  • runner64 | 05/15/2017

    A great way to use up overripe bananas.

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