Happy Monday everyone! I can’t believe that I only have a few days until I’m officially a junior! I feel like I was walking into my high school for the first time just last week, and now I’m actually an upperclassman! I certainly have my fair share of things to do on my plate this year, but I’m very excited all the same. One of the things I’m really looking forward to is my MSM schedule, which is packed. In addition to the 4 required classes, I’m also taking a class on music of the 20th century, which should be very interesting. I’ve taken classes in music history before, but this will be my first time focusing on the 20th century! Maybe I’m just a nerd, but I’m really excited.
Awhile ago when I made these blondies, I developed a love for browned butter. The nuttiness of it is addicting and I just had to have more. So when Deanna came over, it was only appropriate that we make a cake with browned butter in it. Grab some overripe bananas and you’re all set with a spectacularly moist cake that makes a great breakfast, snack or dessert. Drizzle it with some melted peanut butter to make a pretty presentation, or make a peanut butter and honey sandwich for lunch…oh my the possibilities are endless.I’m looking forward to seeing this in my lunchbox!
Browned Butter Banana Bundt Cake from The Cake Duchess
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 2 tsp. baking soda
- 6 oz. butter (3/4 cup or 1 1/2 sticks)
- 1 1/2 cups light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 cups banana puree
- 1 cup buttermilk (or sour cream)
- Preheat oven to 350F. Grease and flour your bundt pan (regular 12 cup bundt pan). I personally prefer to use baking spray for bundt pans.In large bowl, whisk together the flour, baking soda, and salt. Set aside.
- To Brown the Butter: In medium-low heat, melt the butter. Rise the heat to medium and cook until the butter gently boils. Cook until the butter starts to brown and it develops a dark color. Carefully pour the browned butter into a bowl to cool for ten minutes.
- In the bowl of your stand mixer, cream butter and sugar until pale and fluffy using the paddle attachment (you could also beat it with a hand mixer). Beat in the eggs one by one, waiting until each has been incorporated to add the next. Beat in vanilla extract and mashed bananas. Add half of the flour mixture to the butter mix and beat on low speed. Scrape down the sides of the bowl to incorporate. Add in the sour cream and beat until incorporated followed by the remaining flour mixture. Scrape down the sides of the bowl to incorporate. Pour batter into prepared pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed. Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely.
A perfect way to start off my school year!