Wednesday, March 15, 2017
Celebrate All That Springing Back Is
11/2 Sticks Softened Unsalted Butter
⅓ Cup White Sugar
½ Cup Brown Sugar
1 tsp Vanilla
¼ Cup Whole Milk Plain Yogurt
4 Ripe Bananas
2 Cups Flour
11/2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Cinnamon
½ tsp Salt
For the Frosting
11/2 Sticks Unsalted Butter
8 Oz. Cream cheese
1 tsp Vanilla
4 Cups (give or take) Confectioners Sugar
To Make the Cake
Add the butter and the two sugars to a mixing bowl and cream until combined.
Add in the eggs, vanilla, yogurt and bananas. Beat until thoroughly mixed.
In a separate bowl combine all the dry ingredients: the flour, baking powder, baking soda, cinnamon and salt.
Add the dry to the wet and mix until just combined.
Pour the mixture into a greased 9x13" pan and bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean in the center.
Let cool completely.
To Make the Frosting
Add your butter to a small sauce pan and heat on medium low heat, stirring occasionally, until the butter begins to brown and takes on a delicious nutty smell.*
Once the butter is browned, transfer it to a small container and let it cool in the refrigerator until it is at least room temperature; it took about 25 minutes or so for me.
Add the cooled butter to a mixing bowl along with the cream cheese and vanilla and beat.
Add in one cup of confectioners sugar. Slowly mix until incorporated and then whip.
Continue adding the sugar, one cup at a time until all has been added or the desired consistency and texture has been reached.
Spread on top of cooled cake and enjoy!
*Note that it can take as long as 15 to 20 minutes for your butter to brown on medium low heat.