Ingredients
3large ripe banana
3cupsall purpose flour,spoon & leveled
1tspbaking powder
1tspbaking soda
1tspground cinnamon
½tspsalt
¾cupunsalted butter,softened to room temperature
1cupgranulated sugar
½cupbrown sugar,light or dark, packed
3large eggs,at room temperature
2tsppure vanilla extract
1½cupsbuttermilk,at room temperature
½cupunsalted butter,softened to room temperature
1½ozblocks full fat cream cheese,softened to room temperature
4cupsconfectioner’s sugar
2tsppure vanilla extract
½tspsalt
Preparation
Preheat the oven to 350 degrees F and grease three round 9×2-inch cake pans. Set aside.
Mash the bananas. Set the mashed bananas aside.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy for about 2 minutes.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas.
Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix.
Divide batter evenly between 3 pans. Bake for 22 to 26 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and set them on a wire rack. Allow to cool completely in the pan.
Slice the butter up into pieces and place in a light-colored skillet. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam.
Keep stirring occasionally. After 5 to 8 minutes, the butter will begin browning. Once browned, remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the solid brown butter on high speed until creamed.
Add the cream cheese and beat on high speed until combined, smooth, and creamy. Add 4 cups of confectioners’ sugar, vanilla, and salt.
Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra ¼ cup of confectioner’s sugar.
Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting.
Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with chopped nuts.
Refrigerate for at least 30 minutes before slicing.
Cover leftover cake tightly and store in the refrigerator for 5 days.
