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Browned Butter Banana Bundt Cake

by Savoring Italy

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Sometimes you have to avoid certain food memories. Not because you have a strange aversion to them. Most times it could be the complete contrary. Like you have an obsessive attraction to them. I confronted one of those elicit food memories with this Browned Butter Banana Bundt Cake. 

One of those food memories I have successfully avoided is using browned butter in baking. I’m so proud of myself. I really am. I avoided the seductive culprit since last summer. The recipe that caused me to run and never look back was these cookies. Oh, these cookies: Browned Butter and Molasses Chocolate Chip Cookies.

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I’m getting goose bumps just typing its name! Bad. So bad that they were so good. So good that they were the most delicious cookies we’ve baked here to date. Our cousins visiting from Italy that month had me bake them a couple more times before they left. Browned butter heaven.

And then I thought about it again and how wonderful it would be in a bundt with bananas.
I’m so glad I gave in to temptation. Aren’t you?

Throughout the summer, I will post some fun summer baking recipes and I want you to share yours here with us. Link your Beautiful Bundt here using the easy Linky Tool.  

What do you need to do? It’s easy! We’re kicking off the series with Beautiful Bundts! I just LOVE bundts. I love chocolate bundts, vanilla bundts. Berry bundts and swirl bundts…yes, yes, YES! I love them all!I want YOU to show us your BUNDTS!:)

  • From now until June 12th, link your Beautiful Bundt cake. It can be an older post or something brand spanking new!;) That’s all you have to do! 
  • Check back on June 13th for the next part of our #SummerSweets series.
  • You can tweet about your Summer Sweets with the #SummerSweets hashtag.
    *You can check out the Show us Your Bundts-Beautiful Bundt board here on Pinterest. We want to see your BUNDTS on this board…so link to us.:)

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I’m so glad I gave in to temptation. Aren’t you?
 
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I found a recipe here on my sweet friend Yuri’s blog. Yuri slightly adapted the recipe from Dorie Greenspan’s Basic Bundt. Then I adapted it some more adding browned butter, brown sugar, and buttermilk. There’s also a little whole wheat flour to make it just a little healthy. This cake is moist and wonderful. You could put a glaze on it or not (I ended up glazing half to please my hubs that prefers it without).  Do with it as you please. You simply just must make it!:)

Browned Butter Banana Bundt Cake
adapted from Chef Pandita via Dorie Greenspan


2 cups all purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1/2 teaspoon salt
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)

Directions:

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.

Let’s brown some 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 buttermilk and beat until incorporated followed by the remaining flour mixture; scrape 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.
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Powdered Sugar Glaze:
2 tbsp. milk
1 tsp. vanilla extract
1 1/2 cups confectioners’ sugar

Directions:
In a medium sized bowl, whisk together the milk, vanilla and about 1/2 cup confectioners sugar until smooth. Whisk in a little at a time the rest of the confectioners sugar until you achieve a glaze that is smooth. You want the glaze to be thick enough to to drizzle over the cake. Add more confectioners’ sugar as needed to obtain the right consistency.

Enjoy! Buon Appetito!

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  1. A Thought For Food says

    Adding brown butter to any dessert is a smart move. Actually, adding it to just about any dish is going to be brilliant. Love the look of this bundt cake! I can almost smell it!

    Reply

  3. Paula says

    Yes, Yes, Yes! I'm so glad you gave into temptation. This banana bundt looks as if I could eat it non-stop. Definitely going to try your recipe with my next batch of bananas!

    I've never baked using brown butter before so I'm really anxious to taste.

    Reply

  6. Shulie says

    You know I would love a slice along with my cup of tea. Been under the weather last couple of days and this would be super comforting!Love this seductive summer project!

    Reply

  10. Jan says

    I love brown butter! The scent of it is so amazing. I'm sure pairing it with brown sugar and bananas must have been great! Yum 🙂

    Reply

  12. Lisa says

    Holt moly..how can you make banana cake better? Brown butter. OMG, Lora, it looks so moist and beautiful. I'm sure I could tackle the whole bundt in less than a week – dead serious.

    Reply

  15. Zoe says

    This browned butter Bundt recipe is a such classic basic and it looks so good! Poor thing that you are still getting shiver when you thinks of your browned butter failure… and hope that this cake will help you to recover your "shivers".

    Reply

  16. Sonia says

    Hi There, Congratulations for Top 9 !!!!!!
    Wow…this recipe is looking so Appetizing. A very well made post with beautiful pictures. I can't wait to try it on my island. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

    Reply

  23. Terra says

    Oh don't run away from the browned butter, it is your best friend!!! This banana bundt cake looks AMAZING, and I bet even better with browned butter:-) Beautiful my friend! Hugs, Terra

    Reply

  25. lena says

    browning the butter! sounds like something good to incorporate them into cakes. Your cake looks gorgeous. I might have a bundt cake post later..cos i still hvnt drafted it yet. i'll try to link it up. Thanks!

    Reply

  26. Sandra says

    I've been avoiding the brown butter phenom because I know I'll be hooked. However, you're tempting me big time and I may have to give in. This cake looks amazing!

    Reply

  27. Anonymous says

    This looks awesome! I mean, banana cake is delicious enough on its own, but browned butter makes everything better.

    Reply

  30. Jackie says

    Just wondering if you meant add the next 6 ingredients rather than 4? As long as you have made it in the springform pan what was the baking time? Is there a baking time difference in the bake it right away state as to the refrigerated state?

    Reply

    • Savoring Italy says

      Hi Jackie-It seems you may be referring to a different cake. I don't mention baking in a springform pan and also don't mention refrigeration or a list of adding next 4 ingredients. You can email me if you'd like:)