One-bowl Browned Butter Banana Cake + Mascarpone Buttercream

Ah, the one-bowl cake.

There was a time that whenever I wanted I could spend hours crafting intricately decorated cakes and pies(still do on occasion), but those days are past and at present I find myself looking for desserts that can be made without much fuss or planning. Desserts that still taste just as good as if I’d spent hours of time making them.

Desserts like the one-bowl cake. My go-to. First came the Chocolate Zucchini, then the Zucchini Pumpkin. Now I’m adding another into the mix – The Browned Butter Banana + Mascarpone Buttercream. This tender banana cake is kept moist with browned butter instead of oil and is topped with a silky buttercream flavored with mascarpone cheese. I am not a fan of bananas on their own, but this banana cake is….BANANAS! It meets all the requirements for a truly good cake – easy to make, outrageously tender, just sweet enough, and full of wonderful flavors that compliment each other perfectly.

One-bowl Browned Butter Banana Cake + Mascarpone Buttercream

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

*To brown butter - Place in a saucepan and melt over medium/high heat. Continue cooking until the butter becomes frothy - at this point it will begin to develop a nutty aroma and turn a golden brown color. As soon as the butter has browned, remove from heat and let cool.

Serves: one 9x13" cake

Ingredients

• FOR THE CAKE:
• 2 cups Flour (all-purpose or whole wheat)
• 1 cup Raw Cane Sugar
• ½ cup Coconut Palm Sugar (or brown sugar)
• 1 teaspoon Himalayan Pink Salt
• 1½ teaspoon Baking Powder
• ¾ teaspoon Baking Soda
• 2 Eggs
• ½ cup (1 stick) Butter, browned
• ⅔ cup Milk
• 1 teaspoon Vanilla
• 2 Ripe Bananas
• FOR THE FROSTING:
• 4 ounces Grass-fed Butter, softened
• 4 ounces Mascarpone Cheese
• 2 teaspoons Vanilla
• 2 cups Powdered Sugar

Instructions

1. FOR THE CAKE:
2. Preheat the oven to 350 degrees. Grease and flour a 9x13" baking pan, or line with parchment paper.
3. Place the flour, sugars, salt, baking powder, and baking soda in a large bowl and whisk to combine.
4. Add the egg, browned butter, milk, and vanilla to a blender and blend until the banana is broken down - not completely smooth but so that there are only very small lumps. Add the mixture to the dry ingredients and whisk in just until smooth.
5. Pour the batter into the prepared pan and baking in the preheated oven for 30-35 minutes, or until puffed and firm on top and a tester inserted into the middle comes out clean.
6. Remove and let cool completely.
7. FOR THE FROSTING:
8. Place the butter and mascarpone in a large bowl along with the vanilla. Beat with an electric mixer until the ingredients are combined and smooth. Beat on low, adding the powdered sugar a few tablespoons at a time, until all of the sugar has been whipped in. Scrap the bowl down, turn the speed up to medium, and beat the frosting for another 30 seconds.
9. Spread on top of the cooled cake, cut into slices and serve.
10. Store, covered, in the refrigerate for up to a week.

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