1 cup (237ml) mashed banana (about 2 large ripe bananas / 240g)
½ cup granulated sugar
¼ cup (55g) packed light brown sugar
2 large eggs (room temperature)
¼ cup (60ml) salted butter, browned
½ cup (120ml) full-fat plain yogurt
1 tsp pure vanilla extract
Brown Butter Cream Cheese Frosting
3 tbsp (42g) salted butter, browned
5 ¼ oz (150g) cream cheese
½ tsp vanilla bean paste (or vanilla extract)
⅔ cup (80g) powdered confectioner’s sugar
To Finish
banana slices
chopped toasted pecans
Directions
Preheat oven to 350°F. Line a 9-inch round pan with a round of parchment paper.
Brown the butter: cook over medium-low heat until it boils and the water evaporates and the milk solids toast to brown flecks. Reserve 3 tbsp in a small bowl and chill until firm but pliable (for the frosting). Let the rest cool slightly for the batter.
Combine flour, baking powder, baking soda, salt and spices in a medium bowl and whisk to blend.
Place mashed banana (240g) in a large bowl. Add both sugars, eggs, the slightly cooled browned butter, yogurt and vanilla; whisk until smooth and glossy. Add the dry ingredients all at once and fold until just combined.
Scrape into the prepared pan and smooth out. Bake 25-28 minutes until evenly browned and a skewer comes out clean. Cool 20 minutes, then invert onto a rack to cool completely.
Frosting: beat the soft cream cheese smooth. Beat in the cooled brown butter, then the vanilla. Gradually add the powdered sugar in 2-3 additions and beat until creamy and fluffy. Spread over the cooled cake and decorate with pecans and banana slices.
