Shut Up!!! Browned Buttah Bananafana Cake
- CAKE
- 1 cup butter (browned and cooled)
- 1 cup white granulated sugar
- 1 cup dark muscovado or Dark brown sugar
- 3 LG free range eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 1/4 cup mashed very speckled or all the way brown bananas
- 2 1/4 cups flour
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 Tablespoon salt
- 3 Tablespoons Spiced Rum
- 2/3 cup soured goat
- FROSTING
- 1 ⁄2 cup salted butter
- 1 cup Dark Brown sugar (well packed)
- 1 ⁄4 cup hot goat milk
- 2 1 ⁄2 cups powdered sugar
- Grease 2 8-inch round cake pans (OR 9X13 Baking pan baked for 16 min longer). Line with parchment and grease the parchment. Set aside.
- Preheat oven to 180C/350F.
- Brown the butter over medium heat until melted. Continue to cook until foaming subsides and the milk solids in the butter have turned browned. The butter will have a toasted caramel fragrance. Set aside to cool slightly.
- Combined the cooled butter and sugars. Mix until creamed and smooth, 3 minutes.
- Add eggs, one at a time and mix until incorporated.
- Mix in vanilla, Rum, and mashed bananas.
- Sift together the flour, baking powder, baking soda and salt.
- Alternately add the dry ingredients with the soured goat milk, beginning and ending with the dry.
- Divide batter evenly into prepared pans and bake in preheated oven until a skewer inserted in the middle comes out clean, 23-30 minutes.
- Remove from oven and cool in pans for 5 minutes. Then invert onto cooling racks. While cooling, prepare frosting.
- Frosting Instructions:
- Boil butter, brown sugar and milk over medium heat for 2 minutes. Cool.
- Sift in powdered sugar until you obtain the desired consistency.
- Pour over cake and spread immediately.
