Banana brown butter cake

This cake is our new favorite. Whenever I have very ripe bananas, I love to bake this cake. Freshly baked banana cake is very light and fluffy but when I leave it overnight it becomes dense and moist. Very delicious in both ways.

 

Banana brown butter cupcakes (makes 20 cupcakes)

• 200 g cake flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 160 g unsalted butter
•  ½ cup vegetable oil
• 3 eggs
• 145 g sugar
• 2 very ripe bananas
• 1 tsp lime juice

Place the butter in a small saucepan and cook it until the milk solids start to turn brown on the bottom of the pan and smells nutty. Strain it and let it cool slightly

Preheat the oven at 200 degrees celsius. 

Sieve the first four ingredients together and put it aside.

In small bowl, mash the banana with a fork and add lime juice.

In the mixing bowl, beat the sugar and eggs until it becomes pale white, fold in the flour mixture, mix well then add the brown butter,vegetable oil and the mashed bananas stir until the mixture incorporate. Pour the batter into the cupcake liners. Bake at 200 C for about 18 minutes.

Then let them cool.