If a recipe has cake in the title, one would assume it is for dessert. However, if there is banana in the recipe title, one might think it would be OK to eat the finished product for breakfast. Such an inner conflict I had with this Browned Butter Glazed Banana Cake.
This recipe from Averie Cooks is just like the others I have made. It is incredibly easy and delicious.
As I was combining all of the ingredients, I realized I forgot a key ingredient, Greek yogurt, and had a mini panic attack. I knew it had looked to dry. Luckily I was able to add it at the very end and all was well!
And see that wonderful looking “frosting” on top? I quote frosting because the recipe calls it a glaze. However, when I made it, I couldn’t get it to thin out and seemed more like a frosting. It wasn’t something drizzled or poured but more spread it on. Hey, I am not complaining because whatever it’s called, it still tastes great.
You know I am a sucker for anything brown butter. Brown butter added to a recipe, whether in it or as a topping is a great addition. I love how it as a subtle sweetness to this banana cake. And it is not too heavy so it is OK to have it for breakfast! If you want to see for yourself how good this cake is, click here for the original recipe!
The delicious banana fest continues! I was so excited when I saw that Averie Cooks posted a recipe for Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting. Along with bananas, pineapple is something I am not crazy about. I can’t even really stand the smell. But I thought if zucchini worked so well in banana bread, then the combination of carrots and pineapple must. This is another simple recipe to put together. There are a lot of ingredients, but if you get everything measured out or prepared ahead of time, it is so easy to put together.
The batter is very thick. This is ok. I thought I missed an ingredient so I went back and re-read the recipe like 3 times to make sure. But that is how it is supposed to be.
I decided to bake this one in a bundt pan. I think it looks so nice once it is done. And because I always like to give it away, I think it works better when you slice it up. As always, you can see how delicious this recipe looks once it is baked.
Now the bread isn’t complete without something drizzled on the top. This recipe uses Browned Butter Cream Cheese Frosting, which tastes incredible. This was used on the Pumpkin Banana Bread and Zucchini Banana Bread. However, I wanted to do something a little “lighter” because I tend to have these breads with breakfast…and I didn’t have any cream cheese. But I definitely still needed to have that browned butter. I was able to find one at the blog Buns in my Oven. And if you haven’t made browned butter and wondering why I always talk about it, you should make it and learn how to do it here.
As always, this bread came out amazing. You can hardly taste the pineapple and carrots but it definitely adds something. And the glaze is just right as well. Adds that little bit of extra sweetness. Don’t forget, you can find the recipe for this incredible banana bread here. This is the fifth installment of Averie Cook’s Banana Fest, and I hope it’s not the end! I am looking forward to seeing if there is a new banana bread recipe coming soon! 🙂
I have to try and squeeze in as much baking as I can on the weekends now. Which is tough, but thank god for naptime. The second thing I made this weekend is another bread. I have made a zucchini bread. And I have made a banana bread. Both absolutely delicious. So why not make a bread with both? This recipe is from the same blog as the banana bread I made last week, Averie Cooks. Like I have said before, I am not a fan of bananas. So I surprise myself that I am baking with them. And it would never cross my mind to bake anything with zucchini in it. These used to be recipes I would avoid. I am so glad I am working on that because I have been making wonderful food. Just like this Zucchini Banana Bread with Browned Butter Cream Cheese Frosting.
For this bread I used about 1 1/2 small zucchini and 3 medium bananas. Also, in the recipe, you are given the options to make it with yogurt or sour cream. For the last banana bread, I made it with plain, full fat yogurt. I really wanted to use vanilla flavored, but it is not easy to find one that is not low fat. For this one, I couldn’t even find a plain full fat yogurt, so I went with the sour cream. This worked out just as good.
I chose to make the bread with my mini loaf pan so I could freeze them if I want or give them away. By doing this, I got 12 mini loaves. I probably could have gotten 2 more if I didn’t fill the first batch up so much. I always have trouble judging that…oh well!
Now we can’t forget the frosting…and a browned butter one of course! This Browned Butter Cream Cheese Frosting is delicious! I added milk by the teaspoon to get it the consistency I wanted. I wanted to be more of a pourable glaze rather than a spreadable frosting. I think I added about 7-8 teaspoons. See how smooth and shiny it is? And you can see all the bits from the browned butter…yum!
This bread is absolutely delicious, and Matt and Luke agree. While I was trying to take pictures, Luke was pulling at my legs to have more.
And having the mini bread is perfect. You have your own little portion and can put as much of the glaze on it as you want! I hope you give this recipe a try and enjoy it as much as we do!