Brown Butter Banana Coffeecake
Spongy cake, crunchy streusel with an amazing caramel flavor. Love at first bite.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 269 kcal
For the cake:
- 3/4 cup sugar (150g)
- 6 tablespoons brown butter divided (85g)
- 1 cup banana puree (236g)
- 1 egg
- 1/2 cup milk (118ml)
- 1-1/2 cup flour (187.5g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup black sugar (100g)
- 2 tablespoons flour
- 2 teaspoons ground cinnamon
- 2 tablespoons reserved brown butter
- 1 cup walnuts optional (125g)
In a small saucepan, brown the butter over low heat, stirring constantly. Once it begins to brown and foam, wait about 30 seconds and turn off the heat. Let it cool completely.
Heat the oven to 180 ° C / 350 ° F. Grease a 9-inch round mold.
In a medium bowl, add the flour, baking powder, and salt.
In a small bowl mix the sugar, 4 tablespoons of brown butter and the egg. Mix well and add the milk and mashed bananas. Add this mixture to the dry ingredients and mix.
In a small bowl mix the ingredients for the streusel, using the 2 tablespoons of brown butter that was left in the saucepan.
Pour the cake batter in the mold already prepared. Sprinkle the streusel on top. Bake between 25 to 30 minutes or until the center of the cake, when you insert the tip of a knife, comes out clean.
The total time on this card does not include the time that the brown butter needs to cool down completely, which is 20 to 30 minutes.
Store in an airtight container for up to 5 days at room temperature.