Banana Snack Cake with Brown-Butter Frosting

Everyone in my house has been sick with a nasty head cold that
eventually traveled down and became a chest cold.

I really had thought that my vitamins, lots of fruits and veggies,
and my fanatical hand washing had spared me of it's wrath.

It didn't.

I got sick.

I hate being sick mostly because while I'm laying on the couch
wrapped in a cozy blanket with a cup of tea, I'm thinking about all
the things that need to be done.

I don't hate the blanket and the tea part.

I just hate the "oh I'm gonna
have so much catching up to do" part.

I did manage to cook up a few meals (even if they were soup and

grilled cheese) and I did manage to make this

Banana Snack Cake and even took pictures of
it while my nose dripped like a faucet.

Don't worry, I didn't drip over the cake.



My sweet, sweet husband has been camped out

on the couch for the past week.

First he was sick, then me, so we haven't shared the

Temperpedic in over a week.

Moose and I have been alone in that bed and we don't like it one bit.
All the men in the house are healthy again and I think by

the weekend that I'll be feeling like my ole self again.

I still have lots of apples to cook with,

so prepare for more apple recipes.

I think an Upside Down Apple Pie may be in the works and

oh....I think I just may have to have another Fall Giveaway too.

I've been shopping!

Till then enjoy this Banana Snack Cake.

It was moist and scrumptious and I was told
that the frosting was excellent.

My taste buds weren't working so well,

so I'm going by what I was told, lol.



Banana Snack Cake with Brown-Butter Frosting
Printable recipe
1 ¼ cups mashed, fully riped bananas (about 4 med)
1 tablespoon fresh lemon juice
2 teaspoons vanilla
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/8 teaspoon ground cinnamon
1 stick butter
¾ cup packed brown sugar
½ cup granulated sugar
2 large eggs

Brown-Butter Frosting
6 tablespoons butter (no substitutes)
3 cups confectioners’ sugar
5 tablespoons milk
2 teaspoons vanilla

Preheat the oven to 350. Grease and flour a 9x13 metal baking pan.

In a small bowl mix the bananas, lemon juice and vanilla. Set aside.
In another bowl mix the flour, baking powder, baking soda, salt and cinnamon. Whisk to combine.

In the large bowl with a mixer at medium speed, beat the butter with the sugars 5 minutes or until light and creamy, scraping the bowl often with a rubber spatula.

Add the eggs one at a time, beating well after each addition. At low speed, alternately add flour mixture and banana mixture, beginning and ending with flour mixture, beat until smooth.

Spoon batter into the pan and spread evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.

To make frosting:
In a 1 quart saucepan, heat the butter on medium 6 to 8 minutes or until melted and dark brown in color. Stir this every minute or so. Watch carefully so it doesn't burn!! It can go from brown to black in just a few minutes. Immediately transfer butter to a pie plate and refrigerate until firm. You want the butter to thicken up. This should take about 35 to 30 minutes.

In a large bowl, with a mixer at medium speed, beat the thickened butter, sugar, milk and vanilla until creamy and smooth. Spread over cooled cake.