BROWN BUTTER ALMOND CROISSANT BANANA CAKE
Serves 10
25 mins prep
55 mins cook
80 mins total
My dream cake 🥹✨ Recipe below OR comment ‘CAKE’ to get the recipe sent to you 🤎 This recipe features a moist banana cake base topped with a rich almond frangipane and slivered almonds.
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Preheat the oven to 350F. Butter a 9” round cake or springform pan and then dust with flour. Line the bottom with a round piece of parchment paper. Set aside. Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 mins). Remove from heat and set aside to cool slightly. Make the banana cake. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, combine the brown butter and both sugars. Whisk to combine. Add in the eggs, yogurt, mashed bananas, and vanilla. Whisk to combine. Add the dry ingredients to the wet, and mix until just combined. Pour the batter into the prepared pan & spread. Bake at 350F for 40 mins, until the cake is golden & just about done. Prepare the almond topping. In a large bowl, combine all of the ingredients & mix until well combined. When the cake base is finished, remove from the oven & spread the frangipane over the hot cake. Sprinkle with the slivered almonds. Place the cake back into the oven for 10-15 more mins. Then, toast the almonds by using the broil setting & broiling for 1-2 mins, keep an eye on it because the almonds will burn quickly! Remove & let cool for 10 mins in the pan, then carefully remove. Cool completely. While cooling, make the vanilla glaze by whisking together all of the ingredients in a bowl. (Note: Ingredients for glaze not provided in this post). Top the cake with powdered sugar and the vanilla glaze, if desired. Slice and enjoy!
