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Brown Butter Banana Foster Skillet Cake

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A cozy, warm skillet cake featuring nutty brown butter, caramelized bananas, and a hint of rum, perfect for quick and comforting desserts.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/4 cups (160g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (120ml) buttermilk (or whole milk with 1/2 tsp lemon juice as a DIY substitute)
  • 2 large ripe bananas, sliced
  • 3 tbsp unsalted butter
  • 1/3 cup (65g) brown sugar, packed
  • 2 tbsp dark rum or rum extract (optional)
  • 1/2 tsp ground cinnamon
  • Pinch of nutmeg (optional)
  • Vanilla ice cream or whipped cream for serving (optional)
  • Chopped toasted pecans or walnuts for crunch (optional)

Instructions

  1. Brown the butter: In your skillet over medium heat, melt 1/2 cup (115g) of unsalted butter. Stir constantly as it foams and then turns golden brown with a nutty aroma, about 4-6 minutes. Watch closely so it doesn’t burn. Once browned, remove from heat and let it cool slightly (about 5 minutes).
  2. Mix wet ingredients: In a mixing bowl, whisk together the browned butter and 3/4 cup (150g) granulated sugar until combined. Add 2 large eggs one at a time, whisking after each addition. Stir in 1 teaspoon vanilla extract.
  3. Combine dry ingredients: In a separate bowl, sift or whisk together 1 1/4 cups (160g) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  4. Alternate adding dry and buttermilk: Add the dry ingredients to the wet mixture in three parts, alternating with 1/2 cup (120ml) buttermilk. Begin and end with the dry ingredients. Gently fold with a spatula until just combined—don’t overmix.
  5. Prepare the banana foster topping: In a small saucepan over medium heat, melt 3 tablespoons unsalted butter. Stir in 1/3 cup (65g) packed brown sugar, 2 tablespoons dark rum (or rum extract), 1/2 teaspoon cinnamon, and a pinch of nutmeg. Cook until bubbling and slightly thickened, about 3 minutes. Remove from heat and set aside.
  6. Assemble the cake: Pour the batter into the skillet (wipe clean if you just browned the butter in it). Arrange the sliced bananas evenly on top.
  7. Drizzle the banana foster sauce evenly over the bananas and batter.
  8. Bake: Preheat oven to 350°F (175°C). Bake the skillet cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Edges should be golden and slightly crisp.
  9. Cool and serve: Let the cake cool for 10 minutes in the skillet. Serve warm with vanilla ice cream or whipped cream and a sprinkle of toasted nuts if desired.

Notes

Use ripe bananas with brown spots for best flavor. Brown the butter carefully to avoid burning. For gluten-free, substitute almond flour. For dairy-free, use coconut oil and plant-based milk with vinegar. If bananas brown too quickly before baking, toss with lemon juice. Watch cake closely after 25 minutes to avoid drying out.

Nutrition

Keywords: brown butter, banana foster, skillet cake, easy dessert, cozy dessert, caramelized bananas, rum flavor, quick cake

Find it online: https://chrisfeasts.com/brown-butter-banana-foster-skillet-cake-easy-recipe-for-cozy-desserts/