I was leaving town for a week so had to use up my 4.5 bananas. I decided to make my first banana cake and made it with a twist. I added dark chocolate chips and made a browned butter frosting. I toasted walnuts to layer and top off the cake and added bit o’ toffee brickle in with the toasted walnuts. This recipe out of my Sweet & Simple Gooseberry Patch Recipe book was a hit!
Browned Butter Frosting
2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons of heavy cream or milk
1/2 cup browned butter (re-cooled until solid)
**Adjustments to the cake recipe in book: I reduced the sugar just slightly under 1-2/3 cup and substituted 1/4-1/3 cup of sugar for equal amount of coconut sugar. I also added 1/4-1/3 cup of Ghiradelli dark chocolate chips to the batter.
If making into three cake pans, reduce the time by about 10 mins.