cozy baking season calls for brown butter banana bread bundt cake & homemade salted caramel 🤎 Cake: 3/4 cup unsalted browned butter 1 cup sugar 1/2 cup brown sugar 3 eggs (room temperature) 1/2 cup vegetable oil 2 ripe bananas 1 cup milk 1/2 cup plain whole milk yogurt or sour cream 1 1/2 tsp vanilla extract or paste 3 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1/4 tsp salt Frosting: 3 sticks unsalted butter (softened) 3 cups powder sugar 2 tbsp heavy whipping cream Salted caramel: 1 cup granulated sugar 6 tbsp unsalted butter (room temperature) 1/2 cup heavy cream (room temperature) Heavy pinch flakey sea salt Brown butter: -Add the butter to a saucepan over medium heat and let it melt, stirring occasionally. -Continue cooking until it foams and golden-brown bits form at the bottom, releasing a nutty aroma. -Remove from the heat and transfer to a heat-safe bowl, making sure to scrape in all the browned bits. Let cool slightly before using. Cake: -Preheat the oven to 350°F. -In a large bowl, mash the bananas until smooth. Add the browned butter, oil, granulated sugar, and brown sugar, mixing until combined. -Stir in the vanilla extract, then add the eggs one at a time, mixing after each addition. Mix in the milk and yogurt. -In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. -Add the dry ingredients to the wet mixture and gently fold until just combined. -Pour the batter into a greased Bundt pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. -Let the cake cool completely before removing it from the pan and adding the frosting and salted caramel. Salted Caramel: -Heat the granulated sugar in a saucepan over medium heat, stirring occasionally, until completely melted and amber-colored. -Carefully add the butter and reduce the heat to low. Stir continuously until melted and combined. -Remove from the heat and slowly stir in the heavy cream. Mix in the flaky salt and transfer to a heat-safe bowl to cool. Frosting: -Beat the butter in a stand mixer on high speed for 5 minutes until light and creamy. -Add the powdered sugar and milk, then beat on high for another 7 minutes until fluffy. -Spread or pipe the frosting over the cooled cake and finish with a generous drizzle of salted caramel. Enjoy!! #saltedcaramel #bundtcake #bakingrecipe #DessertRecipes #cozybaking - @lori_ilc