Name: Brown butter chocolate banana cake
Total time: 6000 s
Yield: 8
Ingredients: 150 gram unsalted butter; 250 gram plain flour; 1 1/4 teaspoon bicarbonate of soda; 100 gram dark chocolate; 1 1/4 teaspoon sea salt; 4 banana; 80 gram Greek yogurt; 2 large egg; 110 gram dark brown muscovado sugar; 110 gram golden caster sugar; 1 tablespoon demerara sugar; 1 teaspoon vanilla extract; 3 tablespoon chocolate hazelnut crème

Step 1

Line a 20cm round cake tin with baking parchment. Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Heat the butter (150 g) in a saucepan over a medium heat, swirling, for 6-7 minutes, until it starts to foam and turn a deep brown. Set aside.

Step 3

In a large bowl, whisk together the flour (250 g) , bicarbonate of soda (6 g) , chocolate (100 g) and sea salt (8 g) .

Step 4

Mash the bananas (4) in a separate large bowl. Whisk in the yogurt (80 g) , eggs (2) , muscovado sugar (110 g) , caster sugar (110 g) , demerara sugar (15 g) and vanilla extract (5 mL) , mixing until everything comes together. Whisk in the brown butter, scraping it out of the pan.

Step 5

Whisk the wet ingredients into the dry, mixing until combined. Spoon into the prepared tin and bake in the oven for around 1 hour 15 minutes, until a skewer comes out clean (if the cake is browning too much on top but not cooked in the middle, cover it with foil).

Step 6

Allow the cake to cool a little in the tin, then remove it from the tin and allow to cool completely. Spread the Collection Italian chocolate hazelnut crème (45 g) over the top of the cake, if using, then slice and enjoy.

Brown butter chocolate banana cake

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