As I Cee It

baking: banana bread + brown butter frosting.

Posted on: May 13, 2013

So, you know how I love baking?  Well, I’ve packed my schedule full of activities (social and volunteer), and I haven’t had time to relax and bake in what seems like forever.  Whenever it’s been a long time since I’ve baked anything, I usually grab one of the spare box mixes I keep on hand and get to work. This time, I had a spare banana quick bread mix (the same one I used to make these muffins) and since I didn’t have milk (which muffin form requires) and I didn’t have a loaf pan (as I suspect my sister stole it), I decided to use my bundt cake pan. I knew from flipping through my baking cookbooks that bundt cakes often have some sort of frosting or such drizzled over them. I always have the following items on hand:

  • Butter
  • Flour
  • Sugar
  • Brown sugar (light and dark)
  • Confectioner’s sugar (powdered sugar)
  • Cream cheese
  • Heavy cream (usually)
  • Vanilla extract
  • Cinnamon
  • Baking powder
  • Baking soda

You would think it wouldn’t be hard to find something, but it kinda was.  You know why? Because I don’t have milk.  And do we know why I don’t have milk?  Because I hate it and it expires so quickly.  Well, I couldn’t make cream cheese frosting because I didn’t have time for it to soften and all the other recipes called for milk.  Until I came across a brown butter frosting section to Joy the Baker’s Banana rum cake. I didn’t have rum, but that was the only ingredient I was missing. I cut down the portions since I wasn’t going to frost an entire cake and gave it a whirl.

I was terrified that I browned the butter wrong. I mean, what does it mean to wait until it’s “nutty in fragrance??” That has no meaning to me! However, I had no other options, so I went with it. Because I played around with the quantities, the frosting was looser than I wanted, but I used my slightly-maybe-just-a-tiny-bit-beyond-the-expiration-date heavy cream (IT WAS UNOPENED! AND STILL GOOD! Stop judging me.) and I got it to the perfect consistency.

Here’s the finished product:

It was quite tasty. Next time, I’ll make something from scratch. I’m thinking Joy’s cream cheese pound cake with whipped cream and berries… mmm.

Disclaimer: These photos have received the Instagram treatment.
Do you know how to get a bundt cake out of the pan without tearing it? I clearly don’t.


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