Banana Cake with Biscoff Buttercream

   

I’m pretty new to the cookie butter craze, having only just eaten my first bite maybe a month or so ago.  Woe is me for not jumping on this bandwagon sooner. Cookie butter makes the most intensely rich, flavorful frosting and it pairs beautifully with this moist brown butter banana cake.

Banana Cake with Biscoff Buttercream

I picked up my first jar of cookie butter with the thought that I would make whoopie pies with it. I’d never made whoopie pies before so I went in search of a recipe to help get me started. While they were baking I whipped up a fluffy cookie butter filling… and it was DELICIOUS. I read once that food bloggers shouldn’t throw the word delicious around, but in this case I don’t even care. It was DELICIOUS IN ALL CAPS. Unfortunately the whoopie pie recipe I followed didn’t wow me, so I tossed the cakes out and we took to eating the frosting on its own straight from the bowl with a spoon. We call that shameless around here.

Banana Cake with Biscoff Buttercream

I’ve tried both Biscoff Spread as well as Speculoos Spread from Trader Joes. Both are excellent but I think I slightly favor the smooth, creamy consistency of Biscoff Spread. The Speculoos is very dense but it’s also a little more flavorful and spicy, which I love. I’ve made this frosting with both and they each yield great results. 

Banana Cake with Biscoff Buttercream

Banana Cake with Biscoff Buttercream
Serves 14
Moist brown butter banana cake topped with creamy cookie butter frosting.
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. For the cake:
  2. 1 1/2 cups mashed banana
  3. 2 tsp lemon juice
  4. 2 tsp vanilla
  5. 1 1/2 cups buttermilk
  6. 3 cups cake flour
  7. 1 1/2 tsp baking soda
  8. 1/4 tsp salt
  9. 1 tsp cinnamon
  10. 1 stick butter, browned
  11. 1 stick butter, softened
  12. 1 cup white sugar
  13. 1 cup brown sugar
  14. 4 1/2 teaspoons Ener-G egg replacer combined with 6 tablespoons warm water (or three eggs)

  15. For the frosting:
  16. 3/4 cup creamy Biscoff spread
  17. 1 stick unsalted butter
  18. 3 tablespoons milk
  19. 1/2 teaspoon vanilla extract (I used double strength vanilla)
  20. 1 1/2 cups powdered sugar
Instructions
  1. Preheat oven to 275F. Prep 2 8-inch cake pans by spritzing them with a little cooking spray and lining with a round of parchment paper trimmed to fit the bottom. Spritz the parchment paper with a little cooking spray as well.
  2. In a medium bowl mix together the mashed banana, lemon juice, 2 teaspoons of vanilla, and buttermilk.
  3. In a separate bowl whisk together cake flour, baking soda, salt, and cinnamon.
  4. In stand mixer cream together white and brown sugars with the cooled browned butter and softened unsalted butter until light and fluffy. Whip in the egg replacer.
  5. Add banana mixture to the sugar and butter, mix until smooth and well combined.
  6. Add the dry mixture to the wet in thirds, mixing lightly until just combined. For the last third fold the dry ingredients in gently with a spatula to avoid over-mixing. This will help keep the cake nice and fluffy.
  7. Divide batter between the two prepared pans and bake for 1-1 1/2 hours or until a toothpick inserted comes out clean. Everyone's oven is a little different; my cake was done at 1 hour and 17 minutes.
  8. Remove cakes from oven and transfer immediately to the freezer to chill for 45 minutes.
  9. While the cakes are chilling, whip together the Biscoff spread, unsalted butter, milk, and vanilla. When well combined add in the powdered sugar and mix on high speed until light and fluffy.
  10. Remove cake from freezer and apply frosting.
Calories
  1. 571
Notes
  1. We felt like this cake would be amazing as a four layer cake. If you want to do this simply slice each 8-inch cake in half horizontally and double the Biscoff frosting portion of the recipe.
  2. Crushed up ginger snap cookies make an excellent garnish for the cake as well - a nice bit of extra texture and the spiciness goes well with the frosting.
Adapted from Food.com
Adapted from Food.com
Gouda Monster http://www.goudamonster.com/
Banana Cake with Biscoff Buttercream


One comment on “Banana Cake with Biscoff Buttercream”

New Comment