Browned-Butter Banana Cake With Salted Dark Chocolate Ganache

Ingredients

Cake:

12 oz. unsalted butter

3 c. Unbleached flour

2 1/2 t. Baking powder

1 1/4 t. Kosher salt

1 t. Cinnamon

3/4 t. Baking soda

1 c. Buttermilk

1 3/4 c. Light brown sugar

4 lg. Eggs

1 c. Chopped toasted pecans

Ganache:

4 T. Unsalted butter

3 c. Semisweet chocolate

3/4 t. Kosher salt

2 c. Heavy cream

2 mashed bananas

Directions

In a saucepan melt butter over medium heat until the butter melts and the milk solids at the bottom of the pan turn dark brown
Immediately scrape the browned butter and milk solids into a shallow bowl
Heat the oven to 350
Butter three 9-I should round pans, line the bottoms with parchment
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and baking soda
In a separate bowl whisk together mashed bananas and buttermilk
In a large bowl beat the browned butter and brown sugar until light and fluffy
Add in one egg at a time then reduce speed to low and alternately add the flour and banana mixtures in three additions
Fold in pecans
Divide batter into pans evenly and bake for 35 minutes, rotating halfway
Let pans cool on racks

In a 1-qt. sauce pan, cook butter over medium heat until browned
Immediately scrape the browned butter into a medium metal bowl and add chocolate and salt
Bring the cream to a boil in the same pot over medium heat then pour over the chocolate and butter
Cool at room temp and stir every 15 min until thickened and spreadable

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