The Delicious, Perfectly Baked Masterpiece: Banana Bundt Cake Topped With Browned Butter Icing

Brooke Sassa carefully crafted this recipe for all bakers, from beginners to professionals, to create a beautiful bundt cake that is sure to impress.
NOTE: This bundt cake includes dairy, and gluten.

The Ingredients

For the Cake:

3/4 Cup Unsalted Butter (Room Temperature)
1 3/4 Cup Granulated Sugar
2 Eggs (Separated, Room Temperature)
1 3/4 Cup Bananas (Very Ripe, Mashed)
2 TSP Vanilla Extract
3 Cups All-Purpose Flour
2 TSP Baking Soda
3/4 TSP Cup Coarse Kosher Sea Salt
1 Cup Sour Cream

The Recipe

For the Cake:

1. Preheat the oven to 350 degrees. Spray a 12 or 15 cup bundt pan with baking spray or butter and flour it, set aside.
2. In the bowl of a stand mixer, cream butter on medium speed for 2 minutes. Add sugar and vanilla, beat until pale and fluffy (~4 minutes). Add egg yolks and banana, mix until combined.
3. In a medium mixing bowl, whisk together the flour, baking soda, and salt.
4. With mixing speed on low, alternate adding the dry ingredients and the sour cream, mix just until combined.
5. In a small mixing bowl with a hand mixer, whip egg whites until stiff peaks form. Using a spatula, gently fold in the egg whites to the batter.
6. Pour batter into the prepared pan, smooth out into an even layer. Place in the oven and bake for 45-55 minutes or until a cake tester (or toothpick) inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

For the Icing:

1. To prepare the icing, in a medium saucepan set over medium-low heat, add the butter. Cook until golden flecks begin to form at the bottom of the pan, then immediately remove from the heat. Stir in the powdered sugar, boiling water, and vanilla. Using a hand mixer, beat until frosting is easy to spread.
2. Drizzle frosting over cake, then immediately sprinkle with nuts. Let set for 10 minutes before cutting and serving.