Brown Butter Banana Cake With Toasted Coconut Mascarpone Cheese

Name: Brown Butter Banana Cake With Toasted Coconut Mascarpone Cheese
Ingredients: 1 cup unsalted butter; 2 cup brown sugar; 4 eggs; 3/4 cup mashed bananas with 2 tablespoons white vinegar; 1 teaspoon vanilla bean paste; 2 tablespoon diced candied ginger; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 2 1/4 cup flour; 4 cup mascarpone cheese mixed with ½ cup sugar and ½ teaspoon vanilla; 2 cup toasted coconut

Executive Chef Caprial Pence|April 14, 2016 12:16 pm EST

4.5 (2 ratings)

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Try this brown butter banana cake with toasted coconut mascarpone cheese recipe from Executive Chef Caprial Pence of Bookstore Bar & Café.

Servings

10

Ingredients

1 cup unsalted butter
2 cup brown sugar
4 eggs
3/4 cup mashed bananas with 2 tablespoons white vinegar
1 teaspoon vanilla bean paste
2 tablespoon diced candied ginger
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cup flour
4 cup mascarpone cheese mixed with ½ cup sugar and ½ teaspoon vanilla
2 cup toasted coconut

Directions

Pre-heat the oven 350 degrees F.
Cook the butter in a sauté pan until bubbling and brown, be careful not to burn the butter. Combine the butter and brown sugar in a bowl and mix well. Allow to cool add the eggs and mix well. Add the bananas and mix well. Add the vanilla and ginger and mix well. Add the remaining dry ingredients and mix well.
Pour the batter into a well-greased and sugared 9-inch cake pan.
Bake until when pressed in the center the cake just about springs back. Remove the cake and allow to cool.
Flip the cake onto a cake plate.
To finish the cake, top with sweetened mascarpone cheese and toasted coconut.