3/4 cup (1 1/2 sticks) unsalted butter, melted and browned
3 eggs, room temperature
9 ounces non-fat greek yogurt
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoon baking soda
1 cup + 2 Tbs granulated sugar
1 1/2 teaspoon salt
2 cups mini chocolate chips
for the cream cheese frosting
4 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1–2 tablespoons whole milk
finely chopped walnuts (optional)
Preheat the oven to 350ºF. Line a 9 x 13 ” sheet pan with parchment paper or grease and flour it. Set aside.
In a medium sauce pan brown the butter over medium heat, whisking constantly until the butter begins to foam and brown. Keep a close eye on it and don’t let it boil! You’ll know it’s done when it starts to smell toasted and nutty and takes on a golden hue.
In a large bowl, combine the mashed bananas with the brown butter, stirring to combine. Mix in the eggs, greek yogurt, and vanilla. Set aside. In a separate bowl, combine the flour, baking soda, salt, and sugar. Fold the dry ingredients into the wet. Add the chocolate chips and stir until just combined.
Pour the batter into the prepared pan and bake for about 40 minutes, or until a knife inserted into the center comes out clean and the cake springs back to the touch. Allow to cool completely before frosting.
for the frosting
In a stand mixer fitted with the paddle adjustment, beat the softened cream cheese, butter, powdered sugar, vanilla and salt until light and fluffy. Add milk as necessary to keep the frosting light.
Once the cake has cooled, frost and sprinkled with walnuts. Enjoy!
Keywords: baked, banana, brown butter, cream cheese, cream cheese frosting