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Banana Avocado Chocolate Cake

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I’m one of those out of sight, out of mind girls. I recently had scallops at a restaurant that was smothered in a tarragon brown butter. So so good- drooling now just thinking about it. But it reminded me of brown butter icing. And how it has been months since I made anything with brown butter. I had ripe bananas and avocados kicking around and decided a cream cheese brown butter frosting would pair wonderfully. As well, it’s been a while since I’ve played the sneaky mom of putting some sort of veg in a cake without telling the kids…

The cake is awesome. Healthy with sinful components. But it’s the frosting that is the true winner here. That nutty, cheesy, creamy and buttery taste…bliss.

Bon app!

 

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Banana Avocado Chocolate Cake
 
Ingredients
  • CAKE:
  • 260 G or 2 cups of AP flour Plus 1 teaspoon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • ½ teaspoon of cinnamon
  • 3 large eggs room temperature
  • 200 g or 1 cup granulated white sugar
  • 100 g or ½ cup brown packed sugar
  • 115 g or ½ cup unsalted butter room temperature
  • 2 teaspoons pure vanilla extract or paste
  • 1 cup buttermilk (Substitute with whole milk)
  • 250 grams ripe banana (about 2 bananas)
  • 200 grams ripe avocado (about 2 avocados)
  • 175 g or 1 cup semi sweet chocolate chips or chunks
  • BROWN BUTTER CREAM CHEESE FROSTING
  • 8 ounces or 226 g cream cheese room temperature
  • ½ cup unsalted butter room temperature
  • 435 grams or 3½ cups icing sugar
  • 2 teaspoons pure vanilla extract or paste
Instructions
  1. FOR CAKE:
  2. (FROSTING STEP)- take the half cup butter in the frosting section and melt in a heavy light coloured sauce pan over medium heat stirring occasionally. Once the butter begins to bubble, continue to stir occasionally for about 5 minutes until small little brown flecks start foaming and a nutty scent is emitted. remove from stove top and transfer to a heat proof bowl and refrigerate.
  3. Place oven rack in middle and preheat to 350F
  4. Spray or butter two 9 inch circular cake pans or three 6 inch cake pans and line bottoms with parchment paper
  5. Toss the cup of chocolate chips in 1 teaspoon of AP flour and set aside
  6. Sift the flour, baking powder, baking soda, salt, cinnamon and in large bowl, whisk well and set aside
  7. Mash the bananas and avocados together and set aside
  8. In stand mixer with paddle attachment beat the butter until light and fluffy
  9. Add the 2 sugars and beat for a couple minutes
  10. Add the eggs one at a time, scrape sides and bottom every so often
  11. Then add the vanilla extract, mashed avocado and banana
  12. Pour a third of the dry/flour mix into the wet, then a third of the buttermilk
  13. Continue this until all has been mixed together.
  14. Fold in chocolate chunks that were dusted with flour
  15. Pour batter equally into pans and bake for about 35 minutes. Check at about 30 minutes with a toothpick (should come out clean).
  16. Take out of oven and allow to cool for about 10 minutes before transferring to wire rack
  17. FOR ICING:
  18. In stand mixer beat the solid brown butter until creamy
  19. Add the cream cheese and beat until smooth and creamy
  20. Add the vanilla extract and beat
  21. On low speed add the 3½ cups icing sugar until consistency is smooth and creamy
  22. ASSEMBLING THE CAKE:
  23. Place 1st layer down and spread a generous dollop
  24. Stack second tier and so on
  25. Refrigerate to set the cream cheese before serving

 

 

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