Banana Stateside Recipe

Prep

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.

Mash bananas

In a medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. Measure 2 cups mashed bananas and set aside.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and light brown sugar until evenly combined.

Mix wet ingredients

In a separate bowl, whisk the eggs until homogenous. Add the mashed bananas, melted butter (cooled slightly so it doesn't cook the eggs), milk, and vanilla extract. Whisk until smooth.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet banana mixture. Gently fold with a spatula until just combined — do not overmix. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.

Bake

Bake on the center rack for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent with aluminum foil after 30–35 minutes.

Cool

Remove from the oven and let the loaf cool in the pan for 15 minutes. Use the parchment overhang to lift the cake onto a wire rack and cool completely before glazing (about 1 hour).

Brown the butter

In a small saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling or stirring occasionally, until the butter foams, the milk solids turn golden brown and you smell a nutty aroma — about 4–6 minutes. Remove from heat immediately and let cool for 2 minutes.

Combine glaze

In a medium bowl, whisk the powdered sugar with the mashed banana and lemon juice. Gradually whisk in the warm (not hot) brown butter until smooth. If the glaze is too thick, whisk in up to 1 tablespoon milk to reach a pourable but thick consistency. Stir in 1/4 tsp salt and taste; adjust sweetness or salt as desired.

Glaze the cake

Place the cooled loaf on a rack set over a sheet pan or plate. Spoon the glaze over the top, letting it drip down the sides. If desired, scatter the toasted nuts on top and arrange banana slices before the glaze sets.

Allow the glaze to set for 15–20 minutes, then slice and serve. Store leftover banana cake wrapped tightly at room temperature for up to 2 days or refrigerated for up to 5 days. If refrigerated, bring to room temperature before serving for best texture.