Bananas N’ Cream Gooey Butter Cake Recipe
St. Louis Inspired Brown Butter Gooey Cake, Vanilla Shortbread, Sliced Banana, Sea Salted Caramel
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Ingredients
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Cake Base
Gooey Layer
Topping
Method
Cake Base Preparation
- 1
Brown the Butter
In a saucepan over medium heat, melt the unsalted butter. Continue to cook until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- 2
Mix the Cake Base
In a large mixing bowl, combine the browned butter and granulated sugar. Beat until well combined. Add in the eggs and vanilla extract, mixing thoroughly.
- 3
Add Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the whole milk, and mix until just combined.
- 4
Bake the Base
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes or until lightly golden and set.
Gooey Layer Preparation
- 5
Prepare the Gooey Mixture
In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and mix until well combined. Add the eggs, vanilla extract, and mashed ripe bananas, mixing until smooth.
- 6
Layer the Gooey Mixture
Once the cake base is baked and has cooled slightly, pour the gooey mixture over the top of the cake base. Spread evenly with a spatula.
- 7
Bake the Gooey Layer
Return the cake to the oven and bake for an additional 30-35 minutes, or until the top is set and slightly golden. The center should still be gooey.
Serving Preparation
- 8
Cool and Serve
Allow the cake to cool completely in the pan. Once cooled, slice the cake into squares and top each piece with sliced bananas and a drizzle of sea salted caramel sauce before serving.
