Banana Rosemary Baby Bundt Cakes w/ Rosemary Brown Butter Icing

Recipe from

For the Cakes

4 ripe medium-sized bananas, mashed with a fork
4 3-inch sprigs of fresh rosemary
3/4 cup butter
3/4 cup granulated white sugar
1 large egg, whisked
1 tablespoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon Kosher salt
2 teaspoons baking powder
1/4 teaspoon baking soda

For the icing:
1/2 cup butter
2 3-inch sprigs of fresh rosemary
1 cup confectioners' sugar

Preheat oven to 350 degrees. Grease a mini bundt or muffin pan and set aside.

Place the mashed bananas in the base of an electric mixer with the paddle attachment and beat for 2 minutes until smooth.

In a medium saucepan over medium heat and combine butter and 2 of the springs of rosemary (reserving the other two sprigs). Heat the butter until it melts and then let continue to cook until the butter turns golden brown and starts to smell a little bit nutty--about 5-7 minutes. Remove from the heat and let cool with the rosemary still in the butter.

While the butter cools, place the granulated sugar in a food processor or blender and add the leaves from the two remaining sprigs of rosemary. Be sure to remove the stem--only add the leaves. Pulse in the food processor or blender until smooth.

Remove the rosemary sprigs from the cooled butter and add the butter to the banana puree. Add the rosemary sugar, the egg, and the vanilla, and beat for 2 minutes until all well combined.

In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Stir into the wet ingredients with a light hand only until thoroughly combined.

Spoon the batter about 3/4 of the way in each of the prepared mini bundt molds (or muffin tins). Bake at 350 degrees for about 20 minutes, or until the cakes are golden and spring back when touched. Remove from the oven and let cool in the pan for 10 minutes before unmolding onto wire racks to let cool completely.

Make the icing:
In a medium saucepan over low heat, melt 1/2 cup of butter and 2 sprigs of rosemary for 5-7 minutes until golden brown and nutty. Pour into a medium bowl through a fine sieve to remove most of the solid bits and rosemary sprigs. Whisk in 1 cup of confectioners' sugar until smooth.

Dip each cooled cake in the icing and return to the rack to let set.

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