Believe it or not, the cake itself is actually pretty healthy! The frosting...? Not So much. Unless you consider butter to be healthy! The cake was created by Molly Leonard and you can find the original recipe here. Enjoy!

makes 1 8"x8" cake | difficulty level: easy

Cake:

2 cups all white whole wheat flour or all-purpose flour
1/2 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
3 bananas ripe
1/2 cup vanilla or plain greek yogurt
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1 tablespoon coconut oil melted and slightly cooled
1 egg room temperature

Salted Brown Butter Frosting:

1 cup butter
1 tbsp. heavy cream or half and half
1/2 tsp. vanilla
1/8-1/2 tsp. salt (depending on how
2 1/2 - 3 cups powdered sugar

Preheat the oven to 350º F. Spray an 8 inch square baking pan with cooking spray and set aside.
In a large bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
In a blender, combine the bananas, greek yogurt, maple syrup, vanilla, coconut oil and egg. Blend until smooth, about 1 minute. Pour the blended wet ingredients into the dry ingredients. Whisk well until incorporated.
Pour the cake batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan..
While cake is cooling, heat the butter in a small saucepan over medium heat, whisk frequently. Continue to cook until melted. The butter will foam and then subside. Cook until brown bits develop in the bottom of the pan and the butter turns a light golden color. Promptly remove from the heat, transfer to a bowl, and refrigerate until solid.
Remove from refrigerator and allow butter to come to room temperature. Beat the browned butter on medium speed until creamy. Add the butter, cream, vanilla, and salt. Continue to beat until incorporated. Add the powdered sugar slowly, while beating on medium-low speed until most of the frosting is light and fluffy.
Remove cake from pan and frost cooled cake. Cut and serve.