Banana Cake with Brown Butter Cream Cheese Frosting

mixer on low speed add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick. A few lumps is OK.
Divide batter evenly between 3 pans. Bake for 2226 minutes. Baking times vary so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
Make the frosting Slice the butter up into pieces and place in a lightcolored skillet. Light colored helps you determine when the butter begins browning. Melt the butter over medium heat stirring occasionally. Once melted the butter will begin to foam. Keep stirring occasionally. After 58 minutes the butter will begin browningyoull notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned remove from heat and immediately pour into a heatproof bowl. Refrigerate until solid.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the solid brown butter on high speed until creamed. Add the cream cheese and beat on high speed until combined smooth and creamy. Add 4 cups confectioners sugar vanilla and salt. Beat on low speed for 30 seconds then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker add the extra 1/4 cup of confectioners sugar.
Assemble and frost Place 1 cake layer on your cake stand cake turntable or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over
the top and sides. Garnish with chopped nuts. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
Cover leftover cake tightly and store in the refrigerator for 5 days.