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295g bread flour

1 tbsp modified food starch

1 tsp baking soda

0.75 tsp salt

90g sugar

90g light brown sugar

80g dark brown sugar

110 grams mashed very ripe banana

226g butter

15 grams sweet cream buttermilk powder

1 egg and 1 egg yolk

3 tsp Mexican vanilla

Chocolate chips/chunks of your choice

Walnuts

~140g butter (1.25 sticks)

1 brick room temp full fat cream cheese (~226 grams)

Powdered sugar

2 tsp. Mexican vanilla

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1. Cut up butter into pieces and heat in a shallow pan over low heat until melted. Stir constantly with rubber spatula and heat for around 3 minutes until butter fats just start to brown.

2. Add buttermilk powder and whisk until large clumps are dissolved. Continue to stir with rubber spatula over heat for approximately 3-4 more minute until butter fat and milk powder are a golden brown.

3. In large bowl, whisk together flours, food starch, baking soda, and salt.

4. In stand mixer, mix together browned butter and sugars, mixing on medium speed for about 30-45 seconds. Scrape down sides of bowl as needed.

5. Add mashed banana mix briefly until combined.

6. Add egg, yolk, and vanilla and mix on low for about 30 seconds.

7. Slowly add flour mixture while mixer mixes at low speed until fully incorporated.

8. Fold in chocolate and walnuts.

9. Refrigerate it for at least 24 hours before baking.

10. Before baking, roll in a crumb topping made of melted butter, light brown sugar, and cinnamon mixed with flour.

11. Bake at 350F for 14 minutes.

12. Brown the butter for frosting, refrigerate until solidified.

13. Mix together butter and cream cheese in stand mixer at medium speed for about 5 minutes.

14. Slowly add in sifted powdered sugar until combined.

15. Add vanilla and mix another minute or so.

Source: u/carguymt

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