Roasted Banana Cake with Brown Butter Cream Cheese Frosting
Guess what?! We have a house! Yay! A nice 3 bedroom with a front porch and a back yard. And it is within walking distance to a really cute farmers market! Well, actually, its a duplex, but the awesome thing is that two of Joel’s co-workers who are good friends of ours actually live on the other side, so it will be lots of fun. They are big foodie’s too – I got my sourdough starter from G and A is from Kansas City, too, so we like to reminisce and drool over BBQ talk. We still aren’t sure when we are moving in exactly (there are always small snafu’s) but it feels like such a weight taken off our shoulders to know we now have someplace to move to! So, we need some cake to celebrate, right?
Oh, my, word. You need to make this cake right now!!! How can you not love a cake that starts out with roasting bananas in butter and brown sugar? And then, you top it off with a rich and succulent frosting made with brown butter and cream cheese? And sprinkle toasted pecans on top?! I am seriously drooling over here. And wait, it gets even better!!! This cake was one of the winners of the Cooking Light Bake-Off in 2009, meaning that not only is it a fabulous tasting recipe, its low in fat, only 221 calories per serving. This is probably one of the best cakes I have ever eaten. This cake is all around amazing, and I hope you make it soon! Like today. Yeah, right now! Go!
Roasted Banana Cake with Brown Butter-Cream Cheese Frosting (Cooking Light January 2009, Lindsay Weiss)
2 cups sliced riped bananas (about 3 medium)
1/3 cup brown sugar, packed
1 TBSP unsalted butter, cut into small pieces and chilled
9 ounces cake flour (about 2 1/4 cups)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 cup non-fat buttermilk
1 tsp vanilla
1/2 cup butter, softened
1 1/4 cup sugar
baking spray with flour
1/4 cup butter
2 cups powdered sugar
1/3 cup (3 ounces) 1/3 less fat cream cheese, softened
1/4 cup chopped pecans, toasted
Preheat the oven to 400 Degrees.
In an 8″ square baking dish, toss together the sliced bananas, 1 TBSP butter chunks and brown sugar.
Roast for 35 minutes, stirring after 17 minutes.
Reduce the oven temperature to 375.
Spray a 9×13 cake pan with baking spray and set aside.
In a medium mixing bowl, whisk together the flour, baking soda, and baking powder. Set aside.
In another medium mixing bowl, whisk together the buttermilk, banana mixture, and vanilla extract.
Place 1/2 cup butter and the sugar in a large bowl, beat with a mixer at medium speed until well blended.
Add eggs to the sugar mixture and mix well.
Add the flour mixture to the sugar mixture, alternating with the banana mixture (begin and end with flour).
Pour the batter into the prepared 9×13 cake pan.
Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
Cool completely on a wire rack before frosting.
To prepare the frosting, melt the 1/4 cup butter in a small saucepan over medium-heat, cooking slowly for 4 minutes or until it becomes lightly browned (watch it, it will burn fast!)
Cool the butter slightly.
Combine the browned butter, powdered sugar, cream cheese and vanilla in a medium bowl and beat with a mixer until smooth.
Spread the frosting over the cooled bars and sprinkle the tops with the toasted pecans.