Roasted Banana Cake with Brown Butter Cream Cheese Frosting

This snack cake is rich, moist, and flavorful. The roasted bananas add a touch of sweetness, while the browned butter in the cream cheese frosting gives this extra oomph.


roasted banana cake closeup
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?
overview of banana cake with cream cheese frosting and pecans beside fork
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 on plate
Roasted Banana Cake with Brown Butter Cream Cheese Frosting

Roasted Banana Cake with Brown Butter Cream Cheese Frosting

Yield: 12 Servings
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

This snack cake is rich, moist, and flavorful. The roasted bananas add a touch of sweetness, while the browned butter in the cream cheese frosting gives this extra oomph.



  • 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
  • 2 eggs
  • 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


  1. Preheat the oven to 400 Degrees.
  2. In an 8" square baking dish, toss together the sliced bananas, 1 TBSP butter chunks and brown sugar.
  3. Roast for 35 minutes, stirring after 17 minutes.
  4. Cool slightly.
  5. Reduce the oven temperature to 375.
  6. Spray a 9x13 cake pan with baking spray and set aside.
  7. In a medium mixing bowl, whisk together the flour, baking soda, and baking powder. Set aside.
  8. In another medium mixing bowl, whisk together the buttermilk, banana mixture, and vanilla extract.
  9. Place 1/2 cup butter and the sugar in a large bowl, beat with a mixer at medium speed until well blended.
  10. Add eggs to the sugar mixture and mix well.
  11. Add the flour mixture to the sugar mixture, alternating with the banana mixture (begin and end with flour).
  12. Pour the batter into the prepared 9x13 cake pan.
  13. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
  14. Cool completely on a wire rack before frosting.
  15. 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!)
  16. Cool the butter slightly.
  17. Combine the browned butter, powdered sugar, cream cheese and vanilla in a medium bowl and beat with a mixer until smooth.
  18. Spread the frosting over the cooled bars and sprinkle the tops with the toasted pecans.
  19. Enjoy!!! 🙂
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 463 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 67mg Sodium: 222mg Carbohydrates: 77g Net Carbohydrates: 0g Fiber: 2g Sugar: 48g Sugar Alcohols: 0g Protein: 5g


  • Reply
    shelley c.
    March 30, 2012 at 12:10 PM

    Okay, so it is 8 in the morning and I am now craving cake. That looks amazingly delicious. And congrats on the house!! That is fantastic news!!

  • Reply
    March 30, 2012 at 12:29 PM

    Looks delicious!

    Yay on the house. Glad you guys have a place to call "home".

  • Reply
    Ilan (IronWhisk Blog)
    March 31, 2012 at 5:14 PM

    Wow! That looks so yummy!

    I'm working on a banana dessert as well at the moment.

    Congratulations! 🙂

  • Reply
    April 1, 2012 at 12:52 AM

    Major congrats! I know just what it feels like to be looking for that perfect spot to make a home, the uncertainty, the stress, the anxiety…

    Then it all changes into the excitement of the upcoming move! Very cool!

    the cake got me drooling, great post!

  • Reply
    April 1, 2012 at 2:27 AM

    goodness gracious do I just have to make this recipe! I am such a sucker for banana recipes…I have a feeling you know what I mean 😉

  • Reply
    [Ness] Six One and Then Some
    April 1, 2012 at 11:21 PM

    That cake sounds amazing!!! Love the fact it's (relatively!) low in calories.

    Congratulations on the new house – sounds like a great place.

  • Reply
    April 2, 2012 at 12:34 AM

    Congrats! It sounds like you'll have a blast with your foodie friends once you move in. And that is definitely worth celebrating. This roasted banana cake with brown butter cream cheese frosting sounds exquisite.

  • Reply
    Amy (Savory Moments)
    April 3, 2012 at 11:47 PM

    Congrats! OK – this cake looks SO insanely delicious! I would love to have a piece now for my dessert.

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