Roasted banana cake is a great snack cake that 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.
How to make roasted banana cake
- Roast sliced bananas with butter and brown sugar for 35 minutes, stirring once. Allow them to cool while you prepare the rest of the cake.
- In a medium mixing bowl, whisk together the dry ingredients.
- In a second medium mixing bowl, whisk together the wet ingredients.
- Beat the butter and sugar until light and fluffy.
- Add in the eggs, and mix well.
- Alternate adding the flour mixture with the banana mixture, mixing well after each addition.
- Pour the batter into a prepared 9x13 cake pan.
- Bake for 20 minutes
Cool completely on a wire rack, and when it is totally cool, frost it!
- To prepare the brown butter cream cheese frosting, melt the butter in a small saucepan until browned. Then cool slightly.
- Combine the cooled browned butter with powdered sugar, cream cheese and vanilla and mix until smooth.
- Spread over the cooled cake, and sprinkle chopped walnuts on top.
Other simple cake recipes:
- Armenian Nutmeg Cake - Armenian Nutmeg Cake is a traditional simple cake that is aromatic and rich. A perfect easy cake for all occasions.
- Fresh Strawberry Cake - A Fresh Strawberry Cake Recipe makes the perfect light summer dessert! With a topping of freshly whipped cream, this simple strawberry cake is the star of any summer picnic or potluck!
- George Washington Carrot Tea Cake - This Carrot Tea Cake is a historical recipe enjoyed by George Washington at the end of the Revolutionary War. This old cake recipe is simple and rustic and surprisingly delicious!
- American 17th Century Gingerbread Cake - This easy to make historical 17th century gingerbread cake recipe is flavorful, dense, and moist, and still as perfect today as it was back then.
- 2 cups sliced riped bananas (about 3 medium)
- ⅓ cup brown sugar, packed
- 1 TBSP unsalted butter, cut into small pieces and chilled
- 9 ounces cake flour (about 2 ¼ cups)
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ cup non-fat buttermilk
- 1 tsp vanilla
- ½ cup butter, softened
- 1 ¼ cup sugar
- 2 eggs
- baking spray with flour
- ¼ cup butter
- 2 cups powdered sugar
- ⅓ cup (3 ounces) ⅓ less fat cream cheese, softened
- ¼ 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.
- Cool slightly.
- Reduce the oven temperature to 375.
- Spray a 9x13 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 ½ 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 9x13 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 ¼ 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.
- Enjoy!!! 🙂
Amount Per Serving: Calories: 463Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 67mgSodium: 222mgCarbohydrates: 77gFiber: 2gSugar: 48gProtein: 5g