Roasted Banana Cake with Brown Butter Cream Cheese Frosting

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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

1. 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.
2. In a medium mixing bowl, whisk together the dry ingredients.
3. In a second medium mixing bowl, whisk together the wet ingredients.
4. Beat the butter and sugar until light and fluffy.
5. Add in the eggs, and mix well.
6. Alternate adding the flour mixture with the banana mixture, mixing well after each addition.
7. Pour the batter into a prepared 9x13 cake pan.
8. Bake for 20 minutes
   Cool completely on a wire rack, and when it is totally cool, frost it!
9. To prepare the brown butter cream cheese frosting, melt the butter in a small saucepan until browned. Then cool slightly.
10. Combine the cooled browned butter with powdered sugar, cream cheese and vanilla and mix until smooth.
11. Spread over the cooled cake, and sprinkle chopped walnuts on top.
12. Enjoy!

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Yield: 12 Servings

Roasted Banana Cake with Brown Butter Cream Cheese Frosting

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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.

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Ingredients

Bars:

• 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

Frosting:

• ¼ cup butter
• 2 cups powdered sugar
• ⅓ cup (3 ounces) ⅓ less fat cream cheese, softened
• ¼ cup chopped pecans, toasted

Instructions

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 ½ 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 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!)
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: 463Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 67mgSodium: 222mgCarbohydrates: 77gFiber: 2gSugar: 48gProtein: 5g

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