Tuesday, January 10, 2012

Roasted Banana Cake with Browned Butter and Pecan Frosting

Banana Bread is one of those recipes that has many different possible outcomes. The same person making the same recipe often has a hard time getting the same results. That's why when they do hit on something that works, they stick with it. And then after a while, that becomes their own recipe, because that's the only one they make and people make a connection between the bread and the individual.

So, having a mother and a mother-in-law who both have unique and mouthwateringly delicious Banana Bread recipes, I decided to take a slightly different route with this dessert. Now, all Banana Bread should really be called cake when you see the ingredients. The fact that it is in loaf form is no excuse to eat more! :)

So I called mine cake and made myself feel guilty eating it. Oh well. Nomenclature has always been important in my family.

I found this recipe in Cooking Light, of course.

Here is what I made:

Roasted Banana Cake with Browned Butter and Pecan Frosting

  • 2 cups sliced ripe banana (about 3 medium) 
  • 1/3 cup packed dark brown sugar
  • 1 tablespoon butter, chilled and cut into small pieces
  • 9 ounces cake flour (about 2 1/4 cups)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup nonfat buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 1 1/4 cups granulated sugar
  • large eggs
  • Baking spray with flour
  • Frosting:
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans, toasted

  • Preheat oven to 400°. Combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.
  • Reduce the oven temperature to 375°.
  • Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.
  • Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
  • To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.

*I can't mention Banana Bread without giving a thank-you to my mom for every time she has let me cut into the middle of a loaf when it is right out of the oven and eat that yummylicious slightly underbaked center.

1 comment:

  1. You're quite welcome! Thank you for all the times you share your delectable creations with me!