Thursday, May 10, 2012

Roasted Banana Bundt Cake with Browned Butter Frosting

In the recent month, I have adopted the phrase "Get Gazelle-Intense!" and have begun applying it to several aspects of my life.  The phrase originally comes from Dave Ramsey, the Christian financial guy, and my husband and I have latched onto it as we have been going through his Financial Peace University.  (You can listen to the story here and here you can watch the gazelle chase the cheetah--yeah!).

If you just listened to the story, you will understand the purposeful intensity with which I face each day.  This includes, but is not limited to, our budget, but also the kitchen, and has spilled over into the deep purging of closets, cabinets, storage spaces, my cosmetics bin, the kids' toy room....basically, if it is just sitting around my house taking up space and collecting dust, it is outta here!   Just yesterday, I took my gazelle intensity outside, and single-handedly weeded the three huge flower beds around my house, trimmed trees, planted flowers and transplanted lilies, and evened out dirt mounds....all in about 3 hours!  (Of course, this translates to sore arms and shoulders today, but you gotta do what you gotta do, right?!)

So, of course, when I came into the kitchen, I cooked not one, but two different dinners (I took one to a friend and her family) and then set about making this cake after the kids were in bed.

Gazelle intensity, baby.

This cake....not just banana cake.  Roasted banana cake.  Ever roasted bananas?  Me either....until now.  Talk about intense.  Brown sugar.  Butter.  Bananas.  All roasted and gooey with amazingness.

And the frosting....not just ordinary buttercream.  Browned butter.  Nutty and more complex than just melted butter.  Whoa.

The next time that bowl of brown and mushy bananas in your refrigerator look at you with their pathetic puppy dog eyes, get gazelle-intense and whip up this cake.  Both the bananas and yourself will thank you for it!

Roasted Banana Bundt Cake with Browned Butter Frosting
Cake slightly adapted from SugarHero and Frosting from MyRecipes

3 cups sliced bananas, very ripe (about 4-5 small bananas)
1/2 cup packed brown sugar
1.5 tbl. cold butter, cut into small pieces
3-1/3 cups all-purpose flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 cup + 2 tbl. milk
2 tsp vanilla extract
6 ounces butter, at room temperature
1-3/4 cup granulated sugar
3 large eggs
1/2 cup mini chocolate chips

Preheat the oven to 400 degrees Fahrenheit. Spray a 10- to 12-cup bundt pan with baking spray or nonstick cooking spray and set aside.

Toss together the sliced bananas, packed brown sugar, and cold cubed butter in an 8×8 dish and roast the bananas for about 30-40 minutes. Stir every 15 minutes, and roast the bananas until they are bubbling and have golden brown spots. Reduce the oven temperature to 350 degrees, and set the bananas aside to cool slightly until warm but not hot to the touch.

In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, combine the milk, roasted banana pieces, and vanilla extract. The banana pieces will be very soft and might start disintegrating a little, but some pieces should still hold their shape.

In the bowl of a large mixer, combine the softened butter and the granulated sugar, and beat until light and fluffy. Add the eggs one at a time, and beat until well-incorporated and smooth. Scrape down the bottom and sides of the bowl.

With the mixer running on low, add a third of the flour mixture, and mix until it is almost incorporated. Add half of the milk, again mixing until it’s mostly mixed in. Repeat, ending with the flour. Add the chocolate chips and gently mix to incorporate.

Scrape the cake batter into the prepared bundt pan. Bake the bundt cake for 50-55 minutes, until the edges pull away and the center springs back when lightly pressed. Let the cake cool for 15 minutes at room temperature before carefully inverting it on a cooling rack and letting it cool completely.


  • 1 cup butter
    2 cups powdered sugar
    1/4 cup milk
    1 teaspoon vanilla extract

    Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

  • Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.
Optional:  Top frosted cake with additional mini chocolate chips.
Note:  Making this cake the day before serving optimizes the integration of flavors. (It will taste better the day after you make it!)  :)

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