Roasted Banana Bars with Browned Butter–Pecan Frosting
These moist banana bars are made with roasted ripe bananas, buttermilk, and cinnamon, then topped with a rich browned butter–pecan cream cheese frosting for a cozy, irresistible dessert.
Servings
Ingredients
For the Roasted Banana Bars:
- 2 cups sliced ripe bananas approximately 3 medium
- 1/3 cup packed dark brown sugar
- 1 tablespoon unsalted butter chilled and cut into small pieces
- 2 1/4 cups cake flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 2 large eggs
For the Browned Butter–Pecan Frosting:
- 1/4 cup unsalted butter
- 2 cups powdered sugar
- 1/3 cup cream cheese softened
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans toasted
Instructions
Roast the bananas:
- Preheat the oven to 400°F (200°C). In an 8-inch square baking dish, combine the sliced bananas, dark brown sugar, and 1 tablespoon of chilled butter. Bake for 35 minutes, stirring once halfway through. Remove from oven and allow to cool slightly.
Adjust oven temperature:
- After roasting the bananas, reduce the oven temperature to 375°F (190°C).
Prepare the dry mixture:
- In a large mixing bowl, whisk together the cake flour, baking soda, baking powder, and ground cinnamon. Set aside.
Prepare the banana mixture:
- In a medium bowl, combine the roasted banana mixture, buttermilk, and 1 teaspoon of vanilla extract. Stir until evenly incorporated.
Cream the butter and sugar:
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup softened butter and granulated sugar on medium speed until light and fluffy, approximately 2–3 minutes.
Add eggs:
- Add the eggs to the creamed butter mixture, one at a time, beating well after each addition.
Combine all ingredients:
- Alternately add the dry flour mixture and the banana mixture to the creamed mixture, beginning and ending with the flour mixture. Mix just until combined—do not overmix.
Bake the banana bars:
- Coat a 13x9-inch baking pan with nonstick baking spray. Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake at 375°F for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
Prepare the browned butter frosting:
- In a small saucepan over medium heat, melt 1/4 cup butter and cook for about 4 minutes, or until the butter turns golden brown and has a nutty aroma. Remove from heat and allow to cool slightly.
Finish the frosting:
- In a medium bowl, combine the browned butter, powdered sugar, softened cream cheese, and 1 teaspoon vanilla extract. Beat with an electric mixer until the frosting is smooth and spreadable.
Assemble the dessert:
- Spread the frosting evenly over the cooled banana bars. Sprinkle the top with toasted chopped pecans. Cut into bars and serve.
Notes
To make these Roasted Banana Bars gluten-free, substitute the cake flour with a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. If your flour blend does not contain xanthan gum, add 1 teaspoon per cup of flour to ensure proper structure. All other ingredients are naturally gluten-free, but always verify labels for cross-contamination risks. Note that the texture may be slightly softer than traditional versions but still delicious.