roasted banana & dulce de leche cake


One secret to a moist and tender banana loaf cake is roasting a banana. A few minutes in a hot oven is all that’s needed to caramelize and intensify the natural sweetness of the ripe fruit. To complement the banana further, I swirled Dulce de Leche into the batter (based on my buttermilk pound cake).

Roasted Banana & Dulce de Leche Cake | Tutti Dolci

In my unwavering belief that loaf cakes are unfinished without a glaze, I added one – after all, there’s no such thing as too much Dulce de Leche.

Roasted Banana & Dulce de Leche Cake | Tutti Dolci

Roasted Banana & Dulce de Leche Cake
1 cup sliced ripe banana
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 tsp vanilla extract
3/4 cup low-fat buttermilk
3 Tbsp Dulce de Leche

6 Tbsp powdered sugar, sifted
1 Tbsp Dulce de Leche
1 Tbsp milk
pinch of salt

Preheat oven to 400°F and arrange banana slices in a single layer in a baking dish; roast for 15 minutes, flipping bananas halfway through. Mash with a fork; set aside to cool.

Reduce oven temperature to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Reduce speed to low and add half of flour mixture, beating just to combine. Add banana and buttermilk, then finish with remaining flour mixture.

Pour half the batter into prepared pan; dollop with Dulce de Leche and swirl layers together with a wooden skewer. Top with remaining batter and smooth with an offset spatula. Bake for 55 minutes, until a toothpick inserted in the center comes out with a few crumbs attached and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack.

To prepare glaze, whisk together powdered sugar, Dulce de Leche, milk, and salt in a small bowl. Drizzle glaze over cooled cake and let set before serving. Store leftovers in an airtight container at room temperature.

Yield – 12 servings
Calories – 200 (per slice)
Carbs – 35

  1. I’ve never tried roasting bananas before making my banana bread, but I’ve seen so many people taking this step to intensify the flavor in the bread. I’m definitely trying it out next time. Lovely as always! 🙂

  2. You are correct on all counts, Laura! There’s no such thing as too much Dulce de Leche and glazes are always in order for loaf cakes. 😉 Also, roasted bananas rule. Love that you used your buttermilk pound cake as a base for a nice moist and tender crumb. This is one magnificent loaf cake!

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