Roasted Banana Bars with Browned Butter-Pecan Frosting
I’m about to pack up these bars (which are more like cakes really), and take them to a “birthday/spring is finally here (sorta)” party… and I can’t wait to see the reactions. My friends already caught wind that these will be coming with me… good thing I have a picture to remember them by, they’re not going to last long. They’re sooooooooooo good- Moist and super flavorful, the name says it all. The roasted bananas add a caramelized flavor, as does the browned butter icing. I got this from “Cooking Light” magazine, in a compilation of their best recipes EVER. (As in, ALL TIME best recipes)… and theyyyy didn’t lie. This has earned that title for SURE. Come on you little banana bars, we’re going to a partaaay! …But don’t get too comfortable. 4.6.14 update: These were (honestly) a bigger hit than I could have expected. Not only did I receive compliment after compliment, but I heard these being talked all throughout the night, about without me even IN on the conversation. I’ve been told to “never lose this recipe” 😉 So now neither of us have to- we’ve got it right here 🙂 Some notes: -I recommend stirring the roasted bananas every ten minutes or so, mine were done after 30 minutes. The baking pan size you use for roasting the banana slices doesn’t matter, I just used a meatloaf pan! -I would use the recommended size baking pan for the bars. I didn’t have one in that size so I used a 9×9, which worked, but it was pretty thick- I cooked for the same amount of time but left the pan in the oven (with the heat off) for a bit after, to let the middle finish cooking. -Next time I make these, I’m mixing chopped pecans or walnuts into the batter- YUM!
Roasted Banana Bars with Browned Butter Pecan Frosting
The name says it all. These roasted banana bars with browned butter pecan frosting are so moist and flavorful.
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)
¾ teaspoon baking soda
½ teaspoon baking powder
¼ cup nonfat buttermilk
1 teaspoon vanilla extract
½ cup butter, softened
1 ¼ cups granulated sugar
2 large eggs
¼ 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
Nonstick cooking spray
Preheat oven to 400°.
To prepare bars, 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 nonstick cooking 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.