Whenever I buy a bunch of bananas I always know that I am going to have to use some of them to bake something. We just never eat them up quick enough! This time when I bought bananas it was with the intent to make these bars!
I found this recipe in my most recent issue of Cooking Light. The title in itself sounded tempting. I knew, without a doubt, I would be trying this recipe! It is different in the fact that the bananas are roasted in the oven with brown sugar and butter – before incorporating into the batter.
The house smelled wonderfully banana like while the bananas and brown sugar were roasting. Once the mixture came out and cooled a bit I had to try some of the banana and brown sugar….don’t tell me you wouldn’t do the same! ;o)
I have to mention here to Cristine (who tickled me to death by telling me in a comment she had to get her “Shelby” fix) that if she were closer to NY she could have some too! I hope she is enjoying her visit to AZ!
Roasted Banana Bars with Browned Butter-Pecan Frosting Cooking Light Jan/Feb 2009
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
2 large eggs
Baking spray with flour
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°.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 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.Calories: 221 Fat: 8.4g (sat 4.7g,mono 2.3g,poly 0.6g) Protein: 2.3gCarbohydrate: 35.1gFiber: 0.6gCholesterol: 39mgIron: 1mgSodium: 117mgCalcium: 23mg