I'm all about Cooking Light recipes all the time. Hopefully you will find something that peaks your interest and inspires you to use Cooking Light everyday!

Tuesday, May 3, 2011

Roasted Banana Bars with Browned Butter Frosting

See those fluffy clouds? This is what heaven looks like.  I know you're thinking, "If this is heaven, what are those nuts on the clouds?" I don't have an answer for that.  All I know is that this has easily become one of my top five dessert recipes. In the word of Barney Stinson, it's Legend wait for it.....

DARY! (Legendary for those who do not watch How I Met Your Mother).

 Your next question is probably "why did you take this picture?" and "where's the inside?".  The sad truth is that I underbaked these. So much so that they were nearly raw in the middle.  I checked it (using the tooth pick method), and they looked baked to me, but sadly, they were not. I had already frosted them before I realized they were underbaked.  So what did we do? We ate every last bite of the baked parts, and some of the unbaked parts.  It was that delicious.  I seriously cannot wait until I have another opportunity to make these, they were that good. If you're a fan of browned butter, you will notice it in the frosting.  I would use this frosting on anything and everything. 

As of today's post forty-two people gave this a five out of five!!!!!!

All I know is that my friends better have some good summer parties lined up so I can bring these.

Recipe by Lindsay Weiss, Overland Park, KS, Cooking Light, January 2009

  • YIELD: 2 dozen (serving size: 1 bar)
  • COURSE: Desserts, Cookies
  • Bars:
  • 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
  • Frosting:
  • 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
  • 1. Preheat oven to 400°.
  • 2. 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.
  • 3. Reduce the oven temperature to 375°.
  • 4. 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.
  • 5. 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.
  • 6. 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.
Nutritional Information

  • Amount per serving
  • Calories: 221
  • Calories from fat: 0.0%
  • Fat: 8.4g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.3g
  • Carbohydrate: 35.1g
  • Fiber: 0.6g
  • Cholesterol: 39mg
  • Iron: 1mg
  • Sodium: 117mg
  • Calcium: 23mg

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