Banana Bars with Pecan Frosting

Ingredients

* 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

Preparation

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

Calories:
221 (0.0% from fat)
Fat:
8.4g (sat 4.7g,mono 2.3g,poly 0.6g)
Protein:
2.3g
Carbohydrate:
35.1g
Fiber:
0.6g
Cholesterol:
39mg
Iron:
1mg
Sodium:
117mg
Calcium:
23mg

Lindsay Weiss, Overland Park, KS, Cooking Light, JANUARY 2009