Roasted Banana Bars with Browned Butter-Pecan Frosting

Last Sunday, my husband and I had a LAZY day! We were really needing to have one with as busy as the two of us have been lately. I actually had taken a vow to try to not eat sweets until my vacation (which is in one week and I can't wait!), but I remembered seeing this recipe on The Life and Loves of Grumpy's Honeybunch. It looked and sounded like it would be amazing and the added bonus was that it was a Cooking Light recipe!! :o)

I actually had all the ingredients on hand from making the red velvet cake (ie cake flour and buttermilk) so that made me super excited!! I couldn't believe how moist these bars were. The roasting of the banana's in brown sugar really added a great flavor to this dessert. And the icing...oh the icing...seriously it was the best part!!! LOL I had to give several of these away so I wouldn't eat the whole pan and everyone raved about them! One piece of advice...heat the leftovers up in the microwave for about 15 seconds, they taste even better warmed up!

Roasted Banana Bars with Browned Butter-Pecan Frosting

(from The Life and Love's of Grumpy's Honeybunch)

Bars:

2 cups sliced ripe banana (about 3 medium)

1/3 cup packed brown sugar

1 tablespoon butter, chilled and cut into small pieces

2 1/4 cups cake flour

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 (optional)

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 cake 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 if desired.

I did mine without the pecans just because my husband doesn't really like them.