Roasted Banana Bars with Brown Butter Pecan Frosting

It was such a CRAZY week! Kiddos were off of school, and husband was out of town traveling. Alas, I made it. I lived to see another week! One thing that I did have to look forward to was a fun night out with a friend Wednesday night for yummy Mexican food, and dessert at CA Cafe. I'm so grateful for good friendships, and Godly friends that encourage me, and are so much fun to be with. I feel very (or as Analise would say, as she is hooked on Strawberry Shortcake "berry") blessed. :)

I have a great blog to introduce to you! A friend started a blog for some of us *uh-hum* that might be traveling abroad for the first time. I love her quick tips, and also GIRLY tips that only other well traveled Divas could pass on. Go check out her new site at

The Traveling Diva

I went to a fun, and intimate Super Bowl Party this afternoon. My husband and I are not that into sports (we don't have cable, or an antenna, so how could we be really?:), but we do love a good Super Bowl. Especially the commercials, hanging out with people, and food (not in that order). Though we left before the game was even over, due to Rob needing to be somewhere to help with the church Food Ministry, we had a really great time. I brought chili that I made in the crockpot, Dark Chocolate Brownies with Triple Chocolate Frosting, and the bars that you get the recipe for below. They were delish! The kids liked them even better then the chocolate ones! AND they are "Cooking Light" baby.

My Note: I substituted Whole Wheat Pastry Flour for the Cake Flour, and it worked great. Haven't quite figured out the altitude thing yet, and the middle took longer to get done then the edges. But they were still good.

Yield
2 dozen (serving size: 1 bar)
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
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 )