I am part of the 10in2010 group with the goal of eating healthier and getting more exercise.
Looking through Cooking Light online I found these amazing Roasted Banana Bars with
Brown Butter Pecan Frosting. People looked at my skeptically when I said it was from
It was all I could do to not just eat the roasted bananas and caramel sauce out of the pan. The
sauce was sizzling around the roasted bananas. Roasting the bananas gives the cake a subtle carmel flavor and adds to the richness of this dessert.
On another note my cousin Cassie has started blogging. Her latest entry features Deviled Eggs. While I am not a fan of these, my entire family is. My mom usually brings them to family dinners, but it looks like Cassie is going to give her some competition. Go over and say hi.
Roasted Banana Bars with Browned Butter Pecan Frosting
Each serving has 221 calories.
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
1/8 cup non fat milk
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. Add non fat milk if needed to thin out. Spread frosting over cooled bars. Sprinkle with pecans.