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Add a photoThis recipe was a finalist in Cooking Light Magazine's "Twenty-five Favorite Dessert Recipes" several years ago. The notion of roasting a banana intrigued me so I was up to the challenge of trying it out. MY VERDICT: THEY ARE VERY TASTY AND I WILL MAKE THEM AGAIN. However, they are more cake-like than bar-like, and the extra steps, equipment and cleanup are excessive. Referenced below under "Useful Links" is a similar recipe I posted previously for my favorite banana cake - it's easier to make yet delivers in moistness and flavor. Start saving up those orphan ripe bananas and give one of these a try!
Ingredientes
- BARS:
- 2 cups sliced bananas (about 3 medium)
- 1/3 cup packed brown sugar
- 1 tablespoon cold butter,cut in small pieces
- 9 ounces cake flour (about 2 1/4 cups)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- FROSTING:
- 1/4 cup butter
- 2 cups powdered sugar
- 3 ounces reduced-fat cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans, toasted
Direcciones
- BARS:
- Preheat oven to 400 degrees F. Spray a 9 x 13 inch baking pan and set aside.
- Combine bananas, brown sugar, and the tablespoon of butter in an 8-inch square baking pan. Bake 35 minutes, stirring mixture halfway through the baking time. Remove from oven and cool slightly. Reduce oven to 375 degrees F.
- Combine cake flour, baking soda and baking powder in medium bowl. In another medium bowl, combine banana mixture, buttermilk and 1 teaspoon vanilla.
- Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add in the eggs and mix well.
- Add flour mixture to the beaten egg mixture alternating with banana mixture in several additions. (Batter will be stiff.)
- Spread batter in prepared 9 x 13 pan. Bake at 375 degrees F for 20 minutes or until wooden toothpick inserted in center comes out clean.Cool completely in pan on a wire rack.
- FROSTING:
- Melt 1/4 cup butter in 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. Spinkle with pecans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 24 servings | |
| Calories 221 | |
| Calories from Fat 74 | 33% |
| Total Fat 8.46g | 11% |
| Saturated Fat 4.84g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 139mg | 6% |
| Potassium 65mg | 2% |
| Total Carbs 35.11g | 9% |
| Dietary Fiber 0.4g | 1% |
| Sugars 24.96g | 17% |
| Protein 1.94g | 3% |
