Monday, October 19, 2015

Roasted Banana Bars with Browned Butter–Pecan Frosting

Ingredients for 2 dozen

For the bars:

¼ cup nonfat buttermilk
1/3 cup packed dark brown sugar
½ cup butter, softened
½ teaspoon baking powder
¾ teaspoon baking soda
1 tablespoon butter, chilled and cut into small pieces
1 teaspoon vanilla extract
1 ¼ cups granulated sugar
2 cups sliced ripe banana (about 3 medium)
2 large eggs
9 ounces cake flour (about 2 ¼ cups)

For the frosting:

¼ cup butter
¼ cup chopped pecans, toasted
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar


 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 ¼ cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place ½ 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. 

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