BANANA BARS

These sure were a hit. And this is from Cooking Light magazine--can you believe it?! I only made two small changes: instead of toasted pecans on top I added toasted walnuts. I think walnuts go better with bananas. And when I made the frosting it was a bit thick so I added vanilla soy milk to thin it out. Delicious.



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

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 (I added vanilla soy milk to thin). Spread frosting over cooled bars. Sprinkle with pecans (I used toasted walnuts).