Roasted Banana Bars with Butter Pecan Frosting

I had never heard of Banana Bars until I came across this recipe from Cooking Light a few years back. Anytime you roast a banana, I am game.  I changed it slightly, added my Moni tweaks, and they turned out great. The original recipe browns the butter which I also recommend, that way it enhances the richness and you do not need full-fat cream cheese for the frosting, -which is amazing by the way. Takes a little more time than I like, but worth it!  Cake flour and buttermilk are also key here. Enjoy!

Makes 2 dozen

2 cups sliced ripe bananas (turns out to be about 3)
1/3 cup packed dark brown sugar
1 tbs butter, chilled and cut in to small pieces
2 1/2 cup cake flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 cup nonfat buttermilk
1 tsp vanilla extract
1/2 cup butter, softened
1 1/4 cup sugar
2 large eggs
Baking spray with flour

FROSTING:
1/4 cup butter
2 cups powdered sugar
1/3 cup 1/3-less-fat-cream cheese, softened
1 tsp vanilla extract
1/4 cup chopped pecans, toasted

1. Preheat oven to 400 F.

2. Combine banana, brown sugar, and 1 tbs butter in an 8 inch square baking dish. Bake at 400 for 35 mins , stirring after 17 mins. Cool slightly.

3. Reduce the oven temp to 375 F.

4. Combine flour, baking soda, and baking powder, in a med bowl. Combine banana mixture, buttermilk, and 1 tsp vanilla mixture in another med. bowl. Place 1/2 cup butter and sugar in a large bowl; beat with a mixer until well blended. Add eggs to sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending flour mixture.

5. Pour batter in to a 13 by 9 baking dish coated with cooking spray. Bake at 375 for 20 mins or until a tooth pick comes out clean. Cool completely.

6. To prepare frosting, melt 1/4 cup butter in a small saucepan over med. heat; cook 4 mins or until lightly browned. Cool slightly. Combine butter, powdered sugar, cream cheese, and 1 tsp vanilla in a med,. bowl; beat well with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with toasted pecans. Adapted from Cooking Light.

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