Full-flavored, light and moist dessert that will, without a doubt, keep you coming back for more... |
Servings: (36 small or 18 large bars)
Prep: 10 Mins.
Bake: 20 – 22 Mins.
INGREDIENTS
1/2 cup (1 cube) unsalted butter, at room temperature
½ cup dark brown sugar, slightly packed
3 large eggs
1-1/2 cups (3 medium) ripe bananas, mashed
1-1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon baking soda
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of table salt
ICING:
1 (small 4 oz. pkg.) cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cups confectioners' sugar, sifted through a sieve
1 teaspoon vanilla extract
1-2 teaspoons water (approximate, to your desired consistency)
METHOD
Preheat oven to 350 degrees. Spray a 15x10x1” rimmed baking sheet, lined with parchment paper then spray
top of parchment paper as well; set aside.
In bowl large bowl, using a hand mixer, cream butter and sugars until light and fluffy. Add in eggs, bananas and
vanilla; mix to combine until creamy. Sift through a sieve over the large bowl of wet ingredients the flour, baking powder and soda, cinnamon, nutmeg, and table salt;
gently mix on low into creamed mixture, just until blended.
Transfer mixture to prepared baking sheet. Bake at 20 to 22 minutes,
until a toothpick inserted in center comes out clean. Cool in baking sheet on a
wire rack draped with a clean kitchen towel.
Meanwhile, for the icing, in a medium bowl beat cream cheese
and butter until light and fluffy. Sift, and then add sifted confectioners'
sugar. Add vanilla, a bit of water a little at a time,
and beat until smooth, until desired drizzle consistency is reached.
Flip bars over to remove parchment paper (I do so from the
rack to a baking sheet), then re-flip to right side up. Cut bars into 36 squares, or 18 larger
triangle bars. Drizzle icing on bars diagonally using a teaspoon sweeping in a
back-n-forth motion. (See photo below). ~ Enjoy!
~~~~~~~~~~
Tip: I like to let icing set to sufficiently dry for
a minimum of 2 hours before storing in an airtight container.
2 comments:
Amazing! I never had banana bars before but now that I saw yours I think I'm in love :)
Thanks so much, Muna! We definitely are ;) Happy creative cooking my dear!
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