Roasted Banana Bars with Browned Butter-Pecan Frosting

This recipe is from January 2009 Cooking Light magazine. These were absolutely delicious. They were a little more labor-intensive than I’m used to for a simple snack cake recipe, but I think that you might be able to skip the banana roasting step, if you’re in a real hurry. I haven’t tested that theory, but the banana flavor didn’t seem much different to me than regular banana bread or other non-roasted recipes. These were VERY good, though. I shared some with someone that is doing some work around our house at the moment and she emailed later that afternoon, insisting that I share the recipe with her. These would be great for any kind of potluck or food “gift” for a teacher, someone that’s had a new baby/illness or when it’s your turn to bring snacks for soccer, girl scouts, etc. Yum.

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