Ingredients

• For the Bars:
  • 2 cups sliced ripe banana (about 3 medium)
  • ⅓ cup packed dark brown sugar
  • 1 tablespoon butter, chilled and cut into small pieces
  • 9 ounces cake flour (about 2 ¼ cups)
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup butter, softened
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • Baking spray with flour
• For the Frosting:
  • ¼ cup butter
  • 2 cups powdered sugar
  • 3 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • ¼ cup chopped pecans, toasted

Directions

1. Preheat oven to 400°F.
2. For the Bars: Combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish.
3. Bake at 400°F for 35 minutes, stirring after 17 minutes. Cool slightly.
4. Reduce the oven temperature to 375°F.
5. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife.
6. Combine 9 ounces (about 2 ¼ cups) flour, soda, and baking powder in a medium bowl.
7. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl.
8. Place ½ cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended.
9. Add eggs to granulated sugar mixture; mix well.
10. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.
11. Pour batter into a 13 x 9—inch baking pan coated with baking spray.
12. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean.
13. Cool completely in pan on a wire rack.
14. For the Frosting: Melt ¼ cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly.
15. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth.
16. Spread frosting over cooled bars.
17. Sprinkle with pecans.

Notes