Roasted Banana Bars with

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

Preheat oven to 400°F. For the Bars: Combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400°F for 35 minutes, stirring after 17 minutes. Cool slightly. Reduce the oven temperature to 375°F. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 ¼ cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place ½ 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. 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. For the Frosting: Melt ¼ 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. Spread frosting over cooled bars. Sprinkle with pecans.