Banana Bars with Brown Sugar Frosting

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This morning, I found two overripe bananas in my kitchen. Most people would just throw them out, which can definitely become annoying when it’s a regular occurrence. But for bakers, this can actually be a nice little surprise! Even though I usually use overripe bananas to bake banana bread, I decided to switch things up today and make these super moist banana bars and topped them with some brown sugar frosting.
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I was totally expecting the brown sugar frosting to be too sweet. I mean the majority of it is sugar, right? But I was pleasantly surprised! The brown sugar gave it some nice depth and I was really tempted to add some bourbon to give it a little zing. In the end, I decided to stick to the original recipe.
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If I could give you one tip, it would be to stick it in the freezer for 10 minutes after you’ve let it cool at room temperature for 5 minutes or so. I’ve found that this helps keep the bars super moist.
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This is a slightly modified recipe from Cookies & Cups and ingredients were purchased from Stater Bros & Grower’s Direct.

Ingredients & Costs:

Bars

  • ½ cup butter = $1.13
  • 1 cup light brown sugar = $0.11
  • 1 egg = $0.31
  • 1½ tsp vanilla = $0.15
  • ¼ tsp salt = $0.01
  • 1 1/2 cups flour = $0.45
  • 1 cup mashed banana (2 medium bananas) = $0.69

Brown Sugar Frosting

  • ¼ cup butter, cubed = $0.56
  • ½ cup light brown sugar = $0.06
  • 2 Tbsp milk = $0.04
  • 1 cup powdered sugar = $0.40

Grand Total = $3.91

Directions:

Original recipes makes 16 bars

Bars:

  1. Preheat oven to 350°. Line an 8×8 baking dish with foil and spray with cooking spray. Set aside.
  2. Beat together butter and sugar.  Add in egg and vanilla and continue mixing until incorporated.
  3. Whisk together salt & flour. Add salt, flour and banana until batter is smooth and even. Spread in prepared pan.
  4. Bake for 25-30 minutes until center is set. Frost once they are mostly cooled.
Brown Sugar Frosting:
  1. In a medium saucepan melt butter. Add brown sugar and milk and stir until sugar has completely melted and mixture is smooth. Remove from heat, allow to cool for 10 minutes.
  2. Whisk in powdered sugar and add more milk if necessary.
  3. Spread frosting on top of bars and allow it to set completely before cutting into squares.

Store bars in the refrigerator for up to 3 days or at room temperature in an airtight container for 5 days.

If you have any questions or suggestions, feel free leave them in a comment below.  And as always, I’d love to hear how your bars turn out! 🙂

Happy Baking,

Cindy