Banana Bars with Brown Butter Frosting Recipe

Cake

1. Preheat oven to 375°F and spray a 9×13 pan with Baker’s Joy® No Stick Spray with Flour; set aside.
2. In a medium saucepan, add the mashed bananas, dark brown sugar and 1 tablespoon butter.
3. In a measuring cup, combine the milk and vinegar, stir and then refrigerate.
4. Cook banana mixture over medium heat, stirring until the butter pieces are melted.
5. Keep at a simmer, stirring occasionally, for 8-10 minutes. Transfer the mixture to a bowl; set aside.
6. In a medium bowl, whisk together the flour, baking soda and baking powder; set aside.
7. In the bowl of a mixer, cream the butter and sugar until light and fluffy, about 3 minutes.
8. Scrape the sides of the bowl then add the eggs, one at a time, until blended. Stir in the vanilla.
9. Remove the milk from the refrigerator and mix with the bananas.
10. On low speed, alternate adding the flour mixture and the milk mixture until all are added and blended.
11. Pour into the prepared pan and bake for 20-23 minutes or until a toothpick inserted in the center comes out clean.
12. Allow the cake to cool before frosting.

Frosting

1. In a small saucepan, heat the butter over low heat, stirring frequently, until brown bits start forming on the bottom of the pan and the butter smells nutty. Keep an eye on this as it will go from browned to burned very quickly!
2. Pour butter into a mixing bowl and allow to cool for a few minutes.
3. Add the cream cheese and vanilla and blend on medium speed until creamy.
4. Add the powdered sugar a little at a time until fully combined. Turn it up to high speed and whip until fluffy, about 2 minutes.
5. Spread frosting onto cooled cake and sprinkle with pecans.