Banana Bread Brownie Bars
Getting off of the Hostess track…there was a pin a while back that looked pretty interesting. This one was for Banana Bread Brownies. I’m finding more and more that people on Pinterest are labeling things as “brownies” when they are really some kind of “bar”. I have no idea why they are doing this. To me, a brownie is a chocolatey, fudgy thing. Bars, I guess, are thin cake. Perhaps extra moist bars make them brownie-like in texture. I don’t know. Maybe you just get more hits with the word “brownie” than you do with “bar”. Anyway…The original recipe has them topped with Brown Butter Icing, but I chose to do them a little differently, with cinnamon cream cheese icing instead. If you want to work with the brown butter, feel free to pop over to Life’s Simple Measures for that recipe.
The photo on Pinterest looks like this:
First, I greased and floured the jelly roll pan.
Then I mashed three overripe bananas.
Once all of the ingredients were mixed together, the batter was spread in the pan. I did not use walnuts in my banana bars. (She said it was optional!)
And then it baked for 20 minutes.
Once it had cooled completely, I topped it with the cinnamon cream cheese frosting.
8 oz. of cream cheese (room temperature)
1 stick of butter (also room temperature)
1 tsp vanilla extract
1 tsp ground cinnamon
3 cups of confectioners sugar
Place cream cheese, butter, vanilla extract, and cinnamon in mixing bowl and whip, gradually adding confectioner’s sugar until fluffy.
Then it was cut into squares. These bars were the bomb! They are very moist and almost melt in your mouth. I usually put cinnamon in banana bread when I make it, but this recipe didn’t call for any cinnamon in the batter. The icing made up for that in spades. This is one for the goodie rotation, people. Yum.