Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Banana Brown Butter Bars

I’ll be completely honest here. I like banana bread, and this Bananas Foster Pound Cake is a champion. I like banana in cookies too. But I don’t much like a banana. Not straight up, right out of the peel. I think it is a texture thing. So I don’t really have bananas hanging around my house going brown just waiting to be turned into a delicious baked good. That is to say, it’s a special event when I do make a banana treat, so it has got to be good. These were born of a request for something different than a brownie, but still a square or a bar that could be served to a group or sold to at a bake sale. I found a banana brownie recipe in an old community cookbook, but that was only the umping off point. The recipe as written was fine. But just fine. I thought it needed a little icing. I started with a simple butter and confectioners’ sugar version, but again, it needed something. Then I turned to one of my favorite tricks- browned butter. It adds this whole deep, nutty note that really makes the banana shine. And now it’s a regular in my repertoire that always pleases people who were expecting something a little run of the mill.

It’s a little hard to judge how many bananas to start with – I’ve gotten ½ cup of mashed banana from 1 banana, but often have to use two, with a little leftover. Stir a little honey into the leftover mash and spread it on a piece of toast.

Banana Brown Butter Bars

For the Bars:

½ cup unsalted butter

1 cup light brown sugar

½ cup mashed banana (from about 1 large or 2 regular bananas)

1 egg

1 teaspoon vanilla

1 cup flour

For the Frosting:

¼ cup unsalted butter

6 Tablespoons light brown sugar

4 tablespoons heavy cream, divided

½ teaspoon vanilla

Pinch of salt

1 cup confectioners’ sugar

 

For the Bars:

Preheat the oven to 350 degrees. Line an 8 by 8 inch pan with nonstick foil or parchment paper.

Cut one stick of the butter into small pieces and place in a large saucepan (light colored or stainless is best so you can see the butter as it browns). Heat over medium high heat, watching constantly, until the butter is melted. It will start to spit and hiss, then you will see brown speckles appear. Stir the butter to distribute the browned bits, and as soon as the butter has an even brown color and a nice nutty smell, remove from the heat and immediately stir in the brown sugar until well combined. Leave to cool for a few minutes, then beat in the bananas, egg and vanilla until combined. Stir in the flour until smooth and combined, then scrape the batter into the prepared pan and spread into an even layer. Bake for 30 minutes, until the center is firm.

For the Frosting:

Rinse and dry the sauce pan thoroughly, then brown the butter as above. Remove from the heat in beat in the brown sugar and 2 Tablespoons heavy cream, the vanilla and salt and stir until smooth. Leave to cool for 10 – 15 minutes, then beat in the confectioners’ sugar and remaining cream until smooth and spreadable (you can add a bit more cream if needed). When the bars have cooked, let them cool for about 5 minutes, then spread the frosting evenly over the top. I find an offset spatula the best tool for this, and I smooth the top with a spatula if needed.  Cool completely, then cut into squares.

Makes 16 bars

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