Banana Caramel Bars Recipes

CARAMELIZED BANANAS

Steps:

• chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
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BANANA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the shortening and sugar until smooth. Stir in the milk and 1 teaspoon vanilla. Combine the flour, baking soda and 1/2 teaspoon salt; stir into the sugar mixture. Mix in 1 banana, 1 teaspoon lemon juice and walnuts. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Let bars cool in the pan on a wire rack.
• To make the frosting: In a medium bowl, mix together the melted butter, 1 teaspoon vanilla, confectioners' sugar, 1/2 banana, 1/2 teaspoon of salt and 1/4 teaspoon lemon juice using an electric mixer. Beat until smooth. Spread over cooled bars and then cut into squares.

FROSTED BANANA BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars.

BANANA-TOFFEE BARS

Steps:

• Heat oven to 350°F. Generously grease 8-inch square pan with shortening. In medium bowl, beat butter and brown sugar with electric mixer on medium speed 1 minute or until light and fluffy. On low speed, beat in flour and salt just until moistened. Stir in pecans. Press mixture in bottom of pan.
• Bake 10 to 12 minutes or until golden around edges. Cool completely in pan on cooling rack, about 30 minutes.
• Spread about half of the dulce de leche over cooled crust. Top with banana slices. Spread remaining dulce de leche over bananas.
• In chilled small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. Spread whipped cream over top of dulce de leche; sprinkle with toffee bits. Refrigerate about 1 hour or until firm. Cut into 4 rows by 4 rows. Store covered in refrigerator.

CARAMEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
• Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
• Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

BANANA CARAMEL BARS

Steps:

• For crust, combine flour, sugar and baking powder in a bowl.
• Cut in margarine with pastry blender until mixture resembles coarse meal.
• Slowly stir in egg, mixing with a fork until crumbly.
• Pat half the mixture in 13 x 9 inch baking pan to form crust.
• For filling, mash banana (should be approximately 1 cup). Stir in caramel topping and mix well.
• Pour over crust, spreading evenly.
• Sprinkle remaining crust mixture over banana/caramel filling. Pat gently. Bake in 375 degree oven for 35 minutes, or until golden brown.
• Cool on rack. Cut into bars when cooled.

GLAZED BANANA NUT BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking powder, salt, baking soda and spices. Combine bananas and milk. Add the dry ingredients to creamed mixture alternately with banana mixture. Stir in nuts. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For glaze, in a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla and enough water until glaze reaches desired consistency. Frost bars. Sprinkle with walnuts.

OATMEAL BANANA CHUNK BARS WITH CARAMEL ICING

Steps:

• Preheat oven to 350.
• Grease a 13x9 baking pan with nonstick cooking spray.
• In a medium bowl, combine flour, baking powder, baking soda, and salt.
• Set aside.
• Cream the butter and brown sugar.
• Add the eggs, one at a time, and beat until blended.
• Add the flour mixture slowly, mixing just until blended.
• Mix in the oats on low speed.
• Gently stir in the banana by hand until just combined.
• Spread batter in prepared pan and bake for 25 minutes.
• Put on a wire rack to cool.
• While the bars are cooling, make caramel icing.
• Put ¼ cup butter and ½ cup dark brown sugar in a medium saucepan and cook and stir over medium heat until mixture comes to a boil.
• Add milk and bring the mixture back to a boil.
• Remove from heat and add confectioners' sugar.
• Stir vigorously until the mixture is smooth.
• While it is still warm pour it over the warm bars and spread to cover evenly.
• Work quickly so the icing doesn't harden.
• Immediately sprinkle chopped pecans evenly over the icing.
• When completely cool, cut into 18 bars.