Bananatoffeebarswbrownedbuttericing Recipes

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BANANA BROWNIES



Banana Brownies image

These dense, fudgy brownies get their flavor and texture from ripe bananas. An easy favorite with our family.

Provided by AUNT MAMIE

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h18m

Yield 16

Number Of Ingredients 13

1 cup semisweet chocolate chips
½ cup all-purpose flour
½ cup white sugar
½ teaspoon baking powder
¼ teaspoon salt
2 large ripe bananas, mashed
2 eggs, well beaten
1 teaspoon vanilla extract
½ cup chopped pecans
3 tablespoons butter
2 tablespoons unsweetened cocoa powder
1 ½ cups confectioners' sugar
2 tablespoons milk, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square glass baking dish.
  • Melt chocolate chips in a microwave-safe bowl on low power in 15-second intervals, stirring after each melting, 1 to 3 minutes. Cool slightly, about 5 minutes.
  • Mix flour, sugar, baking powder, and salt together in a bowl. Add melted chocolate, bananas, eggs, and vanilla extract; beat with an electric mixer on medium speed until well-blended. Stir in pecans. Spread batter in the prepared baking dish.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 35 minutes. Let cool, about 25 minutes.
  • Combine butter and cocoa powder in a saucepan over low heat; cook, stirring constantly, until smooth, about 3 minutes. Stir in confectioners' sugar and milk. Add more milk, 1 tablespoon at a time, until frosting is spreading consistency.
  • Spread frosting over cooled brownies. Cut into squares.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 32 g, Cholesterol 26.3 mg, Fat 8.5 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 77.1 mg, Sugar 25.4 g

BANANA BLONDIE



Banana Blondie image

For those of us who have leftover bananas, but don't care for banana bread, these banana bars are really moist and yummy!

Provided by COCONUTTY

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 55m

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
1 cup white sugar
6 packets aspartame artificial sweetener
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ cup butter, melted
1 tablespoon vanilla extract
¾ cup skim milk
2 eggs
4 ripe bananas, mashed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl, stir together the flour, sugar, artificial sweetener, baking powder and baking soda. In a separate bowl, stir together the butter, vanilla, milk, eggs and bananas; pour into the dry ingredients and mix well. Spread evenly in the prepared pan.
  • Bake for 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 177 calories, Carbohydrate 28.7 g, Cholesterol 34.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 142.1 mg, Sugar 15 g

BANANA TOFFEE BARS W/ BROWNED BUTTER ICING



Banana Toffee Bars W/ Browned Butter Icing image

These are rich and melt in your mouth - very much like a banana cake. Toffee and banana go so well together. I think these would also be good using almond extract. These are fabulous for a coffee break, dessert or a sinful breakfast. You can use any brand of toffee pieces such as Skor or Heath, just make sure they are not chocolate covered. ***NOTE: I wrote out the amounts for the sugar in the bars and the butter in the icing because Food.com wasn't recognizing "1/3". Hence, these amounts are not included in the nutritional value***

Provided by Nanners

Categories     Bar Cookie

Time 1h

Yield 36 bars

Number Of Ingredients 17

1/2 cup butter, softened
one and one-third cups sugar
1 egg
1 cup mashed banana (about 3)
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cup toffee pieces
1/2 cup slivered almonds, for topping (optional)
1/2 cup toffee pieces, for topping (optional)
one-third cup butter
2 1/2 cups sifted powdered sugar
1 -4 tablespoon milk
1 teaspoon vanilla

Steps:

  • For the Bars.
  • Preheat oven to 350 degrees. Grease a 15x10x1-inch baking pan.
  • Beat the butter in an electric mixer on medium to high speed about 30 seconds. Beat in the sugar until fluffy - about 1 minute, scraping bowl as needed.
  • Beat in the egg, mashed bananas, sour cream and vanilla until very well combined.
  • In a medium bowl, sift together flour, baking powder, baking soda and salt. Add dry mixture to wet and mix together, scraping bowl as needed until well combined. Stir in 3/4 C toffee pieces.
  • Pour the batter into the prepared baking pan, spreading evenly. Bake for 22-25 minutes (at 350) or until a wooden toothpick inserted near the center comes out clean. Let cool 20-30 minutes before icing.
  • For the Icing.
  • In a small saucepan heat one-third cup butter over low heat until melted. Continue heating until the butter turns a light brown. This may take a few minutes. Remove from heat; pour into a medium bowl.
  • Add 2 1/2 cups sifted powdered sugar, 1 t. vanilla and 1 T. milk. Beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding enough milk to make frosting of spreading consistency. I usually add 2 more tablespoons milk.
  • Use icing immediately.

BANANA BREAD BROWNIES



Banana Bread Brownies image

Thick, moist and chewy Banana Bread Brownies are a delicious mash up between banana bread and a blondie-style brownie. Absolutely delicious and so easy!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 1h30m

Number Of Ingredients 17

1 cup raw walnut halves*
6 tablespoons unsalted butter
1 cup mashed ripe banana (about 3 medium)
2/3 cup honey
1/3 cup light or dark brown sugar
1 large egg
2 teaspoons pure vanilla extract
¾ cup all-purpose flour
¾ cup white whole wheat flour (or swap additional all-purpose flour)
½ teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons unsalted butter
1 1/2 cups powdered sugar
1 teaspoon pure vanilla extract (divided)
1 to 2 tablespoons heavy cream (if you have it or half-and-half or milk of choice)

Steps:

  • Heat your oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper, so that two opposite sides overhang like handles, then coat the paper with nonstick spray. Set aside. Spread the walnuts on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and crisp, about 8 to 10 minutes, tossing once halfway through. Transfer to a cutting board and roughly chop.
  • In a large mixing bowl, mash your banana (double check to make sure you have 1 cup).
  • Brown the butter: Heat the butter in a small/medium light-colored saucepan over medium-low. This will take several minutes. Continue to heat until butter melts completely, foams and crackles, turns clear golden (the crackling will stop), then turns toasty brown, swirling the pan periodically. This entire process will take 3 to 5 minutes, depending upon your pan. Once the butter begins to smell lightly nutty, whisk it frequently, scraping up any browned bits from bottom. Watch the pan carefully in the last few minutes to ensure that the butter does not burn. As soon as the bits of butter in the bottom of the pan turn the color of a pecan, remove the butter from the heat and pour it immediately into the bowl with the banana to prevent the butter from burning, along with any toasted bits that are at the bottom. If you'll be making the brown butter frosting, keep the pan handy.
  • To the banana mixture, add the honey and brown sugar and whisk until smooth. At this point, the mixture should be cooled to lukewarm, but if it's not, let it rest for a few minutes (or pop it into the fridge to cool it more quickly). Whisk in the egg and vanilla.
  • In a small mixing bowl, stir together the all-purpose flour, white whole wheat flour, cinnamon, baking powder, baking soda, and salt. Add to the banana mixture. With a rubber spatula, gently and slowly fold just until the flour disappears. The batter will look lumpy. Fold in the walnuts.
  • Scrape the batter into prepared pan and smooth the top with spatula. Bake for 22 to 25 minutes, until lightly browned at the edges and a toothpick inserted in the center comes out clean. Place the pan on a wire rack. Let cool in the pan completely if you will be frosting them. If not, wait at least 10 minutes before you lift the brownies from the pan using the parchment and cut them into squares. If they're cool, the squares will be tidy; if they're still warm, they'll be messy. No one will mind.
  • To make the frosting: brown the butter in the same sauce pan you used previously (unless it is super tiny, in which case, switch to a larger one), following the directions in step 3 above (if there are any burned bits of butter on the pan, wash them out first. If your pan is relatively clean, no need to wash in between). As soon as the butter is browned, remove the pan from the heat. Immediately, begin to stir in the powdered sugar with a rubber spatula or whisk, 1/4 cup at a time. If at any point it becomes too thick to whisk (likely by the fourth or fifth addition of powdered sugar), switch to a rubber spatula and add 1 tablespoon of the cream, then continue adding the powdered sugar, until the frosting is thick but spreadable. Stir in the vanilla extract. If needed, continue adding cream, 1 to 2 teaspoons at a time, until the frosting reaches your desired consistency (the butter might look like it's separating but just keep stirring. As long as you combine everything well, it will all cool together beautifully as the bars sit). Frost the cooled bars. Slice and enjoy!

Nutrition Facts : ServingSize 1 (of 16), Calories 290 kcal, Carbohydrate 40 g, Protein 3 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 34 mg, Fiber 2 g, Sugar 29 g

BANANA TOFFEE FRITTERS



Banana Toffee Fritters image

I first had this in a Chinese restaurant in the UK. It is a classic, my favorite Chinese dessert, and some restaurants will use a combination of apples and bananas. This is just as delicious with canned jackfruit for a Southeast Asian twist, but bananas are my favorite.

Provided by Food Network

Categories     dessert

Time 20m

Yield Serves 4 to share

Number Of Ingredients 8

21/2 cups peanut oil
3 ripe bananas, plus 1 extra banana, sliced, to serve
41/2 oz dark brown sugar
2 tbsps of white sesame seeds
Vanilla ice cream, to serve
41/2 oz self-rising flour
2 eggs, beaten
Pinch of salt

Steps:

  • For the Batter: Sift the flour into a bowl and stir in the beaten eggs, then gradually add 2 tbsps of water and mix together into a batter. Add the salt and leave to stand for a few minutes.
  • For the Fritters: Place a wok over high heat and add the peanut oil. Heat the oil to 350degreesF, or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
  • Peel the bananas, removing any strings from the fruit, and break each one into about 4 pieces. Dip the banana pieces one by one into the batter and then add to the hot oil. Fry for 3-4 minutes or until the pieces turn golden and float to the surface of the oil, then carefully remove from the oil with a slotted spoon and drain on paper towels.
  • While the banana fritters are draining, heat a small wok or skillet over medium heat and add the sugar. As the sugar starts to turn to liquid, quickly add the fritters and coat well in the caramelized sugar. Sprinkle over the sesame seeds as you turn the fritters in the pan: they will become toasted as they hit the hot sugar.
  • Remove the toffee fritters from the pan and dip them quickly in a bowl of iced water, then place on individual plates. Decorate with the banana slices and serve with a scoop of vanilla ice cream.
  • Take care not to overheat the sugar or it will taste burned, so keep the heat on medium-low when you are making the toffee coating for the fritters.

BANANA BREAD BROWNIES



Banana Bread Brownies image

When you swirl banana bread together with fudgy brownies, it's a mashup that takes these two homey favorites to the next level.

Provided by Food Network Kitchen

Categories     dessert

Time 3h5m

Yield 24 squares

Number Of Ingredients 24

1 cup all-purpose flour (see Cook's Note)
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter
1 1/4 cups light brown sugar
3 ounces unsweetened chocolate, chopped
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (see Cook's Note)
1/2 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 large egg, at room temperature
3 very ripe bananas, mashed
1/3 cup sour cream
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter
2 ounces unsweetened chocolate
1 cup confectioners' sugar
3 to 4 tablespoons boiling water, plus more if needed
1 cup toasted walnuts, coarsely chopped

Steps:

  • For the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch glass baking dish with aluminum foil so that 2 inches hang over each end.
  • Whisk the flour, cocoa powder, baking powder and salt together in a small bowl. Bring the butter, brown sugar and 1/2 cup water to a simmer in a saucepan, then turn off the heat. Whisk in the unsweetened chocolate, then let cool slightly. Whisk in the eggs and vanilla. Stir in the flour mixture. Set aside while you make the banana bread.
  • For the banana bread: Whisk the flour, granulated sugar, baking soda, cinnamon and salt together in a medium bowl. Beat the egg in a large bowl. Add the bananas to the egg and mix to combine well. Stir in the sour cream, melted butter and vanilla. Stir in the flour mixture until just combined.
  • Use a medium ice cream scoop to dollop about half of the banana bread batter in the prepared baking dish. Spoon or pour the brownie batter around the banana bread batter (it will cover it partially). Scoop the remaining banana bread batter over the top, making sure some brownie batter still shows through. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in the baking dish on a rack, about 1 hour.
  • Lift the brownies out of the pan using the foil overhang, but leave in the foil.
  • For the topping: Combine the butter and chocolate in a small heatproof glass bowl. Microwave in 30-second intervals, stirring in between each, until melted. Sift the confectioners' sugar into a medium bowl. Whisk in the melted chocolate and the boiling water to make a smooth glaze, adding a little more water if it is too thick to drizzle. Drizzle the glaze over the top of the brownies with a spoon. Sprinkle the walnuts all over. Let the glaze set, about 30 minutes. Cut into squares and serve.

BANANA BREAD BROWNIES



Banana Bread Brownies image

These delicious Banana Bread Brownies may be my favorite sweet treat to use up ripe bananas! They're thick and moist with a finger-licking brown butter frosting.

Provided by Lauren Allen

Categories     Dessert     Snack

Time 35m

Number Of Ingredients 13

1-1/2 cups granulated sugar
1 cup plain Greek yogurt ((or sour cream))
1/2 cup butter (softened)
2 large eggs
3-4 ripe bananas (mashed)
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
4 Tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
1-2 Tablespoon milk

Steps:

  • Preheat oven to 375 degrees F and grease a 9x13 inch pan with non-stick cooking spray.
  • In a large bowl, cream together the sugar and butter. Beat in the sour cream and eggs, bananas and vanilla extract.
  • Add the flour, baking soda, salt, and mix just until moistened. Stir in walnuts, if using.
  • Spread batter evenly into prepared pan and bake for 23-28 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs. Make frosting while the bars bake.

Nutrition Facts : Calories 254 kcal, Carbohydrate 39 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 47 mg, Sodium 268 mg, Sugar 24 g, Fiber 1 g, ServingSize 1 serving

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