I know it has been awhile but I won’t lie I just couldn’t find the urge to cook or bake the last few weeks. Everything I was making seemed really basic, like Mediterranean Tilapia or Honey Baked wings. So Yesterday I had a few over-ripe Bananas and I found this recipe in my Better Homes and Garden App for Banana Bars with Butter- Rum Icing. The recipe seemed easy enough and I could get rid of the over ripe bananas. Below is the Recipe with my modifications and the link to the original recipe. The icing was good, but next time I think I will make it a cream cheese icing. So I have a confession, I do not like baking with sour cream. This was my first time baking with sour cream and I find it makes some baked good moist but lacks flavor. I ended up adding 1 tablespoon of honey and ¼ of a cup of Brown Sugar to the recipe. Furthermore, I added 99 banana liqueurs to the mix about 50 ml. Final verdict, the bars came out really moist and smelled delicious. The icing to me wasn’t Rummy (not a word) enough but it was still sweet with a light texture. I hope you try this recipe and try the app. I love this app; it has great recipes that run the course of easy to super hard. Maybe one day I will review this cooking app as a post. I love it because it’s free, and to get more recipes you have to pay $.99, which isn’t that much. Also it gives you super cool recipes that you can use with store brand items such as Cool Whip or Progressive Soups.
Banana Bars with Butter-Rum Frosting
- ½ cup butter, softened
- 1 1/3 cups sugar
- ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1 cup mashed bananas (about 3 medium)
- ½ cup dairy sour cream
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 50 ml of 99 Banana’s Liqueur*
- ¼ cup of Brown Sugar*
- 1 tablespoon of Honey*
- Side note I omitted the Almonds.
- * My additions to the recipe.
- 1. Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside. ( I used my new Bar pan that make 16 mini bars at a time)
- 2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- 3. Add sugar, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, mashed bananas, sour cream, and vanilla until combined.
- 4. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Pour the batter into the prepared baking pan, spreading evenly.
*I spooned the batter in since I have a mini bar pan.*
- 5. Bake in a 350 degrees F oven about 25 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
- 6. Spread with Butter-Rum Frosting. Cut into bars. If desired, just before serving, sprinkle with freshly grated nutmeg or cinnanmon.
- 1 stick of butter, softened
- 4 cups powdered sugar
- 1/3 cup rum
- 1teaspoon vanilla
- Milk (25 ml)
1.In a medium mixing bowl beat butter on medium speed of an electric mixer for 30 seconds. Gradually beat in half of the powdered sugar. Beat in rum and vanilla. Beat in the rest of the powdered sugar and enough milk to make a frosting of spreading consistency.
Until Next time,
Banana Bars with Butter-Rum Frosting: http://www.bhg.com/recipe/banana-bars-with-butter-rum-frosting/
Check out Must-Have Recipes yourself at http://itunes.apple.com/us/app/must-have-recipes-from-better/id480016415?mt=8.
I have a shot glass that measures out 10, 15, 25 and 50 ml intervals. 50 ml is about 4 tablespoons. 25ml for me was about 2 ½ tablespoons. Add milk to your preference.