Lizzy's Banana Bread Bars

Lizzy's Banana Bread Bars

At a Power of Mom's Group night, Lizzy brought these bars and said that they have forever changed the way she sees banana bread. I have to agree! It's the frosting that sets this a 'bar' above!
We discussed some ways to make it..healthier, if there is such a thing. Those options are listed below in parentheses.

1 1/2 cup Sugar
1 cup Sour Cream {or Greek yogurt}
1/2 cup Butter {or 1/4 c butter & 1/4 c applesauce}
2 Eggs
 3-4 Ripe Bananas, mashed
2 tsp Vanilla extract
2 cups Flour, all purpose
1 tsp Baking Soda
3/4 tsp Salt
1/2 cup chopped walnuts {optional}
1 zucchini, shredded


Brown Butter Frosting
1/2 cup butter
4 cup Powdered Sugar
1 1/2 tsp Vanilla
3 TBsp. Milk


Directions for Bars:
Preheat oven to 375*. Greases & flour 15x10 jelly  roll pan. In a large bowl, beat together sugar, sour cream, butter and eggs until creamy. Blend in bananas and vanilla. Add flour, baking soda and salt. Blend for 1 minute. Stir in walnuts &OR zucchini if desired.
Spread batter evenly into a pan. Bake 20-25 minutes until golden brown.

Directions for Frosting:
Heat butter in large saucepan over medium heat until boiling. Let the butter turn a delicate brown & remove from heat immediately!
Add powdered sugar, vanilla and milk. Whisk together until smooth {it should be thicker than glaze but thinner than frosting}. Using a spatula spread the brown butter frosting over the warm bars, the frosting will be easier to spread while the bars are still warm.

Black Bean Coco Brownies

Black Bean Coco Brownies

1 (15.5 oz) can black beans, rinsed and drained

 

3 eggs

 

3 tablespoons vegetable oil

 

1/2 cup cocoa

 

pinch salt

 

2 teaspoons vanilla

 

3/4 cup white sugar

 

1 teaspoon instant coffee (optional)

 

1/2 cup milk chocolate chips (optional)

 

Preheat oven to 350.  Lightly grease 8x8 pan.

 

Puree beans in blender, then add the rest of ingredients and mix.

 

Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

 

I left out the optional ingredients.  And I made mine in a 6x8, baked for 35 minutes and got  thicker brownies.