Ingredients:
3/4 C. granulated Sugar
3/4 C. Brown Sugar
1 c. cottage cheese
2 eggs
2 C. (3 or 4) ripe bananas, mashed
2 tsp. maple extract
2 c. all purpose flour
1 tsp. baking soda
pinch salt
Brown Butter Frosting:
1/2 c. butter
2-3 c. powdered sugar
1-1/2 tsp. maple extract
3 T. Cream
Directions:
Heat oven to 375F. 15x10-inch jelly roll pan or cooking sheet with edges, covered with parchment paper or greased and floured.
1. To make the bars, in a large bowl, with an immersion blender, mix together sugar, cottage cheese, butter, and eggs until creamy. Blend in bananas and extract. Add flour, baking soda, salt, stir until fully incorporated.
2. Sprinkle a bit of brown or white sugar on parchment lined cooking sheet. (Optional). Spread batter evenly into pan. Tap the pan firmly on a flat surface to even out the batter. Bake 20 to 25 minutes or until golden brown. (In my oven it was done in about 22 minutes)
3. For frosting, heat butter in a large saucepan over medium heat until it begins to bubble around the edges. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, extract and cream. Whisk together until smooth (it should be a little thinner than frosting, but not as thin as a glaze. Add more powdered sugar if you want thicker frosting consistency, or more cream if you want thinner). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars and frosting are still warm).
Serving Suggestion: Frosting is optional. You can serve with a fruit syrup, whipped cream or dust with powdered sugar.
Note: Make ahead: Most baked banana desserts are best the second day, when the flavors mellow. Keep refrigerated in an air tight container or freeze until ready to use.
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