New Take on an Old Goodie!
I have made countless banana breads and posted a few of them already so I wanted to do something different with the ripening bananas sitting on my counter top! I saw a recipe recently for ‘banana bread brownies’ on, of course, Pinterest which got me thinking of my best friend Emily’s banana bread cake she made! I settled on a combination of the two (calling them bars) and topped it with a healthier peanut butter frosting recipe to keep it as more of a breakfast pastry rather than a dessert! Although, with some chocolate chips and my go-to peanut butter frosting recipe, this would make one hell of a dessert as well…very similar to the chocolate chip banana cupcakes (referred to as Elvis Cupcakes) I posted about a while back!
Banana Bread Bars:
- 1 cup flour
- 1 cup oats or oat flour (grind oats in food processor)
- 1 t baking soda
- Dash of salt
- 3/4 cup sugar
- 1 cup vanilla yogurt (Greek or regular) or sour cream
- 1 stick butter, softened
- 2 eggs
- 4 bananas, mashed
- 2 t vanilla
Pre-heat oven to 350 degrees and grease a 9X13 pan. Mix/sift together flours, soda and salt. In a separate bowl, cream sugar and butter together until sugar dissolves and mixture is smooth. Add in yogurt or sour cream, mix until combined. Add eggs one at a time, then vanilla, beating after each addition. Add in bananas. Beat in dry ingredients, mixing until well combined. You do not have to fold in the dry ingredients or mix until just combined because this is not a ‘bread’ where over-mixing the batter can leave it tough and chewy, but supposed to be more of a bar that is chewy and gooey! Pour batter into pan and bake 25-30 minutes.
Peanut Butter Yogurt Frosting:
- 2 cups peanut butter
- 8 ounces vanilla yogurt (the vanilla is kind of important here if you do not want a ‘sour cream’ type of flavor coming through)
- 1/4 – 1/2 cup powdered sugar
- 2-4 T milk (I used vanilla soy which worked well)
Beat peanut butter until smooth and creamy, add in yogurt, beating until combined well. Add in powdered sugar, beating until smooth with no visible clumps. Add milk one tablespoon at a time, until reach desired consistency. (I ended up using 3).
Another option would be to use plain yogurt and add in 1/3 – 1/2 cup cocoa powder to make a peanut butter chocolate version (would probably need a little more milk to reach desired consistency, and using chocolate milk would really enhance the chocolatiness)! This would go extremely well with chocolate chips in the brownie batter…next time for sure!
These turned out to be better than I thought while coming up with the recipe! I even ate an end piece (which says a whole lot)! I cut from the middle outwards, and once I reach the edges, I am done! I am not a dessert crust fan, pizza, different story, but not dessert!