Banana Raisin Bars with Browned Butter Frosting

I almost didn’t post this recipe.  Apparently, I’m a little vain when it comes to the appearance of my baked goods and these banana raisin bars just looked a little blah. They aren’t terribly colorful…not really a dessert that shouts “eat me!”. That said,  I couldn’t pass up sharing these delicious bars with you. Once you get past their unassuming look, and take just one bite, you will be hooked. They are amazing! Very banana-y and the brown butter frosting is phenomenal. I seriously could not stop eating these…I ate half of the pan myself (I really shouldn’t admit stuff like that should I?). You now have fair warning, these bars are addictive! I guess it just goes to show that it’s what is on the inside that counts, regardless of a lackluster outward appearance. In other news, I recently found out that my youngest is allergic to dairy, along with eggs and peanuts. So it looks like I won’t be eating these bars again for awhile. At least until after I’m done nursing. Since I can’t have them for a bit, why don’t you make them. Just don’t eat half the pan like I did…or do…I have no regrets!

Banana Raisin Bars

• 1/2 cup (1 stick) butter, softened
• 1 1/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg*
• 1 cup mashed banana (3 medium)
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 2 cups flour
• 1 cup raisins, soaked**

Lightly grease a 9×13 inch pan.  With a mixer, beat butter on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined, occasionally scraping the sides of the bowl. Beat in the egg (or egg replacer), mashed banana, sour cream, and vanilla until combined. Beat or stir in flour. Fold in raisins.

Pour batter into baking pan, spreading evenly. Bake at 350 degrees for 30-35 minutes or until a wooden toothpick inserted near center comes out clean. Cool completely and spread with Browned Butter Frosting.

*I used Ener-G egg replacer.

**I have started soaking raisins before using them in my baking recipes. It makes them deliciously moist and plump. Just cover whatever amount of raisins the recipe calls for with very hot water and let soak while you’re putting the rest of the ingredients together. Drain and use as directed.

Browned Butter Frosting

• 1/3 cup butter
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• milk

In a small saucepan heat butter over low heat until melted. Continue heating until butter turns light brown; remove from heat. Pour the butter into a mixing bowl. Add powdered sugar, 1 tbsp milk, and vanilla. Beat on low speed until combined. Beat on medium to high speed, adding enough milk to make frosting of spreading consistency. Use immediately.