I made Ina Garten’s caramel sauce recipe last week for an ice cream party and had some left over. Then I saw some overripe bananas on my counter and a thought came into my head. I like banana bars. And I like caramel. Hmm.
And why shouldn’t you put cream cheese frosting on everything?
These are yum, but you should definitely use more caramel than the amount I had leftover. Kind of like bananas foster in a bar form.
Caramel Banana Bars
1/2 cup butter, softened
1 1/4 cups light brown sugar
1 cup Greek-style yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 mashed bananas
1 1/2 c caramel sauce
Cream cheese frosting (recipe follows)
Preheat oven to 350 degrees F. Grease a 15″x 12″ jellyroll pan and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add vanilla and yogurt and mix until combined.
Add flour, baking soda and salt and mix until just combined. Stir in bananas. Pour into prepared pan and bake 15-20 minutes until tester comes out with a few crumbs. Let cool completely.
Pour caramel sauce over the top of the bars and spread evenly. Chill in the refrigerator 15 minutes, or until soft set.
Spread cream cheese frosting over the top of the caramel layer. Cut into bars and serve.
Cream Cheese Frosting
1/2 c unsalted butter
1 8 oz. pkg cream cheese
5-6 cups powdered sugar
1 t vanilla
2 T milk
Cream butter and cream cheese together until light and fluffy, 3 minutes. Slowly add powdered sugar and blend until combined. Add vanilla and milk and beat until fluffy.