Banana Cake with Cream Cheese Frosting

These banana bars are so simple, so moist and with a little effort (not much) they transform into beautiful, elegant treats. I love how a little swirl of frosting here, a carefully placed walnut there and ... tada... the humble banana bar is transformed!



I like this recipe because it only uses 2 bananas so it is perfect for those times when you only have a couple overripe bananas which isn't quite enough for a loaf of banana bread. The crunchy walnut, smooth cream cheese frosting and moist bar are an amazing combination. In my opinion, a splash of maple flavoring to the frosting truly elevates the taste by adding another dimension of flavor. Yum!



Banana Cake with Cream Cheese Frosting
9 x 13 pan | adapted from Betty Crocker

1 cup sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup vegetable oil
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Cream Cheese Frosting
1/2 brick cream cheese, softened
2 tbsp butter, softened
1 tsp maple flavoring (or vanilla)
1 cup powdered sugar (may need more to achieve desired consistency)
walnuts, for decoration

Directions:
1. Heat oven to 350 degrees F. Grease bottom and sides of rectangular pan, 9 x 13 pan with shortening. In large bowl, mix granulated sugar, bananas, oil and eggs with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Spread in pan.
2. Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. Meanwhile, with a hand mixer, mix cream cheese, butter and maple flavoring (or vanilla) on medium speed until blended. Gradually beat in powdered sugar, scraping bowl occasionally, until smooth and spreadable.
4. Cut cooled bars before frosting them. Put frosting in a piping bag and pipe a robust cream cheese frosting rosette on each bar. There is a fair bit of frosting, so you can be generous. Top with a walnut and serve.

Heath Bar-Inspired English Toffee

Make your own English Toffee Bits (like Heath or Skor bars) for a fraction of the cost! Plus, it's fun to take out a little of your energy by pounding the toffee to little pieces in a heavy duty zipper-lock bag. Don't let the words "candy thermometer" scare you like they used to scare me. Just be watchful that it doesn't burn and take it off the heat when it gets near the right color as the candy will keep cooking from the residual heat.

I don't have a picture of the toffee crushed up into bits. I kinda forgot to do that, but you get the idea. You can either put the chocolate on or leave ir off. I like the chocolate on for snacking but if I'm just using the toffee in baking then I leave it off.



Homemade Toffee Bits
Makes 1 tray

1 cup sugar
1 cup butter or margarine
1/4 cup water

1/2 cup chocolate chips (optional)

1. Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring frequently, to 300 degrees F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)

2. Immediately pour toffee onto ungreased large cookie sheet. Quickly spread mixture to 1/4" thick. Immediately sprinkle chocolate chips on top if using. Let stand to soften then spread out evenly over the surface with an offset spatula.

3. Let stand until fully set and firm (overnight is best).

For baking bits: Break into pieces the place in a sturdy plastic bag and pound with rolling pin/meat tenderizing mallot/other heavy object until you have a toffee bits. Store in airtight container or use as you would use storebought ones.