Banana Toffee Bars Recipes

BANANA-TOFFEE BARS

Steps:

• Heat oven to 350°F. Generously grease 8-inch square pan with shortening. In medium bowl, beat butter and brown sugar with electric mixer on medium speed 1 minute or until light and fluffy. On low speed, beat in flour and salt just until moistened. Stir in pecans. Press mixture in bottom of pan.
• Bake 10 to 12 minutes or until golden around edges. Cool completely in pan on cooling rack, about 30 minutes.
• Spread about half of the dulce de leche over cooled crust. Top with banana slices. Spread remaining dulce de leche over bananas.
• In chilled small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. Spread whipped cream over top of dulce de leche; sprinkle with toffee bits. Refrigerate about 1 hour or until firm. Cut into 4 rows by 4 rows. Store covered in refrigerator.

BANANA-TOFFEE COFFEE CAKES

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, stir coffee cake ingredients with whisk or spoon until blended. Divide batter among muffin cups.
• In small bowl, mix flour and brown sugar. Cut in butter and peanut butter, using pastry blender or fork, until mixture looks like small peas. Sprinkle topping evenly over batter.
• Bake 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Gently run knife around edge of cups; remove to cooling rack.
• In small microwavable bowl, microwave baking chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted; stir until smooth. Place sheet of waxed paper under cooling rack. Drizzle glaze back and forth over tops of cakes with tines of fork. Serve warm.

BANANA WAKE-UP BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
• In a mixing bowl, beat together the peanut butter, brown sugar, and butter with an electric mixer until smooth and fluffy. Beat in the egg and vanilla extract, then the banana. Stir in the oats, flour, wheat germ, and baking soda until completely combined. Spread in prepared baking pan.
• Bake in the preheated oven until set and lightly browned, 20 to 25 minutes. Remove from oven and cool in pan on wire rack before cutting into bars.

BANANA TOFFEE BARS W/ BROWNED BUTTER ICING

Steps:

• For the Bars.
• Preheat oven to 350 degrees. Grease a 15x10x1-inch baking pan.
• Beat the butter in an electric mixer on medium to high speed about 30 seconds. Beat in the sugar until fluffy - about 1 minute, scraping bowl as needed.
• Beat in the egg, mashed bananas, sour cream and vanilla until very well combined.
• In a medium bowl, sift together flour, baking powder, baking soda and salt. Add dry mixture to wet and mix together, scraping bowl as needed until well combined. Stir in 3/4 C toffee pieces.
• Pour the batter into the prepared baking pan, spreading evenly. Bake for 22-25 minutes (at 350) or until a wooden toothpick inserted near the center comes out clean. Let cool 20-30 minutes before icing.
• For the Icing.
• In a small saucepan heat one-third cup butter over low heat until melted. Continue heating until the butter turns a light brown. This may take a few minutes. Remove from heat; pour into a medium bowl.
• Add 2 1/2 cups sifted powdered sugar, 1 t. vanilla and 1 T. milk. Beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding enough milk to make frosting of spreading consistency. I usually add 2 more tablespoons milk.
• Use icing immediately.

SOUR CREAM BANANA CAKE WITH TOFFEE BAR TOPPING

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan.
• To make topping: in a small bowl, mix together the confectioners sugar and 1/3 cup flour.
• Rub the butter in the flour mix with your fingertips to make a crumb mixture.
• Stir in the caramel bits, Heath bars or Crispy Crunch bars; set aside.
• In a small bowl, mash (do not mix with a mixer) the bananas; set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside.
• In another bowl, with an elecric mixer (if you have a heavy-duty stand mixer attach the paddle attachment) and cream the butter and sugar very well until soft (about 6 minutes).
• Add in the eggs one at a time, beating well after each addition and the vanilla.
• Add in banana, sour cream, and all dry ingredients, mix on low speed for 3 minutes, scraping bowl occasionally.
• Transfer to prepared baking pan.
• Sprinkle the crumb topping evenly over the cake batter.
• Bake for about 45-50 minutes.

FROSTED BANANA BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars.

TOFFEE BARS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the vanilla, then the flour; mix well. Stir in the chocolate chips. Press into an unprepared jellyroll pan. Bake for 20 minutes in the preheated oven. Cut into bars while hot.