We went to Christa and Brad's house last night...I told her I wanted to make a dessert...She told me to check out her pinterest board...I found 2 I liked and they both turned out GREAT!!! If I had to choose one over the other, I would choose the banana dessert...it was easier to make and was REALLY REALLY good!!!

Banana Bread Bars with Brown Butter Frosting  (from http://lifessimplemeasures.blogspot.com/2012/01/banana-bread-bars-with-brown-butter.htmlv)

Banana Bread Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

1.  Heat oven to 375F.  Grease and flour 15x10-inch jelly roll pan.  For the bars, in a large bowl, beat together sugarsour creambutter, and eggs until creamy.  Blend in bananas and vanilla extract.  Add flourbaking sodasalt, and blend for 1 minute.  Stir in walnuts.

2.  Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.

3.  Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately.

4.  Add powdered sugarvanilla extract and milk.  Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).  Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm). 

Yield: 2 dozen large bars

***side note...when  I was making the frosting and melting/boiling the butter, my butter never turned brown...it stayed yellow...frosting turned out GREAT!!!


  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels,divided
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup water
  • 2 packages (3 oz. each) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/8 teaspoon salt


PREHEAT oven to 350° F. Grease or paper-line 16 muffin cups.

MICROWAVE 1/2 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.

COMBINE flour, baking soda and salt in small bowl. Beat sugar, oil, egg and vanilla extract in large mixer bowl until blended. Beat in melted chocolate; gradually beat in flour mixture alternately with water (batter will be thin).

BEAT cream cheese, sugar, egg and salt in small mixer bowl until creamy. Stir in 1 cup morsels.

SPOON batter into prepared muffin cups, filling 1/2 full. Spoon filling by rounded tablespoon over batter. Spoon remaining batter over filling. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. While still hot, sprinkle withremaining 1/2 cup morsels. Let cool for 5 minutes or until morsels are shiny; spread to frost. Remove to wire racks to cool completely.

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