You are here: Home » Recipes » Roasted Banana Bars with Maple Glaze Roasted Banana Bars with Maple Glaze Recipe by tuttidolci Yield 24 servings PrintEmail Ingredients 2 cups sliced ripe banana2 tablespoons brown sugar1 tablespoon cold unsalted butter, diced2 cups flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1/2 teaspoon cinnamon1/8 teaspoon allspice1/8 teaspoon cardamom1/3 cup low-fat buttermilk1 medium mashed ripe banana1 teaspoon vanilla extract5 tablespoons unsalted butter, at room temperature3/4 cup sugar2 large eggs2 tablespoons unsalted butter1 cup powdered sugar2 tablespoons maple syrup2 tablespoons low-fat milk1/3 cup chopped pecans, toasted Instructions Preheat oven to 400°F and arrange bananas in a single layer in a baking dish; sprinkle with brown sugar and diced butter. Roast for 25 minutes, gently stirring mixture halfway through. Cool slightly. Reduce oven temperature to 350°F and coat a 13 x 9-inch baking dish with nonstick spray. Whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and cardamom in a medium bowl. Combine buttermilk, banana, and vanilla in a small bowl. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Add eggs and beat well. Reduce speed to low and add half of flour mixture to sugar mixture; beat just until combined. Add buttermilk mixture, then finish with remaining flour mixture. Gently fold in roasted banana, then pour mixture into prepared baking dish and smooth top with an offset spatula. Bake 18 to 20 minutes, until golden and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in pan on a wire rack. To make glaze, place butter in a small saucepan over medium heat. Cook, stirring constantly, until it foams, turns clear, and then turns a deep brown, about 6 minutes. Cool slightly. Sift powdered sugar into a small bowl; whisk in browned butter, maple syrup, and milk until smooth. Pour over cake and spread evenly with an offset spatula, then sprinkle with toasted pecans. Let glaze set before cutting into bars. Store leftovers in an airtight container at room temperature up to 2 days.