Banoffee Bars with Peanut Butter Frosting
As usual, I was on the hook to bake a dessert to bring to a cookout today, and wanted to try something a bit different. One of the pub desserts the kids enjoyed while we were in Ireland was Banoffee Pie, basically a banana cream pie spiked with toffee. We've also recently enjoyed a peanut butter & banana frozen yogurt from Ben & Jerry's. Combining the flavors of banana, toffee, and peanut butter led me to the recipe here.
Photography-wise, I just arranged a few of the bars on parchment, set them on a table outside in the sun, used the diffuser from my 5-in-1 reflector to even out the light, and shot. Nikon D7000 w/Nikkor 18-300mm @ 78mm, 1/180s @ ƒ/8, ISO100. Color processing using a combination of Aperture and Nik Viveza.
For the toffee
8 oz. (2 sticks) unsalted butter
2/3 c. sugar
1/3 c. light brown sugar
1/2 tsp. kosher salt
For the bars
2 overripe bananas, mashed (about 1 c.)
8 oz. sugar
1/3 c. brown butter, melted but cool
2 large eggs
1 tbl. spiced dark rum
5 oz. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
2/3 recipe of toffee
For the frosting
8 oz. cream cheese, softened
1/3 c. peanut butter
1 c. confectioner's sugar
Start by making the toffee. Line a 1/2 sheet pan with parchment or a silicone mat. Heat the butter, sugars, and salt together, stirring slowly, until the mixture turns caramel brown and reaches 300°F on a candy thermometer. Pour out onto the parchment or mat, and allow to cool until completely solid. Break into small pieces.
Preheat your oven to 350°F. Prepare a 9"x13" pan by spraying it with nonstick spray, line it with parchment, then spray the parchment with nonstick spray.
Combine the bananas, sugar, browned butter, eggs, and rum and mash to combine. Fold in the dry ingredients and 2/3 of your toffee bits, and stir until well-combined. Pour into the pan and spread into an even layer, and bake 25-30 minutes until a toothpick comes out with only a few moist crumbs. Allow to cool completely in the pan, then remove from the pan and carefully peel off the parchment.
To make the frosting, blend the cream cheese and peanut butter together until uniform and smooth. Carefully blend in the confectioner's sugar, then spread the frosting into an even layer on the baked bars.
Cut into 24 pieces (6 pieces by 4 pieces), and top each bar with a little bit of the reserved crushed toffee bits.