Banana Cookie Bars & …

Hi! I’m Emily from 52 Mantels, a blog about all things home including weekly mantel makeovers, easy DIY projects, seasonal crafts and simple recipes. I am SO honored to be here at Chef-In-Training! I just love all of Nikki’s amazing recipes and you can bet that I’ve definitely pinned a lot of them!
 
Today I have a recipe inspired by one of my favorite flavor combos: Bananas and Nutella. Delicious! I adapted this recipe from a basic sugar cookie bar and added my own icing.
 
 
Banana Cookie Bars with Nutella Buttercream Icing
 
Cookies:
5 Cups Flour
2 sticks of butter; softened
1 1/2 cup white sugar
1/2 cup brown sugar
1 large eggs
2 teaspoons vanilla
1 teaspoon of salt
1/2 teaspoon baking soda
2 medium, ripe bananas; mashed
 
Cream butter and sugars. Add egg, beat well and then add banana and vanilla. In a separate bowl, combine flour, salt and baking soda. Slowly add the dry mixture to the wet mixture, using the lowest speed on your mixer.
 
Place parchment paper in a 9×13 pan and spread mixture evenly over pan. Bake in a 375 degree oven for 25-35 minutes, removing when the center sets.
 
Icing:
1/2 one 13 ounce jar of nutella brand hazelnut spread
1 stick of butter, softened
2 cups of powdered sugar
1/4 cup of milk (more or less to reach desired consistency)
 
Cream butter with nutella and then slowly add the powdered sugar. Add milk slowly, until desired consistency is reached.
 
Can I be honest? When I make dessert to serve at a party, my first thought is always on presentation. I like to serve easily displayed, easily grabbed, easily eaten desserts. In the past, when I’ve sliced up a batch of iced cookie bars, though tasty, they always ended up…disheveled. (If you know what I mean). So, when I made this cookie bar, I cut them up BEFORE icing them. Radical, I know.
 
The result? Yummy banana cookie bars with perfectly placed Nutella buttercream icing!
 

 

 
Thanks so much for having me over to visit today!
 
 

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Comments

  1. Erica

    I really wanted to love this but the texture was a little different. It had a pretty good flavor though. Thanks for sharing :)

  2. Nancy R

    These turned out a bit dry for me. I wonder if a shorter baking time in a sheet cake pan would result in a more moist bar. The 13×9 pan made it the thickness of cake…but not light and fluffy.