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Frosted Banana Nut Bars

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Anna Olson, Level 25
Anna Olson
Welcome to Anna Olson's Bake Shop Treats Series, where she teaches you how to create some of your favorite bakery bars and squares. These bars are different than banana bread – they are sweeter and denser, slicing easily into little bites. The orange zest lends a nice nuance to the bars and the frosting dresses them up a bit. Join Anna Olson in this Grokker Premium Video to learn all the secrets to making your favorite bake shop treats.

Cooking Recipe

Servings: 1 8-inch (20 cm) square pan, which cuts into 18 bars

Banana Nut Cake
¼ cup (60g) unsalted butter, at room temperature
½ cup (100g) light brown sugar
1 large egg at room temperature
1 tsp (5ml) vanilla extract
1 tsp (5ml) finely grated orange zest
⅔ cup (170g) mashed ripe banana (about 1 large or 2 small)
2 tbsp (30ml) orange juice
1 cup (130g) all-purpose flour
½ tsp (2ml) baking powder
¼ tsp (1ml) salt
½ cup (60g) walnut pieces, plus extra for sprinkling

3 tbsp (45g) unsalted butter, at room temperature
1 ½ cups (180g) icing sugar
1 Tbsp (15ml) orange juice
1 tsp (5ml) finely grated orange zest
½ tsp (2ml) vanilla extract

1. Preheat the oven to 350 °F (180 °C). Grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper hangs over the sides a little.

2. Cream the butter and sugar together, then beat in the egg followed by the vanilla and orange zest. Stir in the banana and orange juice.

3. In a separate bowl, sift the flour, baking powder and salt and add this to the butter mixture, stirring until blended. Add the walnut pieces and stir in. Scrape the batter into the prepared pan and spread it evenly.

4. Bake for 25 to 30 minutes, until a tester inserted in the centre of the pan comes out clean. Cool the cake to room temperature in the pan.

5. For the frosting, beat the butter with 1 cup (120 g) of the icing sugar until smooth and fluffy. Stir in the orange juice, zest and vanilla, and then beat in the remaining ½ cup (60 g) of icing sugar.

6. Remove the banana cake from the pan and peel away the parchment paper. Frost the top of the cake and sprinkle with walnut pieces. Let the frosting set, uncovered for an hour before slicing into bars (6 by 3 bars).

Store the bars in an airtight container for up to 3 days.

Frosted Banana Nut Bars
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Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
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