Mashed fresh banana
1 cup(s), about 2 medium-large ripe bananas
Unpacked light brown sugar
1 item(s), large
Lily's White Chocolate Style Baking Chips
2¾ oz, about 1/2 cup
Reduced sugar dried cranberries
½ cup(s), chopped, divided
Reduced-fat whipped cream cheese
Powdered sugar (confectioner's)
- Preheat oven to 350℉. Line a 9 X 13-inch baking pan with parchment paper, leaving an overhang on 2 sides; coat with cooking spray.
- In a large bowl, whisk the banana, brown sugar, egg, applesauce, and peanut butter until well combined. Add the flour, baking soda, ginger, and salt, and gently combine until just mixed. Fold in the white chocolate chips and half the chopped cranberries. Pour into the prepared pan, and spread into an even layer. Bake until set, 20 to 22 minutes. Let cool completely in the pan.
- Meanwhile, in a medium bowl, mix together the cream cheese, powdered sugar, and zest.
- Use the overhanging parchment to remove cooled bars from pan. Spread the cream cheese-frosting evenly over top, and sprinkle with remaining chopped cranberries. Cut into 14 squares, and then cut each square in half on a diagonal. Store in an airtight container in the refrigerator for up to 5 days.
- Serving size: 1 triangle