Banana Bread Bars/Pic

[Roxy15]

Banana Bread Bars:

 

1-1/2 Cups Granulated Sugar

 

1 Cup-(8-oz.)-Sour Cream

 

1/2 Cup-(1 Stick)-Butter, Softened

 

2 Eggs

 

1-3/4 Cups Over-Ripe Bananas-(About 3 Or 4)

 

2 Tsp. Vanilla Extract

 

2 Cups All-Purpose Flour

 

1 Tsp. Baking Soda

 

3/4 Tsp. Salt

 

1/2 Cup-(2-oz.)-Chopped Walnuts Or Pecans

 

 

Frosting:

 

1/2 Cup-(1 Stick)-Butter

 

4 Cups-(1 lb.)-Powdered Sugar

 

1-1/2 Tsp. Vanilla

 

About 3 T. Milk Or Half-And-Half

 

Preheat oven to 375 degrees.

 

Grease and flour a 10×15-in. jelly roll pan or line with parchment paper-(for thicker bars, use a 9×13-in. pan and bake longer.) Beat first four ingredients until creamy. Blend in bananas and vanilla for one minute. Add dry ingredients and blend for one minute. Stir in nuts if desired and spread in pan. The pan will be very full but it’s ok, it won’t rise over the edge during baking. Bake 20 to 25 minutes until golden brown. Allow to cool on a wire rack while you make the frosting.

 

 

For The Browned Butter Frosting:

 

Heat butter in saucepan over medium heat past the melting point until it is boiling and a delicate brown, stirring constantly. The solids will separate and turn into chocolate brown flecks at the bottom of the pan. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting. Using a spatula, smooth over the top of the Banana Bread Bars immediately. The frosting will be easier to spread once it’s on the warm bread.

 

If not serving the same day, let the pan sit out until cool and the frosting is dry to the touch, then cover with foil until ready to serve. These will last several days at room temperature, but they are even more delicious when served cold from the fridge!