• ~Banana Bread Bars:
  • 1-1/2 cup sugar
  • 1 cup sour cream
  • 1/2 cup butter, softened
  • 2 eggs
  • 1-3/4 (3 or 4) ripe bananas, mashed
  • 2 tsp. vanilla extract
  • 2 cups all purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1/2 cup chopped walnuts (optional)
  • ~Brown Butter Frosting:
  • 1/2 cup butter
  • 3 cups powdered sugar
  • 1-1/2 tsp. vanilla extract
  • 3 -4 tbsp. milk
I made these bad boys for Mother’s Day brunch last year.  It was my first time making them so I was a little worried to be making them for a gathering, but I got the recipe from my friend, Ashley, and I can trust her taste buds!  These really have a ton of banana flavor in them and the frosting on top is just to die for.  It really is the icing on the perfect banana bread/cake!  This would be perfect for any kind of celebration as a dessert or brunch treat, Easter, Mother’s Day, any day!  Enjoy!!!


Preheat oven to 375F.  Grease and flour 15×10-inch jelly roll pan.  **If you don’t have a jelly roll pan, just use a 13×9 and add about 10 more minutes to your baking time, but check often**  For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas and vanilla extract.  Add flour, baking soda, salt, and blend for 1 minute.  Stir in walnuts (if desired).

Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.

When the cake is nearing it’s finish in the oven, you can start making the frosting.  Heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately.  You’ll easily be able to see when this starts to happen.

Add powdered sugar, vanilla extract and milk.  Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).  Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Yield: 2 dozen large bars

Source:  www.lifessimplemeasures.blogspot.com