I always buy bananas with the best intentions of having one each morning for a healthy, well-rounded breakfast. And then I eat a giant bowl of Lucky Charms. Luckily, over-ripe bananas are perfect for banana bread!
I found this recipe on Pinterest. I do love a good ol’ banana bread, but I was excited to try a different take on a favorite. I’ll admit, the frosting was really the selling point!
Banana Bread Bars:
- 1-1/2 c. light brown sugar
- 1 c. sour cream
- 1/2 c. butter, softened
- 2 eggs
- 4 ripe bananas, mashed
- 2 tsp. vanilla extract
- 2 c. all purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 teaspoon ground cinnamon
- 1/2 c. chopped walnuts
The original recipe called for regular sugar and didn’t include cinnamon.
Brown Butter Frosting:
- 1/2 c. butter
- 4 c. powdered sugar
- 1-1/2 tsp. vanilla extract
- 3 tbsp. milk
1) Preheat the oven to 375°F. Grease and flour a 9×13 pan.
2) In a large bowl, mix the sugar, sour cream, butter, and eggs. Stir in the mashed bananas and vanilla extract. Add flour, baking soda, salt, and cinnamon. Then, add in walnuts.
3) Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown, and the middle is firm when you shake the pan.
4) While the Banana Bread Bars are baking, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a light brown and remove from heat immediately. Add powdered sugar, vanilla extract and milk. Whisk together until smooth.
I had to use 4 tablespoons of milk to get it to a spreadable consistency.
5) When the Banana Bread Bars are done, remove from the oven and immediately spread the Brown Butter Frosting over them.
This is a treat which requires a glass of milk to consume — rich, and sweet, and delicious!