Brown Butter Frosting:

3 tables.poons milk

1 1/2 teaspoons vanilla extracte.

1/2 cup butter

3-4 cups powdered sugar (I only used 3 cups)

Banana Bread Bars:

1/2 cup chopped walnuts (optional, I left them out)

3/4 teaspoon salt

1 teaspoon baking soda

2 cups all purpose flour

2 teaspoons vanilla extract

2 eggs

1 cup sour cream

1 3/4 cups (3 or 4) ripe bananas, mashed

1/2 cup butter, softened

1 1/2 cups sugar



Heat the oven to 375 degrees F. Line a 9 x 13 pan with aluminum foil and spray lightly with nonstick cooking spray. For the bars, in a large bowl, beat together sugar, sour cream, butter and eggs until creamy. Stir in bananas and vanilla extract. Add flour, baking soda, salt and mix for 1 minute. Stir in walnuts, if using.

Spread batter evenly in pan. Bake for 25 to 30 minutes or until golden brown and a toothpick inserted near the center comes out clean.

Meanwhile, for icing, heat butter in a large saucepan over medium heat until boiling. Let the butter fat turn a delicate brown and remove from heat immediately.

Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than icing but thinner than glaze). Using a spatula, spread the hazelnut butter icing over the hot bars (the icing will be easier to spread while the bars are still hot). If the butter separates from the icing, blot carefully with a paper towel. Allow to cool completely before cutting

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