Ingredients
- 1 1/2 cups sugar
- 1 cup sour cream
- 1/2 cup butter, softened
- 2 eggs
- 3 to 4 ripe bananas, mashed
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
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- Brown Butter Frosting:
- 1/2 cup butter (I used 1/2 stick unsalted butter and 1/2 stuck salted butter.)
- 4 cups powdered sugar
- 1 1/2 teaspoon vanilla
- 3 tablespoon milk
Directions
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Heat oven to 375 degrees. Grease and flour a 17×12 inch jelly roll pan.
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BARS: In a large bowl beat together sugar, sour cream, butter and eggs until creamy.
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Blend in bananas (I used 3) and vanilla. Add flour, baking soda, salt, and blend for 1 minute. Stir in optional nuts.
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Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
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FROSTING: Meanwhile heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat. Be careful, this browns quickly.
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Add powdered sugar, vanilla and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).
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Using a spatula, spread frosting over the warm bars (frosting will be easier to spread while the bars are still warm).
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I sprinkled toasted pecans on top of the frosting on 1/2 of the cake as some people do not care for nuts.