This year I only had a couple hours to prepare the food I was going to take to the Pig Roast so I didn’t have time to make some really razzlin’ dazzlin’ cupcakes like I had planned. I went to the recipes I had saved on Pinterest and decided on these bars because they were pretty quick to make, could feed a crowd, and I had some overripe bananas ready to be used. While many were disappointed I didn’t bring cake or cupcakes (I guess by now I’m kind of known for them), most of the pan was eaten by the time the meal was over (and there were tons of desserts) so apparently they weren’t too disappointed. :)
I got the best reaction from the teenage girls, for some reason – they flipped for them. There were two short rows left when we were cleaning up after the meal, and I asked one of them if she wanted any more before I put them in my trunk and she took another three, saying she’d already eaten five. I’d say that’s a pretty good endorsement.
The bars have a nice, moist crumb, and really good classic banana bread flavor, but the thing that makes them stand out is the browned butter icing. I knew brown butter and bananas was a good match, and that’s why I worked so hard to perfect my recipe for Brown Butter Banana Bread. But I think that the flavor comes through so much better when used in an icing on top of the bread. Oh soooo delicious!
Banana Bread Bars
1 ½ cups (10 ½ oz) granulated sugar
1 cup (8 oz) sour cream
½ cup (4 oz / 1 stick) butter, softened
1 ¾ cups (15.25 oz, peeled) over-ripe bananas, mashed (about 3 or 4)
2 teaspoons vanilla extract
2 cups (8 ½ oz) all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
½ cup (2 oz) chopped walnuts or pecans (optional)
½ cup (4 oz / 1 stick) butter
4 cups (1 lb) powdered sugar
1 ½ teaspoons vanilla
about 3 tablespoons milk or half and half
Heat oven to 375F. Grease and flour a 10×15 jelly roll pan or line with parchment paper (for thicker bars use a 9×13 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 I found them even more delicious when served cold from the fridge!
Recipe source: The Girl Who Ate Everything
Nutty for banana bread? You might go ape for these…
Buttermilk Banana Bread (my favoritest favorite!)
Virginia Street Banana Nut Bread (multiple blue ribbons winner!)
*You may have noticed I’ve started to include links to older recipes at the bottom of each recipe post. Since I’ve built up quite a collection of recipes on my blog that many new readers have never seen, I’d been thinking about sharing recipes from my archives on a certain day each week like my girl Marsha. But I’m having so much fun rehashing them this way, because I get to search my own archives like a treasure hunter and see if I can come up with three similar recipes to the one I’m posting. So far I’ve been able to do it fairly easily, and I hope you guys enjoy these oldies along with the newbies! :)