Move over banana bread...you've got company! I'm a person who doesn't like to eat my bananas once they get brown speckles, which means I have to get creative with using them because I also don't like to waste. These banana bread bars recipe I found over on the blog Life's Simple Measures.combine my favorite fruit with my obsession with brown butter.
adapted from The Girl Who Ate Everything
Banana Bread Bars
- 1½ c. sugar
- 1 c. reduced-fat sour cream
- ½ c. unsalted butter, softened
- 2 eggs
- 1¾ cup (3 or 4) ripe bananas mashed (I only had 3...)
- 2 tsp. vanilla extract
- 2 c. all purpose flour
- 1 tsp. baking soda
- ¾ tsp. salt
- ½ c. unsalted butter
- 4 c. powdered sugar
- 1½ tsp. vanilla extract (you know I love Nielsen-Massey)
- 3 tbsp. almond milk (you can use whatever milk you want--> whole milk, 2%, soy...whatever!)
- Preheat oven to 375F.
- Grease and flour 15x10-inch jelly roll pan. (Don't freak if you don't have that pan...you can use a 9 x13. In fact, I plan to experiment with a muffin tin!)
- Combine flour, baking soda, and salt in a separate bowl. Whisk together and set aside.
- For the bars, in a large bowl, cream together sugar and butter with a hand mixer or stand mixer. Mix in sour cream and eggs until creamy.
- Add in bananas and vanilla extract. Mix until combined.
- Add flour mixture in 1/2 cup at a time, mixing only until combined. Once all parts are added, mix for 1 minute.
- Spread batter evenly into pan.
- Bake 20 to 23 minutes or until golden brown.
- Allow to cool for about 5 minutes before frosting. (Unlike other cakes, you want to frost this cake when it's still warm.)
- Heat butter in a large saucepan. Let the butter turn a delicate brown and remove from heat immediately. Let cool for about a minute.
Brown butter is as easy as...
- In a separate bowl, combine powdered sugar, vanilla extract and milk.
- Immediately add brown butter.
- Whisk together until smooth (it should be pretty thick.)
- Using an offset spatula, spread the brown butter frosting over the warm cake soon-to-be bars (the frosting will be easier to spread while the bars are still warm).
- Let cool completely and cut into whatever size bar you want. (I did 2 dozen bars.)