Banana Bread Bars
These easy to make Banana Bread Bars are studded with toasted walnuts and topped with a creamy smooth browned butter frosting. This recipe is a great way to turn those ripe bananas into a treat the entire family will enjoy. Sour cream brings a slight tang to the rich goodness and adds moisture to these bars. Perfect with a morning cup of coffee or as an after school snack, this recipe is sure to become a family favorite.
- 1 ½ cups granulated white sugar
- ½ cup unsalted butter softened
- 1 cup 1 cup sour cream
- 2 eggs
- 1 ¾ cups mashed ripe bananas 3 or 4 bananas
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup toasted walnuts chopped
- ½ cup unsalted butter
- 3 ¾ cups confectioners' sugar
- 1 ½ teaspoons vanilla extract
- about 3 tablespoons milk or half and half
- Position rack in the center of oven and heat to 375°F. Grease and flour a 9x13 pan.
- Cream together butter and sugar. Add sour cream and eggs, mix until creamy and smooth. Mix in bananas and vanilla. Add dry ingredients and mix until completely incorporated. Fold in walnuts and spread batter evenly in prepared pan.
- Bake 35 to 40 minutes until golden brown. Test with a toothpick in the center of the cake. Cool slightly, about the amount of time to make the frosting.
- Place powdered sugar in a medium sized mixing bowl.
- Heat butter in saucepan over medium heat until it turns a delicate brown. Swirl pan to stir the butter as it melts. Pour browned butter into powdered sugar and add vanilla and a couple tablespoons of milk. Mix well adding more milk as needed for proper consistency. The frosting should be thicker than a glaze and thinner than frosting.
- Pour the frosting on to the warm cake and use a spatula to spread it evenly. Work quickly as the frosting will start to set. Sprinkle the top with more toasted walnuts and allow the bars to cool completely. The frosting will level out into a smooth finish as the cake cools.
- Cut into squares and enjoy!
This frosting is intended to be spread on the bars while they are still rather warm. The heat from the cake will make the frosting flow into a nice smooth surface.