BANANA BREAD BARS

Barry is always teasing me when I make something for us to eat that is NOT homemade.  If I make a cake out of the box, he asks why there isn't any flour all over my face from slaving in the kitchen to make the cake or why there isn't any flour left on the kitchen counter.......... he just has to tease me about it.

Well tonight he got a BIG surprise, I actually made a homemade dessert and was it ever D-E-L-I-C-I-O-U-S..................YUMMY!  He ate three bars fresh hot out of the oven.  Not only did they taste great, they smelled so good while baking.  I DEFINITELY recommend trying this one out.  Barry also says to tell the men out there that like bananas........."THESE ARE GREAT!"  It's another WINNER from Pinterest.

BANANA BREAD BARS WITH BROWN BUTTER FROSTING
from Pinterest from lifessimplemeasures.blogspot.com

Banana Bread Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
***NOTE***
When browning the butter, make sure to pay close attention. The 'turn' happens quickly and before you know it, you'll have extra burnt butter, which is not good...

4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Yield: 2 dozen large bars