Easy, super moist and oh soooo yummy banana bars…I actually made these two times in one weekend. Yeah, that’s right, two whole 9X13 pans completely disappeared in just two days! It’s Friday, cold and dreary, but you know what I’m thinking, yeah, it’s a double batch of banana bars kind of weekend. These are the perfect treat to whip up on a rainy day. Well for that matter, any day would be the perfect day. Bananas and caramel in the same pan … it doesn’t get any better than that. Ryan says, this is the best dessert ever. He plops them in a bowl with coffee ice cream, and oh my, the oohhs and aahhs, need I say more!
Frosted Banana Bars
2016-04-29 18:59:43
Yields 18
Prep Time
15 min
Cook Time
15 min
Banana Bars
- 4 tablespoons butter, softened or even melted and cooled
- 1/4 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2/3 - 1 cup mashed, ripe bananas (about 2 large bananas)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Browned Butter Frosting
- 4 tablespoons butter
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.
- For the bars, in a large bowl, cream together the butter, brown and granulated sugars, sour cream, egg, and vanilla until well-mixed, 1-2 minutes.
- Blend in the bananas and mix well.
- Stir in the flour, baking soda and salt and mix for a minute until combined.
- Pour the batter evenly into the prepared pan and bake for 15-20 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch.
- While the bars are baking, make the frosting by melting the butter in a saucepan or stainless steel (not nonstick) skillet over medium heat Bring the butter to a gentle simmer, turning the heat down if needed, until the solids lightly brown and the butter smells caramelly and fragrant. Immediately remove from the heat and add the powdered sugar, vanilla and milk, whisking until smooth and creamy. Add more milk if needed to achieve a thick but spreadable consistency.
- Let the bars cool for 5-10 minutes and then dollop the frosting over the warm bars and spread in an even layer.
- Cool the bars to room temperature. Enjoy!
Adapted from Mel's Kitchen Cafe
Adapted from Mel's Kitchen Cafe
My Kitchen Thoughts http://mykitchenthoughts.com/