Wednesday, April 15, 2009

Banana Bars

When life gives you rotten bananas...


make these!


This recipe is a family favorite. We love banana bars. They're kind of like banana bread, but they eat like a brownie and they're covered in a caramel-like icing. My description doesn't do them justice. Just try em'. I know that you'll be hooked.

They're super easy to throw together. Just start with eggs, butter, sour cream, and sugar. Mix well with an electric mixer.


Now mash up 1-1/2 cups of bananas. It usually takes about 3 or 4 bananas. I like to mash mine with a pastry cutter. A fork or potato ricer will work nicely too.



Add the bananas and vanilla to the butter mixture.


Next, combine the dry ingredients.


Add to the batter.


Mix until just combined.


Pour the batter into a buttered jelly roll pan.



Bake this for 20-25 minutes at 375 degrees.


When the banana bars are just about finished baking, start the icing. Melt 1/2 stick of butter in a skillet.


Cook the butter until it gets a little brown. But not too brown. Think "golden".


Now, turn off the heat and stir in 2 cups of sifted powdered sugar, vanilla, and milk.



Pour the icing over the warm banana bars and spread evenly over the surface.


I like to sprinkle mine with some more finely chopped pecans.


Feel free to eat them warm. Mmmm. Or cut them up and serve them to anyone that you love. These also freeze well. So eat a few (if you can stop yourself from devouring the whole pan) and save the rest for a rainy day.


Banana Bars

1 1/2 cups sugar
1/2 cup softened butter
1 cup sour cream
2 eggs

Beat for 1 minute.

1 1/2 cup mashed bananas
2 teaspoons vanilla

Stir in.

2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup finely chopped pecans

Mix dry ingredients together and add to wet mixture. Mix until combined. Pour into a buttered jelly roll pan and bake at 375 degrees for 20-25 minutes.

Icing:

1/4 cup browned butter
2 cups sifted powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Brown butter. Stir in powdered sugar, vanilla, and milk until smooth. Spread over warm banana bars. Sprinkle with chopped pecans.

3 comments:

Donna-FFW said...

I LOVE to bake with bananas.. I am pritning this one.. I will be trying it, I am glad its a family fav of yours, must be delicious.

Alycia Freimund said...

OK so what exactly is a jelly roll pan? Is it like a 9x11 (or whatever size that is) pan with the edges? I have some rotting bananas and was thinking of making these but don't have a "jelly roll" pan. I do have what I call a cookie sheet with a small lip. Just curious!

Ingrid said...

I like that this makes a bigger pan and of course the caramel just pushes it over the top! Thanks for sharing!
~ingrid

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