Banana Bread Brownies
BY Ty Summers
Ingredients
My grandmother has eight grandchildren and seventeen great grandchildren and at 91 she still makes these on special holidays. Since there are so many birthdays and gifts get expensive, she likes to bake her famous banana bread. When the holidays rolled around one year, she decided to put a twist on the traditional brownie and came up with this solution. From our family to yours, we hope you enjoy!
1 1/2 cups sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
3 to 4 ripe bananas, mashed
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts, optional
For brown butter frosting:
1/2 cup butter
4 cups powdered sugar
1 1/2 teaspoons vanilla extract
3 tablespoons milk
1 1/2 cups sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
3 to 4 ripe bananas, mashed
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts, optional
For brown butter frosting:
1/2 cup butter
4 cups powdered sugar
1 1/2 teaspoons vanilla extract
3 tablespoons milk
Heat oven to 375 degrees. 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 and salt, and blend for 1 minute. Stir in walnuts. Next, spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown. 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. 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).