OH MY GOODNESS GRACIOUS, AMAZING.
One bite and you'll absolutely melt.
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Your heart will thank me, but if you're counting your daily calories you might be a little upset.
You'll get over it after the first bite.
I had a few very ripe bananas that needed to be used ASAP before turning totally black and disgusting. I had planned on making banana bread today, but I saw this recipe shared on Facebook and had to try it.... and now I'm not so sure I'll be making banana bread anytime in the future.
The recipe was coined as "Banana Bread Bars" but I didn't have a jelly roll pan so I just made it like a cake. I halved the recipe and made it in a 6 x 10 Pyrex dish (not sure if that's a common size... but it's a little bit smaller than 9 x 13).... and it came out to be just perfect for that size dish. Not to mention, plenty for just 2 people.
Ready. Set. START MAKING IT!!!
Essentially you make the cake, and once it's baking in the oven you start on the frosting.
Banana Bread Cake:
1 1/2 cups sugar
1 cup sour cream
1/2 cup softened butter
2 eggs
3 or 4 ripe and mashed bananas
(I used about 3 1/2 for the halved recipe; in banana bread I love having some extra banana so I tried it with this too-- it turned out great)
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
(optional) 1/2 cup chopped walnuts
(i'm a no-nuts kinda girl myself... but if you must)
Heat oven to 375. Grease your dish.
In large mixing bowl beat together the sugar, sour cream, butter and eggs until it's creamy.
Blend in bananas and vanilla extract.
Add flour, baking soda, and salt and blend for 1 minute.
(stir in walnuts if you're adding nuts)
Spread banana batter evenly into pan and bake for 20 minutes or until golden brown.
(you can always use the toothpick method to make sure it's not gooey before taking it out)
1/2 cup butter
4 cups powdered sugar
1 1/2 teaspoons vanilla extract
3 tablespoons milk
Over medium heat, heat butter in a large saucepan until boiling-- let the butter turn a light golden brown and remove from heat right away.
Add powered sugar, vanilla extract and milk.
Whisk together until smooth (consistency should be thicker than a glaze but not too thick-- it'll harden up later)
Mine was sort of clumpy so I added a little bit more milk until it became a little more smooth.
Once the cake is out of the oven (still warm), using a spatula spread the warm frosting evenly over the top of the cake. After a couple of minutes of cooling the frosting will harden.
ENJOY!
One bite and you'll absolutely melt.
.JPG)
Your heart will thank me, but if you're counting your daily calories you might be a little upset.
You'll get over it after the first bite.
I had a few very ripe bananas that needed to be used ASAP before turning totally black and disgusting. I had planned on making banana bread today, but I saw this recipe shared on Facebook and had to try it.... and now I'm not so sure I'll be making banana bread anytime in the future.
The recipe was coined as "Banana Bread Bars" but I didn't have a jelly roll pan so I just made it like a cake. I halved the recipe and made it in a 6 x 10 Pyrex dish (not sure if that's a common size... but it's a little bit smaller than 9 x 13).... and it came out to be just perfect for that size dish. Not to mention, plenty for just 2 people.
Ready. Set. START MAKING IT!!!
Essentially you make the cake, and once it's baking in the oven you start on the frosting.
Banana Bread Cake:
1 1/2 cups sugar
1 cup sour cream
1/2 cup softened butter
2 eggs
3 or 4 ripe and mashed bananas
(I used about 3 1/2 for the halved recipe; in banana bread I love having some extra banana so I tried it with this too-- it turned out great)
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
(optional) 1/2 cup chopped walnuts
(i'm a no-nuts kinda girl myself... but if you must)
Heat oven to 375. Grease your dish.
In large mixing bowl beat together the sugar, sour cream, butter and eggs until it's creamy.
Blend in bananas and vanilla extract.
Add flour, baking soda, and salt and blend for 1 minute.
(stir in walnuts if you're adding nuts)
Spread banana batter evenly into pan and bake for 20 minutes or until golden brown.
(you can always use the toothpick method to make sure it's not gooey before taking it out)
While the cake is baking, start the frosting.
Brown Butter Frosting (aka, my new favorite frosting):
1/2 cup butter
4 cups powdered sugar
1 1/2 teaspoons vanilla extract
3 tablespoons milk
Over medium heat, heat butter in a large saucepan until boiling-- let the butter turn a light golden brown and remove from heat right away.
Add powered sugar, vanilla extract and milk.
Whisk together until smooth (consistency should be thicker than a glaze but not too thick-- it'll harden up later)
Mine was sort of clumpy so I added a little bit more milk until it became a little more smooth.
Once the cake is out of the oven (still warm), using a spatula spread the warm frosting evenly over the top of the cake. After a couple of minutes of cooling the frosting will harden.
ENJOY!
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