Browned Butter Banana Bars

Welcome to our new contributing “foodie” – Janene! She will tell you a little about herself below however we know that her food looks delicious! We can’t wait to try this recipe.

Greetings from Colorado! I know you’re all thinking, “Oh! Mountains! How beautiful!” Ummmm, no. Not THAT Colorado! This segment is coming to you from a tiny, little southeastern plains town on the border of Kansas….so no mountain views here. Since I’ve not written for all of you before, let me introduce myself. My name is Janene Turner, I’m a flight nurse here in Colorado, as well as, a horse show mom, and a cattle rancher’s wife. My life is BUSY! So with that being said, today I’m going to introduce to you one of my favorite “in a pinch” recipes. Browned Butter Banana Bars.

This recipe has interjected itself into every aspect of my life. It is a favorite of my meatitarian, non-sweets eating husband, has made its way through the shed rows of my horse showing daughter, and is on the most requested list at my base (imagine fire house here…..lots of very hungry men, who eat A LOT.)

It starts with a rich sour cream batter and ENDS with a rich brown butter frosting! Does it get better?? Well, actually it does. Sweet whole cream, decadent vanilla bean paste, and copious amounts of frozen bananas…..which leads me to the best pro tip ever!!

If you are like me, you buy a beautiful, golden bunch of bananas (at the request of your teenager) and then watch them rot on the table, turning from a firm golden yellow to a wilted, spotted, brown bunch of crescent shaped fruit. Throw them in the freezer! A frozen banana allowed to thaw 30 minutes prior to using is the absolute KEY to a brilliantly moist bread that will satisfy even the most finicky eater.

Let’s get to it….

Ingredients:…
1-1/2 c. sugar
1 c. sour cream…
1/2 c. butter
2 eggs
1-3/4 (3 or 4) Frozen ripe bananas, thawed for 30 minutes- I use four, always!
2 tsp. pure vanilla bean paste
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional just do it, you will be happy you did)
Brown Butter Frosting:
1/2 c. browned butter
4 c. powdered sugar
1-1/2 tsp. pure vanilla bean paste
3 tbsp. whole cream ( whole milk will also work)

Directions:
1. Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in frozen bananas and vanilla bean
paste. 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.
4. Add powdered sugar, vanilla extract and cream (or 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).

I have made this cake in a 9×13 pan, same temperature, just need to bake it a little longer. I also like to put the frosting on while the cake is still relatively warm. I’ve found that when I do this, it melts down into the cake and makes it even MORE rich and delicious!

Enjoy! And thank you all for reading and allowing me to share with you. Until next time…fly safe!