A fresh new take on a classic!
No ads and scrolling here! Right to the (baked) goods 😛
Equipment Required:
kitchen mixer or hand mixer
non - stick pot
whisk
spatula
9 x 13 pan
parchment paper
Ingredients:
Banana Bars
1/2 cup - butter - softened
1 1/2 cup - sugar
2 - eggs
1 cup - sour cream
2 - bananas
2 teaspoons - vanilla extract
1 teaspoon - baking soda
1/2 teaspoon - salt
2 cups - all-purpose flour
Brown Butter Glaze
6 tablespoons - butter
2.5 cups - powdered sugar
1 teaspoon - vanilla
2 tablespoons - milk or milk substitute
Directions:
Pre-heat the oven to 350F
Whip butter until pale in a kitchen mixer using a whisk attachment or with a hand mixer
Add sugar and cream until smooth
Add eggs one at a time - mix between each
Add sour cream - mix
Add baking soda, vanilla, and salt
Add bananas and mix until small chunks
Switch to the paddle attachment if using a kitchen mixer | add flour
Mix until just combined | DO NOT OVER MIX
Use a spatula to hand mix the batter if need be
Pour batter into a parchment prepared 9x13 pan
Bake:
350F | approx. 25-35 minutes - top will be browned and firm to the touch
Once bar is removed from the oven start making the Brown Butter Glaze
Put butter into non-stick pot and melt on medium heat | stir consistently
Keep heating the butter until it starts to get foamy and slightly brown | do not over brown or it will burn
turn the heat to low and add vanilla | be careful it will bubble a lot
Add icing sugar | it will look very dry don't worry
Add milk and whisk until smooth
Immediately pour onto banana bar and spread evenly | must do this part quickly as the glaze will start to set
Cut into bars (or eat it whole no ones judging)
Enjoy!
Tips:
do not over mix the banana bars
make sure to have everything you need ready for the glaze before you make it - you need to work quickly it can burn very easily and it sets quickly
Store
best eaten within 2-4 days if kept on the counter or in the fridge
freeze for up to 3 months well sealed
