Banana Bread Brownie Bars with Brown Butter Frosting
Ok as you may have imagined I kinda LOVE brownies and love experimenting with flavours. I call these Beauts brownies, however in actual fact they really are just banana bread bars...but who's to know hey!!! lol... you could always throw in a few chocolate chips as well, really sticking with the brownie theme....
Anyhow these bars are to die for, super sweet and yummy and a great family pleaser for breakfast lunch brunch or an after dinner treat.
They are ridiculously moist and rich. And the banana flavour is satisfyingly prominent but absolutely wonderful. But what takes these bars to the next level and beyond is the Brown buttercream icing. The flavour combo is out of this world....no word of a lie
Banana is a great ingredient to use in baking. Not only because its super yummy but because they are a good source of vitamin C, potassium and dietary fibre. They also have no fat, cholesterol or sodium. for more information on health qualities of bananas read on to the end of the page.
And just to hit you with a random fact because I'm cool lol...The word 'banan' is Arabic for finger.
Here's how you can make these banana babies yourself
Banana Bread Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk
- Heat oven to 190 c or 180c with fan assisted oven, gas mark 5
- Grease and flour 15 x 10 inch pan.
- In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.
- Blend in bananas and vanilla extract.
- Add flour, baking soda, salt, and blend for 1 minute.
- Stir in walnuts.
- 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.
After boil (delicate brown)
Please note the butter can burn really easily and spoil the taste DO NOT over cook for the sake of your baking guys... it will taste like burnt hair... haha slight exaggeration but you catch my drift...
- 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).
and just one last tip...
Yes, bananas for baking should be brown-either spotted or completely nasty looking and there's a good reason for this. It's true that firm, sunny fruits look nicer, and you might understandably think the only thing a mushy brown banana is good for is the bin *or throwing at men* but wait before you throw them away. Yucky bananas are actually a baker's treasure in disguise! Hiding inside the ugly peel lies a secret ingredient. Because they're so ripe, brown bananas are packed with sweetness and powerful banana flavour. When used in baking, they produce delicious results.
Brown bananas are also known to be anti cancerous
According to Japanese Scientific Research, full ripe bananas with dark patches on yellow skin produces a substance called TNF ( Tumor Necrosis Factor) which has the ability to combat abnormal cells. The more darker patches it has the higher will be its immunity enhancement quality; Hence, the riper the banana the better the anti-cancer quality. Yellow skin banana with dark spots on it is 8x more effective in enhancing the property of white blood cells than green skin version.
Eating 1-2 banana/s a day increases immunity.
Please pass/share and stay healthy.
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