Banana Bread Bars with Brown Butter Frosting

I figured I would switch it up and give you a recipe today, bump update tomorrow after several consecutive posts on baby things! 

You may have heard about this storm named Sandy. Sandy took over the weekend with gale force winds and driving rain, totally changing the outdoor wedding for my friend that got married Saturday night. Sandy also caused me to stay inside all day Sunday, take several naps and do some baking. Thanks Sandy! Whenever a hurricane comes, it only feels right to do a little baking or cooking.

I am a big lover of Banana Bread and usually follow my Grandma's recipe, complete with chocolate chips. However, I wanted to try this one out because you bake it in a bar form instead of a loaf of bread. Y'all...you seriously need to make these. The best part is they slice wonderfully and are pretty enough to bring to a get together/work/school party. Perfect for fall!

BANANA BREAD BARS WITH BROWN BUTTER FROSTING
via Lifes Simple Measures

Ingredients:

Banana Bread Bars:

1-1/2 c. sugar

1 c. sour cream

1/2 c. butter, softened

2 eggs

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

Directions:

1. Heat oven to 375F. 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, 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 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). 

Yield: 2 dozen large bars

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I promptly sent off a plate to Stephen's office and they went to work with me as well. They make a ton! 

What is your favorite "fall bread" to make?

*Linking up to Tasty Tuesdays*

I hope everyone stays safe and dry while Sandy makes her way outta' town. 

xoxo.