INGREDIENTS
1 1/2 cups sugar
1/2 cup softened butter
1 cup sour cream
2 eggs
Beat for 1 minute.
1 1/2 cup mashed bananas
2 teaspoons vanilla
Stir in.
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup finely chopped pecans
Mix dry ingredients together and add to wet mixture. Mix until combined. Pour into a buttered jelly roll pan and bake at 375 degrees for 20-25 minutes.
Icing:
1/4 cup browned butter
2 cups sifted powdered sugar
1 teaspoon vanilla
2 tablespoons milk
Brown butter. Stir in powdered sugar, vanilla, and milk until smooth. Spread over warm banana bars. Sprinkle with chopped pecans.
DIRECTIONS
Just start with eggs, butter, sour cream, and sugar. Mix well with an electric mixer.
Now mash up 1-1/2 cups of bananas. It usually takes about 3 or 4 bananas. I like to mash mine with a pastry cutter. A fork or potato ricer will work nicely too. 
Add the bananas and vanilla to the butter mixture.
Next, combine the dry ingredients.
Add to the batter.
Mix until just combined.
Pour the batter into a buttered jelly roll pan.
Bake this for 20-25 minutes at 375 degrees.
When the banana bars are just about finished baking, start the icing. Melt 1/2 stick of butter in a skillet.
Cook the butter until it gets a little brown. But not too brown. Think “golden”.
Now, turn off the heat and stir in 2 cups of sifted powdered sugar, vanilla, and milk.
Pour the icing over the warm banana bars and spread evenly over the surface.
I like to sprinkle mine with some more finely chopped pecans.
Feel free to eat them warm. Mmmm. Or cut them up and serve them to anyone that you love. These also freeze well. So eat a few (if you can stop yourself from devouring the whole pan) and save the rest for a rainy day.
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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