Banana Bread Brownies

Whether you spent the season in lockdown or not, we did indulge lavishly as more of a soothing antidote against the crazy times around us. Therefore, as we herald in a promising new year, why not treat ourselves to something light, fruity and just too delectable not to miss. The quintessential banana bread is a staple family favourite. In fact it was a much loved item during the first lockdown of the year. This recipe I found blends in our everyday favourite of a “brownie” with the enticing flavours of your family favourite banana. Simple to put together, you are just minutes away from a new family favourite.

Ingredients

● 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 cashewnuts (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 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 bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in cashewnuts.

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).