Thursday, January 17, 2013

Banana Bars with Browned Butter Cream Cheese Frosting

These are to die for, that's all I have to say. Thanks Becky for sharing your amazing banana cake recipe with me! This browned butter frosting just puts these over the top. They are good freshly made, but I prefer them cold from the refrigerator the next day.

Banana Cake

2 c. sugar
1 1/2 c. sour cream, room temp
3 eggs, room temp
½ c. (1 stick) Butter, softened
6 overripe bananas mashed well
1 Tbs vanilla extract
3 c. flour
¾ tsp salt
1 ½ tsp baking soda

Preheat oven to 350, use cooking spray to grease a half sheet (bar) pan.

Cream together sugar, sour cream, eggs, and softened butter. Add mashed banana and vanilla. Add flour, salt, and baking soda; mix well.
Pour into pan and bake for 15-18 minutes. Top should be lightly browned.

Browned Butter Cream Cheese Frosting

1/2 c. unsalted butter, divided
1 8oz. pkg. cream cheese, cut into 6 chunks
about 4 c. powdered sugar
1 tsp vanilla

In Kitchenaid or mixing bowl place cream cheese and 4 Tbs of cold unsalted butter. In small saucepan, melt remaining 4 Tbs butter over medium heat. Continue to cook, watching carefully, until butter is a brown nutty color, this usually takes about 5 minutes. Pour hot browned butter over cream cheese and cold butter. Beat together for 1 minute. Add powdered sugar and vanilla. Beat until smooth. Correct consistency with more powdered sugar or milk if necessary.

When cake is cool, frost. If not eaten immediately, refrigerate.


Rachel Page said...

I made these tonight and, as anticipated, they were awesome! Even my husband loved them, who usually isn’t a fan of banana-y things.

Anonymous said...

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