Post 4, 2015
Here’s one way to heat things up on a frigid winter’s day. Current Barrington “Citizen of the Year”, Sue Randall fired up her oven to cook a favorite family recipe while waiting for her daughter Kelly’s arrival from the Upper Peninsula, where she was visiting cousins. Kelly’s return has been delayed for days due to cancelled flights. Sue passed the time by filling her home with the heavenly scent of Kelly’s favorite Banana Bread Bars wafting from the oven.
I almost took Sue up on her offer to come taste one, but the icy winds outside ushered me right back in my door.
“I think the Brrrown (I’m cold) Butter Frosting is what makes these extra special,” Sue says. “My mother-in-law sent me the recipe about a year ago and it has fast become a family favorite. They’re an ideal marriage of banana bread and cake with delicious frosting. Kelly loves them and I made it for her because she’s been stranded in the UP for 3 days. She’s in flight on her way home as we speak. Kelly is a sophomore at the University of Illinois, ironically majoring in human nutrition. I think she’d say these Banana Bread Bars are pretty nutritious!”
Sue’s added her own twist to this recipe inspired by the one her mother-in-law found at justapinch.com.
“Note that I don’t put walnuts in the batter. I sprinkle them on half the cake on top of the frosting. Also I use 3 c. of powdered sugar and 1 c. of brown sugar in lieu of 4 c. of powdered sugar in the frosting. These are outstanding and sure to make Kelly SUEper happy that she’s home!”
Here’s a photo of Sue with her family (all except one), taken the night she received Barrington’s Citizen of the Year award last spring.
Banana Bread Bars with Brown Butter Frosting
Yield: 2 dozen large 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 (Instead, Sue uses 3 c. powdered sugar & 1 c. brown sugar)
1-1/2 tsp. vanilla extract
3 tbsp. milk
1. Heat the 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 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).
Sue’s Extra Step – Optional: sprinkle with chopped walnuts after frosting if desired.
Thanks for sharing your recipe, Sue. I’ve already added the ingredients to our grocery list and can’t wait to make your Banana Bread Bars for my own family!