There’s a definite huge ‘Wow’ factor in these super moist ‘Winning’ Banana Bars that I have to share with you! And the Browned Butter & Caramel Frosting?
Can I just say…‘Amazing!’ ‘OMG!’ *Drool* I am SO crushin’ on these bars big time. They’ve totally captivated my attention and stomach.
You probably already know I’m a glutton for sweets if you hang around here, but in case you just happened to come upon my blog by social media or by some strange accident, I’m glad you are here.
But, what you may or may not know, is I could gobble this whole pan of southern charm up in one fatal swoop. Which means, these banana cake bars are dangerously addicting, delicious and I can’t. stop. thinking. about. them.
If you have brown bananas, (which I have had a lot of lately, on purpose I might add) these ‘Winning’ Banana Bars are so perfect for church functions, girls’ nights, parties, and so on!
Plenty to go around, unless…someone eats them in one fatal swoop. 🙂
The Browned Butter & Caramel Frosting is sinfully and outrageously delicious! I was hesitant to put it on banana cake, but it’s sooo good, not too. Step out of the boundaries and explore! You must try this recipe at least once. Let me know if you think it is a perfect pairing?
Here’s the recipe! ‘Winning’
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup sour cream
- 2 eggs
- 1/2 cup unsalted butter softened
- 2 cups bananas 3-4 ripened and mashed
- 2 teaspoons vanilla extract
- 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup butter unsalted
- 1/4 cup caramel dip
- 4 cups powdered sugar
- 1 1/2 teaspoon vanilla extract
- 3-5 tablespoons Cashew milk or whatever milk you want to use
- 1/4 teaspoon salt
- 1/4 - 1 cup cup chopped walnuts optional
- 1/4 - 1 cup chopped mini semi-sweet chocolate chips optional
Heat oven to 375F. Spray with non-stick spray or cover pan with tin foil, (non-stick if you have it, otherwise spray it with non-stick spray) 15x10-inch jelly roll pan.
In a large bowl, using mixer, beat together sugars, sour cream, butter, and eggs until creamy.
Add in bananas and vanilla extract and blend.
Add flour, baking soda, salt, and continue to beat for 1 minute.
Spread batter evenly into pan.
Bake 20 to 25 minutes or until golden brown.
While bars are baking, you can make the frosting.
Heat butter in a large saucepan over medium heat until boiling and let butter turn a delicate brown color, then remove from heat immediately.
Add powdered sugar, vanilla extract, caramel dip and milk.
Whisk together all the ingredients until smooth. Frosting should be thicker than glaze but thinner than frosting.
Using a spatula, spread the brown butter frosting over the banana bars while they are still warm. I added the frosting about 15 minutes after I took the banana bars out of the oven. It makes it easier to spread onto the cake. YUM!!!
You could probably get by with making a 1/2 batch of the frosting recipe on these bars, if you want to still have the richness but not as many calories. I went all the way, my thighs will thank me later. 🙂