Banana Bread Brownies

Ann says this is a great recipe and makes it when she wants something a little sweet. Thank you, Ann for the recipe! It looks yummy! From justapinch.com.

Banana Bread Brownies


Ingredients:

1-1/2 cup sugar
1 cup sour cream (if tolerated)
1/2 cup butter, softened
2 eggs
1-3/4 cup (3 or 4) ripe bananas, mashed
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Brown Butter Frosting
1/2 cup butter
4 cups powdered sugar
1-1/2 teaspoon vanilla extract
3 tablespoons milk


Directions:

Step 1
Heat oven to 375F. Grease and flour 15x10-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.

Step 2
Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

Step 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.

Step 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).


FAQ:
What is the difference between a jelly roll pan and a cookie sheet?
A jelly roll pan has raised edges, usually about 1 inch high, making it ideal for baking sheet cakes, roasting foods that may release juices, or creating sheet-pan dinners. Its dimensions typically measure 15x10 inches. A cookie sheet, on the other hand, is flat and has no raised edges, allowing better air circulation for even baking. Cookie sheets are best for baking cookies, while jelly roll pans are more versatile for recipes that require liquids to stay contained.