Banana Bars With Brown Butter Frosting

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 The thing that makes them so delicious is the brown butter frosting Banana Bars with Brown Butter Frosting

I always have over-ripe bananas. Does this only happen to me? I don’t eat the things anyway. The kids and hubby love them, but if I get an off batch…they are left to rot. So I’m always looking for new banana recipes. These are by far the best things I’ve ever made with bananas! The thing that makes them so delicious is the brown butter frosting. Sweet and a little salty, with a deep, dark flavor. DELICIOUS!! The frosting would be to die for on a cake – that might be my next adventure:)
 The thing that makes them so delicious is the brown butter frosting Banana Bars with Brown Butter Frosting
So if you have over-ripe bananas, try these!! You won’t be disappointed!

Banana Bars:
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

Brown Butter Frosting:
1/2 c. (1 stick) butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk (I use buttermilk)

Heat panggangan to 375 degrees.  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. Spread batter evenly into pan.  Bake 17 to 22 minutes or until top springs back.

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. Butter can go from browned to burnt VERY fast.

Add powdered sugar, vanilla extract and milk to the browned butter.  Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).  Using a rubber spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

*From Life’s Simple Measures

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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