In any other week, I might be content with using a cache of ripe bananas baked a healthy banana loaf of bread, but I (and my dear) agreed really needed this week was a pan of banana bread.

* Ingredients :

° 1-1/2 c. Sugar
° 1 c. sour cream
° 1/2 c.   softened butter
° 2 eggs
° 1-3/4 (3 or 4) mashed ripe bananas
° 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. soft sugar
° 1-1/2 tsp. vanilla extract
° 3 tablespoons. milk

* methods :

Heat oven to 375 degres f . Greaseed // flour a 15" * 10" jelly pan roll . For moulds, in a large bowl, whisk together sugar, sour cream, butter, and eggs until creamy. Mix bananas with vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir with walnuts.

Spreading mixture equally in skillet. Bake for 20 to 25 minutes or until golden brown.
Meanwhile, to make the garnish, heat the butter in a large saucepan over medium heat until boiling. Let the butter turn soft brown and then remove from the heat immediately.

Adding powder sugar, vanilla extract & milk. Whisk together until smooth (it should be thicker than the glaze but thinner than the garnish). Using a spoon, spread the brown buttercream over the warm bars (the garnish will be easier to grease while the bars are still warm).

Enjoy !