I made half the recipe in a small loaf tin and it took 30 minutes to cook; my bananas were slightly frozen which I think made the cake very moist. I used Kerrigold Irish butter and I could not get it to go brown for the topping but it did taste very fudge like.
I did not put walnuts inside but only on the top as I am the only one who likes them. Fifth time made and still as good with Banana Crisps on top.
- 1-1/2 c. sugar
- 1 c. creme fraiche
- 1/2 c. butter, softened
- 2 eggs
- 4 ripe bananas, mashed
- 2 tsp. vanilla extract
- 2 c. all purpose flour
- 1 tsp. baking soda
- 1/2 c. chopped walnuts (optional)
Brown Butter Frosting
- 1/2 c. butter
- 4 c. powdered sugar
- 1-1/2 tsp. vanilla extract
- 3 tbsp. Milk
Directions:
1. Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour and baking soda 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).
Recipe from TheRecipecritic.com
Recipe from TheRecipecritic.com
