Since these made in a jelly roll pan, be sure you’ve got somewhere to bring them/ other people to help you devour them. Otherwise, I guarantee you’ll take down the pan yourself…and then you’ll be mad at me. We can’t have that.
I originally cut these into bars, but then cut the bars in half because they were so delightfully soft and delicate that they needed to be a bit smaller. Perfect for a little nosh.
These morsels of banana heaven were amazing warm out of the oven, and equally good after they’d cooled. I’ll admit…the bite size made me feel a lot less guilty about having one every time I passed by the pan.
adapted from The Girl Who Ate Everything
1/2 cup brown sugar
1 cup sour cream
1/2 cup butter, softened
1 ¾ cups (3 or 4) ripe bananas, mashed
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts (optional)
Heat oven to 375 degrees. Grease and flour 10×15 jelly roll pan. Beat first four ingredients until creamy. Blend in bananas and vanilla one minute. Add dry ingredients and blend one minute. Stir in nuts and spread in pan. Bake 20 to 25 minutes until golden brown. Cool and frost with Browned Butter Frosting (recipe below).
Banana bread option: instead of spreading into jelly roll pan, this recipe will make about two regular loaves of banana bread, or about four small loaves. Regular loaves bake about 45 minutes at 350 degrees. Small loaves will bake about 25 minutes on 350.
½ cup butter
4 cups powdered sugar
1 ½ teaspoons vanilla
about 3 tablespoons milk or half and half