Thursday, September 18, 2014

Banana Bread Sheet Cake


1 1/2 c. sugar
1 c. sour cream, light
1/2 c. margarine, softened
2 eggs
3 ripe bananas, smashed
2 tsp. vanilla
2 c. flour
1 tsp. salt
1 tsp. baking soda

Preheat the oven to 374 degrees. Grease and flour a jelly roll pan. In an electric mixer, beat the sugar, sour cream, butter and eggs together until well combined. Blend in the bananas and vanilla. Add the dry ingredients slowly until everything is mixed. Spread the batter evenly in the pan. Bake for 18-22 minutes or until golden brown on the bottom.

Brown butter frosting:
1/2 c. margarine
4 c. powdered sugar
1 1/2 tsp. vanilla
3 Tbs. milk

While the bars are baking, heat the butter in a saucepan over medium heat until boiling. Let the butter turn a light brown color and remove from the heat. Whisk in the powdered sugar, vanilla and milk. Spread on top of the warm bars (make sure they are still warm while doing this part). The glaze will start to thicken in less than 5 minutes and adhere to the top of the bars, which makes them really easy to cut.

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