°1-half of c. Sugar
°1 tablespoon sour cream
°half of tablespoon butter
°2 eggs
°1-3/4 (three or four) mashed ripe bananas
°2 teaspoon vanilla
°2 c. flour
°1 teaspoon baking soda
+Recipe for brown butter glaze:
°half of c. butter
°four c. tender sugar
°1-half of tsp vanilla extract
°three tablespoons milk


1. Preheat oven to 375 Fahrenheit. Grease a 15" x 10" jelly pan with flour. For plates, in a big bowl, whisk collectively sugar, sparkling cream, butter, and eggs till creamy. Add banana and vanilla extract, stirring. Add flour, baking soda, salt and blend for 1 minute. Stir in nuts.
2. Spread the combination calmly withinside the pan. Bake for 20-25 mins or till golden brown.
three. Meanwhile, to make the glaze, warmness the butter in a big saucepan over medium warmness till boiling. Allow the butter to take a delicate colour and without delay get rid of from the warmness.
four. Add powder sugar, vanilla & milk. Beat till smooth (it need to be thicker than icing however thinner than glaze). Using a spoon, unfold the brown buttercream over the recent bars (the icing might be less difficult to spread whilst the bars are still hot).