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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 9 |
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This recipe calls for a jelly roll pan which makes 4 dozen bars. I prefer to cut the recipe in half and make an 8X8X2 cake. Baking time is the same. It's a wonderful treat and the frosting is lovely, creamy and smooth. Read more . From, Betty Crocker's Best of Baking. Ingredients:
1 1/2 cups sugar (i use a little less) |
1 cup sour cream (i use light) |
1/2 cup margarine or butter, softened |
2 eggs |
1 1/2 cups mashed bananas (about 3 large, ripe) |
2 tsp. vanilla |
2 cups all-purpose flour |
1 tsp. salt |
1 tsp. baking soda |
1/2 cup chopped nuts |
browned butter frosting |
1/3 cup margarine or butter |
3 cups powdered sugar |
1 1/2 tsp. vanilla |
about 2 tbs. milk |
Directions:
1. Heat oven to 375 degrees.
2. Grease and flour jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.
3. Mix sugar, sour cream, margarine and eggs in a large mixer bowl on low speed, scraping bowl occasionally, 1 minute.
4. Beat bananas and vanilla on low speed 30 seconds.
5. Beat in flour, salt, and baking soda (I like to have this already mixed in a seperate bowl ready to add to the mix) on medium speed, scraping bowl occasionally, 1 minute. Stir in nuts.
6. Spread dough in pan.
7. Bake until light brown, 20 to 25 minutes.
8. Cool; frost with Browned Butter Frosting.
9. Cut into bars, about 2 X 1 1/2 inches.
10. Brown Butter Frosting:
11. Heat margarine over medium heat until delicate brown.
12. Mix in powdered sugar. (For best results, use a whisk.)
13. Beat in vanilla and milk until smooth and of spreading consistency.
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