Brown Butter Frosted Banana Bread Bars

Preheat the oven to 350F and grease an 11×15 jelly roll pan.

Combining the butter from the banana bread bars and the butter for the frosting (minus the additional 2 tbsp) equates to 1 1/4 cup of butter. Add this butter to a saucepan over medium heat to brown.

It will go from melted, to loud and bubbly, to quiet and foamy. Keep stirring until it turns a light amber color.

Dividing the browned butter, measure out 1/2 cup for the banana bread bars and pour the remaining brown butter in a mixing bowl. Now drop in the extra 2 tablespoons of butter into the mixing bowl and mix to melt.

Place the bowl of brown butter into the refrigerator as it needs to solidify for the frosting.

Now pour the 1/2 cup of brown butter (reserved for the bars) into a separate mixing bowl and whisk in the sugar and brown sugar.

Then whisk in the eggs, followed by the sour cream, banana, and vanilla.

Whisk in the baking soda and salt, followed by the flour.

Pour the batter into the prepped pan and spread even.

Bake for 25-30 minutes.

While the bars cool, make the frosting.

By now, the refrigerated bowl of brown butter should be solid but still soft.

Using a hand or stand mixer with the whisk attachment, gradually mix in the powdered sugar one cup at a time, followed by the vanilla and milk.

Spread the frosting over the slightly warm bars and allow them to cool at room temp for about 30 minutes. Then slice and enjoy!