Banana Bread Brownie/Cake

Oh my how time flies!  It has been a long time since I've posted anything here.  I saw a recipe similar to this on Pinterest.  I made it this morning, and it is delicious!

But WAIT!  Is this bread, brownies or cake?  Yes, yes and yes.

Here's what you will need.  Make sure you get everything together before you start!

1-1/2 c. sugar

1 c. sour cream

1/2 c. butter, softened

2 eggs

1-3/4 (3 or 4) ripe bananas, mashed

2 tsp. vanilla extract

2 c. all purpose flour

                                                     1 tsp. baking soda

                                                 3/4 tsp. salt

                                                   1/2 c. chopped walnuts (optional)

                                                     Frosting:

                                                   1/2 c. butter

                                                   4 c. powdered sugar

                                                 1-1/2 tsp. vanilla extract

                                                   3 tbsp. milk

Step 1:  Preheat the oven to 375 degrees Fahrenheit.

Step 2:  Grease and flour (or just use Baker's Joy like I did) a 15 x 10 jelly roll pan or a 13 x 9 pan (I did the 13 x 9 because my guys like thicker brownies).  

Step 3:  Peel bananas, break into pieces in a bowl.  Add 2 tsp vanilla extract.  Mash banana and vanilla together.

Step 4:  In a large bowl, combine sugar, sour cream, butter and eggs until creamy.  Add the banana mixture from step #3 and mix.  Now, add the flour, baking soda, salt and mix for 1 minute.  

Step 5:  This is optional.  My guys are allergic to walnuts, so I left those out.  However, if you are a fan, stir them in the batter.

Step 6:  Spread the batter evenly into the pan.  Bake for 20-25 minutes or until golden brown.  If you are using a smaller pan for thicker "brownies" add about 10 minutes.

Step 7:  Make the glaze/frosting:  In a large saucepan over medium heat, melt butter.  Bring this to a boil and continue until the butter has turned slightly brown.  Remove from heat.  Now add the powdered sugar, milk and vanilla.  Whisk together until smooth.  The consistency should be thinner than buttercream but thicker than a ganache or glaze.  You want to time this step to coordinate warm glaze/frosting with warm brownies.  Spread the glaze over the brownies while they are still warm.

Step 8:  If you can, wait until they cool and EAT!