Any other week, I might be satisfied using the ripe banana cache to bake a healthy loaf of banana bread, but I (and my sweet tooth) agreed that what we really need this week is a skillet of banana bread.
Banana bread cakes feature the pleasant density and moisture of the brownie, the aged flavor, homey flavor of banana bread, and the high tiers of the banana cake.
I folded the toasted nuts warm and crunchy, then added butter brown frosting to the brownies, which I didn't * think * they needed ... until I tasted it and realized I couldn't live without it and neither should you.
* Ingredients :
+Brownies:
° 2 eggs
° 3 bananas, mashed
° 1 1/2 cups sugar
° 1 cup sour cream
° 1/2 cup softened butter
° 2 teaspoons of vanilla extract
° 2 cups all-purpose flour
° 1 teaspoon of baking soda
° 3/4 teaspoon salt
° 1/2 cup chopped walnuts
+frost:
° 1/2 cup butter
° 3 cups powdered sugar
° 1 1/2 teaspoon vanilla extract
° 3 tablespoons of milk
* Instructions :
Preheat oven to 375 degrees Fahrenheit. Grease a 13 '' x 9 '' skillet.
For the brownie, In a large bowl, whisk together the sugar, sour cream, butter, and eggs until creamy.
Mixing banana with vanilla .
Add flour, baking soda, salt, and mix for one minute. Stir with walnuts.
Spreading mixture equally in pan. Baking for 27 min
little cold (warm but not hot) and frost with frost.
To freeze,
Heat the butter in a large saucepan over medium heat.
Watch carefully when it reaches a medium brown, turn off the heat, mix powdered sugar one at a time, add milk as it thickens, then add vanilla.
Pour over the warm banana bread brownie immediately, and brush it with a spoon, butter knife, or frosting spoon.
Cool totally before chop .
Enjoy !
.jpg)