Banana Bread Bars with Browned Butter Icing

Like most of you, I have a never-ending supply of over-ripe bananas on my counter that beg to be used.  So, coming up with something to bake, besides the proverbial Banana Bread, had me turn to my newly organized recipe notebook to find something new.  I don't know about you but sometimes during the course of trying a new recipe, a "quirk" arises that necessitates an adjustment or two the next time around.  This recipe had no such "quirks" so I can be assure you that it is super easy and comes out just as described and pictured.


Banana Bread Bars:
1 1/2 Cups sugar
1 Cup sour cream (I used low fat)
1/2 C butter, softened
2 eggs
1 3/4 Cups mashed, ripe bananas (3-4)
2 teaspoons Pure Vanilla Extract (do not use vanilla flavoring as the flavor doesn't hold up in the baking process)
2 Cups unbleached flour (I use King Arthur Flour)
1 teaspoons baking soda
3/4 teaspoon salt
1/2 Cup chopped walnuts (optional)
Browned Butter Icing:
1/2 Cup Butter
4 Cups Confectioner's Sugar
1 1/2 teaspoons Vanilla Extract
about 3 Tablespoons milk or half and half

Instructions:
For Bars: Heat oven to 375 degrees.  Grease and flour a 10x15 jelly roll pan.  Using a mixer, beat first four ingredients until creamy.  Blend in bananas and vanilla for one minute.  Add dry ingredients and blend for one minute.  Stir in nuts and spread in pan.  Bake for 20-25 minutes (mine only took 20 mins) until golden brown.  Cool slightly (about 10 minutes) until still warm but not hot.  Frost with Browned Butter Icing.
Icing:  Heat butter in saucepan over medium heat past the melting point until it is boiling and a delicate brown.  Be sure to watch it so it doesn't burn.  Remove from the heat and immediately add the remaining ingredients.  The icing should be thicker than a glaze but thinner than frosting.  Using a spatula, smooth over the top of the Banana Bread Bars.   Do this quickly as the icing sets up pretty quickly.  Enjoy!