Sunday Treats

This is the best thing I have ever eaten! Well, I say that a lot about various foodstuffs, but really, this one dessert is amaaaaazing. Three words okay? Browned. Butter. Frosting. ‘Nuff said. Well that and “lots of lovely banana flavor” and “Erik doesn’t like bananas so these are mine! All mine! ::evil cackle of pure glee::”

Monkey Squares
recipe from The Girl Who Ate Everything

You Need:

1 1/2 cups sugar
1 cup sour cream
1 stick butter, softened
2 eggs
3-4 medium sized overripe bananas, mushed (official measurement is 1 3/4 cups)
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped pecans (I used a full cup because I like nuts. And yes I realize how that sentence sounds.)

Browned Butter Frosting:
1 stick butter
4 cups powdered sugar (I thought that would be entirely too sweet so I scaled down to a little over 2 cups)
1 1/2 teaspoons vanilla
about 3 Tablespoons milk or cream

Heat the oven to 375. Grease and flour a 10×15 jelly roll pan (or lay a sheet of parchment on the bottom and spray it with non stick spray, which is what I did because I’m awfully lazy). Place your sugar, sour cream, butter and eggs in the bowl of your stand mixer. Mix it together. Add in the bananas and vanilla. Mix again. Add the dry ingredients and mix them together until they’re incorporated into the batter. Stir in the nuts. Spread the batter into the prepared pan. Bake for 20-25 minutes or until a tester comes out clean. Let it cool slightly while you prepare the browned butter frosting.

For the frosting, heat the stick of butter in a light colored pan or pot and let it cook until it has become a lovely brown color, with a gorgeous nutty aroma. You have to stand there and stir it up a bit and watch it so the butter does not burn. Brown butter = fantastic. Burned butter = sad Rebekah. Remove the butter to a bowl and immediately add the sugar, vanilla, and milk or cream. Stir it together – it becomes more glaze-y than frosting-y, but spread it on the slightly warm banana cake and smooth it out to cover the entire surface of the cake. Let it sit for a bit, then slice ’em up.

okay, it’s not the world’s best picture because I didn’t let it cool completely before I dug in. When you taste this, you will understand why I could not wait for it to be photo-pretty.

Cooking Music: Tom Petty and the Heartbreakers


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