Preheat oven to 375°. Grease a 10"x 15" sheet pan and dust with flour.
Whisk together flour, baking soda, and salt. Set aside.
Beat butter, sugar, and brown sugar until light and fluffy. Add eggs and vanilla, mixing well. Mix in sour cream and bananas.
Gradually add flour mixture, mixing just until combined. Stir in pecans.
Pour batter into prepared pan and spread evenly.
Bake 20-25 minutes, or until golden brown. Place pan on wire rack to cool slightly while you prepare the icing.
Place butter in a medium saucepan. Melt butter over medium heat. Continue cooking until butter foams and brown specks begin to form at the bottom of the pan.
Remove from heat. Add about 1 cup of confectioners' sugar, vanilla, and about 1 tablespoon of milk. Stir into butter. Add remaining sugar and milk in 2-3 more portions, working quickly to mix well.
Quickly spread icing evenly over warm bars. Allow bars and icing to cool before cutting into bars.
Ingredients
Directions
Preheat oven to 375°. Grease a 10"x 15" sheet pan and dust with flour.
Whisk together flour, baking soda, and salt. Set aside.
Beat butter, sugar, and brown sugar until light and fluffy. Add eggs and vanilla, mixing well. Mix in sour cream and bananas.
Gradually add flour mixture, mixing just until combined. Stir in pecans.
Pour batter into prepared pan and spread evenly.
Bake 20-25 minutes, or until golden brown. Place pan on wire rack to cool slightly while you prepare the icing.
Place butter in a medium saucepan. Melt butter over medium heat. Continue cooking until butter foams and brown specks begin to form at the bottom of the pan.
Remove from heat. Add about 1 cup of confectioners' sugar, vanilla, and about 1 tablespoon of milk. Stir into butter. Add remaining sugar and milk in 2-3 more portions, working quickly to mix well.
Quickly spread icing evenly over warm bars. Allow bars and icing to cool before cutting into bars.