This is a recipe entered by my cousin Tracie Daniel into the Leverett Delegation cookbook. I actually have two cousins named Tracie or Tracy. Tracie is my Uncle JC’s baby daughter and was born a Leverett and Tracy is married to my cousin Sammy Joe. They recently celebrated their 26th wedding anniversary. There are two Sammie’s too. Sammy Joe is my Uncle Bud’s baby son and Sammie Elizabeth is my Aunt Peggy’s baby daughter. Don’t know why I went off on this tangent. I guess I just thought it was important to clarify the two Tracie(y), Sammie(y) dilemma.
I’m gonna go make some Monkey Squares now.
That little notebook you see in the background is where I write all my recipes. I have tried entering them into my phone and using different apps to store them but It just gets too complicated. Plus, I don’t like having my phone sitting on the counter while I’m trying to cook. It sort of scares me, because knowing me, it’s gonna wind up in the garbage disposal or worse in a sink full of soapy water. Then there are the technical difficulties like the screen blacks out just when I need to read the next step. So, until I’m able to afford a tablet, I’m goin’ “old school” pen and paper.
I have an abundance of frozen unpeeled bananas in my freezer waiting for a recipe such as this. I love bananas. The problem is even if we eat 1 or 2 a day the rest tend to get brown before we can eat the whole bunch. So I just decided to throw them peel and all into the freezer to use for banana bread or something later. I have now learned that the next time I want to freeze bananas, to remove the peel, mash them up and put them in a zippered freezer bag, label it with how many bananas it contains and toss it in the freezer. I got that idea from Christy Jordan over at Southern Plate. The unpeeled ones work just fine, but they are sort of gross after you thaw them out.
I was gonna make this recipe for the Leverett Family Reunion and I’m still gonna. But, I decided to make them for our Eatin’ Meetin’ at church last Sunday, too. So, I
I blended the bananas and vanilla together ’til they were creamy, with my hand mixer, before adding them in with the 1st four ingredients.
then I stirred in pecans, but you can use walnuts if you choose or make them with no nuts at all.
Spread into prepared pan and bake 20-25 min. until golden brown.
Now I could just as happily cut these puppies up and gobble them down like nobody’s business just like this. But I was making them to take to the Eatin’ Meetin’ at church so I let them cool while I proceeded to make some brown butter icing.
Heat the butter in sauce pan over med. heat past melting point until it boils and is a delicate brown. Now I have learned you can get quite a bit accomplished while waiting for butter to brown. Such as, feed the dogs, go potty, be sure and wash your hands, refill the water in the Keurig and the list goes on. I’m just sayin’ it takes awhile to brown butter. But, it’s so worth the effort. Just be sure to watch it kinda close.
Remove from heat and immediately add other ingredients. (note: no pictures at this point.) This should be thicker than a glaze but thinner than frosting. Use a spatula to spread over warm monkey bread.
I let them cool completely and cut them into bars, about 1X2 inches. I’m not sure how many this made but I had two square foil pans lined full and up the sides. Plus, I shared a few with the Cowboy’s brother and sister-in-law.
They were delicate and sweet like a banana brownie.
Now go get those “too ripe” bananas out of your freezer or off the counter and whip up some Monkey Squares. See y’all next time.
Banana Bread Squares
1 1/2 C. sugar
1 C. sour cream
1/2 C. butter, softened
1 1/3 C. (3 or 4) ripe bananas, mashed
2 tsp. vanilla
2 C. flour
1 tsp. baking soda
1/2 C. chopped walnuts (optional)
brown butter frosting:
1/2 C. butter
4 C. powdered sugar
1 1/2 tsp. vanilla
About 3 T. milk
Heat oven to 375*. Grease and flour 15X10 jelly roll pan. Beat first four ingredients until creamy. Blend in bananas and vanilla for one min. Add dry ingredients and blend for one min. Stir in nuts and spread in pan. Bake 20-25 min. until golden brown. Cool slightly until warm but not hot and frost with brown butter icing.
For icing: heat butter in sauce pan over med. heat past melting point until it boils and is a delicate brown. Remove from heat and immediately add other ingredients. This should be thicker than a glaze but thinner than frosting. Use a spatula to spread over warm monkey bread.
Sources: The Welcome Mat via The Girl Who Ate Everything