Monkey Bars!

Monkey Bars!

We are obsessed with monkeys.  Maybe this is something Frank would prefer I didn’t share with anyone, but we really are.  Every time we go to the zoo we scout out the monkeys first and take 10,000 pictures of them, and we have to exercise serious restraint when we go to the gift shop (uhmmm, we’ve already bought so many monkeys from zoo gift shops already…).

So, we love monkeys.  And what do monkeys love?  Bananas!  We’re not big banana eaters.  We can really only handle fresh produce that lasts a long time.  But when Southerlands had Fresh Fruit Friday a few weeks ago, we couldn’t resist buying at least a bunch.  They were green so surely we’d be able to eat them before they got too ripe!  But Christmas came and went, and once all the celebrating was over, we came home to a bunch of spotty, soft bananas in the kitchen.

Lucky for us, though, I have been stalking this recipe on The Girl Who Ate Everything. Who can resist banana bread with a brown butter frosting?  And so these monkey-lovin’ lovers set out to make monkey bites for breakfast, and I need you to make them now.  Because they are amazing.  You won’t even believe it.  Please make them.  And send some to us.

Monkey Bars
(taken from The Girl Who Ate Everything)

1 1/2 cups of sugar
1 cup of sour cream (we used lite because…well…these are intense)
1/2 cup of room-temperature butter
2 eggs
3 or 4 ripe bananas
2 tsp of vanilla
2 cups of flour
1 tsp of baking soda
1/4 tsp of salt
A dash of cinnamon

1/2 cup of walnuts or pecans (optional, but recommended)

Preheat the oven to 375.  Grease and flour a 10×15 jelly roll pan (yes, this seems odd, but it works).  Beat together the sugar, butter, sour cream, and eggs.  Add the bananas and vanilla and combine until smooth.  Gradually mix in the dry ingredients and then fold in the nuts.  Spread this batter into the jelly roll pan and bake for 20 to 25 minutes.  You’re looking for the consistancy of a cake.

While the bars are cooling, make this brown butter frosting:

1/2 cup of butter
4 cups of powdered sugar*
1 1/2 tsp of vanilla
3 tbsp of milk (or enough to create desired consistancy)

Melt the butter in a medium saucepan over medium-high heat.  Once the butter begins to brown and boil, remove from the heat and quickly add the other ingredients.  Mix together until the consistancy is a little thicker than a glaze.

Spread the frosting all over the monkey bars and let them cool a few minutes.  Then cut into bars and enjoy one.  Or three.

*Holy MONKEY BALLS this was sweet.  And we didn’t even use the full 4 cups.  So beware.  And I urge you not to use all the sugar and add milk to the desired consistancy.

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