1 1/2 c. sugar
1 c. dairy sour cream
1/2 c. butter, softened
2 eggs
1 1/2 c. mashed bananas (about 3 large)
2 tsp. vanilla
2 c. Gold Medal all purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 c. chopped nuts
Browned butter frosting (below)

Heat oven to 375 degrees. Grease and flour jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Mix sugar, sour cream, butter and eggs in large mixer bowl on low speed, scraping bowl occasionally, 1 minute. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt and baking soda on medium speed, scraping bowl occasionally, 1 minute. Stir in nuts. Spread dough in pan. Bake until light brown, 20 to 25 minutes. Cool; frost with browned butter frosting. Cut into bars, about 2 x 1 1/2 inches. 4 dozen cookies.

BROWNED BUTTER FROSTING:

Heat 1/4 cup butter over medium heat until delicate brown; remove from heat. Mix in 2 cups powdered sugar. Beat in 1 teaspoon vanilla and 3 tablespoons milk until smooth and of spreading consistency.