I have a problem. I buy way too many bananas, and then end up with more overly ripe bananas than I can use. On one such occasion, I decided to make a bunch of banana desserts and take them to work so my co-workers would eat it all up for me. While scouring Pinterest for ideas, I saw this recipe and it was a huge hit. It took my a few months, but here it is on the website at last. Recipe and photo courtesy of 100krecipes.com

For the Brownies:

• 1 1/2 cups sugar
• 1 cup sour cream
• 1/2 cup butter, softened
• 2 eggs, room temperature
• 3 bananas, mashed
• 2 teaspoons vanilla
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup pecans, chopped

For the Frosting:

• 1/2 cup butter
• 3 cups powdered sugar
• 1 1/2 teaspoon vanilla
• 3 tablespoons milk

Preheat the oven to 375°F. Grease a 9×13 inch baking pan with non-stick cooking spray. In a mixing bowl, mix together sugar, sour cream, softened butter and eggs using an electric mixer. Beat until well combined. Then, add mashed bananas and vanilla extract. Mix until combined. Add the dry ingredients to the batter. Mix until combined. Then, add chopped pecans. Pour the banana batter into the prepared baking pan. Bake in the preheated oven for 20-30 minutes or until ready. Check the readiness of the brownies using a toothpick inserted in the center, if it comes out clean – the brownies are ready. Remove the baking pan from the oven. Let it cool slightly. While the brownies are cooling, prepare the frosting. In a saucepan, melt butter and heat until medium brown color. Turn off the heat and add powdered sugar (1 cup at a time), stir until combined after each addition. Then, add milk and vanilla extract. Mix until combined. Pour the frosting over the brownies. Spread evenly. Let the banana bread brownies cool completely.