• Line a 9" x 13" Baking Dish like you would usually do, set aside. NOTE: For this recipe, I used my 9 x 13 Rectangular Mold placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 375F/190C.

BANANA BREAD BARS PREPARATION

• In the bowl of a stand mixer, with the paddle attachment on, cream the sugar and butter together on a medium high speed for 2 minutes.
  8.82 oz granulated sugar, 4 oz butter
  
• Add the sour cream, eggs, mashed bananas and vanilla bean paste. Beat for an additional minute. Fold the all-purpose flour, baking soda and sea salt together. Mix until just combined. NOTE: Do not over mix.
  8.47 oz sour cream, 2 eggs, 4 bananas, 2 tsp vanilla bean paste, 8.82 oz all-purpose flour, 1 tsp baking soda, 3/4 tsp sea salt
  
• Pour the batter into your prepared baking dish use a spatula to flatten the edges around.
  

BAKE!

• Bake for 20 minutes at 375F/190C. (Every oven heats differently, monitor your Cake from 18 minutes). It is ready when the toothpick inserted comes out almost clean.
  
• Once your Banana Bread is out of the oven, let it cool down for 20 minutes. Then flip it over and again so it can rest on a cooling rack while preparing the vanilla bean glaze.

VANILLA BEAN GLAZE PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  2.65 oz butter
• In a mixing bowl, whisk together the powdered sugar, milk, vanilla bean paste, and cooled melted butter. 
  6.53 oz powdered sugar, 0.71 oz milk, 1 tsp vanilla bean paste
  
• Pour the vanilla bean glaze on top of your banana bread and work quickly with an offset spatula as the glaze sets quickly. Set aside to dry. When ready, slice your bars to share and enjoy. Enjoy & Bon Appétit!
  
• NOTE 1: I found that storing the bars in the refrigerator is best (up to 3 days). NOTE 2: I do not recommend stacking them as the banana bread will absorbe the extra glaze.