Banana Bars with Cream Cheese Frosting
from https://www.tasteofhome.com/
One reviewer added an extra banana for more banana flavor (and I saw a similar recipe do the same). One other reviewer added 1/2 walnuts to the batter.
Include mix-ins:
- Freshen up the bars with mix-ins like berries, toasted nuts or chocolate chips.
- Add more banana flavor: To intensify the banana flavor, add a bit of banana extract to the bars and/or the cream cheese frosting.
- Try chocolate frosting instead: If you’re not a fan of cream cheese frosting, chocolate frosting is incredible on these bars. It’s like eating a chocolate-covered banana.
- Decorate with banana chips: If you want to add some decoration, do not add fresh bananas or they will quickly turn brown. Instead, decorate the tops of the bars with dehydrated banana chips!
You can bake the banana bars in a different-sized pan. Instead of a jelly-roll pan, try a 13×9-inch pan or two 9-inch round pans. Keep in mind, these bars will be thicker and may need a bit more time to bake. You can also bake the batter in muffin tins for cupcakes. [For a 9x9-inch pan, use 2/3 recipe.]
1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)
frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3-3/4 to 4 cups confectioners' sugar
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in bananas.
Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean (do not overbake), 20-25 minutes. Cool completely.
For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners' sugar to reach desired consistency. Frost bars. Store in the refrigerator.
Yield: 4 dozen
