Frosted Banana Bars

posted by Andrea | 10/23/2010

There are a handful of desserts I make every fall. Most of them include pumpkin, apples, cinnamon, nuts, or chocolate — but not this one.

Frosted Banana Bars {or cake} is one of my favorite desserts; partially because it is REALLY easy to make, but also because we always have rotten bananas in the freezer — and this recipe makes a huge batch!

Photo Credit: Sugar Cooking

I always keep a few containers of rotten bananas in the freezer; I store them {peeled} in groups of 4 or 5, since that’s what many recipes call for. Then when it’s time to make my cherished Frosted Banana Bars, all I have to do it defrost one container. No more messy, smelly, fruit-fly-attracting bananas sitting out on my counter.

Plus, after multiple “tests” I’m convinced that defrosted bananas produce better results than bananas straight from the counter!

The recipe below is altered from my “normal” recipe…mainly because I ran out of sour cream and sugar {honestly, who runs out of sugar!} However, my alterations proved successful, and after four large pieces, I can confidently say “they are ‘delish’!”

Ingredients {serves 36}

  • 1/2 c. butter, softened
  • 1 c. white sugar {normally 1 1/2 c.}
  • 2 eggs
  • 1/2 c. sour cream {normally 1 c.}
  • 1 t. vanilla extract
  • 2 c. all-purpose flour
  • 1 t. baking soda
  • 1/4 t. salt
  • 3-5 mashed ripe bananas
  • Cream cheese frosting {I usually make it from scratch but this time I used store bought}

Directions

  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Grease a 10×15 inch jellyroll pan; set aside
  3. In a large bowl, cream together the butter and sugar
  4. Beat in the eggs, one at a time, then stir in the sour cream and vanilla
  5. Combine the flour, baking soda and salt; stir into the batter
  6. Mix in the mashed banana
  7. Spread evenly into the prepared pan
  8. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean
  9. Allow bars to cool completely before frosting with the cream cheese frosting
  10. Enjoy…and then refrigerate the remaining bars

I’m bringing a bunch to a party this weekend and we’ll still have plenty left to enjoy for the next few days {if they last that long!}

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!

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4 comments

  1. Brenda @ a farmgirl's dabbles

    10/23/2010

    Oh, Yum! I love banana cake with cream cheese frosting, but haven’t had it for YEARS. And I don’t have a recipe for it, so just printed it off – thanks!

    [Reply]

  2. Lorie

    11/13/2010

    Amazing how much sugar we think we “need” in a recipe. Reducing it by 1/3 didn’t render it inedible!
    We’re trying to reduce sugar and trying to substitute honey or maple syrup as often as possible. This can be a little tricky (you also have to adjust liquids in the recipes). If you have any low- or no-sugar recipes, we’d be thankful. However, we have no interest in the fake-sweeteners, just the more natural ones. Thanks!

    [Reply]

  3. Jenni

    02/29/2012

    I would hope that your bananas aren’t truly rotten…..perhaps “over-ripe” is a better term …..

    [Reply]

    Jenni Reply:

    oops….hit enter too fast ….. regardless of the terminology, there are many yummy recipes to be made with ripe bananas

    [Reply]