Cream Cheese Frosted Banana Cake

Photo Credit: Sugar Cooking

I always keep a few containers of over-ripe 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’!”

Recipe For Cream Cheese Frosted Banana Bars

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Makes a 10″ x 15″ jellyroll pan of bars

Ingredients

• 1/2 c. butter, softened
• 1 c. white sugar
• 2 eggs
• 1/2 c. sour cream or plain Greek yogurt
• 1 t. vanilla extract
• 2 c. all-purpose flour
• 1 t. baking soda
• 1/4 t. salt
• 4-5 mashed over-ripe bananas
• Cream cheese frosting {homemade or store bought}

Directions

1. Preheat oven to 350 degrees F (175 degrees C)
2. Grease a 10 x 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!}

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