Thursday, June 28, 2012

Banana Bars with Cream Cheese Frosting


If you like Banana Bread...you're going to absolutely LOVE Banana Bars. Light, fluffy...and yes, very moist! Very much like the consistency of cake.

I saw this recipe posted on a very dear friends blog. Her name is Cathy and she is the awesome publisher of The Dutch Baker's Daughter. When I originally saw the post, I was so excited to have something else to make with those overly ripened bananas. That was about a year ago. I came across the post in my saved recipes on my feeder and was thrilled all over again. Only this time...I really made them.

And I am so glad I did. (and I'm so irritated with myself for not making them a year ago). The banana flavor in these bars really pops! I mean....there's some serious banana flavor going on. You can smell it before you even get it in your mouth. You can't stop eating them. It's a good thing that it makes enough to feed a crowd (a 15" pan is used).....otherwise no one else would ever get to see them let alone eat them. Although, had I been given the chance, I'm sure I'd have been able to consume the whole thing.

Let's put it this way.....as much as I like banana bread...I may never make it again.

Banana Bars with Cream Cheese Frosting
Printable Version

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1/2 cup plain yogurt (I used Greek yogurt. Use what you prefer...even low fat as Cathy used)
1/2 sour cream (Cathy used light sour cream)
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
2 medium very ripe bananas, mashed (about 1 cup)
8 oz cream cheese, softened
2 tsp vanilla
3 3/4 to 4 cups powdered sugar

Preheat your oven to 350' F. Grease a 15" x 10" jelly roll pan or line with parchment paper.

Cream together the butter and sugar until light and fluffy. Add the eggs, yogurt, sour cream and vanilla. Combine well.

In another bowl, combine the flour, baking soda and salt. Whisk together.

Gradually beat the flour mixture into the wet ingredients until all mixed together. Stir in the mashed bananas.

Spread into your prepared pan and bake for 20 - 25 minutes until a toothpick, inserted in the middle-ish area comes out clean and your cake is a pretty yellowish golden color


While your cake is cooling (ya I know...they're suppose to bars but honestly...its super moist like a cake), make your cream cheese frosting by beating the cream cheese, vanilla and powdered sugar together until you have the right consistency that makes you happy.

Once the cake is cooled, spread on the frosting.


Yep....there you have it. And it's ok to try some right away. I give you my permission and blessings to do so. Go ahead....take a biiiiiig bite


And tell me if you don't want to eat this for the rest of your life.

Thank you Cathy for being the wonderful person you are and for sharing this recipe! I love ya man!!

2 comments:

  1. Awww...I love you, too, man! Now you have me hungry for these all over again! I'm not making them before I make the PMS Brownies, though, lol.

    ReplyDelete
    Replies
    1. I want to make them again!!! I didnt get enough the first time around. Not like I didn't have plenty...it just wasn't enough LOL. Let me know how you like PMS Brownies :)

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