Desserts Recipes

Frosted Banana Bars

Banana Bars frosted with Cream Cheese Frosting

Frosted Banana Bars


The day I arrived in Idaho, to visit my in-laws, my Mother-in-law had a super delicious dessert cooked up for us. Let’s be honest here, she’s always got something yummy waiting for us after our 13 hour drive to visit! She made these Frosted Banana Bars that were so unbelievably tasty! The problem with these bars is that they are so moist and good that you keep coming back for more. Okay – I was mostly the one coming back for me. I think these bars were a large contributor to me gaining a few pounds while on vacation. Not to place blame or anything! Next time I make these, I think I will add a little zucchini, to get some of my greens in.

You can also make this more into a Banana Cake by using a 9×13 pan and baking a little longer. Then frost with the same nice, thick frosting – YUM!
Banana Cake

Frosted Banana Bars
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 3 dozen
Ingredients
  • 1/2 cups butter, softened
  • 1- 1/2 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 medium ripe bananas, (mashed, about 1 cup)
  • FROSTING
  • 1 (8 ounce ) package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla
  • 3 1/2 to 4 cups confectioners’ sugar
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and vanilla.
  2. Combine flour, baking soda and salt; gradually to creamed mixture. Stir in the bananas.
  3. Spread into a greased 15-in.x 10-in.x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. (Do not overbake). Cool.
  4. Frosting: In a mixer beat cream cheese , butter and vanilla until fluffy. Gradually beat in enough confectioners’ sugar to achieve desired consistency.
  5. Frost Bars.
  6. Store any leftovers in refrigerator.

About the author

Emily Buys

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