Wednesday, October 22, 2008

Frosted Banana Bars

Is it me or do I make a lot of banana desserts? My family loves bananas and we usually have some in the house at various stages of being ripe. Therefore, I always have several on hand for Banana treats. This particular recipe had a wonderful smelling batter that was just like banana pudding. Yum. It was excellent slightly warm from the oven with gooey cream cheese frosting on top. BabyGirl asked for more which was a little like, “more, please, thank you, you’re welcome.” She likes to say everyone’s lines not just her own. The recipe was very straight forward with no surprises that might require a warning.
This weekend is shaping up to be a baking marathon with 3 events and 7 dishes so far. Should be interesting and a lot of fun!
Oh, I forgot to add that I made mine in a 13x9 pan instead of the one stated in the recipe. It took 33 minutes in the oven.

Frosted Banana Bars
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 cup (8 ounces) 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)
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3-3/4 to 4 cups confectioners' sugar
In a mixing bowl, cream butter and sugar. Add the eggs, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. 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. Cool. For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator. Yield: 3-4 dozen.

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