Wednesday, August 25, 2010

Finally back and Frosted Banana Bars.....

Well, it's been forever since I've shared anything here. Lots have happened, some not so great (actually quite terrible) and some awesome.....isn't that life? I'm hoping to get back into posting here. I'm finally getting my creativity back and have lots of projects that I'm working on.

But for now, I'll share with you a recipe for an awesome dessert bar that I made today. This is one of those recipes that copies went around of when I was working several years ago. We used to have big pot lucks for lunch a couple of times a year and these bars were made one time. They are so good and I had some bananas sitting around that desperately needed to be turned into something yummy, so this is what I made. I hope you enjoy!

One quick note......this is supposed to be baked in a 15"x10"x1" baking pan and I don't have one, so I used my baking dish that was a bit smaller. Needless to say, when the 25 minutes of cooking time was up, my bars weren't even close to being done. I ended up cooking them at least 15-20 minutes longer. So, if you are using a smaller pan, be sure to add some time and just keep watching them until they are done. :-)

Frosted Banana Bars:

1/2 cup 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 ripe bananas, mashed (about 1 cup)


1- 8 oz. package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla

3-3/4 to 4 cups confectioners' sugar

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add the creamed mixture. Stir in bananas. Spread into a greased 15"x10"x1" baking pan. Bake at 350F degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

For the frosting, in a mixing bowl beat cream cheese, butter, and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.