Frosted Banana Bars

Frosted Banana Bars

These Frosted Banana Bars are one of the greatest revelations of my baking “career.”

They are – admittedly – not much to look at.

They feature one of my least favorite foods – soft, blackened, nearly rotten bananas.

They don’t require any special tools, expensive ingredients or fancy techniques.

Yet, they are by far my most-requested dessert. OF ALL TIME.

No joke – I am asked on at least a weekly basis to make these yummy bars, and bake them just about as often for my husband and his co-workers. They are ridiculously delicious – soft and uber-flavorful, with just the right amount of sweetness – are super easy to make, and can be thrown together with ingredients that virtually everyone has on hand already in their pantry or refrigerator. I’d say “enjoy in moderation!”, but forget that bollocks. Pig out. You won’t be able to stop yourself!

 

FROSTED BANANA BARS

Yields | 24 servings

Inspiration | Taste of Home

For the bars:

  •  1/2 cup unsalted butter, softened to room temperature
  • 2 cups finely granulated sugar
  • 3 large fresh eggs
  • 1 1/2 cups mashed ripe bananas (about 3 medium)
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • Dash salt

For the frosting:

  •  1 8-ounce package cream cheese, softened
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 to 4 cups powdered sugar*
  • 2 tsp pure vanilla extract

 

  1. Preheat oven to 350° degrees Fahrenheit (175° Celsius). Grease a 15-inch x 10-inch x 1-inch baking pan; set aside.
  2. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.
  3. Transfer to prepared baking pan and bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.
  4. For the frosting, beat cream cheese and butter in a mixing bowl until fluffy. Add powdered sugar* and vanilla; beat until smooth. Frost bars when cool.

*Feel free to experiment with the amount of sugar in the frosting. Because I fancy my frosting a little less sweet, I usually add approximately 2 1/2 cups of powdered sugar. If you’d like it sweeter, add up to 4 cups total.

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