Chris' Recipes

Bon Appetite!

Banana Bars with Cream Cheese Frosting

Written By: Chris - Aug• 14•12

I was helping Jen with her daughter Brontae’s graduation party last weekend.  We made a number of goodies and Jen was wanting something that wasn’t chocolate!  We tossed around the idea between banana bars or pumpkin, which are one of my favorites!  But since she had a number of frozen ripe banana’s on hand, we went that route!  Any time you have your banana’s ripen past your level of what you consider delicious, just freeze them!  They will turn black and when you squeeze them out – it’s a bit to get past the slimy texture, but I assure you that they make the best flavored breads and bars!  I like to vacuum pack them or place them in zip lock to keep them fresh.  This recipe for the bars actually came from my mom.  She always made the best banana bread, so I figured why not – we’ll make them into bars!  This recipe makes two bread loafs or a very thick 1/2 sheet pan for bars.

Ingredients for Bread:

1 Cup Vegetable Oil
2 Cups Sugar
4 Eggs, whisked
Mix and add 6 Tablespoons of Sour Milk (of add 5 T of Milk to 1 T of White Vinegar) & 6 large Ripe Banana’s, mashed
Sift: 4 Cups Flour
2 Tablespoons Cinnamon (Optional)
2 teaspoons Baking Soda
2 teaspoons Salt

Add Walnuts of you like!  Fill pans 2/3 full and bake at 350 for 45 to 55 minutes.  With the bars, they cooked in a bit less time.  Watch them after 30 minutes and when they spring back in the center and lightly browned on top, they are done.

Cool completely before frosting with Cream Cheese Frosting! (I doubled the batch of frosting for the bars)

Frosting Ingredients:

4 Ounces of Butter, room temperature
4 Ounces of Cream Cheese, room temperature
2 Cups Powdered Sugar (our room was warm, so add a bit more in 1/4 Cup until it reaches the texture you prefer if too loose)
1 Tablespoon Vanilla Extract

Beat the butter and cream cheese in a large bowl with an electric mixer until fluffy and soft.  Turn mixer to low and add the vanilla and powdered sugar a bit at a time until smooth!  Spread on bars and cut into small bars.  Keep bars in tact in pan until ready to serve so they stay moist!  Frosting will dry on the top to touch, but be careful if covering as the plastic or foil may stick!

Enjoy!

Cheers!
~Chris

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