We eat a lot of bananas around our house. My kids really like them. One of my daughters thinks she could live on bananas and carrots alone. Even though we all enjoy them there seems to always be one or two that end up being a little too ripe to eat. My husband actually prefers overripe bananas but he does not always eat them up. I however like mine on the green side.
I make a lot of banana bread and muffins. But we get tired of always having them. Smoothies are also a great use of bananas, but I think this is my favorite way to use them.
In a dessert! If a dessert has bananas in it, it is healthy, right? Ok, so this is not healthy nor is it low fat, but if you like bananas give this a try. Even if you don’t like bananas you may like this recipe, this frosting will make almost anything taste good. This is good without the frosting but why would you want to leave it off. Maybe it would save a few grams of fat but it is not nearly as good. 
This frosting recipe is good on most cakes. It makes a boxed cake seem homemade. It is really good on carrot or zucchini cake. If nothing else try the frosting recipe. You won’t be buying the canned stuff anymore.
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 (I use 1/2 whole wheat pastry)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium ripe bananas, mashed (about 1 cup)
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. ( My pan is 11x17x1 and it worked fine but they are a little thinner) Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 3-3/4 to 4 cups confectioners’ sugar
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.
Recipe originally from Taste of Home
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{ 6 comments… read them below or add one }
i bet this would be yummy if you added mini choc chips to the cake batter.
This recipe sounds great. I’m putting this on my menu plan/grocery list for next week. I happen to have a few “past prime” bananas on the counter right now. Thanks so much for the recipe, my family will be so happy.
Mini chocolate chips would make it even better. Great idea.
Lynn, tried these tonight and everyone raved. Thanks for a great recipe.
Jill
Jill, I am glad your family like them! Thanks for letting me know.
These are amazing! I even love them without the frosting, baked a little thicker.