The request was simple, “Bake something with these bananas.” My wife had turned to me for help. Help in a moment of need, because old frozen bananas were filling up our freezer. In an attempt to address the situation, Charlene had placed three frozen bananas on the counter to thaw. Now, she was turning to me for help. Turning to me for a solution. Turning to me at just the right time. Just the right time, because I had recently sampled some delicious Banana Bread Bars at work and now was the time to replicate them.
Two days later, I am proud to report that this recipe’s plentiful, moist, and delicious bars hold up well over time. They also go great with a morning cup of coffee.
Hopefully, these bars will help you with your banana overabundance issues, just like they came to my rescue. Enjoy.
The best part of waking up, is a Banana Bread Bar by your cup.
BANANA BREAD BARS
– Bar Ingredients –
1½ cups Sugar
1 cup Sour Cream
½ cup Butter
2 Eggs
3 Bananas, mashed
2 teaspoons Vanilla Extract
2 cups Flour
1 teaspoon Baking Soda
¾ teaspoon Salt
– Thin Frosting Ingredients –
½ cup Butter
4 cups Powdered Sugar
1½ teaspoons Vanilla Extract
5 tablespoons Milk, but use only as much as needed
Preheat oven to 375 degrees.
Grease and flour a 15”x10” pan.
Mix together the sugar, sour cream, butter, and eggs.
Mix in the bananas and vanilla extract. Set aside.
Combine flour, baking soda, and salt.
Gradually mix the “flour mixture” into the “banana mixture.”
Spread batter into the prepared pan.
Bake for 20 minutes or until golden brown.
While the Banana Bread Bars are baking, prepare the “Thin Frosting.”
Melt the butter, until it just begins to boil.
Mix together the butter, sugar, and vanilla extract.
Gradually, add the milk, one tablespoon at a time, until a thin frosting forms (i.e. thicker than glaze, thinner than frosting).
After the bars are finished baking, spread the thin frosting over the still warm bars, which will make the frosting easier to spread.
Makes about 35 bars.
Revised Source: Deb West, fellow Baker Aficionado