Well, hi there. This is a recipe that was a STAPLE in Myrnie’s repertoire a few years ago. Babies, and lactose intolerance, came between her and her beloved banana bars…but we are bringing them BACK. The recipe comes from her mother-in-law’s kitchen, and is just a simple, straightforward banana bar. These are dense and sweet and excellent cold.
I made these a few days ago and had to adapt to what I had in my fridge – a little vanilla yogurt to replace the sour cream I didn’t have, with an extra banana thrown in to finish out the “wet ingredients.” However, these are much better if made following the ingredients listed below.
Debbie’s Banana Bars:
Preheat oven to 350 degrees F.
Prepare your pan. (I used a half-size jelly roll pan, lined with a silicone baking mat. A 9x13, greased and floured, would give you thicker bars, but fewer of them.)
1/2 cup butter
1 1/2 cup sugar
1 cup sour cream
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup mashed bananas
Sour Cream Frosting (recipe to follow)
In a bowl, whisk or sift together your flour, baking soda and salt. Set aside.
In the large bowl of your electric mixer, cream together your butter and sugar. Then add eggs, sour cream and vanilla. Beat to combine. Stir in the mashed bananas. Add your flour mixture, and stir to combine.
Dump into your prepared pan, and bake for 20-25 minutes, or until a toothpick inserted into the middle of the pan comes out dough free. Cool and frost.
Cream Cheese Frosting
8 oz. cream cheese
1/2 cup butter
2 tsp vanilla
3 1/2 - 4 cups powdered sugar
Whip together cream cheese and butter. Add vanilla and enough powdered sugar to make the icing hold a peak.