*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I really like these! I made a few changes, though. I remembered reading somewhere that you can cut almost half of the sugar out of any recipe without affecting the end product. So I cut the sugar down to 1 cup. I also used fat-free plain yogurt instead of the sour cream. I don't have a 10x15 pan so I used a 9x13 and cooked it for 30 min. I got a nice, moist cake-like bar. I also frosted it with a Chocolate Peanut Butter frosting made of 2C powdered sugar, 2T cocoa, 4T milk, 2T peanut butter, and 1/2t vanilla. I really enjoyed these for a way to use up ripe bananas besides the standard banana bread.
I have never made these bars without someone asking for the recipe. Just use 2-3 lg. very ripened bananas and you will have plenty of flavor. Please don't put store bought frosting on them. There is a recipe on this site for Whipped Cream Cream Cheese frosting that is a superb complement to these bars. ENJOY! Bring copies with you!
My only complaint is that I can't give this recipe 6 stars! These are wun-der-ful! It's so great making a 'bar' recipe the comes out of the pan perfectly and makes a great presentation. I served them chilled because my sister has a similar recipe and for some reason it really brings out the banana flavor. I only used two really dark bananas but you could really taste the flavor; I added some cinnamon, too. For such a simple recipe it really does make a ton - an entire jelly roll pan... WOW! I made a softer frosting of one block cream cheese, 2 cups of powdered sugar, tsp vanilla and some milk to thin it out ever so slightly. Stop searching for recipes... turn off your computer & go make these. They are really delicious.
I made this as a bundt cake just because I got mixed up with another recipe I was considering. I cooked it for 40 at 375. It was light, moist and delicious. Not too sweet either. For the record, a cup of bananas is equal to about 2 good sized bananas mashed up. And if they seem not ripe enough, break them up and nuke it for about 12 seconds on high until you can easily mash them up with a fork.
I made these and they were very good! I used 3 large bananas (probably was more then the 1 cup called for in the recipe), substituted 1 cup of cake flour for part of the all-purpose, and cut down on the sugar by 1/4 cup. If you refrigerate the bars after you frost them until the icing is firm, you can then cut them into individual servings and store in the freezer between wax paper sheets. They freeze beautifully and are great to have on hand for a quick dessert.
These are very very good. Like some others I used a 9 x 13 inch pan and extended the baking time. I just kept checking them every 10 minutes or so until the toothpick came out clean. I also added one chopped banana to the finished batter for a little more texture. The frosting is to die for and it makes a lot! (I used the frosting that Tricia Jaeger suggesteds in her review). A great recipe! Everyone loved these cake like bars!
This recipe was GREAT!! I loved it so much. Instead of sour cream I used vanilla yogurt and it tasted wonderful. I also added walnuts into the batter. The cake was also moist and really tasted like bananas!! I used only about 5 oz worth of cream cheese frosting made by myself. I also used over ripe bananas (REALLY GOOD). If you are bringing this dish to a fancy party or for some big event like a birthday jazz it up like I did. I dyed the frosting a very pale yellow and I put dark chocolate shavings ontop in fact it even looked like a BANANA!! Thanx again! YUM!
These were great! I, as many others stated, made my own frosting as I already had the ingredients on hand. I used 4 oz. cream cheese, 1/2 C butter, 1 t vanilla and 3 1/2 C powdered sugar. Update: tried these as a cupcake and it worked beautifully, a half recipe yields 12 cupcakes. This time I used recipe Cream Cheese Frosting II.