I originally found this recipe in a Betty Crocker cookbook I received when we were first married. It comes in doubly handy when I need to feed a crowd, and when I have some ripe bananas on my counter that have passed the stage of raw consumption. Over the years, this recipe has been adjusted with changes to the sugar, oil, nuts, and doubling it to fit an 11 x 15" pan.
Reminiscent of banana bread, this can be served in bars, or as a cake, and with or without frosting.
2 cups
brown sugar
4 very
ripe bananas (brown is okay)
2/3 cups vegetable oil (or 1/3 c. applesauce + 1/3 c. oil)
4 eggs
– lightly beaten
2 cups
flour
2 teaspoons
baking powder
1 teaspoon
baking soda
1 teaspoon
ground cinnamon
½ teaspoon
salt
½ cup toasted walnuts (optional)
Heat oven to 350*.
Mix bananas with brown sugar in
large bowl.
Add oil, then eggs. Mix until
combined.
Combine dry ingredients and add to
the sugar and banana mixture – mixing until combined.
Spread into a 11 x 15” pan that
has been sprayed with cooking spray.
Bake for 30 minutes, or until
lightly browned, and toothpick inserted into the middle comes out clean.
Allow to cool for 1 hour before
frosting with cream cheese frosting, and serving.
Cream Cheese Frosting
6 oz. cream cheese softened
2/3 c. butter, softened
2 t. vanilla
4 c. powdered sugar
Beat cream cheese, butter and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar until smooth.
Spread over banana bars after they've cooled.
Cream Cheese Frosting
6 oz. cream cheese softened
2/3 c. butter, softened
2 t. vanilla
4 c. powdered sugar
Beat cream cheese, butter and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar until smooth.
Spread over banana bars after they've cooled.
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