If you’ve never had banana bars, they’re similar to banana bread and banana cake, but the batter is a little denser (which gives them a more brownie-like texture) and they’re baked in a jelly roll pan so they are thin and have the perfect bar-to-frosting ratio. They’re the perfect finger snack for potlucks or brunches, and they 100% count as breakfast food because they have bananas and eggs, which practically makes them health food (have I ever told you I’m an excellent enabler?)
For the bars, you’ll need flour, sugar, butter, sour cream or plain Greek yogurt, salt, baking soda, bananas, and vanilla. If you’re feeling wild, you can also add in a teaspoon of cinnamon.
Preheat oven to 350 F. Lightly grease a 15 x 10 x 1″ jelly roll pan with shortening and set aside. Add the sugar and butter to a large mixing bowl.
Using an electric hand mixer, cream until light and fluffy. Add the sour cream (or yogurt), eggs, and vanilla and mix until well-combined.
Whisk together the dry ingredients and then slowly add them to the mixture. Add the banana
and stir until just combined and then spread in the prepared pan.
Bake in the preheated oven for 20-25 minutes or until a knife or pick inserted into the center comes out clean. Remove from oven and cool completely. While the bars are cooling, use the handheld mixer to whip together the frosting ingredients until the frosting is light and fluffy. When the pan is completely cool, spread the icing on top
and cut into bars.
Admire your handiwork.
Eat.
Store any survivors in the refrigerator.
