I loved this recipe.
In general, I go crazy for things with cream cheese, bananas or peanut butter. All together? Yes please. There were two icing choices on Sugar Cooking, so if you're not feeling the peanut butter cream cheese icing you can hop on over there to check out the other cream cheese recipe. For the tops of these, I also wanted to try caramelizing the tops of bananas slices. I saw this on a blog a while back, but unfortunately don't remember where now. Good and bad news about the caramelization process-- the caramelized bananas were delicious, but my torch ran out of fuel after a mediocre attempt at one slice. So, let me reword, the caramelized banana slice was delicious! I put all of the left over sugar coated slices on the tops anyways since otherwise I know for sure I would've been sitting in front of the plate eating them one by one. These bars are like little squares (depending on how you cut them) of heaven. Imagine taking a really light and moist banana bread and covering it with peanut butter and cream cheese. Things this good should never get into my hands.
So set those bananas out to ripen right now! You'll be glad you did.
Frosted Banana Bars
Recipe from Sugar Cooking
- 1/2 cup butter, softened
- 1 cups white sugar
- 1/4 cup of brown sugar (increase to 1/2 cup if you like it sweeter)
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas (about 2-3 bananas)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan (or 9x13, or two 8x8's).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
- Bake for 25 - 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.
Peanut Butter Cream Cheese Frosting (Enough for an 8 x 8 pan, double for 9 x 13
Recipe from Sugar Cooking
- 5 ounces cream cheese, at room temperature
- 1/2 stick (2 ounces) unsalted butter, at room temperature
- 2 - 3 cups confectioners’ sugar, sifted
- 1/3 - 1/2 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
- In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes
- Add the peanut butter and beat until thoroughly blended.
Ripe bananas (each banana makes 10 or so slices)
1/4 cup sugar
Pour sugar onto surface. Slice bananas in 1/4 inch pieces. One at a time, take each piece and set one side in sugar before setting banana back onto heat-proof surface. With butane torch, caramelize tops of bananas until golden brown. Serve over ice cream, cake, pudding, etc.