You know, when you see a ‘good deal’ at the grocery store, you are tempted to stock up on it. Sometimes that is a good thing and sometimes, not so much. In my case, I am sure it was a good thing for Aaron 🙂 I sent him to the store to get some milk and eggs. If you know Aaron, you will know that no matter what I send him to the store for, he will inevitably return with half a fruit orchard. Said fruit is consumed, or rather, inhaled, at an astonishing pace by Aaron. This leads to the purchase of more fruit.
Okay, so. Aaron sees a ‘good deal’ for bananas at 33 cents a pound. Great deal, if you ask me. But I am not so sure it was the best idea to buy several pounds of these bananas just because it was a good deal. Even at his consumption rate, we ended up with a huge pile of bananas that went ripe really fast and my whole house smelled of overripe bananas. I had to do something! Although, this recipe only called for 4 ripe bananas, I felt I was making some headway in reducing the pile a little bit. That being said, this was easy to make and the banana bars were delicious!
Here’s the recipe. Enjoy!
Ingredients:
- 4 mashed very ripe bananas
- 1 cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- pinch of salt
- Preheat oven to 350 and lightly grease a 9″ x 13″ pan.
- Mash the bananas and then mix in the sugar, oil, and eggs.
- Stir in the flour, baking powder, baking soda, cinnamon, and salt.
- Pour into the pan and bake, uncovered, about 25 minutes, or until a toothpick comes out clean.
- While the bars are cooling, make the frosting.
- 5 oz cream cheese, at room temp
- 1/4 cup butter, softened
- 1/2 tsp of vanilla
- 2 3/4 cups powdered sugar
- Cream the cream cheese and butter together.
- Mix in the vanilla and powdered sugar (slowly).
- Spread on cooled bars.
