Frosted Banana Bars

I wanted to take something to a friend who has been very generous to us this week. After reading through several blogs and finding this recipe, David and I decided on these frosted banana bars for our offering. I made it in 2 separate pans so I had one to give away and one to keep David and Dale happy.

The bars are so yummy and very easy to make but I should note for all of my healthy friends out there -- these won't be labeled low-fat anytime soon. However, you may want to try the recipe for Banana Cupcakes with Cream Cheese Frosting shown in the sidebar which will certainly have less fat per serving.

I will forewarn you that the frosting recipe makes A LOT of frosting but since I divided the bars into 2 pans I don't know whether you need all of the frosting for just 1.

Enjoy!

Direct link to the recipe is here. I really like the way Kristen at Dine and Dish has organized her blog. I'm excited to try more of her recipes.

Frosted Banana Bars

40 min | 15 min prep

3 dozen

• 1/2 cup butter
• 2 cups sugar
• 3 eggs
• 1 1/2 cups mashed, ripe bananas (about 2 large)
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1 pinch salt

Frosting

• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 4 cups confectioners’ sugar
• 2 teaspoons vanilla extract

1. In a mixing bowl, cream butter and sugar.
2. Beat in eggs, bananas, and vanilla.
3. Combine the flour, baking soda, and salt.
4. Add to creamed mixture and mix well.
5. Pour into a greased 15×10x1 pan.
6. Bake at 350 degrees for 25 minutes.
7. For frosting cream butter and cream cheese in a mixing bowl.
8. Gradually add confectioners’ sugar and vanilla.
9. Beat well.
10. Spread over bars.

Charlynn's Cinnamon Rolls, Glaze & Cream Cheese Frosting

My friend owned a cinnamon roll cafe for several years. These are her recipes.

Charlynn's Cinnamon Rolls & Glaze

3 cups very warm water
1 cup vegetable oil
1 cup milk
1 TBS salt
1 cup sugar
9-10 cups flour
2 TBS SAF instant yeast.

Place all ingredients in order given in bowl of mixer. Mix with dough hook for 5 minutes or until dough is gathered around hook. Dough should not be sticky but should be soft and squishy – almost like a marshmallow.

Remove from bowl and place in large container sprayed with cooking spray. Cover and let rise about an hour or until double.

Roll out on floured surface in rectangle shape. Should be about ¼ inch thick.

Spread inside generously with margarine. You can use butter, but it doesn’t make much difference in taste – only cost.
Sprinkle heavily with cinnamon all over margarine - be sure to cover the edges.
Spread about 1 to 1-1/2 cups granulated sugar over cinnamon
Spread 1 cup brown sugar over white sugar.

Roll tightly and cut into cinnamon rolls approximately 2” thick. Place on greased baking sheet with sides. Let rise 30-45 minutes. Bake at 350 for 20-25 minutes or until bubbling and light brown. When cinnamon rolls come out of oven, immediately glaze them as follows:

In saucepan bring to a boil and boil for one minute:

1 cup white sugar
1 cup brown sugar
1 TBS cinnamon
1/3 cup water.

Once glaze has boiled for one minute, turn off heat.

Let me know how they turn out. This will make 2 dozen very large cinnamon rolls. If you want to cut the recipe down, do it by thirds.


Here is the cream cheese frosting recipe. You may want to cut it down - depending on how much you want. However, it will keep in the refrigerator for several weeks.

4 oz softened cream cheese
1/4 stick margarine
1 lb powdered sugar
water


Combine cream cheese and margarine in bowl - place in microwave for 20-30 seconds - enough to soften, but not completely melt it. With electric hand mixer, whip together until smooth. Add powdered sugar and continue beating. Add water - a little at a time, until frosting reaches the right consistency.