Banana Bars with Cream Cheese Frosting!

 

We eat a lot of bananas at our house or really, I should say, my husband eats a lot of bananas.  Therefore, every time I want to make a recipe with bananas it's a struggle to keep them long enouigh to get good and ripe to bake with..  He will eat them up every time!   This recipe uses two very ripe bananas and I think I bought bananas three times to get two to use.   I am going to have to find a good hiding place for them next time!

When my husband finally got the finished product he loved these and was glad I made him leave the last two bananas.   If you love banana bread, these are even better!   They are also really easy which is always nice!   

Here is what you will need:

1/2 cup butter, softened
1  1/2 cups sugar
2 large eggs

1 cup sour cream
2 tsp. vanilla
1 tsp. cinnamon
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 tsp. salt
2 very ripe bananas, mashed
1 cup walnuts or pecans chopped (optional)

CREAM CHEESE FROSTING

1 (8 oz.) pkg. cream cheese, softened

4 Tbs. butter, softened

1 tsp. vanilla

4 cups confectioner's sugar

Preheat oven to 350 degrees.

In a large mixing bowl, with an electric mixer beat the butter and sugar until fluffy.

Add eggs, sour cream, cinnamon and vanilla, and beat just until incorporated.  

Combine the flour, baking soda, baking powder and salt.  

Gradually add to the wet mixture and mix with the mixer until well blended. Stir in the bananas.

 Fold in the nuts if you are using nuts!

Spray a 10" x 15"  jelly roll pan with nonstick baking spray and pour the batter evenly in the pan.   Bake for 20-25 minutes.   This bakes fast because it's thin so don't over bake.  Test with a pick at 20 minutes and if it comes out clean it's done.

Cool the bars completely before frosting.   While they cool makes your cream cheese frosting.  Beat the cream cheese and the butter until fluffy in a mixing bowl with an electric mixer.  Add the vanilla and gradually add the confectioner's sugar.   Frost the cooled bars!  

Cut in squares and serve!  These are great for breakfrast or brunch, an afternoon snack or dessert after supper!   

These won't last long, but what is leftover, store in the fridge overnight! 

Nana's Blondies!!!

The Blondie is sort of the brownie's less popular cousin.  However, I am not really sure why, because I love a good Blondie.  I guess it's the whole chocolate factor and how much most people really love chocolate. I am one of those people, but you can't eat chocolate for everything...can you?  Well, you could, but it gets sort of predictable.   This Blondie recipe is my mother's that she has been making for many years.  It's just very basic and easy and the thing I like about it is that you usually have all of these ingredients on hand.

Now if you look on Pinterest or on other food blogs, they have done just about everything to the poor little Blondie to dress her up and make her more exotic and fun and interesting.  There are M&M Blondie's, butterscotch Blondie's, Blondie's with caramel drizzled on them, Blondie's with white chocolate chips, and macadamia nuts.  There was even a Blondie with dark roots, which was a Blondie with chocolate on the bottom...lol.  Wasn't that just clever?  This is just a plain little Blondie and I think it's good enough as is with it's 1 cup of nuts, but feel free to add in whatever you like...white chocolate chips, dark roots, fancy schmancy nuts that cost a fortune, caramel drizzle...heck I think I might make some for Valentine's Day with those pink and red M&M's myself.

Here is what you will need for the basic Blondie:

1/2 cup butter, melted (1 stick)
2 cups light brown sugar, packed
2 eggs
1 1/2 cups self rising flour
1 tsp. vanilla
1 cup coarsely chopped nuts (walnuts or pecans are good)


Melt butter over low heat or in microwave.  Mix in the brown sugar.  Stir well.  Add in the eggs.  Gradually stir in the flour. Now add the vanilla and nuts.  Don't use an electric mixer, just a spoon.

Spread in a 9"x9" pan that has been sprayed with nonstick baking spray for 30 to 35 minutes in a 350 degree oven.
If you want thinner, chewier Blondie's, spread in a 9"x13" pan and bake for 20 to 25 minutes in a 350 degree oven.

Nana's Chewy Blondie's!





Peanut Butter Gooey Bars!

If you love a Pay Day candy bar, you will more than likely love these gooey peanut butter bars.  That 

is just what they remind me of.  They are not only delicious, but also very pretty.  

Here is what you need for these:

1/ 2 cup butter, softened

1/2 cup crunchy peanut butter

1/4 cup granulated sugar

1/4 cup brown sugar, packed tightly

1 egg

1  1/4 cups all purpose flour

1 tsp. baking powder

1/4 tsp. salt

3/4 cup creamy peanut butter

4 cups miniature marshmallows

1/2 cup chocolate flavored syrup

Preheat oven to 350 degrees.

Spray a 13"x 9" baking pan liberally with nonstick baking spray or butter it well.

To make the cookie base, combine the butter, crunchy peanut butter, granulated sugar, brown sugar and egg in a mixing bowl. 

Combine flour, baking powder and salt.  Gradually add to the creamed butter mixture.  Beat until well blended.  Chill the refrigerator for about 30 minutes. 

Press the chilled dough in the baking pan.  Place in the preheated 350 degree oven for 17 - 20 minutes.  Do not over bake this.   Cool for about 3 minutes. 

Place the creamy peanut butter in the microwave for about 1 minute.  Pour this over the cookie crust.  Top with the mini marshmallows.  Drizzle the chocolate syrup over the top.   Place back in the oven for just about 5 minutes or until the marshmallows are just starting to brown lightly. 

 Remove from oven and run a sharp knife around the edges to loosen.  Cool completely and then cut with a sharp knife sprayed with nonstick spray in about 2 inch squares.  "Peanut Butter Gooey Bars!"