Moist and Delicious Banana Bars
Moist banana cake topped with sweet, tangy cream cheese frosting. Perfect for summer gatherings.
Equipment
- Hand mixer
- Mixing bowls
- Measuring cups and spoons
- Kitchen scale
- Silicone spatula
- Rimmed baking sheet (13x18x1)
Ingredients
Cake:
- ½ cup (113 g) unsalted butter, room temperature
- 1 ½ cups (288 g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180 g) sour cream, room temperature
- 4-5 very ripe bananas
- 2 ¼ cups (270 g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Frosting:
- 8 ounces cream cheese, room temperature
- ⅓ cup (75.6 g) unsalted butter, room temperature
- 3 tablespoons (45 g) sour cream
- 1 teaspoon vanilla extract
- 3 cups (360 g) powdered sugar, measured then sifted
Instructions
For the Cake
- Preheat oven to 375° F. Spray a half sized rimmed baking sheet with nonstick cooking spray and set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy. Add sour cream and vanilla and mix until well combined.
- In another mixing bowl, mash bananas until no large lumps remain. Add to batter and beat until well combined.
- Add flour, salt, and baking soda and fold until combined. Make sure no flour is visible, but do not overmix.
- Pour batter into prepared baking sheet and bake for 13-15 minutes. Check for doneness by inserting a toothpick; cake is done when a few moist crumbs are on the toothpick.
For the Frosting
- In a large mixing bowl, beat cream cheese and butter until smooth. Add sour cream and vanilla and mix until smooth.
- Add sifted powdered sugar and slowly mix until smooth.
- Frost cake when cake is completely cooled.
- Store in an airtight container in the refrigerator.
Notes
- These banana bars feed a crowd.
- Serves 20-25, depending on how you cut the bars.
- Store in the refrigerator in an airtight container.