Frosted Banana Bars
Another recipe I found years ago. They are a family favorite. And because it makes a cookie sheet size, its a great dessert for a potluck as it goes far!
Another recipe I found years ago. They are a family favorite. And because it makes a cookie sheet size, its a great dessert for a potluck as it goes far!
- Carbohydrate 37.5491629458992 g
- Cholesterol 42.6238889032562 mg
- Fat 10.7306271484133 g
- Fiber 0.622137794286471 g
- Protein 1.40476449597618 g
- Saturated Fat 6.62015837667362 g
- Serving Size 1 1 Serving (70g)
- Sodium 82.6719817365269 mg
- Sugar 36.9270251516127 g
- Trans Fat 0.816559762368738 g
- Calories 247 calories
Step-by-step
- Cream butter and sugar with electric mixer. Beat in eggs, bananas and vanilla.
- Combine flour, baking soda and salt. Add to creamed mixture, mix well.
- Pour into a greased 15x10x1-inch baking pan.
- Bake at 350(F) for 25 minutes or until bars test done. Cool.
- Cream butter and cream cheese with electric mixer. Gradually add powdered sugar and vanilla. Beat well.
- Spread over cooled bars.
Standard ingredient lists omit how the high moisture content of overripe fruit fundamentally dictates the crumb structure, requiring careful balance with chemical leaveners like baking soda to prevent a dense center. Achieving the proper consistency in sheet-pan bakes relies heavily on using bananas that feature heavily speckled peels rather than solid yellow skins, because fully ripened starches convert to simple sugars that yield both sweetness and tenderness. Understanding these foundational ratios allows home bakers to modify recipes without sacrificing the final texture.
Adapting for Dietary Needs
Replacing dairy butter with plant-based margarine requires selecting sticks containing at least 80 percent oil content to maintain the correct fat-to-water ratio during the creaming stage at 350 degrees Fahrenheit. Substituting all-purpose wheat flour with a one-to-one gluten-free blend containing xanthan gum ensures the batter holds trapped air properly when beaten with an electric mixer. Careful observation of the baking progress remains essential, as alternative flours often brown faster around the edges while the center requires the full 25 minutes to set.
Managing Frosting Consistency
Cream cheese frosting incorporates a substantial amount of moisture from dairy solids, meaning that incorporating confectioners' sugar gradually prevents the mixture from turning into a runny glaze. Butter and cream cheese must be fully softened at room temperature before beating to prevent lumps from forming in the finished spread. Storing the frosted bars in an airtight container in the refrigerator for up to three days preserves the texture of the cream cheese while keeping the soft crumb from drying out.
