Ingredients:

  • 1.5 cups mashed overripe bananas (approx. 3-4 large)
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 0.5 cup sour cream
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 8 oz full-fat brick-style cream cheese, softened
  • 0.5 cup unsalted butter (for frosting), softened
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)

Instructions:

  1. Preheat your oven to 180°C (350°F). Grease your 9x13 inch pan thoroughly with butter or non stick spray. Note: I like to line mine with parchment paper, leaving an overhang on the long sides so I can lift the bars out later.
  2. In a large bowl, cream together the 0.5 cup of softened butter and 1 cup of granulated sugar until the mixture looks pale and fluffy. Wait until it doubles in volume—this usually takes about 3 minutes with a hand mixer.
  3. Add the 2 large eggs one at a time, beating well after each addition. Stir in the 1.5 cups of mashed bananas, 0.5 cup of sour cream, and 2 tsp of vanilla extract. Mix until the batter looks uniform and slightly bubbly.
  4. In a separate bowl, whisk together the 2 cups of flour, 1 tsp of baking soda, and 0.5 tsp of salt. Gradually add this to the wet ingredients. Note: Stop mixing the second the last streak of flour disappears to avoid a tough, rubbery texture.
  5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25 minutes until a toothpick comes out clean and the top springs back when touched.
  6. While the bars cool completely, beat the 8 oz of cream cheese and 0.5 cup of butter for the frosting until smooth. Mix until no lumps remain before slowly adding the 3 cups of powdered sugar and 1 tsp of vanilla.