Have some old too-brown-to-eat bananas lying around on your counter or in your freezer? Come on, I know you do. Here’s that classic banana bar recipe that we all know and love with that perfect, fluffy, not-too-sweet cream cheese frosting to crown that golden cake.
This is the banana bar recipe my mom has used for as long as I can remember. These have been breakfast, lunch, dinner and dessert for me many a time. I don’t remember my mom baking a lot, but banana bread and bars were two of her staples. While this recipe comes from Taste of Home, I always think of these as “Mom’s Banana Bars”. Recipes are like that, aren’t they? They may have originated from someone or somewhere else, but when they are delicious and oft-requested or cooked, they quickly become associated with the person who made them for you. My mom has a collection of Taste of Home cookbooks, which are the cookbooks I grew up paging through and some of the first recipes I learned to cook. There’s a bit of nostalgia in these banana bars for me because of those memories.
Since I started making them myself, I prefer a slightly thicker bar, so I have multiplied the original recipe slightly and added a little more banana to increase the moistness of the final product (so scary to alter a baking recipe, but nothing can compare to my mom making these after a few cocktails and combining two completely different recipes to create an inedible hybrid banana bar-pudding-completely uncooked batter result). I like my cream cheese frosting a little less sweet than most, so unfortunately (wink wink) you’re going to want to taste your frosting as you are making it and add more/less confectioners’ sugar to your desired taste.
[tasty-recipe id=”33630″]
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