Time: 15 minutes hands on + 20 minutes baking + time to cool
Yield: 1 large jelly roll pan full, cut as small or as large as you like
Recipe from the lovely Kristine Anderson
1 1/2 C sugar
1 C sour cream
1/2 C butter, softened
1 1/2 C mashed banana (2-3 large ripe bananas should do the trick)
2 t vanilla
2 C flour
1 t salt
1 t baking soda
1/4 C butter, melted
2 C powdered sugar
3 T milk
1 t vanilla
1. Into your stand mixer or large mixing bowl combine 1 1/2 C sugar, 1 C sour cream, 1/2 C softened butter and 2 eggs.
2. Find yourself 2-3 very ripe bananas. Peel them and then mash them all up with a potato masher. You'll need 1 1/2 cups mashed bananas.
3. Add 2 teaspoons of vanilla to the bananas and stir it in.
4. Add the mashed bananas to the butter/sour cream mixture. Mix until combined.
5. Into a medium sized mixing bowl toss 2 cups flour, 1 teaspoon salt and 1 teaspoon baking soda. Stir it all around to be sure everything is combined well.
6. Sift the dry ingredients into the wet.
7. Stir everything together with a wooden spoon, just until combined. You don't want to over mix here.
8. Spray a large jelly roll pan (mine is 10x15) with cooking spray and pour the batter into the pan.
9. Bake at 375 for 17-20 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Remove from the oven and cool completely.
10. To make the glaze place a 1/4 cup of butter in a small mixing bowl and melt it in the microwave. Add 2 cups powdered sugar, 3 tablespoons of milk and 1 teaspoon of vanilla. Whisk it together until smooth.
11. Pour it over the top of the cooled banana bars and spread it with a knife. Cut and enjoy!