Do you still have super ripe bananas sitting on your counter?? I have yet another great banana recipe to share with you. This time I have a banana dessert for you.
I remember when I was pregnant with my oldest I hated making things with ripe bananas. I couldn’t do it for a long time after I had Ian. I take my ripe bananas and freeze them. This makes them extra slimy, but it helps to preserve them longer so you can use them still. Well let’s just say I got over being sick of bananas, and love them now!
Usually I make a cream cheese for these banana bars, but it was Sunday morning that I was making them for a family dinner. I had to use what I had in the house to make a dessert. I really liked the glaze that I made to put on top of them. Just as good as the cream cheese frosting.
Hope these banana recipes are extra helpful in getting a good use out of extra ripe bananas laying around your kitchen. Enjoy!
1 ½ c. of mashed bananas
1 c. sour cream
1 ½ c. of sugar
2 t. vanilla
½ c. butter
1 t. baking soda
1 t. salt
1/3 c. of chopped pecans or almonds opt.
¼ c. melted cooled butter
2 c. powdered sugar
1 t. vanilla
3 T. milk
Preheat oven to 375 degrees. Mix all ingredients and pour onto a greased cookie sheet. Make sure that the batter is evenly distributed to the pan. Bake at 375 for 20-25 minutes
Melt ¼ cup of butter and let cool. In a medium size bowl mix cooled butter, powdered sugar, vanilla and milk together. You can add more powdered sugar if you want your frosting thicker. Once bars have cooled for a few minutes pour the frosting over bars. Serve with vanilla ice cream.