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1 cup ripe bananas, mashed
Frosting:
Cream butter and sugar together. Add sour cream, eggs, and vanilla and mix well. Slowly add flour, baking powder, and baking soda and continue mixing.
Pour into a greased 13"x9" baking pan. Bake at 350°F for 25 minutes. Cool before frosting.
Combine all frosting ingredients in a bowl and beat with a hand mixer until, desired consistency is reached. You may need to add more confectioners' sugar. Frost bars and slice and serve. Refrigerate uneaten portions.
These bars are very tasty and have a great texture. We expect that you may want to make extra since they will certainly go fast.
Poster's Notes:
Cynde Sawyer says: I got this in the mail today and made a bunch of substitutions and liked the results. I used Splenda for all of the sugar. I used mayo (no fat) for the sour cream and used a lowfat margarine and added a little applesauce to make up for the fat. I did not frost it and it was really good. The point I wanted to make with this rambling is that the mayo gave it a creamy taste and is pareve. I will be trying the mayo again in baking instead of sour cream.
Posted by Adrienne Weber
Nutritional Info Per Serving: N/A
1 cup sugar
2 cups all purpose flour
8 oz. sour cream
1/4 cup butter, melted
2 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
8 oz. cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
2 cups confectioners' sugar
I made these bars with the following changes, 3/4 cup sugar, 1/4 cup Splenda, 3/4 cup low fat sour cream, 1/4 cup no-fat no-sugar vanilla yogurt, and fat replacement to equal 1/4 cup butter. They turned out great. I did not frost them, and of course they are dairy.