Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120g) sour cream
  • 1 1/2 cups (340g) mashed overripe bananas
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 8 oz (225g) full-fat brick cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) confectioners’ sugar, sifted
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
  2. Using a hand mixer, beat the softened butter and granulated sugar until pale and fluffy. Mix in the egg, vanilla, and sour cream until smooth.
  3. Stir in the mashed bananas until just combined.
  4. In a separate small bowl, whisk together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet batter using a spatula; stop as soon as no flour streaks remain.
  5. Spread the batter evenly into the prepared pan and bake for 20 to 25 minutes until edges are mahogany-gold and a toothpick comes out clean. Let the bars cool completely in the pan.
  6. Beat the softened cream cheese and butter together until smooth.
  7. Gradually add sifted confectioners' sugar and vanilla on low speed, then increase to medium-high and whip for 2 minutes until glossy.
  8. Spread frosting evenly over the cooled banana bars and slice into 24 squares.