Adapted from “Bars and Squares” by Jill Snider
1/2 cup softened butter
1 1/2 cups sugar
1 cup sour cream (light is OK)
1 1/2 cups mashed ripe banana
1 1/2 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts (optional)
Grease a jelly roll pan (15x10x1), and preheat oven to 375F.
With an electric mixer on low speed, beat butter, sugar, sour cream and eggs for 1 minute. Beat in bananas and vanilla. In another bowl, combine flour, soda and salt. On low speed, beat flour mixture into butter mixture, stopping when the batter is smooth. Don’t overmix! If using walnuts, stir them in.
Pour batter into prepared pan, and bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Let cool completely.
I frosted these with Swiss buttercream from Smitten Kitchen:
But when I make them again, I think I’ll use cream cheese frosting.
Cream Cheese Frosting
12 ounces cream cheese
6 tbs butter
1 tsp vanilla
1/4 tsp salt
1 3/4 cups powdered sugar
Beat all but the sugar together on medium-high speed until smooth (2-4 minutes). Reduce mixer to low and slowly add the powdered sugar, beating until smooth. Increase the speed to medium-high and mix until light and fluffy, about 5 minutes.