Banana Bars with Cream Cheese frosting

Wednesday, January 7, 2009

Banana Bars with Cream Cheese frosting

These banana bars are my all-time favorite. They’re so moist and delicious. The cream cheese frosting on top goes with the banana bars perfectly.

Banana Bars – from my mom (no idea where it came from originally) – makes ~3dozen bars1/2 cup softened butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla extract
1 1/2 cups mashed ripe bananas (about 4 medium)
2 cups all-purpose flour
1 teaspoon baking soda
Pinch salt

Preheat oven to 350F. In a mixing bowl, cream butter and sugar. Beat in eggs, bananas, and vanilla.

Combine to flour, baking soda, and salt; add to creamed mixture and mix well.

Pour into a greased 15x10x1 inch baking pan. Bake at 350 for 25 minutes or until bars test done. Cool.

Frosting
1/2 cup softened butter or margarine
4 cups confectioners sugar
1 package (8 ounces) softened cream cheese
2 tsp. vanilla extract

Cream butter and cream cheese in a mixing bowl. Gradually add confectioners’ sugar and vanilla; beat well. Spread over bars.

Bars and Brownies, Dessert, Family Favorites

5 comments »

9 Responses to “Rhubarb Raspberry Jam”

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1

Erin — August 10, 2009 at 12:29 pm

Yum! I think that sounds like a great combo.
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2

nutmegnanny — August 10, 2009 at 3:18 pm

Yum! I love rhubarb but not sure I have had it in jam form. I bet this is beyond delicious! Although to be honest my favorite way to enjoy rhubarb is raw with just a little bit of a salt…yum!
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3

biz319 — August 10, 2009 at 4:34 pm

Have you ever tried making sugar free jelly or jam before?
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4

Jen — August 10, 2009 at 5:28 pm

I have not made sugar free jam. This is only the second jam I’ve ever made!
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5

stephchows — August 10, 2009 at 6:02 pm

Beautiful!!! I love that you sent two kinds 🙂 For me it was a total excuse to make all different kinds! I’m sure they will love it!
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6

Katie — August 10, 2009 at 11:53 pm

Now THAT is an awesome looking jam!!
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Sara @ Our Best Bites — August 13, 2009 at 3:29 pm

I love that gorgeous color! I bet it tastes amazing too. Beautiful!
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Margaret Hammond — September 1, 2014 at 11:26 pm
I make raspberry-rhubarb jam every year, it is my absolute favorite jam!! Looking over your recipe I do not find any pectin in it. Just wondered if this was error, I am always looking for new recipes to try. the cardamon is something I have never used in my jams so I thought I would give it a try. Thanks
- beantownbaker — September 2nd, 2014 @ 7:33 pm
  
  Nope, no pectin in this recipe. The raspberries have enough naturally.