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.






I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 






I love pomegranate so much ♥
beantownbaker — January 18th, 2014 @ 9:03 am
Isn’t it awesome. It makes me so sad when my store doesn’t have any…
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I’ve never had a cheeseball before! This one looks like the perfect entry – gorgeous!
All those pomegranate seeds look like little jewels on the cheese ball! And to think cheese balls have sorta become unfashionable in recent years.
beantownbaker — January 23rd, 2014 @ 2:13 pm
I agree, and there’s no reason for it! Especially with how pretty this cheeseball is.
this sounds delicious, and i love that it’s studded with those gems of pomegranate seeds 🙂
beantownbaker — February 8th, 2014 @ 11:58 am
Pom seeds are my favorite. I’m so sad that I can’t find pomegranates around me anymore. The containers of just the seeds are not the same…