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Jan’s Banana Bars

Posted March 01, 2017 in Recipes

IMG_2886Ahhhhhhh…..Spring in Iowa….I’ve waited for you for so long! It is my favorite long awaited season as we slowly experience warmth and longer days after the coldness of the winter months. The past few months have been extremely eventful for my husband and I. We welcomed an adorable new granddaughter (#8) on my husband’s birthday in November, we accepted the call to pastor the Nazarene church in Fairfield beginning in January, and have been moving and getting settled. We love it!

It’s been busy and I haven’t had a lot of time to bake, but these banana bars are one of my quick and easy go-to recipes. I have several fellow teachers who get excited when I bring them to school, and the recipe is requested quite a bit. They are moist, tender, and delicious. I like to use real butter, I substitute Greek yogurt for the sour cream, and I short the sugar (I use 1 cup instead of 1 ½ cups). Those brown, over ripe bananas are perfect for these, and if you have three instead of two, that works, too! I also like to make my own frosting, but you can use canned frosting if you’d rather. I hope you have a chance to make them soon….I think you’ll like them!

 

Jan’s Banana Bars

½ cup butter (1 stick)

1 ½ cups sugar (I use 1 cup)

2 eggs

¾ cup sour cream (you can use plain Greek yogurt)

2 ripe bananas

1 tsp. vanilla

1 tsp. baking soda

½ tsp. salt

2 cups flour

Cream butter and sugar together. Mix all ingredients until blended.  Pour into greased and floured 9×13” pan and bake at 350 degrees for 20 minutes. Frost with powdered sugar frosting.

Frosting:

¼ cup butter

1 lb. powdered sugar

1-2 tsp vanilla

Enough milk to make a spreadable consistency





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