These Yummy Sour Cream Banana Bars have always been a favorite for as long as I can remember.
They are super moist and decadent due to the ripe bananas, eggs and sour cream used to make them. They’re slightly tangy, delicious banana bars with a creamy layer of luscious cream cheese frosting on top to make everyone happy!
This invaluable keep-sake bar recipe is definitely one of those that never get old.
It’s classic, traditional and wonderful for after school snacking, bake-sales, potlucks and my favorite reason, just because!!
Do you get excited when you have ripe bananas hanging around?
There are so many banana baked goods you can make, especially here on the blog. Just put ‘banana‘ in the search engine and you’ll find a multitude of them.
It’s hard to pick a favorite.
So you might as well start with these Yummy Sour Cream Banana Bars! hehe
But, I can throw out some I think are banana-worthy for ya…like these Perfect Banana Milk Chocolate Chip Cookies (seriously yummy!), this Sour Cream Banana Bread, Fluffy Banana Bread Cinnamon Rolls, 19 Delicious Recipes to go ‘Ripe’ Bananas Over and Banana Pound Cake & Milk Chocolate Glaze.
If you don’t have sour cream, you can always use plain Greek yogurt as a substitute. Just make sure it’s not flavored with vanilla, if you want the slightly tangy factor, like sour cream. (Or try these Heavenly Frosted Banana Bars)
You can frost these with prepared frosting if you want, or buy another other flavor for that matter. You could also dust these banana lovelies with some powdered sugar if you want to cut down calories.
I’m partial to cream cheese frosting especially with these bars…sooo good and tasty!
Plenty of Yummy Sour Cream Banana Bars to go around! They’re made in a 9×13 pan.
These classic Yummy Sour Cream Banana Bars are super moist and decadent due to the ripe bananas, eggs and sour cream used to make them. They’re slightly tangy, delicious banana bars with a creamy layer of luscious cream cheese frosting on top to make everyone happy!
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 eggs, large
- 1 cup sour cream
- 1 tsp vanilla extract
- 2-3 medium ripe bananas mashed, depending on your banana taste
- 1/2 cup butter at room temperature
- 1 8-ounce package cream cheese, at room temperature
- 2 1/4 cups powdered sugar
- 1 tsp vanilla extract
Preheat the oven to 350ºF. Spray a 9×13-inch baking pan with non-stick spray or parchment paper.
In a medium bowl, whisk together the flour, baking soda and salt, set aside.
Using mixer, in another bowl, cream together butter and sugar. Add in eggs, one at a time, mixing in between adding eggs. Beat in the sour cream, then the vanilla extract until incorporated, set aside.
Add dry ingredients to the wet ingredients, then stir in the mashed bananas. Transfer the batter to the prepared baking pan.
Bake until a tester inserted in the center comes out clean, 25-30 minutes. Cool
the cake completely before frosting.
Using mixer, cream the butter and the cream sugar together in a bowl. Slowly add the powdered sugar and mix until completely smooth. Frost the cake with the frosting.
2 bananas were used in this recipe, but you can use up to 3 if you want, just remember they will be more dense, but still yummy!! 🙂