Way-back Wednesday

Reprise: The Best Banana Bars Ever

Peeking back into the archives of NITKOL, as I've been doing on Wednesdays lately... I find that a year ago today, I was blogging about the death of Adrian Rogers.

It's hard to believe that good man has been in heaven for a year now.

However, that week I was also blogging about the fun I had at a party of the adult Sunday School Class my husband teaches. And I posted one of the most delicious recipes ever. You MUST try it:

The best banana bars ever...

Besides a pot of chili, I took these amazing banana bars to the party. This is the second time I've made them, and they fly off the pan like hotcakes and get tons of compliments.

Credit where credit is due: I got this at allrecipes.com, although it is exactly the recipe my friend Toni (one of the best cooks I know) has made for years. She tries to keep the ingredients on hand at all times, because she's often stuck with bananas that have ripened too much to eat.

INGREDIENTS:
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas
1 (16 ounce) container cream cheese frosting

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.

NOTE: I do one thing differently...I actually buy two containers of the cream cheese frosting and put about one-and-a-half containers of frosting on the bars. It just seems to make them more luscious. But they're great with just the one can, too, especially if you're not a big frosting fan.