Post a Comment On: Larissa Another Day

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Whenever we get a bunch of bananas my boys always immediately request banana bread. I have to remind them that I have to have really ripe bananas...aka old and freckled...to make yummy banana bread.

They then insist that they won't eat them so that they can get old.

Then less than 48 hours later, barely enough time for the bananas to grow accustom to their new surroundings, they are all gone.

Inhaled.

Long gone.

When I remind them of the banana bread, I am met with sheepish, yet satisfied, banana-eating grins.

"We will definitely not eat the next bunch!"

Well I have heard that before...and before...and before...

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So imagine my shock and surprise when we got down to the last three bananas and they were starting to look just about ripe enough for bread. They had probably a good half a day till they were just perfect, but hey that was pretty good for my Little Men.

Then imagine even more surprise when as I went to cut up a banana for Bean, I was met with two, "NO!"s

The older two then explained that I needed to save the last bananas for bread. They hadn't eaten them so the bananas would get ripe.

So I set them aside and told the boys I would make banana bread.

Then I woke up the next day and was not in a banana bread mood. I mean my go-to banana bread recipe is delightful, but I still wasn't feeling it.

You know what I was feeling...

These--
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I really wanted some banana bars. I found an old recipe for banana bars, frosted banana bars at that, among my paper recipes. They were totally calling out to me.

You might think that I would be freaked out by food calling my name, but you would be wrong. I tend to like when baked goods call out my name. It makes me feel like we are friends and that they, in all their sugary goodness, are not going to make me fat. 'Cause what kind of friend is that, right?

With the addition of dark chocolate chips, this recipe went from enjoy a largish serving on a pretty plate with a cool class of milk to eat a row straight out of the pan and emptying said pan in 24 hours.

The Little Men were not disappointed to find these babies instead of their beloved banana bread. In fact, they had a helping and proceeded to beg for more. I being the health conscious mom that I am promptly told them no and then the next day let them have a bit after a good lunch...and then a bit more after a good dinner...and then a bit more after the next's days lunch.

People if it hadn't been them eating them...

...it would have been me.

No one needs a sheet pan of banana bars to themselves, no matter how badly you want them. Sharing was requisite.

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If your bananas make it to the day they are old and freckled, try this lovely little recipe out. Then promptly plan on taking a plate to your neighbor or you might wake up from a sugar coma finding you have eaten the entire pan.

You have been warned.

Happy baking!

But most importantly, Happy Eating!

Frosted Chocolate Chip Banana Bars

Printable Recipe

1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
3 eggs
1 1/2 cups mashed bananas (about 3 medium or 2 large)
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
pinch of salt
1 cup of dark (or milk) chocolate chips

Frosting:
1/2 cup (1 stick) unsalted butter, softened
1-8 oz package cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease a jelly roll pan and set aside.

In a bowl of a mixer, cream butter and sugar. Beat in eggs, bananas, and vanilla. Combine the flour, soda, and salt in a small bowl. Then add the dry mixture to the creamed mixture. Mix until well combined. Gently fold in the chocolate chips.

Pour into greased pan and smooth out to cover entire pan.

Bake for 20-25 minutes, until the bars are golden and test done with a toothpick.

Cool completely.

Make the frosting by creaming the butter and cream cheese. Gradually add in the powdered sugar and vanilla. Beat well. Spread the frosting over the cooled bars.

Cut. Serve. Devour.

Repeat.