Calling all peanut butter and banana lovers–I think I’ve found your new favorite dessert. These bars are moist and full of flavor, and the Nutella drizzle takes them to the next level. I know I’ll be making these again very soon.
Last weekend, my best friend’s brother (who happens to be my brother’s best friend), got married. The wedding was absolutely gorgeous and one to remember. Congrats Ryan and Stephanie!
If you’re in need of a wedding photographer, I highly recommend Lauren Scotti!
1 1/2 cups sugar
1 cup sour cream
1/2 cup (1 stick) butter, at room temperature
2 eggs, at room temperature
1 3/4 cups (3-4) ripe bananas, mashed
2 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
3/4 tsp. salt
Preheat oven to 375 degrees. Grease and flour 9×12-inch glass baking pan.
In a medium bowl, sift flour, baking soda and salt together.
In a large bowl, beat together sugar, sour cream, butter and eggs until creamy. Blend in mashed bananas and vanilla extract. Add flour mixture and blend for 1 minute.
Spread batter evenly into pan. Bake 20-25 minutes, or until golden brown. Remove from oven and let cool 5 minutes.
Make frosting (recipe below) then ice banana bars. Heat desired amount of Nutella in a small bowl, then drizzle on top of bars. Serve warm or at room temperature.
Recipe adapted from The Welcome Mat.
Peanut butter frosting recipe:
1 cup butter, at room temperature
1 cup creamy peanut butter (I used Jif)
4 cups powdered sugar
1/4 cup 2% milk
1/2 tsp. vanilla extract
Beat butter in a medium bowl on medium speed until light and fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.
Recipe from Betty Crocker.