Banana Bars 2 Ways: Peanut Cream Cheese Frosting & Vanilla Cream Cheese Frosting

I'm always looking for new ways to use up extra bananas. Don't get me wrong, I love banana bread, but I was looking for something a little different this time around. These frosted banana bars did not disappoint!


I couldn't decide between regular cream cheese frosting or a peanut butter cream cheese frosting. So what's a girl do to? Make both of course! Which one was my favorite? Well whichever one I was eating at the moment. Seriously, both frostings were amazing. The peanut butter cream cheese far exceeded by expectations. I wasn't sure how peanut and cream cheese would go together, but holy cow this stuff is incredible!

Ross preferred the peanut butter one hands down, but that's no surprise because he loves anything peanut butter. His first reaction when he tried a bite was, "Wow. You should put this frosting on more stuff!" (What he really meant is that I should make something chocolate and put it on that, because according to Ross while banana + pb is good, chocolate + pb is unbeatable).

The original recipe calls for a 10 x 15 jellyroll pan, but I divided the batter into two 8 x 8 pans. You could also make these in a 9 x 13 pan. Whatever you chose, cut them into small pieces but the icing is some sweet stuff!

Frosted Banana Bars
Recipe: Adapted from AllRecipes.com
Ingredients:

• 1/2 cup butter, softened
• 1 cups white sugar
• 1/4 cup of brown sugar (increase to 1/2 cup if you like it sweeter)
  
• 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 (about 2-3 bananas)
  

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan (or 9x13, or two 8x8's).
2. 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.
3. Bake for 25 - 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Peanut Butter Cream Cheese Frosting (Enough for an 8 x 8 pan, double for 9 x 13)
Recipe: Adapted from SmittenKitchen

• 5 ounces cream cheese, at room temperature
• 1/2 stick (2 ounces) unsalted butter, at room temperature
• 2 - 3 cups confectioners’ sugar, sifted
• 1/3 - 1/2 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

Directions:

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes
   
2. Add the peanut butter and beat until thoroughly blended.

Vanilla Cream Cheese Frosting (Enough for an 8 x 8 pan, double for 9 x 13)
Ingredients:

• 4 ounces cream cheese, room temperature
• 1/2 stick butter, room temperature
• 1 tsp vanilla extract
• 2 - 3 cups confectioners sugar

Directions:

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes