Reviewed: Nov. 22, 2009

These bars were awsome! My family loved them. I did make one change, instead of store bought frosting I made my mom's homemade cream cheese frosting. Totally yummy!!!

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Luvs2Bake

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2009

These bars are very moist and have a good banana flavor. I topped them with the brown sugar cream cheese frosting recipe from this site.

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MISI1818

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Reviewed: Nov. 8, 2009

Moist and yummy. These was quick and easy to make and everyone asked for seconds. I used the Cream Cheese Frosting II from this site and it was perfect.

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JENNCC

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Reviewed: Nov. 5, 2009

Although the title is a bit misleading because it came out more like a cake than a bar, it was delicious! I decreased the sugar to 1 cup (used brown sugar for a richer flavor), used low fat yogurt (no sour cream) and used half whole wheat flour. I made my own cream cheese frosting using AR's Cream Cheese Frosting II to frost my cake and topped it with chopped macadamia nuts. Do not overbake these! The flavor and texture is better when you leave it in the fridge overnight because it gives it time to develop a more intense banana flavor and hardens a bit so it's more like a bar. Hope this helped.

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MunchiesDepudged

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

I really don't feel these bars need frosting at all, so I just didn't frost mine. I could, but why add more sweetness when they are moist and sweet all by themselves? I subbed plain yogurt for sour cream, which I don't have. Turned out perfectly. I used a 9 x 13 pan instead of a jelly roll pan and they took about 20 min longer as a result. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 26, 2009

This was more like a cake then a bar, also I did not think it had enough banana taste. I also did not buy cream cheese frosting I used the recipe on here called Cream Cheese Frosting II. I think next time I will try another recipe.

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ShareBear

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

These were delicious. I thought they would have tasted better with butter cream frosting though instead of cream cheese frosting. They turned out nice and moist but still dense at the same time. I will make them again sometime. Thank you!

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tigershoes

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 17, 2009

Wow, these were really really good! I decided to try this to use up some bananas (I didn't feel like making banana bread), and it was fantastic! It made a huge pan, so I took them to work and they pretty much were gone by the end of the day - everyone loved them! The recipe called for using canned cream cheese frosting, but I couldn't bring myself to do it! Instead I frosted them with an outstanding cream cheese frosting recipe from this site (Sturdy Whipped Cream Frosting) - yummy!

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THELBERG

Cooking Level: Intermediate

Home Town: Fairmont, Minnesota, USA

Living In: Prescott, Wisconsin, USA

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Reviewed: Oct. 13, 2009

works as banana cake too. just needs to bake longer.

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Mandy

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Reviewed: Oct. 9, 2009

Lip and Finger licking Good!

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CAROLP4564

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Reviewed: Oct. 6, 2009

These are sooo good! This is the banana cake recipe I have been craving. I used light sour cream, three bananas (based on other suggestions), baked in a 9x13 glass dish for approx 40 minutes (started checking at 30 minutes), and topped with the Whipped Cream Cream Cheese Frosting from this website as suggested (used 1/3 less fat cream cheese). And of course, refrigerate. Made this again last night for the second week in a row, at hubby's request (who isn't a banana person!).

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cathy a.

Cooking Level: Intermediate

Home Town: Hartford, Connecticut, USA

Living In: Mount Tabor, Vermont, USA

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Reviewed: Oct. 4, 2009

These are incredible. I used 2.5 bananas. I made them in a 9x13 pan and increased the cooking time by 5 minutes. I will be making these again.

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Pam Maxson-Rodriguez

Cooking Level: Intermediate

Home Town: Scranton, Pennsylvania, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Sep. 28, 2009

Very yummy!I doubled the recipe due to having a ton of banana's that needed to be used asap! I did use half whole wheat pastry flour & white flour.Used half the sour cream and added more banana's.Very moist & flavorful.I did not like the frosting on these made them to sweet for me & my kid's agree. To be honest i think they would be great with just a dusting of Confection's sugar & no frosting.I will be making these again.Next time i will try replaceing the butter with apple sauce & All the sour cream with banana's and use all whole wheat pastry flour to make them a healthier treat!Maybe i will even replacing the sugar with honey...Thank you :))

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Sep. 28, 2009

Very good with the sour cream. I add more banana to make them extra moist and use home made cream cheese frosting. Everyone loves them.

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Jennifer

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Reviewed: Sep. 26, 2009

this sounds pretty good i haven't made it yet i like bananas and i like bars too but the picture seems like there's too much frosting and why is there a leaf on it i don't like to eat leaves and bananas that just doesn't go together so i might just leave out the leaf and make less frosting but i'm excited because i like banana bars and this is a new recipe

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Ingrid K.

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Reviewed: Sep. 22, 2009

ABSOLUTELY wonderful--don't change a thing when you make these--I usually use 3 bananas for more taste--and then top with the Whipped Cream Cheese Frosting! Perfect!

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Nikki

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Reviewed: Sep. 21, 2009

I LOVED this recipe too!!! I have made this a couple of times already, once for a funeral lunch and then again @ our Church fellowship and it is a big hit!!! We like to make our frosting from scratch too we use the one on here too I think is the pumpkin bar icing recipe. PREFECT!!!!

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myhoneybear

Cooking Level: Expert

Home Town: Eagle, Wisconsin, USA

Living In: Milton, Wisconsin, USA

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Reviewed: Sep. 20, 2009

I love this recipe! It doesn't even need frosting, but I specifically made this recipe because I had leftover Cream Cheese Frosting II to use on something and had printed this to try out sometime. The cake is perfectly moist and just the right amount of sweet and banana flavored. I halved the recipe and made it in an 8x8 pan and the pieces are thin, but perfect for a snack or light dessert. I used reduced fat sour cream and splenda instead of sugar and the flavor is fantastic! I will definitely use this recipe again!

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