KT's Banana Bars

Another dip into the KT-box for this recipe, which I baked up this morning in homage of Mother's Day and two quickly ripening bananas left on the kitchen counter. The ingredients given in italics or to the side are my modifications to the original recipe, in hope of making a jazzier treat. (The originals are delicious and addicting, but not particularly jazzy.)

Ingredients:

1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract (omit the vanilla, add 1/2 tsp. coconut extract)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt (I used 1/2 tsp. salt)
1/2 tsp. cinnamon
1/8 tsp. cardamom
1 cup mashed ripe bananas
1 (16 ounce) container cream cheese frosting
Toasted coconut

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.

2. In one bowl, combine the flour, baking soda, salt, cinnamon, and cardamom.

3. In a second bowl, mash two bananas.

2. In a third, large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then beat in the sour cream and flavoring. Stir the flour mixture into the batter by hand, not with the beaters. Finally, mix in the mashed banana. Spread evenly into the prepared pan.

3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

4. While baking, spread a generous layer of flaked coconut on to a full size baking sheet and toast at 350F. Set aside.

5. Allow bars to cool completely before frosting with the cream cheese frosting. Sprinkle toasted coconut on top of the frosted bars.

KT says: p.s. I just mix 8 oz. of cream cheese with 2-2 1/2 cups of powdered sugar to get the cream cheese frosting - so easy!

Super easy to make and always a winning way to dispose of bananas or produce a quick treat for social occasions.