Banana-Nut Frosted Cookies
Submitted by crabber
Soft banana nut bar cookies baked in a sheet pan with sour cream for extra moisture, then slathered with a tangy cream cheese frosting. Cut into bars and watch them vanish.
YIELD
12 servingsPREP
10 minCOOK
50 minREADY
60 minThese are technically cookies, but let’s be real: they’re frosted banana cake bars, and they’re phenomenal.
Sour cream in the batter gives these a tender, almost velvety crumb that stays soft for days. Mashed banana and chopped nuts round out the flavor, and the whole thing bakes in one sheet pan.
The cream cheese frosting on top is the move that takes them from good to can’t-stop-eating. Beat cream cheese with butter, powdered sugar, and vanilla until smooth, spread it thick, then cut into bars.
Kitchen Tips
- Let the bars cool completely before frosting. Warm bars melt the cream cheese frosting into a puddle
- Sour cream is doing serious work here. Don’t substitute yogurt; it’s thinner and the bars won’t be as rich
- Cut into bars with a sharp knife dipped in hot water for the cleanest edges
- Store covered in the fridge. The cream cheese frosting needs to stay cold
Ingredients
Directions
Grease and flour a 10×13 inch pan.
Turn oven to 350℉ (180℃).
Cream together the sugar and margarine; add eggs and mix well.
Sift dry ingredients together and add to egg mixture; blend thoroughly.
Add sour cream and mix well.
Add vanilla, bananas and nuts; blend well.
Pour into pan and bake for 40 to 50 minutes; cool then cut into bars and frost.
Frosting: Beat together the cream cheese, butter, vanilla and sugar.
Add enough milk to make a smooth spreading consistency.
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