Frozen Banana Bars Food

FROSTED BANANA BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars.

FROZEN BANANA BARS

Steps:

• Heat oven to 350º F.
• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix wafer crumbs and butter; press onto bottom of prepared pan. Bake 8 to 10 min. or until crust is firm. Cool completely.
• Beat cream cheese, peanut butter and milk in large bowl with mixer until blended. Gradually beat in sugar. Gently stir in COOL WHIP. Spread half the cream cheese mixture over crust.
• Cut bananas lengthwise in half; place over cream cheese layer on crust. Cover with remaining cream cheese mixture. Sprinkle with nuts.
• Freeze 4 hours or until firm. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use foil handles to remove dessert from pan before cutting into bars.

THE BEST FROSTED BANANA BARS

Steps:

• Preheat oven to 350 degrees. Spray metal 9x13" pan with nonstick cooking spray and lightly dust with flour (or cover in parchment paper). See notes below for baking in jelly roll pan.
• In a small mixing bowl, mash bananas with a fork until broken up. Set aside.
• In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth (about 1 minute). While the mixer is on low, add in the eggs, sour cream, vanilla extract, baking soda, and salt. Add cornstarch and flour and mix until combined. Lastly, mix in mashed bananas until incorporated; do not overmix.
• Pour batter into greased 9×13 pan and bake at 350 degrees for 28-30 minutes, or until toothpick comes out clean. Top should be slightly golden brown, as shown in the photo above. Allow bars to cool completely before frosting.

BANANA BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In large bowl, mix granulated sugar, bananas, oil and eggs with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Spread in pan.
• Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Meanwhile, in medium bowl, mix cream cheese, butter and vanilla with electric mixer on medium speed until blended. Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable.
• Spread cooled bars with Cream Cheese Frosting. For bars, cut into 6 row by 4 rows. Store covered in refrigerator.

FROZEN PEANUT BUTTER AND BANANA BARS

Steps:

• Make crust: Preheat oven to 350. In food processor, process cookies til crumbs form. Add butter; pulse til mixture holds together when squeezed. Lightly butter an 8 inch square baking pan. Line it with two crisscrossed rectangles of parchment that hang out of pan on each side by a few inches. Press crust firmly into bottom of pan on top of parchment and slightly up the sides. Use the bottom of a metal measuring cup or small bowl to help pat crumbs in evnenly.
• Bake until crust is firm and dry to the touch, 15- 20 minute Cool to room temperature.
• Make filling: In clean food processor, process cream cheese, sugar, heavy cream, peanut butter, and salt until smooth and light, scraping sides as needed.
• Peel bananas; halve lengthwise. Spread half the cream cheese mixture over the crust; top with a snug layer of bananas. Cover with remaining cream cheese mixture, smoothing top. Sprinkle with peanuts; cover with plastic wrap. Freeze til firm, at least 6 hours.
• To remove, wipe outside of pan with a hot towel; run a knife around inside edge (between paper and pan). Gently pull on paper to lift out of pan. Cut into 12 rectangles.