Banana Bars

I was amazed to find that I had not posted this recipe prior to now! I make this recipe often, because my kids never eat the bananas I buy before they get too ripe. This recipe is so versatile, feel free to experiment and create your own yummy treat. The original is baked as a bar in a jelly roll or half sheet pan, but I also bake them in mini loaf pans or muffin tins of any size and they bake up perfectly, you just need to adjust the baking time accordingly. I have also developed a caramel version that is fantastic, I saturate them with flavored simple syrups, frost them with various icings, the possibilities are endless. I usually omit the nuts, but have listed them in the recipe and I add cinnamon.

Yields:
6 dozen 2X1 inch bars
24 muffins, double the amount mini muffins
3-4 small loafs

INGREDIENTS:
1 1/2 C Granulated sugar
1 C Sour cream
1/2 C Butter, softened
2 Eggs
1 1/2 C Mashed bananas (3 Large)
2 tsp. Vanilla
2 C Flour
1 tsp. Salt
1 tsp. Cinnamon
1 tsp. Baking soda
1/2 C Chopped nuts
Vanilla Glaze

PREPARATION:
Heat oven to 375 degrees. Mix sugar, sour cream and eggs on low speed in a large bowl for one minute. Scrape bowl if needed. Beat in bananas and vanilla on low for 30 seconds. Mix in dry ingredients, not nuts, on medium speed for one minute, scrape bowl if needed. Stir in nuts. Spread into a greased and floured half sheet pan, 15 1/2X10 1/2X1 inch, Bake until light brown, 20-25 minutes, a toothpick will come out clean. Cool. Frost with Vanilla Glaze and cut into bars.
VANILLA GLAZE:
Mix 2 C Powdered sugar, 1/4 C softened butter, 1 1/2 tsp. vanilla and 2 T. hot water.
Stir in 1-2 tsp. additional hot water if needed until you reach a spreadable consistency.

VARIATIONS:
*Use Almond extract in place of the vanilla in the glaze.
*Bake in small paper loaf pans and brush with a rum/banana liquor simple syrup immediately after baking. Drizzle with frosting, these make great gifts.
*Caramel muffins: 1 Jar caramel sauce. Fill muffin tins 1/3 full with batter, top with 1/2 tsp. of caramel sauce then top with batter to fill muffin tins to 3/4 from the top. Muffins will take longer to bake, approximately 30-35 minutes depending on the size. Test with a toothpick for doneness.