Marshmallow Creme Banana Bars |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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These can be messy little bars to eat with the sticky marshmallow crème beneath the frosting, but I’m willing to deal with that…just not a great idea for a little child’s birthday party probably. My mother has faithfully hung on to them, and one day I will look through them again – each newsletter always had something good to try. I’ve added a couple things to the original recipe, like the brown sugar and sour cream – I’ve found they add a good flavor and moistness to the bars. Ingredients:
1/2 cup solid shortening |
1 cup white sugar |
1/4 cup brown sugar |
1 egg |
1/4 cup sour cream |
1 teaspoon baking soda, dissolved in 1 tablespoon water |
1 teaspoon vanilla extract |
1/2 teaspoon banana flavoring (i rarely have this on hand, and it can be omitted) |
11/2 cups mashed ripe bananas |
11/2 cups flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
7 ounce jar marshmallow crème |
browned butter caramel frosting (recipe posted separately) |
Directions:
1. Cream together shortening and both sugars.
2. Stir in egg thoroughly, then stir in sour cream, baking soda/water mixture, extract, and flavoring (if using); blend well.
3. Add mashed bananas to creamed mixture alternately with dry ingredients; mix together until all ingredients are incorporated into batter.
4. Pour batter into lightly sprayed or greased 10x15 baking sheet.
5. Bake at 350 degrees for about 18 to 22 minutes, or until top springs back when poked with your finger.
6. Remove pan from oven and immediately drop spoonfuls of marshmallow crème over top of bars.
7. Allow crème to set on bars for a couple minutes, allowing the heat from the bars to melt the crème enough to allow you to use the back of a spoon to spread the crème over the top of the bar (use a soft touch or you will pull up the top of the bars as you spread).
8. NOTE: Do not spread the crème to the very edge of the pan – it will melt down between the pan and the bars, making a mess when trying to cut the bars. I leave just an inch or so between the crème and the edge of the baking pan.
9. When bars have cooled completely, frost very gently with the browned butter caramel frosting – you don’t want to pull up the crème as you frost, so I use a pretty thin frosting, almost like a glaze, and gently spread over the crème.
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