Description
Tender banana cake topped with a chocolate PB cream cheese frosting.
Ingredients
- FOR THE BANANA BARS:
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- 1 teaspoon Cinnamon
- ½ cups Butter, Softened To Room Temperature
- ½ cups Granulated Sugar
- 1 cup Brown Sugar, Packed
- 2 whole Large Eggs, Room Temperature
- 1 cup Full Fat Plain Greek Yogurt, Room Temperature
- 1 teaspoon Vanilla Extract
- 1 cup Mashed Ripe Bananas
- FOR THE CHOCOLATE PEANUT BUTTER CREAM CHEESE FROSTING:
- 8 ounces, weight Cream Cheese, Softened To Room Temperature
- ¼ cups Unsalted Butter, Softened To Room Temperature
- ½ cups Creamy Peanut Butter
- 2 Tablespoons Heavy Cream, Room Temperature
- 1 teaspoon Vanilla
- 1-½ cup Powdered Sugar
- 2 Tablespoons Cocoa Powder
- 1 pinch Salt
Preparation
For the Banana Bars:
Preheat oven to 350°F and grease a 9×13 in glass baking pan. Whisk together flour, baking soda, salt, and cinnamon in a medium sized bowl and set aside.
Using your stand mixer, cream together butter and sugars until fluffy, about one – two minutes. Add in eggs and mix until just combined. Mix in greek yogurt and vanilla. Add in dry ingredients and mix until just combined. Stir in banana until evenly incorporated. Don’t over mix.
Pour the batter into the prepared pan and bake for about 30 minutes. After 30 minutes, cover with foil and bake another 10 minutes, or until an inserted toothpick comes out clean. Let cool completely before frosting.
For the Chocolate Peanut Butter Cream Cheese Frosting:
Using your stand mixer, cream together cream cheese and butter until fluffy, about one – two minutes. Mix in peanut butter. Add in heavy cream and vanilla and mix until incorporated. Mix in powdered sugar, cocoa powder, and salt.
Assembly:
Frost cooled banana cake with frosting and serve immediately.*
NOTES
* If you’re not serving these bars immediately, store the cooled bars, covered, at room temperature. Store the frosting in tupperware in the fridge. Before serving, let the frosting soften at room temperature before frosting the bars.
