I am in love with these banana bread bars. I know that may sound extreme, but they’re just that good. They’re the perfect texture paired with the perfect level of not-too-sweetness. And if you know me, then you know that I am NOT a fan of all the overly sweet everything. The subtle sweetness comes simply from the bananas and maple syrup, no refined sugars, and the sprouted flour makes them more nutritious and easier on the ol’ digestive system. Of course, you’re welcome to use whatever flour your little heart desires, but I prefer to stick to the sprouted varieties. The bars are delicious on their own, so the whipped cream / cream cheese topping (which is also just subtly sweet) is totally optional, but then again,...is it really? I mean, they’re SO good together.
For the Banana Bread Bars
4 ripe bananas, mashed
8 TB (1 stick) softened butter
1/2 cup pure maple syrup
1 cup sour cream
2 cups flour (I use this sprouted spelt)
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
Preheat oven to 375 degrees
Cream butter and syrup together, and then add the rest of the wet ingredients and beat together well until smooth.
Add dry ingredients and mix just until well incorporated.
Pour batter into greased 9x13 pan
Bake for approximated 22-26 minutes.
Cool and then add frosting if using.
For the Whipped Cream / Cream Cheese Frosting
4 ounces cream cheese
3/4 cup heavy cream
2 TB pure maple syrup
1 tsp vanilla
Beat cream cheese with electric mixer until smooth. Add syrup and vanilla and mix well.
Add heavy cream to the cream cheese and beat until peaks form.
Spread on everything.