Marshmallow Creme Banana Bars
From krumkake 17 years ago
- 20 minutes to make
- Serves 24
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! The recipe originally was posted in a newsletter called “Kitchen Klatter”, published by an Iowa family…anyone from Iowa or the Midwest out there remember them? Read more Great cooks, and I’ve gotten many a good recipe from their cookbook and newsletters. 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. See less
Ingredients
- ½ cup solid shortening shopping list
- 1 cup white sugar shopping list
- ¼ cup brown sugar shopping list
- 1 egg shopping list
- ¼ cup sour cream shopping list
- 1 teaspoon baking soda, dissolved in 1 tablespoon water shopping list
- 1 teaspoon vanilla extract shopping list
- ½ teaspoon banana flavoring (I rarely have this on hand, and it can be omitted) shopping list
- 1½ cups mashed ripe bananas shopping list
- 1½ cups flour shopping list
- 1 teaspoon baking powder shopping list
- ¼ teaspoon salt shopping list
- 7 ounce jar marshmallow crème shopping list
- Browned butter caramel Frosting (recipe posted separately) shopping list
How to make it
- Cream together shortening and both sugars.
- Stir in egg thoroughly, then stir in sour cream, baking soda/water mixture, extract, and flavoring (if using); blend well.
- Add mashed bananas to creamed mixture alternately with dry ingredients; mix together until all ingredients are incorporated into batter.
- Pour batter into lightly sprayed or greased 10x15 baking sheet.
- Bake at 350 degrees for about 18 to 22 minutes, or until top springs back when poked with your finger.
- Remove pan from oven and immediately drop spoonfuls of marshmallow crème over top of bars.
- 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).
- 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.
- 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.
While hot from oven, drop creme over top of bars and let melt before spreading
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Don't bring the creme all the way to edge of pan
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Frosted and ready to cut
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The Rating
Reviewed by 10 people-
Krum... you got my 5... but you deserve 10.
Wonderful recipe, great pictures and as usual your recipes are wow...
berry
in Myrtle Beach loved it
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Oh yumm! Your on a roll with these desserts tonight Krum. Keep them coming. Thank God drooling over them is calorie free LOL!
michelle73
in Melville loved it
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thanks, sounds great!
magali777
in Mexico loved it
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