1½ cups sugar

1 cup sour cream

½ cup butter, softened

2 eggs

1¾ cups (3 or 4) ripe bananas, mashed

2 t. vanilla extract

2 cups all-purpose (or wheat) flour

1 t. baking soda

¾ t. salt

½ cup chopped pecans (optional)

Frosting:

1 (8 oz.) package cream cheese, softened

½ cup butter, softened

2 t. vanilla extract

3¾ to 4 cups confectioners’ sugar

Grease and flour a 15 X 10-inch jelly roll pan.Preheat oven to 375 F. In a large bowl, mix together sugar, sour cream, butter and eggs until they are creamy. Next, blend in bananas and vanilla extract. Add flour, baking soda, salt and blend them for 1 minute. Stir in pecans if desired. Spread the batter evenly into your pan. Bake for 20 -25 minutes until golden brown.When cooled completely, frost and cut. Yield: 36 bars.

Cook’s note: These store great in the fridge. I have also frozen some of them for later.

Recipe courtesy of Pam Spinner, Derby, Indiana