Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Optional: 1/2 cup chopped walnuts or pecans
You can substitute sour cream with Greek yogurt for a slightly tangier twist, something I often do when I’m in the mood for a little culinary experimentation.
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This step always reminds me of the many afternoons spent watching my abuela as she effortlessly blended ingredients with her wooden spoon.
- Add the eggs one at a time, beating well after each addition.
- Mix in the mashed bananas and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture. Stir until just combined. If you’re feeling adventurous, fold in the nuts at this stage.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The aroma that fills the kitchen during baking never fails to transport me back to my childhood home.
- Let the bars cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International