Ingredients:

  • 1.5 cups bananas, mashed
  • 0.5 cup unsalted butter, browned
  • 0.5 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 8 oz brick style cream cheese
  • 0.25 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 0.5 tsp lemon juice

Instructions:

  1. Place your 0.5 cup unsalted butter in a small saucepan over medium heat. Melt the butter until it begins to foam and turn golden brown.
  2. In a large bowl, mash your 1.5 cups of bananas until they are mostly smooth with small chunks.
  3. Whisk in the 1 cup granulated sugar, 0.5 cup Greek yogurt, and the cooled browned butter. Add the 2 large eggs and 2 tsp vanilla extract, whisking until the mixture looks glossy and uniform.
  4. Gently fold in the 2 cups all purpose flour, 1 tsp baking soda, and 0.5 tsp sea salt. Stir until no white streaks of flour are visible.
  5. Pour the batter into a greased 9x13 pan. Smooth the top with a spatula until the surface is flat and reaches the corners.
  6. Bake for 25 minutes at 350°F. Remove from the oven until a toothpick inserted in the center comes out clean.
  7. Place the pan on a wire rack for at least 30 minutes. Let it cool until the bottom of the pan is no longer hot to the touch.
  8. Beat the 8 oz cream cheese, 0.25 cup softened butter, 2 cups powdered sugar, 1 tsp vanilla, and 0.5 tsp lemon juice. Whip until the frosting is light, fluffy, and holds a peak.
  9. Apply the frosting in a thick layer over the cooled bars. Use a swirling motion until the entire surface is covered in velvety peaks.
  10. Cut into 24 even bars using a sharp knife. Wipe the knife between cuts until every edge is clean and sharp.