This recipe is based on a recipe called Banana Bars with Orange Frosting. I knew I had some very ripe bananas but while putting together ingredients realized I had only 1 1/3 cups of banana. I decided to make up the difference with unsweetened applesauce*. That works well! This recipe mixes quickly and just may be my new no-fuss, favorite tasty recipe.
*You can substitute unsweetened applesauce for sugar in a 1:1 ratio in recipes, but you must reduce the amount of liquid in the recipe. Typically, reducing the liquid (milk, water, etc.) by 1/4 cup will do the trick. If there is no added liquid, no need to adjust.
Total Time Prep: 15 min. Bake: 25 min. + cooling
Makes 20 servings
Ingredients
- 2 cups mashed ripe bananas (3 to 4
medium)
- 1-2/3 cups sugar
- 1 cup canola oil
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
ORANGE CREAM CHEESE FROSTING:
- 6-8 oz softened cream cheese
- 1 cup powdered sugar
- 3-5
tablespoons orange juice (for your desired thickness)
- 1/2
teaspoon grated orange zest
1. In a large bowl, beat the
bananas, (applesauce,) sugar, oil and eggs until well blended. In a small bowl, combine the
flour, cinnamon, baking powder, salt and baking soda; gradually beat into
banana mixture until blended.
2. Pour into a greased loaf pan (I used my 4x mini-loaf pan) + 4 cupcakes. Bake at 350° for 25-30 minutes or until a toothpick inserted in the
center comes out clean. Cool completely on a wire rack.
3. For frosting, cream cream cheese and sugar in a large bowl until light and fluffy. Beat in orange juice
and zest until smooth; spread evenly over cake.