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In a large bowl, beat butter with a hand electric mixer for about 30 seconds. Mix in sugar, baking soda, and salt and beat until combined. Add mashed bananas, eggs, sour cream, and vanilla and mix to combine. Add flour and stir to combine. BAKE. Pour into a greased 11-x-15-inch baking dish and spread evenly.

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Put bananas into mixer and mix until well mashed. Add egg, oil, cake mix, and cinnamon then mix until well mixed. Add nuts and white chocolate chips and mix until well blended. Put the batter into a 9 x 13 inch greased pan. Bake 350 degrees for about 30 minutes or until golden brown and testing with a stainless steel butter knife comes out.

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In a large mixing bowl, add all of the cake bar ingredients, except for the nuts and mix with an electric mixer on medium until well mixed. Add the nuts, if desired, and mix in by hand. Pour the batter into the prepared baking dish and bake at 350 degrees F for approximately 30-35 minutes.

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Preheat oven to 350℉. Spray metal 9x13" pan with nonstick cooking spray and lightly dust with all-purpose flour (or cover in parchment paper). See notes below for baking in jelly roll pan. In a small mixing bowl, mash bananas (1 ½ cups, or 2-3 large bananas) with a fork until broken up. Set aside.

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Use an electric hand mixer or stand mixer to cream the butter and sugar together in a large mixing bowl, on medium-high for 3-4 minutes until light and fluffy. Add the eggs, one at a time, mixing for 30 seconds between additions. Then add vanilla, creaming until light. Slowly mix in mashed bananas.

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Grease a 15X10 jellyroll baking pan (see recipe notes for 9×13 pan). In a large bowl, cream butter, sugar, and brown sugar until light and fluffy, about 3-5 minutes. Beat in the eggs, mashed bananas and vanilla until well combined. Add flour, baking soda and salt; mix into creamed mixture until just blended.

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In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set the dry ingredients aside. 2. In a large bowl using a handheld electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until the mixture is creamy, about 4 minutes. 3.

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In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In an electric mixer fit with the paddle attachment, or with an electric hand mixer, beat butter and sugar until pale and fluffy, about 2 minutes. Add eggs and beat until incorporated. Beat in banana and vanilla until incorporated.

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Add the mashed bananas. Lastly, add the mashed bananas and beat until just combined. Bake the banana bars. Scrape the batter into a rectangular pan and bake for about 30 minutes at 350°F. Make the frosting. While the cake cools, whip up a simple cream cheese frosting with butter, cream cheese, powdered sugar, vanilla, and salt.

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Preheat oven to 350° Fahrenheit. Lightly spray baking dish with nonstick cooking spray or Baker's Joy. Set the pan aside. Combine flour, baking soda, and salt in a medium-size bowl. Set the flour mixture aside. Cream butter and sugar together in the bowl of an electric mixer. Add eggs, bananas, and vanilla.

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In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Add the dry mixture to the bowl of wet ingredients and stir to mix. Bake: Pour into the 9 X 13 dish, and place the dish in the oven. Bake for 25 minutes, or until a toothpick inserted in the center of the bars comes out clean.

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Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick baking spray. Add the sugar, bananas, oil, eggs, and vanilla in a large bowl. Whisk until combined. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir with a spatula until combined.

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Transfer batter to a greased 15x10x1-in. baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars.

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Preheat oven to 350°F. Line a 15x10x1-inch baking pan (jelly roll pan) with parchment paper and spray with nonstick cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter and sugars until light and fluffy; about 3 minutes.

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Lightly grease a 15 x 10 pan (or 9 x 13). In a mixing bowl, whisk the flour, baking soda, ground cinnamon and salt together until well combined. Whisk the bananas until smooth with just a few lumps. Whisk in the, melted butter, sugar, eggs, sour cream and vanilla extract together until smooth and well combined.

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2. Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 3. Meanwhile, in medium bowl, mix cream cheese, butter and vanilla with electric mixer on medium speed until blended. Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable.