Summer isn’t summer without a banana split or two, and these Banana Split Cake Bars are no exception! I’d seen a few different versions of banana split bars on Pinterest, but none of them were quite how I wanted to make them (surprise, surprise). I wanted a soft banana cake-ish bar topped with all the typical sundae goodies. So I set off to create my own version and I am so glad I did because they are sooooo good! They smell just like their ice cream cousin, and since they won’t melt they are totally portable and perfect for potlucks and barbecues. If you feel like you need ice cream, I wouldn’t hesitate topping off one of these yummy bars with a scoop of your favorite flavor! I sent some to work with my husband, a little nervous that his colleagues would think I had finally fell off my rocker with such a jovial treat – but they loved them! I even received a hand-written appreciation note – thanks Kara. I’m always happy when I get a call, text, or note from my samplers because sometimes I worry they might feel like guinea pigs because I am always chasing my husband out the door with plates of goodies. That’s when I know it’s okay to keep them coming. They all loved these Banana Split Bars so I think I will be making them again, and again, and again.

Banana Split Cake Bars

Author: Jasey's Crazy Daisy

Ingredients

Banana Bars

1 1/2 cups sugar
1 cup sour cream
1/2 cup butter softened
2 eggs
1 1/2 cups mashed banana about 3 large
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt

Topping

1 10 oz bag mini marshmallows
2 10 oz jars maraschino cherries, drained and chopped
1 12 oz bag chocolate chips
1/2 - 3/4 cups peanuts chopped (depending on how much you like nuts AND totally optional)

Instructions

Preheat oven to 375 degrees. Grease and flour a Texas sheet cake pan (17-1/2" x 12-1/2" x 1" deep). Mix sugar, sour cream, butter, and eggs on low speed scraping occasionally for one minute. Beat in bananas and vanilla on low for 30 seconds. Beat in flour, baking soda, and salt on medium speed for another minute, scraping the sides of the bowl a few times. Spread in pan. Bake for 15 - 20 minutes and then sprinkle the topping ingredients evenly over the top of the bars. Bake for another 5 minutes. The key is to put the toppings on for the last 5 minutes of baking time when the bars have set enough to withstand the weight of the toppings, and the toppings have just enough time left to melt a bit as they finish baking. If you are unsure when to add the toppings, put them on later rather than sooner so they don't burn because they should melt a little as the bars cool. The bars are done when a toothpick comes out with just a few crumbs. Enjoy!

Do you know what else summer needs? LEMONADE!!!! And I know just where you can get some, or enter to win some at least! Country Time Lemonade is sponsoring a giveaway for a Lemonade Sampler Care Package for JCD fans.Click here to enter.