I got this recipe from a close family friend a few years ago.  Our mom’s have known each other for over 30 years and we grew up as neighbors, also becoming the best of friends.  Andrea made these awesome banana bars at one of our little get-togethers and I just had to have the recipe.  She so kindly gave it to me, hopefully it’s not a family secret recipe because I am going to share it with you all!  The recipe calls for a 10×15 pan, but I used a 9×13.  Still tasted great, just a little thicker.  I was also excited to use some beautiful and tasty brown sugar brought all the way from Guyana from my special friend Kristin.  Enjoy!

Banana Bars with Cream Cheese Frosting

2 c. flour

3/4 c. brown sugar

1/2 c. white sugar

1 t. salt

1 t. vanilla

1/2 c. shortening

2 eggs

1/2 c. buttermilk

2 ripe bananas

Combine all and beat for 2 minutes.  Turn into a greased 10×15 jelly roll pan.  Bake at 350 degrees for 30-35 minutes.  Cool before frosting.

Cream Cheese Frosting

3 oz. cream cheese, room temp

1 1/3 c. butter, room temp

1 T. milk

1 t. vanilla

2 c. powdered sugar

Beat all but sugar till creamy.  Stir in sugar until smooth.  Spread over bars.  Enjoy!

I have been on a mission to find the “perfect” homemade cinnamon roll recipe.  I have tried 3 for sure, and none of them would rise.  I saw this recipe on Pinterest.  That led me to pink-parsley.com.  On her blog, it said it was adapted from Beantown Baker, originally from La Fuji Mama.  Wherever it came from, it is delicious.  My dough actually rose and they taste great!  The only thing I did differently was that I placed the rolls in a square baking dish, because they were too big to fit into my cupcake holders.  I got two cupcakes to fit and the rest went into the dish.  I love the cupcake idea, so next time I will just cut them a little skinnier.  And the cream cheese frosting is to die for!  Completely awesome!

Cinnamon Roll Cupcakes:

1 pkt dry active yeast

1/2 cup white sugar, divided

1 cup warm milk (110 degrees F)

2 eggs, room temperature

1/3 cup butter, melted

1 tsp salt

4 1/2 cups flour

1 cup brown sugar

2 1/2 T cinnamon

1/3 cup butter, melted

8 oz cream cheese, soft

2/3 cup butter, soft

1 – 2 cups powdered sugar

Dissolve yeast and 1/4 cup of the sugar in the warm milk.  Let stand for about 10 minutes.  Mix in the eggs, butter, salt and other 1/4 cup of sugar.  Add flour and mix well until the dough forms a ball.  Turn out onto a lightly floured surface and knead about 5-10 times.  Place in an oiled bowl, cover and let rise for at least 1 hour in a warm spot.  After the dough has doubled in size, turn out onto a lightly floured surface, cover and let rest for 10 minutes.  In a small bowl, mix brown sugar and cinnamon.  Melt 1/3 cup of butter.  Line cupcake pan with cupcake liners and lightly spray over the top of them with cooking spray.  Roll dough into a 12×22 inch rectangle.  Pour 2/3 cup of melted butter over.  Sprinkle with cinnamon sugar mix.  Roll up dough and cut into 24 (or so) rolls.  Try to fit the rolls into the cupcake liners.  Cover and let rise again for about 30 minutes.  Preheat oven to 400 degrees.  Bake rolls in oven until golden brown, about 10-15 minutes.  Let cool completely before frosting.  To make frosting, mix cream cheese and butter using a blender until mixed.  Slowly add the powdered sugar until desired consistency has been reached.  YUMMY!