A couple of days ago, my in-laws (very cool in-laws by the way) came to our house briefly to drop something off. I was in the middle of making chocolate muffins and the kitchen was a huge mess.
We’re talking, bowls, ingredients, and chocolate everywhere.
My mother-in-law remarked, “Wow. This looks like the kitchen of a mad scientist.”
Hmmm… An amusing observation, but it got me to thinking and philosophizing about personality types. I have a plethora of hobbies, and the chaotic appearance of my kitchen that day (as well as the fact that it was spotless an hour later) shows how I am with all of my interests.
I jump in and pursue anything I can possibly learn about that particular thing, reading, taking notes, analyzing, organizing, and striving for perfection (and getting frustrated with lack of perfection, because the reality is I will never be completely satisfied with the results).
Even though I love blogging and writing, one of the hardest things for me to do when I write is to be myself, and to relax and enjoy writing about what I love instead of constantly worrying about perfection in every detail and thought.
I certainly don’t mean that I shouldn’t strive to do well, but that I need to relax a little…”chill”, as my husband has often (rightfully) told me. He always says it in a nice way.
So, I’m trying my best to do that, to “chill” and simply enjoy writing about the messes in my kitchen as well as the entertaining little bits of my daily life.
Ok, enough philosophizing for now.
Let’s talk about a dessert recipe, Banana Cake Bars.
I couldn’t decide whether to refer to these as bars or a cake because the texture is somewhere in between. So I decided to just call them cake bars. No need to get too complicated, right?
These delicious, summery cake bars are made with whole wheat flour, Greek yogurt, and lots of banana.
And the icing…wow. I might have a small obsession with cream cheese frosting. Just give me a bowl and a spoon! Actually don’t, because then I might eat way too much of it.
Banana Cake Bars (with Cream Cheese Frosting)
- 1/2 cup butter, softened
- 1 1/2 cups Sucanat (or regular sugar)
- 2 eggs
- 8 oz plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed, ripe banana (about 2 bananas)
- 1/3 cup butter, softened
- 8 oz cream cheese, softened
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
Preheat oven to 350 degrees F. In large bowl, cream 1/2 cup butter and Sucanat together with mixer. Add eggs, yogurt, and vanilla, and mix until well blended. In a separate, smaller bowl, stir together flour, baking soda, and salt. Gradually add to creamed mixture, and mix just until blended. Stir in mashed banana. Spread in lightly greased 9×13 baking dish. Bake for 25 minutes or until knife inserted in center comes out clean. Let cool.
To make frosting: Beat 1/3 cup butter, cream cheese, and vanilla until smooth. Gradually beat in powdered sugar until icing reaches desired consistency. Frost cooled bars.
Store in refrigerator.
~K in the Kitchen