Buttermilk Walnut Banana Bars

Banana recipes often  get attention  only when we have too many ripening too quickly,  but  you'll buy them  specifically to make  these  cream-cheese-frosted dessert bars.  Great on their own,  they're good  eaten cold as well as at room temperature.  Top with a scoop of ice cream and  deluge with  butterscotch or caramel  sauce or ice cream topping for a dessert worthy of guest raves.    You  may already know that you can mash bananas, and freeze them in freezer bags.  Measure  as you bag them up, and mark the bag with  how many cups are in each bag,  Use the rest of the buttermilk to make gravy for the Tennessee state fair meatballs.

Preheat the oven to 350. In a large bowl, mix 2 1/2 c. flour, 1 2/3 c. sugar, 1 1/4 tsp baking powder, 1/2 tsp. salt. Make a well in the center and add  2/3 c. vegetable oil, 2/3 c. buttermilk, 1 1/4 c. mashed ripe banana, 2 eggs.  Beat with mixer on low til combined, then beat at medium for 1 minute.  Fold in 2/3 c. chopped walnuts.

Spread in a greased and floured 15x10  baking pan, bake 30-35 minutes or until a toothpick in the center comes out clean.  Cool completely.

Beat  together 8 oz. room-temp cream cheese, 1/2 c. butter, & 1 TB vanilla on low til smooth. Gradually add 1 lb  powdered sugar, at medium speed, til light and fluffy,  Frost cooled banana bars and sprinkle with a few more bits of walnut if you choose.