Lemon juice: To toss with banana slices to prevent browning (optional)
Instructions
Prepare the Crust:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, or until set. Remove from the oven and let cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add sour cream, mashed bananas, and vanilla extract, mixing until well combined.
Add eggs one at a time, beating just until blended. Pour the filling over the prepared crust.
Bake:
Bake for 30-35 minutes, or until the center is just set and the edges are lightly golden. Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours, or overnight.
Prepare the Banana Cream Topping:
In a mixing bowl, whip the heavy cream, powdered sugar, vanilla extract, and banana cream pudding mix until stiff peaks form.
Assemble the Bars:
Spread the banana cream topping over the chilled cheesecake layer. If using, toss banana slices in lemon juice and arrange them on top of the cream layer.
Chill and Serve:
Chill the bars for an additional hour to set the topping. Use the parchment paper overhang to lift the bars out of the pan before slicing.
