• Cooking Time: 20 minutes
• Servings: 36
• Preparation Time: 15 minutes
• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 1/2 cup low fat plain yogurt
• 1/2 cup light sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 medium ripe bananas, mashed (about 1 cup)
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 3-3/4 to 4 cups confectioners' sugar

1. In a bowl, cream butter and sugar. Add the eggs, yogurt, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.
2. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
3. For frosting, in a bowl, beat the cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

My husband and I have always loved those frozen Sarah Lee banana cakes. They disappeared for a long time, and though I do see them in the stores again, this recipe is even better. I know this because my husband said so. :)