Strawberry Wine, and seventeen, Oh Deana Carter, you make me think everything strawberry and summer. These Strawberry Bars with banana crust are just the perfect dessert to make for the warmer days ahead! They have a fresh strawberry filling and a sweet banana crust. Lastly, they are dusted with confectioner’s sugar. If you ask me they are the best combination ever!
We are that much closer to the warm sunshine on our faces all day (with sunscreen of course) and fresh fruits and veggies! I keep on daydreaming the day when the farmer’s markets will all be open and we can walk around like normal people! Not happening anytime soon, but a girl can dream, right?
A birthday I will remember!
Off the subject a little bit, but I should share that I turned the big 4-0 on 4/15. I would have never imagined in a million years that I would spend a milestone birthday indoors, but it happened.
I started out the day homeschooling my 3rd grader. This has been pure hell as I was not taught the common core way of teaching. After several F bombs were dropped, he learned the good old fashioned way of how to multiply and divide. Screw arrays and the other bullshit that comes with it.
I did get a lot of love and Bday wishes from friends on line and celebrated with 2 cakes that night. One that I made for myself (kids requested) and one DQ ice cream cake my hubby picked up for me. When this Stay at home order is over, I am sure going to celebrate with a nice dinner and a hell of a lot of liquor!
Ok, back to the strawberry bars, they do deserve the credit as well!
How to make the strawberry bars with banana crust in 6 steps!
- Prepare the crust: mix all the ingredients together and then press in your 9×13 baking dish.
- Pre-bake: pre-baking the crust ensures that it will hold up underneath the strawberry filling.
- Prepare the fresh strawberry juice: Blend all the chopped strawberries, lemon juice, sugar and water together. This will be a part of the next step.
- Prepare the strawberry filling: Whisk all the ingredients together!
- Bake: Pour the filling on the warm crust and bake for about 35-37 minutes. Make sure center is set and it does not jiggle.
- Cool: Cool them about 1-2 hours at room temperature. Then place in the refrigerator for an additional 1-2 hours. They are served the best chilled and dusted with confectioner’s sugar.
White air bubbles on top of strawberry bars?
Do you notice the white bubbles that formed on top of your baked strawberry bars? Thats’s completely normal and nothing to fear. It’s the air from the eggs rising to the surface. Regardless or not if some batches have it or not, the bars will still taste the same and a dusting of confectioner’s sugar will cover it right up!
Tips for the best strawberry bars
- Using fresh juice! Store bought bottles are sure convenient and tempting to use, but you will definitely miss out on the flavor!
- DON’T ever use a metal baking dish. You will get a metallic taste in the bars. I only use either ceramic or glass dishes.
These bars can be stored up to 3 months in the freezer. When you are cutting the cooled bars into squares (no confectioner’s sugar), place them on a baking sheet and freeze for 1 hour.
After the hour is done, individually wrap the bars in plastic wrap and place into a large freezer bag. Thaw in the refrigerator, then dust with confectioner’s sugar before serving.
Strawberry Bars with Banana crust
- Food processor
- Home Decor
- Measuring cups and spoons
- 9x13 baking dish
- Parchment paper
- Non-stick cooking spray
Fresh Strawberry Juice
- 1 pkg fresh strawberries chopped
- 1 tsp lemon juice fresh
- 2 tbsp granulated sugar
- 2 cups water chilled
- 2 cups Granulated sugar
- 6 large eggs
- 6 tbsp all-purpose flour
- 1 cup strawberry juice
- confectioner's sugar optional
- 2 cups graham cracker crumbs pulsed down to a fine mixture
- ½ cup granulated sugar
- 6 tbsp unsalted butter melted
- 1 tsp vanilla extract
- ¼ cup banana
Fresh Strawberry Juice
- Rinse Strawberries under cold water. Remove the stem and chop. Slice ½ of a lemon.
- Add in your chopped strawberries, lemon juice and sugar and add to blender. Blend until you get smooth pureed of strawberries.
- Add in chilled water and blend until incorporated well. Set aside until ready to add to your strawberry filling.
- In a large mixing bowl, mix together the flour and granulated sugar. Add the eggs and fresh strawberry juice and whisk until completely combined.
- Preheat oven to 350°. Line the bottom and sides of a 9x13 baking dish with parchment paper, leaving an overhang on the sides to lift the finished bars out. Set aside.
- In a food processor add in your graham crackers. Pulse until you have a fine crumb mixture. Pour graham cracker crumbs into a large mixing bowl.
- Add in your granulated sugar, smashed banana, vanilla extract, and melted butter. Fold until all ingredients are incorporated.
- Press firmly into the prepared baking dish, making sure the crust is nice and even. Bake for 15 minutes or until the sides are a light golden brown color. Set aside.
Assembling the bars
- Once the banana crust has come out of the oven, pour the strawberry filling over the warm crust. Turn the oven down to 325°. Bake the bars for about 35-37 minutes (oven temps vary). The center should be relatively set and no longer jiggles. Give the pan a light tap with an oven mitt to test.
- Remove the bars from the oven and cool completely at room temperature for 1 hour. Then stick in the refridgerator for an additional 1-2 hours until pretty chilled. Serving chilled it best.
- Once cool, life the parchment paper out of the pan using the overhang on the sides. Dust with confectioner's sugar and cut into squares before serving.
fun fact of the day!
Coca-Cola originally contained cocaine until 1929. Interesting? How was that legal?
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