Would you like to save this?
We'll email this post to you, so you can come back to it later!
Banana Bread Bars with Cream Cheese Frosting Recipe
This Banana Bread Bars with Cream Cheese Frosting Recipe gives you everything you love about classic banana bread—only softer, moister, and topped with a thick, tangy cream cheese frosting that makes each bite feel like a little celebration.
These banana dessert bars are the kind of sweet you bring to a potluck and mysteriously “lose” the pan because everyone wants to take some home. They’re soft, tender, full of banana flavor, and that creamy layer on top turns simple baked banana bars into a real banana cream cheese dessert. I like to bake a pan on Sunday and cut them into banana snack bars for the week… assuming they last that long.
What Makes These Banana Bread Bars So Special?
If you grew up with a loaf of banana bread on the counter most weekends, these moist banana bars will feel like a cozy throwback with a little upgrade.
Instead of a tall loaf, we spread the batter in a sheet-style pan (a 9×13 baking dish), so the bars bake faster and more evenly. You get more of that soft, moist middle and less of the dry edge. Then we go one step further and cover the whole thing with a generous layer of cream cheese icing. That sweet-tangy frosting is what takes these from “nice snack” to “wow, who made these?”
A few little tricks keep these homemade banana bars extra moist:
- Ripe bananas (those spotty, freckled ones you’re about to toss)
- Brown sugar for flavor and tenderness
- A touch of sour cream or Greek yogurt
This Banana Bread Bars with Cream Cheese Frosting Recipe is also wonderfully flexible. You can add nuts, chocolate chips, or even swirl in peanut butter if that’s your thing. I’ve brought these to church gatherings, school events, and neighbor get-togethers, and I almost always leave with an empty pan and a couple of recipe requests tucked in my pocket.
You know what I love most, though? They feel special enough for a celebration, but they’re still simple, easy banana dessert bars you can whip up on a weeknight.
Why You’ll Love This Banana Bread Bars with Cream Cheese Frosting Recipe
- Uses up ripe bananas – That bunch on your counter with the brown spots? This is the perfect ripe banana recipe to save them.
- Moist, tender texture – These frosted banana bread bars stay soft for days thanks to brown sugar and yogurt.
- Crowd-friendly pan dessert – It makes a full 9×13 pan, perfect as potluck dessert bars or for family gatherings.
- Simple, familiar ingredients – No fancy stuff; just pantry staples you probably already have.
- Easy to transport – The bars stay neat once chilled, which makes them great for school events, picnics, and bake sales.
- Make-ahead friendly – You can bake the banana bar recipe a day ahead and frost later, or make the whole thing and chill.
- Customizable – Add nuts, chocolate chips, or spice for more personality in your banana dessert bars.
- Kid- and grown-up-approved – Mild, cozy flavor with just enough frosting to feel like a treat without being over the top.
Ingredients for Banana Bread Bars with Cream Cheese Frosting
Let’s walk through what you’ll need for these homemade banana bars and how to choose the best ingredients. Small details make a big difference in how moist and flavorful your bars turn out.
For the Banana Bread Bars:
- 1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
Melted butter gives rich flavor and a soft, tender crumb. You can use salted butter and reduce the added salt slightly. - 1 cup (200 g) granulated sugar
This keeps the bars light and sweet. - 1 cup (200 g) packed light brown sugar
Brown sugar adds moisture and a light caramel note—key for moist banana bars. - 3 large eggs, at room temperature
Room temperature eggs mix in more evenly and help the bars bake up nice and even. - 1/2 cup (120 g) sour cream or plain Greek yogurt (preferably full fat)
This is your insurance policy against dry bars; it keeps them tender and moist. - 2 teaspoons pure vanilla extract
Use real vanilla if you can; it really does make a flavor difference in banana desserts. - 3 large very ripe bananas, mashed (about 1 1/2 cups)
The darker and spotty, the better. Those are the sweetest and most flavorful for baked banana bars. - 2 1/2 cups (315 g) all-purpose flour
Spoon and level the flour so the bars don’t turn out dense. - 1 teaspoon baking soda
Gives lift and keeps the crumb soft. - 1 teaspoon baking powder
Works with the baking soda for a bit of extra lightness. - 1 teaspoon ground cinnamon (optional but recommended)
Adds warmth and complements the banana flavor so nicely. - 1/2 teaspoon fine sea salt
A little salt balances the sweetness and makes flavors pop. - 1/2–1 cup chopped walnuts or pecans (optional)
For a little crunch and nutty flavor—classic in frosted banana bread.
Ingredient Substitutions (if you need them):
- Butter – You can swap half the butter for neutral oil (like canola or avocado) if you want a slightly softer bar.
- Flour – For a bit more fiber, replace up to 1 cup with white whole wheat flour. The bars will be a tiny bit denser but still soft.
- Sour cream/Greek yogurt – Plain regular yogurt works; just avoid flavored or low-sugar types.
- Eggs – For an egg-free version, try 3 “flax eggs” (1 tbsp ground flax + 3 tbsp water per egg), though the bars will be a bit more dense.
For the Cream Cheese Frosting:
- 8 oz (226 g) cream cheese, softened
Full-fat cream cheese gives the best creamy texture. Set it out 30–45 minutes beforehand. - 1/2 cup (1 stick / 113 g) unsalted butter, softened
Soft but not melted—if it’s too soft, the frosting will be loose. - 3–3 1/2 cups (360–420 g) powdered sugar, sifted if lumpy
Use more for a thicker, sweeter cream cheese icing; less for a softer, tangier frosting. - 2 teaspoons pure vanilla extract
Adds warmth and depth to the frosting; vanilla plus cream cheese is always a win. - Pinch of fine sea salt
Just a pinch rounds out the sweetness. - 1–2 tablespoons milk or heavy cream, as needed
Helps adjust the consistency. Cream makes it richer; milk is just fine too.
Optional Toppings:
- Extra chopped nuts for sprinkling
- A light dusting of cinnamon
- A drizzle of caramel sauce for an extra indulgent banana cream cheese dessert
Step-by-Step Directions
Let me explain how I like to make these banana snack bars so they turn out soft, flavorful, and evenly baked every time.
1. Prep your pan and oven.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or cooking spray. For easy removal and cutting, you can also line the pan with parchment paper, leaving a little overhang on the long sides.
2. Mash the bananas.
In a medium bowl, mash your ripe bananas with a fork until mostly smooth. A few small lumps are fine—think chunky applesauce, not baby food. Measure to be sure you have about 1 1/2 cups.
3. Mix the wet ingredients.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined and slightly thick. Add the eggs, one at a time, whisking well after each. Stir in the sour cream (or Greek yogurt) and vanilla. The mixture will be silky and glossy.
4. Add the mashed bananas.
Stir the bananas into the wet mixture until fully combined. This is when your kitchen usually starts to smell like banana heaven.
5. Whisk the dry ingredients.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon (if using), and salt. This helps distribute the leavening evenly, so you don’t get little pockets of baking soda.
6. Combine wet and dry.
Add the dry ingredients to the wet ingredients in two additions, gently stirring with a spatula or wooden spoon just until the flour disappears. Don’t overmix—stop when you no longer see streaks of flour. If using nuts, fold them in now.
7. Spread the batter in the pan.
Pour the batter into your prepared pan. Use an offset spatula or the back of a spoon to spread it into an even layer, reaching all four corners. The batter will be fairly thick but should level out easily.
8. Bake the bars.
Bake for 23–28 minutes, or until the top is light golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter). In my oven, 25 minutes is usually just right. The bars should spring back lightly when touched.
9. Cool completely.
Set the pan on a wire rack and let the banana bars cool completely before frosting. This takes about 45 minutes to an hour. If you frost while they’re still warm, the cream cheese icing will melt and slide around.
Make the Cream Cheese Frosting
10. Beat the cream cheese and butter.
In a large bowl (a stand mixer with the paddle attachment or a hand mixer works well), beat the softened cream cheese and butter together on medium speed until smooth, creamy, and no lumps remain—about 2–3 minutes. Scrape down the sides of the bowl once or twice.
11. Add powdered sugar, vanilla, and salt.
Add 3 cups of powdered sugar, vanilla, and a pinch of salt. Start mixing on low speed so the sugar doesn’t poof everywhere, then increase to medium and beat until smooth and fluffy, about 2 more minutes. If the frosting seems too soft, add more powdered sugar, a few tablespoons at a time. If it feels too thick, add 1–2 tablespoons milk or cream and beat again.
12. Frost the cooled bars.
Once the banana bread bars are completely cooled, spread the cream cheese frosting evenly over the top. I like to swirl it with an offset spatula—nothing fancy, just some casual waves. If you’re adding nuts or a light sprinkle of cinnamon on top, do that now.
13. Chill for clean slices (optional but helpful).
For the neatest cuts, refrigerate the frosted banana bread for at least 30–45 minutes before slicing. This helps the frosting set and makes it much easier to slice even squares or rectangles.
14. Slice and serve.
Cut into 20–24 bars, depending on how big you like them. Serve slightly chilled or at cool room temperature. Both work, but I find banana dessert bars with cream cheese frosting taste extra good when a little cool.
Servings, Pan Size, and Timing
- Yield: About 20–24 banana bread bars, depending on how you slice them
- Pan Size: Standard 9×13-inch baking dish
- Prep Time: 20 minutes
- Bake Time: 23–28 minutes
- Cooling Time: 45–60 minutes
- Frosting Time: 10 minutes
- Total Time: About 1 1/2 hours (most of that is hands-off cooling)
If you’re making these for a party or as potluck dessert bars, you can cut them a little smaller and easily get 30 bite-size pieces. People often like “just a small piece,” which almost always turns into, “Maybe one more.”
Fun Variations and Flavor Twists
Once you’ve made the classic version, you can play around a bit. This banana bar recipe handles flavor changes very well.
- Chocolate Chip Banana Bars – Stir 1 cup of semi-sweet or mini chocolate chips into the batter for a banana-chocolate combo kids adore.
- Nutty Banana Snack Bars – Use 1 cup chopped walnuts or pecans in the batter and sprinkle a few on top of the frosting.
- Cinnamon Swirl Banana Bars – Mix 1/4 cup brown sugar and 1 teaspoon cinnamon; swirl it into the batter before baking for a cinnamon roll-style vibe.
- Lighter Cream Cheese Frosting – Use reduced-fat cream cheese and a bit less powdered sugar for a slightly lighter banana cream cheese dessert.
- Banana Spice Bars – Add 1/2 teaspoon nutmeg and 1/2 teaspoon ground ginger with the cinnamon for a cozy fall version.
- Gluten-Free Banana Dessert Bars – Use a good 1:1 gluten-free baking flour; the texture will be a little more tender but still delicious.
How to Store, Freeze, and Make Ahead
Cream cheese frosting means these banana bread bars like a cooler environment, but they’re still very low-fuss.
Room Temperature:
- Unfrosted banana bars can sit, covered, at room temperature for up to 2 days.
- Once frosted, I recommend chilling them after about 2 hours for food safety.
Refrigerator:
- Store frosted bars in an airtight container in the fridge for 4–5 days.
- Let them sit out for 10–15 minutes before serving so the frosting softens slightly.
Freezer:
- You can freeze the cooled, unfrosted banana bars tightly wrapped for up to 3 months.
- You can also freeze fully frosted bars: place slices on a baking sheet to firm up, then wrap individually or stack with parchment between layers in a freezer-safe container.
- To serve, thaw in the fridge overnight, then bring to room temperature for 15–20 minutes.
Make-Ahead Tips:
- Bake the banana bar base a day ahead, cover tightly, and frost the next day.
- Make the cream cheese frosting up to 3 days ahead and store in the fridge; let it soften and beat it briefly before spreading.
- For busy weeks, cut these into individual banana snack bars, wrap them, and freeze—perfect for lunch boxes or quick “coffee and something sweet” moments.
Notes from My Kitchen (Tested & Tweaked)
- Use very ripe bananas. The peels should be heavily spotted or even mostly brown. Under-ripe bananas don’t mash well and don’t give that deep banana flavor that makes these bars special.
- Measure flour gently. If you scoop flour directly from the bag with your cup, you’ll pack in too much and end up with dry bars. Spoon it into the cup and level with a knife.
- Don’t overbake. Slightly underbaked is better than overbaked for moist banana bars. Pull them when a toothpick has just a few moist crumbs.
- Room temperature ingredients help. If your eggs, sour cream, and butter are too cold, the batter can look a little curdled. It usually bakes out fine, but room temp helps it come together smoothly.
- Frosting thickness is up to you. If you like a thick, bakery-style cream cheese icing, lean toward the full 3 1/2 cups powdered sugar. For a softer, tangier topping, stick closer to 3 cups.
- Cutting tip: Use a long, sharp knife and wipe it clean between cuts. This keeps the cream cheese frosting layer neat instead of smearing.
And a little real-life tip: if you’re bringing these to an event, go ahead and cut a small square and set it aside at home. I can’t tell you how many times I’ve taken a pan of these banana dessert bars somewhere and come home empty-handed, wishing I’d saved a piece for my evening tea.
FAQs for Banana Bread Bars with Cream Cheese Frosting Recipe
Can I make this Banana Bread Bars with Cream Cheese Frosting Recipe without nuts?
Yes, absolutely—just leave the nuts out. The banana bars will still be moist and flavorful without any nuts.
What if my bananas aren’t ripe enough?
You can speed things up by baking unpeeled bananas on a baking sheet at 300°F (150°C) for about 15–20 minutes, until the peels are black and the bananas are very soft; let them cool, then mash.
Can I use frozen bananas for this banana bar recipe?
Yes; thaw them in a bowl, discard most of the excess liquid (or keep a little for extra moisture), then mash and measure.
How do I know when the bars are done baking?
The top will be light golden, the edges will pull slightly from the sides of the pan, and a toothpick inserted in the center will come out clean or with a few moist crumbs.
Can I halve the recipe?
Yes, you can bake half the recipe in an 8×8- or 9×9-inch pan; check for doneness a bit earlier, around 20–23 minutes.
Is there a way to make these a bit less sweet?
You can reduce the granulated sugar by 1/4 cup and use a little less powdered sugar in the frosting; the banana flavor will shine even more.
What if I don’t have sour cream or Greek yogurt?
You can use plain regular yogurt, or even buttermilk—use a slightly heaping 1/3 cup of buttermilk and reduce the mashed banana by 2 tablespoons so the batter doesn’t get too thin.
Can I use a different frosting?
Sure—these baked banana bars are also lovely with a simple vanilla buttercream or even a light dusting of powdered sugar if you want something simpler, though cream cheese icing is my favorite here.
Final Thoughts
These Banana Bread Bars with Cream Cheese Frosting bring together everything comforting about banana bread and everything fun about a frosted dessert bar. They’re moist, tender, easy to make, and they feel just right for everything from school lunches to holiday dessert tables.
If you try this Banana Bread Bars with Cream Cheese Frosting Recipe, I’d love to hear how it goes—tell me what twists you added, how your family liked them, or whether they made it to the potluck in one piece. And if you’re in a banana mood, next time, look around my other banana recipes and baking tips so you can keep those ripe bananas from ever going to waste again.
Banana Bread Bars with Cream Cheese Frosting
Ingredients
- 1 cup unsalted butter melted and slightly cooled (2 sticks / 226 g)
- 1 cup granulated sugar
- 1 cup light brown sugar packed (200 g)
- 3 large eggs at room temperature
- 1/2 cup sour cream or plain Greek yogurt full fat preferred (120 g)
- 2 teaspoons vanilla extract pure
- 3 large ripe bananas mashed, about 1 1/2 cups, very ripe and spotty
- 2 1/2 cups all-purpose flour spooned and leveled (315 g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon optional but recommended
- 1/2 teaspoon fine sea salt
- 1/2-1 cup walnuts or pecans chopped, optional
- 8 oz cream cheese softened, full fat (226 g)
- 1/2 cup unsalted butter softened (1 stick / 113 g)
- 3-3 1/2 cups powdered sugar sifted if lumpy (360–420 g)
- 2 teaspoons vanilla extract for frosting
- fine sea salt pinch, for frosting
- 1-2 tablespoons milk or heavy cream as needed to adjust frosting consistency
- chopped nuts optional, for topping
- ground cinnamon optional, light dusting on top
- caramel sauce optional, for drizzling
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan with butter or cooking spray. For easy removal and cutting, line with parchment paper, leaving an overhang on the long sides.
- In a medium bowl, mash the very ripe bananas with a fork until mostly smooth with a few small lumps, like chunky applesauce. Measure to ensure you have about 1 1/2 cups.3 large ripe bananas
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined and slightly thick. Add the eggs one at a time, whisking well after each addition. Stir in the sour cream or Greek yogurt and vanilla extract until the mixture is smooth and glossy.1 cup unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar, 3 large eggs, 1/2 cup sour cream or plain Greek yogurt, 2 teaspoons vanilla extract
- Stir the mashed bananas into the wet mixture until fully combined.3 large ripe bananas
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon (if using), and salt until well combined.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt
- Add the dry ingredients to the wet ingredients in two additions, gently stirring with a spatula or wooden spoon just until no streaks of flour remain. Do not overmix. If using nuts, fold them in at this stage.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt, 1/2-1 cup walnuts or pecans
- Pour the batter into the prepared 9x13-inch pan. Use an offset spatula or the back of a spoon to spread it into an even layer all the way to the corners. The batter will be fairly thick.
- Bake for 23–28 minutes, or until the top is light golden, the edges just begin to pull away from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter).
- Place the pan on a wire rack and let the banana bars cool completely, about 45–60 minutes. Do not frost while warm or the frosting will melt and slide.
- For the frosting, in a large bowl using a stand mixer with the paddle attachment or a hand mixer, beat the softened cream cheese and softened butter together on medium speed until completely smooth and creamy, about 2–3 minutes. Scrape down the bowl as needed.8 oz cream cheese, 1/2 cup unsalted butter
- Add 3 cups of powdered sugar, vanilla extract, and a pinch of salt. Begin mixing on low speed, then increase to medium and beat until smooth and fluffy, about 2 minutes. If the frosting is too soft, add more powdered sugar a few tablespoons at a time. If too thick, add 1–2 tablespoons of milk or cream and beat again until smooth.3-3 1/2 cups powdered sugar, 2 teaspoons vanilla extract, fine sea salt, 1-2 tablespoons milk or heavy cream
- Once the banana bars are completely cool, spread the cream cheese frosting evenly over the top, swirling it with an offset spatula or knife. If desired, sprinkle chopped nuts or a light dusting of cinnamon on top, or drizzle with caramel sauce.chopped nuts, ground cinnamon, caramel sauce
- For the neatest cuts, refrigerate the frosted bars for 30–45 minutes to allow the frosting to set.
- Cut into 20–24 bars, depending on the size you prefer. Serve slightly chilled or at cool room temperature.
