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Banana Bread Bars with Cream Cheese Frosting Recipe

Banana Bread Bars with Cream Cheese Frosting

Soft, moist banana bread bars baked in a 9x13 pan and topped with thick, tangy cream cheese frosting. Perfect for potlucks, parties, and make-ahead snacks.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American
Servings 20 bars
Calories 320 kcal

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.

Notes

Use very ripe, heavily spotted or mostly brown bananas for the best flavor and texture. Measure flour by spooning it into the cup and leveling to avoid dry bars. Slightly underbaked is better than overbaked—pull the bars when a toothpick has just a few moist crumbs. Unfrosted bars can sit, covered, at room temperature for up to 2 days. Once frosted, refrigerate after 2 hours and store for 4–5 days. Bars (frosted or unfrosted) can be frozen for up to 3 months; thaw in the fridge, then bring to room temperature for 15–20 minutes before serving.

Nutrition

Calories: 320kcal
Keyword Banana Bread Bars, Banana Dessert Bars, Banana Snack Bars, cream cheese frosting,, Potluck dessert
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