Banana Bread Bars with Cream Cheese Frosting Recipe

These soft, moist banana bars topped with tangy cream cheese frosting taste like banana bread and dessert all in one bite.

If you’ve got a couple of sad-looking ripe bananas on the counter, this Banana Bread Bars with Cream Cheese Frosting Recipe is exactly what they’ve been waiting for. Think of your favorite moist banana bread turned into tender banana snack bars, then slathered with a thick layer of silky cream cheese icing. They slice beautifully, travel well, and always, always disappear first at potlucks, church coffee hours, and family gatherings.

I’m 50 now, and I’ve baked more banana dessert bars than I can count. This version is the one my grown kids still ask for when they come home, usually with a “Hey Mom, you know those frosted banana bread bars you make…?” That’s this recipe. It’s cozy, familiar, and just fancy enough to feel like a real dessert bar recipe instead of “just” quick bread.

You’ll love that these homemade banana bars work for almost any occasion: school snacks, bake sales, office treats, or a simple weeknight dessert with a cup of tea. They’re a smart ripe banana recipe (no food waste), they freeze like a dream, and they’re much easier than fussing with a layer cake. Plus, that cream cheese frosting? It’s the same kind of classic cream cheese frosting you’d find on carrot cake—sweet, a little tangy, and totally lick-the-bowl good.

Before we get into the nuts and bolts, let me show you why these baked banana bars earn a permanent spot in your recipe box.

Why You’ll Love This Recipe

• Super moist texture – These moist banana bars stay soft for days thanks to mashed bananas and a touch of sour cream.
• Simple pantry ingredients – Nothing fancy here; you probably have everything you need in your kitchen already.
• Great for using up ripe bananas – That bunch on the counter with brown spots? Perfect for this ripe banana recipe.
• Crowd-pleasing potluck dessert bars – They slice cleanly into neat squares and feed a whole group without extra fuss.
• Family-friendly flavor – Classic banana and vanilla flavors, no strong spices, so even picky eaters approve.
• Make-ahead friendly – You can bake the banana bread bars one day, frost the next, and they taste even better.
• Travel-ready snack – These banana dessert bars are sturdy enough for lunchboxes, picnics, or road trips.
• Easy cream cheese frosting – No special tools or skills; just beat, spread, and done.
• Flexible and customizable – Turn them into a banana cream cheese dessert with nuts, chocolate chips, or spices.

Ingredients

Here’s everything you need to make the banana bar recipe and the cream cheese frosting. I’ll include a few notes based on lots of trial and error in my own kitchen.

For the Banana Bread Bars

• 1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 3 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup (120 g) sour cream or plain Greek yogurt (use full fat for best texture)
• 3 large very ripe bananas, mashed (about 1 1/2 cups; lots of brown spots is ideal)
• 2 1/4 cups (270 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt (or 3/4 teaspoon table salt)
• 1 teaspoon ground cinnamon (optional but lovely)

Optional mix-ins (choose 1 or 2):

• 1/2–3/4 cup chopped walnuts or pecans
• 1/2 cup mini chocolate chips
• 1/2 cup shredded sweetened coconut

For the Cream Cheese Frosting

• 8 ounces (226 g) full-fat cream cheese, softened
• 1/2 cup (1 stick / 113 g) unsalted butter, softened
• 2 1/2–3 cups (280–340 g) powdered sugar, sifted for extra smooth frosting
• 1 1/2 teaspoons pure vanilla extract
• Pinch of fine sea salt (balances the sweetness)
• 1–2 tablespoons heavy cream or milk, as needed for spreading consistency

A quick note: For the creamiest frosting, use full-fat brick-style cream cheese (not the whipped tubs—they can make the frosting loose and weepy).

Directions

You’ll use a large rimmed baking pan—sometimes called a half-sheet pan—for these frosted banana bread bars. A 10×15-inch jelly roll pan also works if you want slightly thicker bars.

1. Preheat and prep the pan
   Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan or a 9×13-inch pan (for thicker bars) with butter or nonstick spray, then line with parchment paper, leaving a little overhang for easy lifting.

2. Mash the bananas
   In a medium bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are fine; they actually add a nice little banana burst in the baked banana bars.

3. Mix the wet ingredients
   In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until blended and glossy. Add the eggs one at a time, whisking well after each, then stir in the vanilla, sour cream, and mashed bananas. The batter will look creamy and a bit speckled.

4. Combine the dry ingredients
   In another bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. This quick step helps prevent pockets of baking soda and keeps the crumb even and tender.

5. Bring it all together
   Add the dry ingredients to the wet ingredients and gently stir with a spatula just until you don’t see dry flour. If you’re using nuts, chocolate chips, or coconut, fold them in now. Don’t overmix—this is one of the small secrets to moist banana bars.

6. Bake the banana bars
   Pour the batter into your prepared pan and spread into an even layer. Bake for 20–25 minutes (10×15 pan) or 25–30 minutes (9×13 pan), until the top is light golden and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.

7. Cool completely
   Place the pan on a wire rack and let the banana dessert bars cool completely in the pan. This is important; if they’re warm, the cream cheese frosting will melt and slide around.

8. Make the cream cheese frosting
   In a large bowl (or with a stand mixer), beat the cream cheese and butter together on medium speed until smooth and fluffy, about 2–3 minutes. Add 2 1/2 cups powdered sugar, vanilla, and salt. Beat on low at first so the sugar doesn’t puff everywhere, then increase speed until silky and thick. Add more powdered sugar if you like a stiffer frosting, or a tablespoon or two of cream/milk if you want it softer.

9. Frost the banana bread bars
   Once the bars are fully cool, spread the cream cheese frosting evenly over the top. Use an offset spatula for smooth swoops, or go rustic with swirls—both are pretty. If you’d like, sprinkle with chopped nuts or a light dusting of cinnamon for a bakery-style touch.

10. Chill slightly, slice, and serve
    For the cleanest slices, chill the frosted banana bread bars for 30–45 minutes before cutting. Use a sharp knife, wipe it between cuts, and slice into squares or rectangles. Serve slightly chilled or at cool room temperature.

Servings & Timing

• Yield: About 24 banana snack bars (more if you cut smaller pieces for a potluck dessert bar tray)
• Prep Time: 20 minutes
• Bake Time: 20–30 minutes, depending on pan size
• Cooling Time: About 1–1 1/2 hours
• Total Time: Around 2–2 1/2 hours, most of it hands-off while the bars cool

If you’re planning these for a party, I like to bake the bars in the morning, frost after lunch, and they’re perfect by late afternoon.

Variations

You can tweak this Banana Bread Bars with Cream Cheese Frosting Recipe to fit your crowd, your pantry, or the season.

• Nutty banana bars – Fold in 3/4 cup chopped walnuts or pecans for a classic banana nut bar vibe.
• Chocolate chip banana dessert bars – Stir in mini chocolate chips for kids (and adults) who think chocolate belongs in everything.
• Spiced banana bars – Add 1/2 teaspoon nutmeg and 1/2 teaspoon allspice to the batter for a cozy fall version.
• Lighter frosting – Use Neufchâtel cheese (1/3 less fat cream cheese) and a bit less butter for a lighter cream cheese frosting.
• Cinnamon swirl banana bars – Swirl 1/4 cup brown sugar and 1 teaspoon cinnamon over the top of the batter before baking for a subtle swirl effect under the frosting.
• Gluten-free banana bar recipe – Use a good 1:1 gluten-free baking flour blend; several readers like King Arthur’s or Bob’s Red Mill for this style of dessert bar.

Storage & Reheating

Because these frosted banana bread bars have cream cheese icing, they do best chilled.

• Room temperature: You can leave them out for up to 2 hours while serving.
• Refrigerator: Store in an airtight container in the fridge for 4–5 days. I like to layer parchment between slices if I stack them.
• Freezer: Freeze sliced banana bars on a baking sheet until firm, then transfer to a freezer bag or container for up to 2 months.
• Thawing: Thaw overnight in the fridge or at room temperature for about 30–45 minutes.

No real “reheating” needed here—these are delicious chilled or just slightly cool. If your kitchen is warm, keep the platter in the fridge and bring out small batches at a time.

Make-ahead tip from my own busy life: Bake the unfrosted banana bars one day, cover tightly and refrigerate overnight, then frost and slice the next day. The flavor deepens and the texture is even better.

Notes

• Banana ripeness matters: The darker and spottier your bananas, the better the flavor and natural sweetness. Yellow bananas with just a few spots won’t give you that deep banana punch.
• Measuring flour: If you scoop straight from the bag, you may pack in too much and end up with drier bars. For best results, gently spoon flour into the measuring cup and level it off, or weigh it.
• Don’t overbake: Watch those last few minutes closely; these baked banana bars go from perfectly moist to dry pretty quickly. Once the center is set and a toothpick has just a few moist crumbs, pull them.
• Pan size changes things: A 10×15 pan gives thinner, more classic banana snack bars; a 9×13 pan makes thicker, cake-like bars. Both are excellent—just adjust baking time.
• Frosting sweetness level: Start with 2 1/2 cups powdered sugar, then taste. If you like a sweeter, thicker cream cheese frosting (more like bakery frosting), add up to 3 cups.
• Serving for events: For church gatherings or big potlucks, I cut them smaller—almost like 2-bite pieces—because people love to sample a few desserts.

And you know what? If the frosting looks a little messy, no one will care. People remember flavor more than straight lines.

FAQs

Can I make these banana bread bars without the cream cheese frosting?
Yes. You’ll have soft, moist banana bars that taste like a snacking cake; you can dust with powdered sugar or use a simple vanilla glaze instead.

Can I use frozen bananas?
You can. Thaw them first, drain off excess liquid if there’s a lot, and then mash—frozen bananas are usually even sweeter and work well in banana cream cheese dessert recipes like this.

What if I only have two bananas?
Use two large bananas and add 2–3 tablespoons of sour cream or yogurt; the flavor will be slightly milder, but the bars will still be delicious.

Why is my cream cheese frosting runny?
Usually, the cream cheese or butter was too soft, or you used whipped cream cheese from a tub. Chill the frosting for 20–30 minutes and whisk in a bit more powdered sugar to thicken.

Can I use oil instead of butter in the bars?
Yes, you can replace the melted butter with an equal amount of neutral oil, like canola or vegetable oil. The banana bars will be extra moist but with slightly less buttery flavor.

Do these banana dessert bars need to be refrigerated?
Because of the cream cheese frosting, yes; keep them chilled when you’re not serving them, especially in warmer months.

Can I cut the recipe in half?
You can cut everything in half and bake in an 8×8 or 9×9 pan. Keep an eye on the bake time, as smaller pans can bake a little faster.

How do I know when the bars are done?
The edges should be lightly golden and pulling away from the pan, and a toothpick in the center should come out with moist crumbs but not wet batter.

Conclusion

These Banana Bread Bars with Cream Cheese Frosting feel like the cozy cousin of classic banana bread—familiar, comforting, and just fancy enough to bring to any gathering. They’re easy to make, use everyday ingredients, and turn those ripe bananas into a crowd-pleasing banana cream cheese dessert that works year-round.

If you bake a pan, I’d love to hear how they turned out—leave a comment, tell me what variations you tried, or snap a photo and share it with your friends. And if you’re in a banana mood, you might also enjoy trying my other banana dessert bars and frosted banana bread recipes next time you’ve got a few overripe bananas waiting for some love.

Banana Bread Bars with Cream Cheese Frosting

Soft, moist banana bars topped with a thick, tangy cream cheese frosting. They slice neatly, travel well, and are perfect for potlucks, gatherings, or using up ripe bananas.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 bars

Ingredients

  

1x2x3x

• 1 cup unsalted butter melted and slightly cooled (2 sticks / 226 g)
• 1 1/2 cups granulated sugar 300 g
• 1/2 cup light brown sugar packed (100 g)
• 3 large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup sour cream or plain Greek yogurt full fat for best texture (120 g)
• 3 large very ripe bananas mashed, about 1 1/2 cups; lots of brown spots
• 2 1/4 cups all-purpose flour 270 g
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt or 3/4 teaspoon table salt
• 1 teaspoon ground cinnamon optional
• 1/2-3/4 cup chopped walnuts or pecans optional mix-in
• 1/2 cup mini chocolate chips optional mix-in
• 1/2 cup shredded sweetened coconut optional mix-in
• 8 ounces cream cheese full-fat brick style, softened (226 g)
• 1/2 cup unsalted butter softened (1 stick / 113 g) for frosting
• 2 1/2-3 cups powdered sugar sifted; 280–340 g, to taste
• 1 1/2 teaspoons pure vanilla extract for frosting
• pinch fine sea salt for frosting, to balance sweetness
• 1-2 tablespoons heavy cream or milk as needed for frosting consistency
• Chopped nuts or ground cinnamon optional, for garnish

Instructions

 

• Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan or a 9×13-inch pan (for thicker bars) with butter or nonstick spray, then line with parchment paper, leaving some overhang for easy lifting.
• In a medium bowl, mash the very ripe bananas with a fork until mostly smooth, leaving a few small lumps for texture.
  3 large very ripe bananas
• In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until blended and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla, sour cream or Greek yogurt, and mashed bananas until the mixture looks creamy and speckled.
  1 cup unsalted butter, 1 1/2 cups granulated sugar, 1/2 cup light brown sugar, 3 large eggs, 1 1/2 teaspoons pure vanilla extract, 1/2 cup sour cream or plain Greek yogurt, 3 large very ripe bananas
• In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using) until well combined.
  2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon fine sea salt, 1 teaspoon ground cinnamon
• Add the dry ingredients to the wet ingredients and gently stir with a spatula just until no dry flour remains. If using nuts, chocolate chips, or coconut, fold them in now. Do not overmix.
  2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/2-3/4 cup chopped walnuts or pecans, 1/2 cup mini chocolate chips, 1/2 cup shredded sweetened coconut
• Pour the batter into the prepared pan and spread into an even layer. Bake for 20–25 minutes in a 10×15-inch pan or 25–30 minutes in a 9×13-inch pan, until the top is light golden and a toothpick inserted in the center comes out with a few moist crumbs.
• Place the pan on a wire rack and let the banana bars cool completely in the pan. Do not frost while warm or the cream cheese frosting will melt.
• In a large bowl or stand mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and fluffy, about 2–3 minutes. Add 2 1/2 cups powdered sugar, vanilla, and a pinch of salt. Beat on low at first, then increase speed until the frosting is silky and thick. Add more powdered sugar for a stiffer frosting, or 1–2 tablespoons cream or milk to loosen if needed.
  8 ounces cream cheese, 1/2 cup unsalted butter, 2 1/2-3 cups powdered sugar, 1 1/2 teaspoons pure vanilla extract, pinch fine sea salt, 1-2 tablespoons heavy cream or milk
• Once the bars are fully cool, spread the cream cheese frosting evenly over the top using an offset spatula or knife. If desired, sprinkle with chopped nuts or a light dusting of cinnamon for garnish.
  8 ounces cream cheese, 1/2 cup unsalted butter, 2 1/2-3 cups powdered sugar, 1 1/2 teaspoons pure vanilla extract, pinch fine sea salt, 1-2 tablespoons heavy cream or milk, Chopped nuts or ground cinnamon
• For clean slices, chill the frosted bars for 30–45 minutes. Cut into squares or rectangles with a sharp knife, wiping the blade between cuts. Serve slightly chilled or at cool room temperature.

Notes

Use very ripe, heavily speckled bananas for the best flavor. Measure flour by weight or by spooning and leveling to avoid dry bars. Bake just until a toothpick comes out with a few moist crumbs so they stay soft. A 10×15-inch pan yields thinner snack bars; a 9×13-inch pan makes thicker, cake-like bars. Because of the cream cheese frosting, store bars covered in the refrigerator. They freeze well; thaw in the fridge or at room temperature before serving.

Keyword Banana Bars, Banana Bread Bars, Banana Snack Bars, Cream Cheese Frosting, Potluck Dessert, Ripe Banana Recipe

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