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Banana Bread Bars with Cream Cheese Frosting Recipe

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
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert, Snack
Cuisine American
Servings 24 bars

Ingredients
  

  • 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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