Put your overripe bananas to work in a big pan of Banana Bars with Cream Cheese Frosting. They are definitely one of the most spectacular banana desserts ever.

Banana bar with cream cheese frosting on a white plate.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Banana Bars with Cream Cheese Frosting Recipe

Recipe ingredients

Labeled banana bar ingredients in various bowls.

Ingredient notes

  • Mashed ripe bananas: If frozen, thaw on the counter while you prep the other ingredients. To ripen bananas in real time, preheat the oven to 300 degrees and line a baking sheet with foil. Arrange the unpeeled bananas on the baking sheet. Bake until banana skins are completely black all over, about 15 to 20 minutes. Cool. Scoop the banana pulp from the peel, then mash.
3 unpeeled brown bananas that have been ripened in the oven on a foil-lined baking sheet.

Step-by-step instructions

  1. Preheat oven to 350 degrees. Coat a 15” x 10” x 1” pan (jelly roll pan) with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In an electric mixer fit with the paddle attachment, or with an electric hand mixer, beat butter and sugar until pale and fluffy, about 2 minutes. Add eggs and beat until incorporated. Beat in banana and vanilla until incorporated. Gradually add flour mixture and mix until uniformly combined.
Banana bar batter in a silver mixing bowl.
  1. Pour into prepared pan and smooth the top.
Banana bar batter on a baking sheet.
  1. Bake until a toothpick inserted comes out clean with a few crumbs attached, about 20 to 25 minutes. Cool completely, at least 30 minutes.
Banana bars on a baking sheet.
  1. To make the cream cheese frosting, in a standing mixer fit with the paddle attachment, or with an electric hand mixer, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla and beat well.
Cream cheese frosting in a silver mixing bowl.
  1. Spread evenly over cooled bars.
Banana bars with cream cheese frosting on a baking sheet.

Recipe tips and variations

  • Yield: This recipe makes 24 squares, 2 1/2-inch by 2 1/2-inch each, cut in a 4×6 configuration (unless you cut them into 12 unnecessarily large pieces like we did immediately above).
  • Storage: Refrigerate any uneaten bars within 2 hours and store covered in the refrigerator for up to 4 days. You can bring them to room temperature before serving or eat them cold (I personally love cold cream cheese frosting).
  • Freezing: Tightly cover unfrosted or frosted bars and freeze them up to 2 months. Thaw overnight in the refrigerator.
  • Cool completely before frosting: Frosting spreads most easily on cooled bars. If the bars are still warm, you might end up lifting part of the cake off as you spread, making holes in the top and mixing cake with frosting.
  • Travel: To bring frosted banana bars to a party, cut them at home but keep them in the pan. Stick toothpicks at regular intervals into the top of the frosting, then drape plastic wrap lightly over the toothpicks to prevent the plastic from sticking to the frosting.
  • More mix-ins: Stir in toasted walnuts, toasted pecans, or mini chocolate chips before baking.

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More frosted sweets

A slice of banana cake with cream cheese frosting on a white plate with a fork next to it.

Banana Bars with Cream Cheese Frosting

Put your overripe bananas to work in a big pan of Banana Bars with Cream Cheese Frosting. They are definitely one of the most spectacular banana desserts ever.
5 from 8 votes
Prep Time 5 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 10 mins
Servings 24 servings
Course Dessert
Cuisine American
Calories 267

Ingredients 

For the bars:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup butter softened (1 stick)
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 1/2 cups mashed ripe banana (about 3 medium, see note 1)
  • 2 teaspoons vanilla extract

For the frosting:

  • 1 (8 ounce) package cream cheese softened
  • 1/2 cup butter softened (1 stick)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions 

To make the bars:

  • Preheat oven to 350 degrees. Coat a 15” x 10” x 1” pan (jelly roll pan) with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • In an electric mixer fit with the paddle attachment, or with an electric hand mixer, beat butter and sugar until pale and fluffy, about 2 minutes.
  • Add eggs and beat until incorporated. Beat in banana and vanilla until incorporated. Gradually add flour mixture and mix until uniformly combined. Spread into prepared pan.
  • Bake until a toothpick inserted comes out clean with a few crumbs attached, about 20 to 25 minutes. Cool completely, at least 30 minutes.

To make the frosting:

  • In a standing mixer fit with the paddle attachment, or with an electric hand mixer, beat cream cheese and butter until smooth.
  • Gradually add powdered sugar and vanilla and beat well. Spread evenly over cooled bars.

Recipe Video

Notes

  1. Mashed ripe bananas: If frozen, thaw on the counter while you prep the other ingredients. To ripen bananas in real time, preheat the oven to 300 degrees and line a baking sheet with foil. Arrange the unpeeled bananas on the baking sheet. Bake until banana skins are completely black all over, about 15 to 20 minutes. Cool. Scoop the banana pulp from the peel, then mash.
  2. Yield: This recipe makes 24 squares, 2 1/2-inch by 2 1/2-inch each, cut in a 4×6 configuration.
  3. Storage: Refrigerate any uneaten bars within 2 hours and store covered in the refrigerator for up to 4 days. You can bring them to room temperature before serving or eat them cold (I personally love cold cream cheese frosting).
  4. Freezing: Tightly cover unfrosted or frosted bars and freeze them up to 2 months. Thaw overnight in the refrigerator.
  5. Cool completely before frosting: Frosting spreads most easily on cooled bars. If the bars are still warm, you might end up lifting part of the cake off as you spread, making holes in the top and mixing cake with frosting.
  6. Travel: To bring frosted banana bars to a party, cut them at home but keep them in the pan. Stick toothpicks at regular intervals into the top of the frosting, then drape plastic wrap lightly over the toothpicks to prevent the plastic from sticking to the frosting.
  7. More mix-ins: Stir in toasted walnuts, toasted pecans, or mini chocolate chips before baking.

Nutrition

Serving: 1barCalories: 267kcalCarbohydrates: 47gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 44mgSodium: 135mgPotassium: 57mgFiber: 1gSugar: 37gVitamin A: 277IUVitamin C: 1mgCalcium: 8mgIron: 1mg
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Meggan Hill

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Comments

  1. This recipe was very easy to make. My 3 year old grandson helped me make it. It came out delicious. Thank you, Nancy5 stars

  2. Hi, these banana bars are fantastic just thought that I’d let you know that when you are covering the bars with plastic wrap and toothpicks, put miniature marshmallows on the tip of the toothpicks to stop the toothpicks from poking through the plastic wrap. That’s a little trick that my Grandmother taught me.

  3. This looks delicious! Should salted or unsalted butter be used? Thank you – can’t wait to try it.

    1. Hi Irene! Technically you should probably use unsalted butter for everything because salt content varies by brand of butter. However, my mom (and all my friends and relatives in Wisconsin) don’t buy unsalted butter, ever. I’ve made it with both, it’s delicious with both. I honestly can’t tell the difference. There is a pinch of salt in the recipe, but it’s not going to taste salty if you use salted butter. I hope that helps! It’s a great question. Thank you. :)

  4. Ha! I LOVE that you can (probably) eat more than me, Meggan. Next time I out-eat everyone at the table, I’ll think of you!!
    The banana cake it stunning. Stunningly simple, too. I have a bit of a battle on my hands to get to the browning bananas before my husband throws them away (!!) but this is a great idea if ever i do have some bananas needing immediate usage!5 stars

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