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A slice of banana cake with cream cheese frosting on a white plate with a fork next to it.
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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.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 24 servings
Calories 267kcal

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.

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 yields 24 bars.
  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. 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.
  6. More mix-ins: Stir in toasted walnuts, toasted pecans, or mini chocolate chips before baking.

Nutrition

Serving: 1bar | Calories: 267kcal | Carbohydrates: 47g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 135mg | Potassium: 57mg | Fiber: 1g | Sugar: 37g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg