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If you like bananas, you’ll LOVE these frosted Banana Bars. Tender, delicious, and perfect for a crowd, they’re irresistible!
Similar to our Banana Bread Brownies and Banana Cupcakes, these Banana Bars are packed with banana flavor! If you love our Classic Banana Bread Recipe, you’ll love this frosted bar version that is just as good (or better)!
Who loves bananas?
We are definitely obsessed in my family!! We buy 2 bunches a week! YUP. It’s a great snack that the kids love and one that I don’t mind them eating at all.
Occasionally, we are left with a few by the end of the week so I’m often baking with those leftover bananas.
Not sure if it’s the sour cream or loads of butter that make these bars so moist and delicious OR the cream cheese frosting, but either way, they’re amazing.
Banana Cake Bars don’t last long at my house and have been added to the “recipes to make with over-ripe bananas” list. 😉
Making Banana bars with cream cheese frosting
PREP. Preheat the oven to 350°F.
BATTER. In a large bowl, beat butter with a hand electric mixer for about 30 seconds. Mix in sugar, baking soda, and salt and beat until combined.
Add mashed bananas, eggs, sour cream, and vanilla and mix to combine. Add flour and stir to combine.
BAKE. Pour into a greased 11-x-15-inch baking dish and spread evenly. Bake for 25–30 minutes. Let cool in the pan.
FROSTING. While the Banana Cake Bars cool, make the frosting. In a medium bowl, beat cream cheese and butter with a hand mixer until smooth. Beat in powdered sugar and vanilla and mix until combined.
Spread frosting over cooled bars and cut into squares.
When it comes to baking, the more brown and black a banana is, the better it will be! A green or yellow banana will never yield a good banana flavor for baking.
How to ripen bananas. To ripen green bananas faster:
- Place the bananas in a brown paper bag with an apple. Fold the top over and let it sit on the counter until ripe.
- Use the oven: Preheat the oven to 350°F. Line a baking tray with parchment paper. Line the unpeeled bananas on the sheet. Bake for about 15 minutes or until evenly browned and soft.
Decorating. We like to decorate our Banana Bread Bars with banana slices. Do not put them on too early because the bananas will get brown.
STORE. Keep unfrosted Banana Bars at room temperature, but frosted ones need to be stored in the refrigerator. Store them covered with plastic wrap or in an airtight container for up to 5 days.
Make ahead of time. These can be made in advance and placed in the fridge. Frost closer to when serving for the best result.
If decorated with fruit, I recommend taking it off before storing and replacing it with fresh fruit before serving.
Yes, you can but they’re harder to freeze with frosting without making a mess or messing up the bars. We suggest freeze the bars unfrosted, then frosting when ready to serve
For a variation, top the bars with chopped walnuts, Caramel Syrup, chocolate chips, chocolate shavings, sprinkles, or berries. Make chocolate chip Banana Bars by adding chocolate chips to the batter!
Of course! We suggest making the bars and covering and then frosting before serving. They are good at room temp for 5 days but can stored in the fridge for up to 7 days.
For more banana recipes:
- Banana Crumb Muffins
- Cream Cheese Filled Banana Bread
- Banana Cupcakes
- Banana Chocolate Chip Cookies
- Chocolate Chip Banana Bread
- Banana Bread Brownies
Banana Bars Recipe
- Preheat the oven to 350°F.
- In a large mixing bowl, beat butter with a hand mixer for about 30 seconds. Add sugar, baking soda, and salt and beat until combined. Add mashed bananas, eggs, sour cream, and vanilla and mix to combine. Add flour and mix to combine.
- Pour into a greased 11-x-15-inch baking dish and spread evenly.
- Bake for 25–30 minutes. Let cool in the pan.
- While the bars cool, make the frosting. In a medium bowl, beat cream cheese and butter with a hand mixer until smooth. Beat in powdered sugar and vanilla and mix until combined.
- Spread frosting over cooled bars and cut into squares.
Nutrition information is automatically calculated, so should only be used as an approximation.
Pictures for this recipe were re-taken by contributor, Alicia, of The Baker Upstairs.