Description
Moist banana bread baked in sheet pan and topped with silky cream cheese frosting. These bars use overripe bananas, bake in 30 minutes, and slice into perfect portions. Easy transport for potlucks and bake sales. Better than traditional banana bread loaves.
Ingredients
3–4 very ripe bananas, mashed (1 1/2 to 2 cups)
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup sour cream or Greek yogurt
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
8 oz cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened (for frosting)
3 cups powdered sugar, sifted
1 teaspoon pure vanilla extract (for frosting)
2 tablespoons heavy cream or milk (if needed)
Pinch of salt (for frosting)
Instructions
1. Preheat oven to 350°F. Line 9×13-inch baking pan with parchment paper, leaving overhang on sides.
2. Mash bananas in bowl until mostly smooth with some small chunks remaining.
3. In large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined.
4. Add egg, vanilla extract, sour cream, and mashed bananas to sugar mixture. Whisk until smooth.
5. In separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
6. Add dry ingredients to wet ingredients, stirring gently just until no flour streaks remain. Don’t overmix.
7. Spread batter evenly in prepared pan using offset spatula.
8. Bake for 25-30 minutes until toothpick inserted in center comes out with just a few moist crumbs.
9. Let bars cool completely in pan on wire rack for at least 1 hour.
10. While bars cool, make frosting: Beat softened cream cheese and butter together on medium speed for 2-3 minutes until light and fluffy.
11. Gradually add sifted powdered sugar one cup at a time, beating well after each addition.
12. Mix in vanilla extract and pinch of salt. If frosting is too thick, add heavy cream 1 tablespoon at a time.
13. Once bars are completely cool, spread frosting evenly over top using offset spatula.
14. Refrigerate frosted bars for 30 minutes to firm up frosting before slicing.
15. Use parchment overhang to lift bars from pan. Cut into squares with sharp knife, wiping clean between cuts.
16. Serve at room temperature or slightly chilled. Store leftovers refrigerated in airtight container.
Notes
Use very ripe bananas with brown-spotted or all-brown peels for maximum sweetness and moisture.
Don’t overbake toothpick should have moist crumbs, not be completely clean.
Bars must be completely cool before frosting or frosting will melt.
Measure flour by spooning into cup and leveling, not scooping directly from bag.
Cream cheese and butter for frosting must be softened to room temperature for smooth frosting.
For clean cuts, refrigerate frosted bars 30 minutes and wipe knife between cuts.
Unfrosted bars can be frozen for up to 3 months. Frost after thawing.
Frosted bars keep refrigerated for up to 5 days in airtight container.
Add chocolate chips, nuts, or coconut for variations.
These bars are perfect for using up overripe bananas.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/24 of recipe)
- Calories: 195
- Sugar: 22g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: banana bread bars, frosted banana bars, sheet pan banana bread, cream cheese frosting, easy bars