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Three banana bars with cream cheese frosting, one on top of each other
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5 from 1 vote

Banana Bars with Cream Cheese Frosting

These banana bars are tender and moist with a delicious banana bread flavor and a thick layer of cream cheese frosting on top. The perfect easy dessert for when you have a bunch of brown bananas!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Banana Bars
Servings: 20 large bars
Author: Fiona Dowling

Equipment

  • 10x15 inch (25x38 cm) jelly roll pan

Ingredients

Banana Bars

  • 2 cups all-purpose flour (250 grams)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (112 grams) softened
  • 1 cup granulated sugar (200 grams) caster sugar works too
  • 1/2 cup brown sugar (105 grams) light or dark
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream (120 ml) from a tub
  • 1 1/2 cup mashed bananas use brown bananas, cut out any bruises before mashing

Cream Cheese Frosting

  • 1/2 cup unsalted butter (112 grams) softened but still a little colder than room temperature
  • 8 ounce cream cheese (226 grams) brick style, full fat
  • 3-4 cups powdered sugar (330-440 grams) sifted
  • 1/2 teaspoon cinnamon optional
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-2 tablespoons whipping cream or heavy cream, if needed

Instructions

Banana Bars

  • Preheat the oven to 350F (180C). Lightly grease a 10"x15"x1" jelly roll pan, then dust with flour. Set aside.
  • In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
  • In a separate large bowl, beat together the butter, granulated sugar and brown sugar until creamed.
  • Mix the eggs and vanilla into the butter mixture until you no longer see pieces or lumps of egg.
  • Mix the sour cream and mashed bananas into the butter mixture. Note: Be sure to cut any bruises out of the bananas before mashing. Mash the bananas well, then measure. If there are lumps in your batter from the bananas - that's OK.
  • Add the dry ingredients to the bowl and mix them into the batter, starting with the mixer on a low speed or using a wire whisk. I typically do this about 1/2 at a time. When you're finished, there shouldn't be lumps of flour but a lumpy mixture due to the bananas is OK and expected.
  • Pour the batter into the prepared pan and smooth into an even layer.
  • Bake in the preheated oven for about 24-28 minutes, or until the top is golden, an inserted toothpick comes out clean or with a few moist crumbs, and the bars are starting to pull away from the edges of the pan.

Cream Cheese Frosting

  • Add the butter to a large bowl and beat until smooth.
  • Cut the cream cheese into cubes and add to the bowl. Mix until incorporated.
  • Add in 3 cups sifted powdered sugar, along with the cinnamon, vanilla and salt. Start with the mixer on a low speed and gradually mix until combined.
  • Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream as needed, until the desired sweetness and thickness is reached.
  • Ensure the bars are fully cooled, then frost with an offset spatula. If you see the cake crumbs coming into the frosting, place the unfrosted bars in the fridge for 20-30 minutes before frosting.
  • Slice the bars with a thin knife. I recommend placing the frosted bars in the fridge for about 30 minutes before slicing.

Notes

  1. Flour: Whisk first, then spoon into dry measuring cups and level off the top. Weigh using a scale for the most accurate results.
  2. room Temperature Ingredients: For the bars, take the butter, eggs and sour cream out of the fridge about 30 minutes before getting started. 
  3. Sour Cream: Use full-fat sour cream for the best results. Plain Greek yogurt works too or an additional 1/2 cup mashed banana.
  4. Bananas: You will need 3 larger bananas or 4 small bananas. They should be spotty, but not entirely brown. Be sure to cut out any bruises.
  5. Cream Cheese: Use full-fat, brick-style cream cheese. Do not use low fat, low calorie or spreadable. 
  6. Nutrition: Information provided is an estimate only and based on 1 bar with frosting, assuming all the frosting is used and the pan is sliced into 20 uniform pieces. 
  7. Storage: Store covered or in an airtight container in the fridge for up to 4 days. 

Nutrition

Calories: 322kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 189mg | Potassium: 108mg | Fiber: 1g | Sugar: 36g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg