If you have some overripe bananas, these banana bars with cream cheese icing are the perfect alternative to banana bread! These banana bars are soft, moist, and baked up in a big sheet pan so there’s plenty to share. The sour cream keeps them tender, the bananas bring the flavor, and the cream cheese frosting takes them over the top. They come together quickly, feed a crowd, and slice up neatly into little squares of happiness.
If you’ve never had banana bars, they’re similar to banana bread and banana cake, but the batter is a little denser (which gives them a more brownie-like texture) and they’re baked in a jelly roll pan so they are thin and have the perfect bar-to-frosting ratio. They’re the perfect finger snack for potlucks or brunches, and they 100% count as breakfast food because they have bananas and eggs, which practically makes them health food (have I ever told you I’m an excellent enabler?)
Ingredients Needed
- butter
- granulated sugar
- eggs
- sour cream or plain yogurt
- vanilla extract
- all-purpose flour
- baking soda
- salt
- cinnamon – optional
- mashed banana – you’ll need 1 cup of mashed banana for this recipe. I found that to be about 2 bananas. Use very ripe bananas for the best flavor and sweetness.
- cream cheese
- butter
- vanilla extract
- almond extract – you can use another teaspoon of vanilla if you prefer
- powdered sugar
How to Make Banana Bars with Cream Cheese Icing
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Preheat oven to 350°F and grease a jelly roll pan.
- Cream butter and sugar, then mix in sour cream (or yogurt), eggs, and vanilla.
- Add dry ingredients, then stir in mashed bananas until just combined.
- Spread batter in pan and bake 20 – 25 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
- Whip frosting until light and fluffy, spread over bars, and cut into squares.
Storage & Other Tips
- Keep bars covered in the refrigerator for up to 5 days; the cream cheese frosting needs to stay chilled.
- For longer storage, freeze cut bars (or the whole pan) tightly wrapped for up to 2 months. Thaw in the fridge before serving.
- If stacking bars, place parchment or wax paper between layers to keep the frosting intact.
- These bars are best served slightly chilled so the frosting stays firm but still creamy.
- For a clean cut, chill the bars before slicing and wipe the knife between cuts.
- If you’d like, you can garnish with a sprinkle of chopped walnuts, pecans, or banana chips for extra texture.
Frequently Asked Questions
If you don’t have a jellyroll pan, a 9×13″ baking dish works too; just add a few minutes to the bake time, because they will be a little thicker.
The secret there is to not over-mix once the bananas are added.
Yes, it works beautifully.
Yes, because of the cream cheese frosting. Store them in the fridge, but let them sit out for a few minutes for the best texture.
Absolutely! Freeze the bars (frosted or unfroted) well-wrapped for up to 2 months. Thaw in the fridge before serving.
Sure! We have never tried it that way so we can’t guarantee the results. However, walnuts, pecans, or mini-chocolate chips would make a great addition to the batter (or sprinkled on top) if you want extra flavor or texture.
Banana Bars with Cream Cheese Icing
Equipment
- jellyroll pan
Ingredients
Bars
- ½ cup butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour lightly spooned into the measuring cup and leveled with a knife
- 1 teaspoon baking soda
- ¼ teaspoon table salt
- 1 teaspoon cinnamon optional
- 1 cup ripe mashed banana
Cream Cheese Icing
- 1 8-ounce block cream cheese softened
- ½ cup butter, softened 1 stick
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract you can use another teaspoon of vanilla if you prefer
- 3 ½ cups powdered sugar
Instructions
- Preheat oven to 350℉. Lightly grease a 15 x 10 x 1" jelly roll pan with shortening or butter and set aside.
- Add the sugar and butter to a large mixing bowl. Using an electric hand mixer, cream until light and fluffy. Add the sour cream (or yogurt), eggs, and vanilla and mix until well-combined.
- Whisk together the dry ingredients and then slowly add them to the mixture.
- Add the banana until just combined and then spread in the prepared pan.
- Bake in the preheated oven for 20-25 minutes or until a knife or pick inserted into the center comes out clean. Remove from oven and cool completely.
- While the bars are cooling, use the handheld mixer to whip together the frosting ingredients until the frosting is light and fluffy. When the pan is completely cool, spread the icing on top and cut into bars. Store in the refrigerator.
Questions & Reviews
A question…it looks like you used an aluminum sheet pan for this cake. My sheet pans are 11×16. I measure at the bottom of the pan. Looks like a half sheet pan. Could you let me know? Thanks!
Hi there! this recipe calls for a 15 x 10 x 1″ pan. 11×16 will work just fine!
Thanks for posting this recipe, looks yummy! That meme, yep, about sums it up!
Great recipe 5 stars baked in 9×13 for 55 minutes used Gluten Free flour thanks everyone love it cool out of the refrigerator.
5 stars great recipe i did it gluten free in a 9 x13 for 55 minutes so good every one love it thanks