Banana Bars with Cream Cheese Frosting

Moist banana bars are studded with walnuts or pecans and topped with a tangy cream cheese frosting for a dessert sure to please.

I love bananas, but I can never use them before they are too stained to eat with my morning Cheerios.

Luckily, this almost always gives me an excuse to make something delicious with them!

From Strawberry Banana Muffins, to Banana Cupcakes, to Banana Coffee Cake, I’ve got you covered if you want Also always struggles with an endless supply of overripe bananas.

And today we’re adding these banana bars with cream cheese frosting to the list!

Perfect banana bars with tangy cream cheese frosting

This is such a strange time of year. We’re done with the holidays and all the classic ingredients that come with them like cranberries and peppermint, but the spring produce hasn’t popped up yet either.

This is the time of year when I lean heavily on citrus recipes and ingredients like bananas. You know, things I can get any time of year, but help me bridge the gap between winter and spring.

These Banana Bars with Cream Cheese Frosting are one of the recipes I turn to this time of year.

These bars are moist with just the right amount of sweetness. They’re studded with walnuts (I usually use walnuts, but pecans are great here too) and finished with a tangy, luscious cream cheese frosting.

Plus, they’re a perfect dessert for feeding a crowd or sharing with friends and neighbors because you can cut them into any size pieces you want.

If you’re a fan of banana nut bread, you’ll love these banana bars!

How to make banana bars

These banana bars are easy to make, so they’re a great option when you need a last-minute dessert for a party or gathering.

Ingredients you will need

If you have some ripe bananas on hand but not enough to make Dominique Ansel’s banana bread, this is a great option because you only need 2 bananas.

For the bars you will need:

• 1/2 cup unsalted butter at room temperature
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs at room temperature
• 1 cup sour cream
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed bananas (from about 2 medium bananas)
• 1 cup chopped walnuts or pecans

The bars are finished with a rich cream cheese frosting. For the icing you will need:

• 8 ounces cream cheese at room temperature
• 1/4 cup softened unsalted butter
• 2 teaspoons pure vanilla extract
• 3 3/4 cups powdered sugar, sifted

I usually spread cream cheese frosting on the banana bars, but you can choose to add it for a cute look if you like. If you go this route, you may want to double the frosting since the piping uses more than spreading it liberally.

Useful resources

Preparing this recipe

To get the perfect thickness of these banana bars, we’ll use a jelly roll pan, which measures approximately 15x10x1 inches. Line the baking tray with baking paper and spray it with non-stick spray to prepare.

To make the dough for the banana bars, combine the butter and sugars in a stand mixer fitted with the paddle attachment or with an electric mixer. It will take about 3 minutes to do this.

Add the eggs one at a time, then stir in the sour cream and vanilla until well combined.

In a separate bowl, sift together the flour, baking soda and salt. Slowly add the dry ingredients to the butter mixture and mix until well combined. Stir in the mashed bananas and chopped walnuts until fully incorporated.

Spread the batter evenly into the prepared jelly mold and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely before covering them with the icing.

While the bars cool, prepare the cream cheese frosting.

Using a stand mixer fitted with the paddle attachment or an electric mixer, beat the cream cheese and butter on medium-high speed for about 3 minutes, then add the vanilla.

Set the mixer to low and gradually add the icing sugar. Once fully incorporated, return the mixer to medium-high speed and beat until the frosting is fluffy, about 3-4 minutes.

Spread the icing onto the cooled banana bars, slice and enjoy!

Storage Tips

Store banana bars in an airtight container in the refrigerator for up to 3 days.

You can also freeze the bars. Arrange the sliced ​​bars on a parchment-lined baking sheet and place the entire baking sheet in the freezer.

After 1-2 hours, or when the bars and frosting are firm, wrap them in plastic wrap and store in a zip-top freezer bag for up to a month.

Let the banana bars thaw in the refrigerator overnight before enjoying them.

Recipe FAQs

Can I make these banana bars in a 9×13 inch pan?

I know not everyone has a jelly roll pan, although it’s helpful to have on hand for making pumpkin rolls or chocolate chip cookie bars.

But if you want to make these banana bars and don’t have a jelly roll pan, you can make them in a 9×13-inch pan instead. Keep in mind that they will be thicker, more like my moist banana cake, and will need to bake longer.

I don’t like cream cheese frosting. What else can I use instead?

There are still many ways you can enjoy these banana bars even without the cream cheese frosting! My brown butter frosting would be delicious on these, as would classic homemade buttercream frosting.

Can I use yogurt instead of sour cream in bars?

If you don’t like cooking with sour cream or don’t have any on hand, yogurt will work perfectly in this recipe. I usually like to cook with full fat Greek yogurt.