Banana Bars with Cream Cheese Frosting

Incredibly moist and delicious banana bars topped with a luscious cream cheese frosting that’s certain to brighten anyone’s day. These banana bars are incredible…of course it is hard to go wrong when something is topped with a thick layer of creamy cream cheese frosting. Especially when that something is a moist and flavor packed banana bar.

These bars get an extra boost of banana flavor by adding a splash of banana extract. Make sure you use really ripe banana in this dessert to get the best flavor. You know, those bananas that you are embarrassed to have out on your kitchen counter so you hide them in your pantry only to find them a week later? Yeah those bananas. The bananas that are so spotted and black you wonder if you should just throw them away? That’s them! ;)

Banana Bars with Cream Cheese Frosting

Yield: 24 bars

Prep Time: 15 Minutes

Cook Time: 25 minutes

Ingredients:

For the Banana Bars:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups white sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon banana extract
1 cup mashed ripe bananas

For the Cream Cheese Frosting:
8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.In a large bowl whisk together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then stir in the sour cream, vanilla, and banana extract. Add flour mixture and mix until just combined. Fold in the mashed banana. Transfer the batter to the prepared pan, smoothing the top. Bake 22-25 minutes. or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack to cool completely.
To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled banana bars.

Source: adapted from Allrecipes.com

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18 Responses to “Banana Bars with Cream Cheese Frosting”

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    Chung-Ah (@damn_delicious) — March 30, 2012 @ 12:27 pm

    I always have ripe bananas to use up so this recipe will come in super handy. And I’m just loving that cream cheese frosting!

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    Texaslifemilitarywife — March 30, 2012 @ 12:27 pm

    this looks absolutely delicious. I am certainly going to try it this weekend! Thanks for sharing.

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    Caroline — March 30, 2012 @ 12:33 pm

    The cake looks so moist and delicious…and then you go and top it off with cream cheese frosting. Bad bad Christina, ha! Crossing my fingers for our Buckeyes tomorrow…big game!!!

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    Chica Andaluza — March 30, 2012 @ 1:17 pm

    Ooh yes please – they look so moist and I love that frosting!

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    Villy — March 30, 2012 @ 1:26 pm

    Ever since I was in my mother’s belly I don’t eat bananas. Strangely, though, I really like it when it takes other forms (cake etc). This looks really delicious and the cream cheese frosting is sealing the deal!

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    ChgoJohn — March 30, 2012 @ 5:25 pm

    If I make this cake, it will be gone by nightfall — and I live alone. OK … When I make this cake …

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    easyfoodsmith — March 30, 2012 @ 10:42 pm

    The bars look so moist and delicious. I make a banana cake in a similar manner but add walnuts to it. Love your presentation .

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    Amy — March 31, 2012 @ 10:38 am

    Yum! This is a great alternative to banana bread for when my bananas are overripe. Can’t wait to try them!

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    Lacydi — March 31, 2012 @ 11:33 am

    I always freeze my over ripe bananas in their skin in zip-lock bags now, I got tired of loosing them and this recipe sounds great,

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    sandy — April 2, 2012 @ 12:57 pm

    Made these yesterday and they are “wonderful”. Very moist and the frosting just sets them apart. This is definitely a “keeper”

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    Jan — April 3, 2012 @ 4:34 pm

    I made this recipe today, and the taste is right on!!!! Very moist!! Tastes like grandma’s banana bread. The only thing that I would change is the amount of time it took to bake. The recipe says 22-25 minutes, it took mine about 40 minutes. Just a heads up if your pressed for time!

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    Kate — April 3, 2012 @ 6:27 pm

    I love anything with banana and with cream cheese frosting! yummm… this looks amazing!! :)

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    Sylvia — April 11, 2012 @ 11:46 pm

    wonderful bars, I did not have banana extract, will get some, neighbors loved them, will make
    these often. Thanks for this recipe.

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    cateel — January 23, 2013 @ 10:01 pm

    I’ve made these twice now, SO good. The only thing, I agree with Jan, mine took forever to bake. The first time the outside was browning too quickly, and I ended up having to take it out with part of the center still gooey. i was pretty bummed, but they are still delicious even when browned a little too much. They started to brown too much this second time too, so I turned the temp down and left them in there a little longer, it worked much better!

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    Nickie — March 15, 2013 @ 11:05 am

    AMAZING!!! This was so moist and delicious!! I left out the banana extract and only made half of the frosting recipe and it was plenty! For sure making this again!!

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    Andrea — May 18, 2013 @ 1:29 pm

    I liked that this recipe used a 9 x 13 since I didn’t have a 15 x 10 jellyroll as the original recipe called for. Mine also took about 40 min to bake, as others have mentioned. The bars are like a dense cake – very moist and delicious and probably don’t even “need” the frosting (though, extra yummy with it!) Great to have another use for my overripe bananas besides banana bread!!

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    Laura — July 29, 2013 @ 9:06 pm

    If you find the cake browns quicker than the recipe calls for , try a lighter coloured pan. Dark baking traus tend to quicken the cooking process

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    Susan — September 6, 2013 @ 6:19 pm

    Just made these and they were incredible. The icing was one of the best I’ve had (perfect measurements). Best Banana Bar recipe out there.

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