Frosted Banana Bars are like the dessert version of Classic Banana Bread. They are moist and flavorful, and the cream cheese icing takes them over the top. It is the perfect dessert to make when you have some overripe bananas laying around. This Banana Bar recipe is easy to make and is definitely a crowd pleaser!
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
If you have a lot of overripe bananas try out this recipe for Banana Muffins too!
Why This Recipe is Amazing
- The bars are super easy to make!
- They make a great dessert or sweet breakfast bread.
- The cream cheese icing is my Grandma’s recipe and will be your new favorite!
Ingredients
Here are the ingredients you will need to make banana bars and the cream cheese frosting.
Banana Bars
Buttermilk – Don’t skip the buttermilk, you need the acid to activate the baking soda. If this isn’t something you keep on hand you can make your own with 2 ingredients. Jump down and read how.
Cream Cheese Icing
Powdered Sugar– Measure your powdered sugar and then sift it through a fine mesh sieve. This will ensure you have nice and creamy cream cheese icing.
Butter and Cream Cheese – Make sure that your butter and cream cheese are softened to the core. If it is still solid in the center you will have lumpy frosting.
2 Ingredient Homemade Buttermilk
If you do not have buttermilk you can always make your own. It is SO easy!
Just combine ½ cup milk with ½ tablespoon white vinegar (lemon juice will work too). Stir them together and let it sit for 5 minutes. Stir again and it is ready to use!
How to Quickly Ripening Bananas
If you want to make these Frosted Banana Bars NOW but don’t have ripe bananas, here are a few tips to quickly ripen bananas:
- PAPER BAG – Separate the bananas from the group stem into individual bananas. Place them in a brown paper bag with one ripe apple or banana. Roll the top down so the bag is closed and let sit at room temp for a day or two.
- OVEN – Preheat the oven to 300. Place the unpeeled bananas on a foil lined baking sheet. Pop in the oven for 20-30 minutes. When they are completely black the middle should be softened.
Frosting Tips
When icing your banana bars start with half the frosting. This is called a “crumb coat” which means it doesn’t matter it crumbs get in the icing.
Then finish with the remaining frosting, making it look pretty!
To get the pretty swoops in the frosting use the back of a spoon in small sweeping and swirling motions.
Recipe Tips
- Make sure your bananas are totally ripe and will mash down to almost liquid.
- Don’t skip the buttermilk, you need the acid to activate the baking soda.
- Sift the powdered sugar when you make the cream cheese icing, it will make for smoother consistency.
- Make sure your butter and cream cheese are softened to the core so you don’t end up with lumpy frosting!
Related Recipes
💛💛💛💛💛
Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Frosted Banana Bars
Equipment
Ingredients
Banana Bars
- 1 cups sugar
- ½ cup brown sugar
- ½ cup butter - softened
- 2 eggs
- 1 teaspoon vanilla
- 1 cup mashed ripe bananas
- ½ cup buttermilk
- 1 teaspoon baking soda
- 2 cups all purpose flour
- ½ teaspoon kosher salt
Cream Cheese Frosting
- ½ cup butter - softened at room temp
- 8 ounces cream cheese - softened at room temp
- 3½ cups powdered sugar - measured and sifted
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350° and grease a 9×13 baking pan.
- Combine the flour, baking soda, and kosher salt. Set aside.
- Cream together the butter, sugar and brown sugar. Add in the eggs, vanilla, buttermilk and mashed bananas. Mix until it is combined.
- Slowly add the flour mixture to the batter. Mix just until it is combined.
- Pour the batter in the prepared baking pan.
- Bake 25-30 minutes. Test that the middle is baked through by poking with a toothpick, if it comes out clean or with cake crumbs it is ready, if you have batter on the toothpick, loosely cover the cake with foil and bake another 5 minutes.(if you are using a dark metal baking pan, it will be done closer to 25 minutes)
- Cool completely and frost with cream cheese icing. Frosting Tip: Start with half the frosting, doing a "crumb coat", then finish with the remaining frosting for a pretty top layer. To make swirls in your frosting use the back of a spoon.
Cream Cheese Frosting
- In a stand mixer with a paddle attachment (or bowl with hand held mixer), combine the cream cheese, butter, vanilla and half the powdered sugar. Mix until it comes together.
- Add the remaining powdered sugar and continue to mix until it is creamy and smooth.
Storing
- Keep banana bars at room temp in an airtight container for up to 4 days.
Recipe Tips and Notes:
- Make sure your bananas are totally ripe and will mash down to almost liquid.
- Don’t skip the buttermilk, you need the acid to activate the baking soda.
- Sift the powdered sugar when you make the cream cheese icing, it will make for smoother consistency.
- Make sure your butter and cream cheese are softened to the core so you don’t end up with lumpy frosting!
- To quickly soften bananas separate them from the group stem and place in a paper bag with one ripe apple or banana. OR place unpeeled bananas on a foil lined baking sheet in the oven at 300 degrees for 20-30 minutes.
Comments
No Comments