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Banana Bars are what happens when banana bread grows up, soft cinnamon spiced bars piled high with tangy cream cheese frosting, and they are my go to whenever my counter is full of spotty bananas Maddie and Lizzie swore they would eat. I baked the first pan on a lazy snow day and they vanished before dinner. If you love our baked banana donuts, these frosted bars are the cozy, sliceable version of that same ripe banana magic.
They come together with melted butter, ripe bananas, and a little cinnamon applesauce for the softest crumb, so there is almost no cleanup.
Banana Bars Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 24 bars
- ⚡ Calories: 267kcal
- 🌶️ Flavor Profile: Soft, moist, and banana sweet with tangy cream cheese frosting
- ✋ Difficulty: Easy, as beginner friendly as our strawberry earthquake cake
Quick Answer
Mix melted butter, applesauce, sugars, eggs, and vanilla, then stir in mashed ripe bananas and sour cream. Fold in flour, baking soda, cinnamon, and salt, spread the batter in a 9×13 pan, and bake at 350 degrees F for 25 to 30 minutes. Cool completely, then top with whipped cream cheese frosting and slice into bars.
Jump to:
Why This Recipe Works
Click to see the technique science
- Ripe bananas do the heavy lifting. The spottier your bananas, the more natural sweetness and moisture they bring, which means soft bars without a ton of extra sugar or fuss.
- Applesauce keeps them tender. A little cinnamon applesauce stands in for some of the butter, so the bars stay moist for days while keeping that cozy spiced flavor.
- Sour cream adds richness. A scoop of sour cream gives the crumb a soft, almost velvety texture and a gentle tang that balances the sweet frosting.
- It is a one pan crowd pleaser. Everything bakes in a single 9×13 pan and slices into 24 bars, so you get a party sized dessert with very little effort.
- Cream cheese frosting is the perfect finish. Whipped cream cheese frosting is tangy enough to keep these from tasting too sweet, and it spreads like a dream over the cooled bars.
Why You’ll Love This Recipe
- They are an easy, crowd sized dessert that feeds a party from one 9×13 pan.
- Soft, moist, and banana sweet, they taste like banana bread but somehow even better.
- They are a perfect potluck partner for our funfetti earthquake cake.
Key Ingredients
You only need a handful of simple, ripe banana baking staples to pull these bars together.
- Ripe bananas: The star. Use very spotty bananas for the most natural sweetness and the moistest crumb.
- Brown and granulated sugar: Brown sugar adds a hint of caramel and moisture, while granulated sugar keeps things light.
- Sour cream and applesauce: These two keep the bars tender and moist without making them greasy.
- Cinnamon and vanilla: A little warmth and depth that make these taste like cozy banana bread.
- Cream cheese: The base of the tangy frosting. Make sure it is fully softened so it whips up smooth.
See recipe card for exact quantities.
Variations and Substitutions
These bars are easy to customize, here are a few ways we like to change them up.
- Leave out the walnuts for a nut free version, or swap in chopped pecans.
- Fold a handful of chocolate chips into the batter for banana chocolate chip bars.
- Drizzle the frosted bars with caramel sauce for an extra special treat.
- Serve them right alongside our strawberry earthquake cake for a dessert table everyone will love.
How to Make Banana Bars
- In a large bowl, mix the melted butter, applesauce, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Add the mashed bananas and sour cream and mix until just combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Slowly fold the dry ingredients into the wet, then pour the batter into a parchment lined 9×13 pan.
- Bake at 350 degrees F for 25 to 30 minutes until a toothpick comes out clean. Cool completely.
- Whip the cream cheese frosting until smooth, spread it over the cooled bars, sprinkle with walnuts, then slice and serve.
Recipe Tips & Tricks
- Use very ripe, spotty bananas for the best natural sweetness and a moist crumb.
- Do not overmix the batter once the flour goes in, or the bars can turn dense.
- Use room temperature cream cheese and butter so the frosting whips up smooth with no lumps.
- Line the pan with parchment leaving an overhang so you can lift the whole slab out for easy slicing.
- Cool the bars completely before frosting, or the cream cheese will melt and slide.
- Store the frosted bars in an airtight container in the fridge for up to 5 days.
Serving Ideas and Suggestions
These banana bars are made for sharing. Cut them into small squares for a potluck or bake sale, or slice them bigger for an after dinner treat. Either way, one pan goes a long way.
Serve them with a hot cup of coffee or a cold glass of milk. For a full spread, set them out next to our baked banana donuts and a plate of chocolate dipped shortbread cookies.
Want to make them ahead? Bake the bars a day early and store them unfrosted, then whip the frosting and spread it the day you plan to serve. They keep beautifully in the fridge, just bring them to room temperature before eating.
Banana Bars FAQs
The riper the better. Look for bananas that are heavily spotted or even mostly brown, since they are sweeter and softer and mash into the batter easily for the moistest banana bars.
Yes. Freeze the unfrosted bars wrapped tightly for up to 3 months. Thaw them, then make the cream cheese frosting fresh and spread it on before serving for the best texture.
Because of the cream cheese frosting, store these banana bars in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before eating.
Absolutely. The walnuts are completely optional. Leave them out for a nut free version, or swap in chopped pecans if you prefer a different crunch on top.
Dense bars usually come from overmixing the batter once the flour is added. Stir just until combined, and measure your flour by spooning it into the cup so you do not pack in too much.
Whipped cream cheese frosting is the classic choice for banana bars because the tang balances the sweet banana cake. A simple vanilla buttercream also works if you want them a little sweeter.
Made these banana bars? I would love to hear how they turned out, leave a comment and a star rating below and let me know if you went team walnuts or team chocolate chips!
Want a fun no bake treat? These M&M rice krispie treats are topped with peanut butter frosting. Brighten any party with a pan of our colorful M&M rice krispie treats. Our M&M rice krispie treats add peanut butter frosting and candy to a classic. For an easy crowd pleaser, make these M&M rice krispie treats. These M&M rice krispie treats come together on the stovetop with no oven needed. Kids go wild for our M&M rice krispie treats with peanut butter frosting. Our M&M rice krispie treats are a chewy, colorful upgrade to the classic.
Frosted Banana Bars
Ingredients
BANANA BREAD BARS INGREDIENTS
- 1/3 cup unsalted butter melted
- 1/3 cup cinnamon applesauce
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups mashed ripe bananas about 3-4 bananas
- ½ cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chopped walnuts optional
CREAM CHEESE FROSTING INGREDIENTS
- 8 ounces cream cheese softened
- ½ cup salted butter softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper leaving the sides a little longer for easy removal later.
- In a large bowl, using an electric beater mix butter, applesauce, brown sugar, granulated sugar, eggs, and vanilla.1/3 cup unsalted butter, 1/3 cup cinnamon applesauce, ¾ cup light brown sugar, ¾ cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
- Add in the bananas and sour cream and mix until just combined.2 cups mashed ripe bananas, ½ cup sour cream
- In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon salt
- Slowly add dry into the wet ingredients, mixing until just combined.
- Pour the batter into the baking dish and bake 25-30 minutes until a toothpick inserted into the center comes out clean. Cool completely.
- While the bars cool, make the frosting by mixing all ingredients until smooth and creamy.8 ounces cream cheese, ½ cup salted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract
- Once the bars are cooled, spread the frosting over the top then sprinkle walnuts over the top.½ cup chopped walnuts
- Slice into 24 bars and serve.
Notes
- Mash the Bananas Thoroughly: The fewer lumps, the smoother the banana flavor will be in your bars. But don’t overdo it—some small chunks can be nice.
- Don’t Overmix: Once the dry ingredients meet the wet ingredients, stir gently to keep the batter tender. Overmixing can lead to tough bars.
- Parchment Paper Sling: Lining your baking dish with parchment helps lift the bars out easily—just grab the overhanging sides and lift them out.
- Test with a Toothpick: Look for moist crumbs, not wet batter. If the toothpick comes out gooey, bake a bit longer.
- Let Them Cool Before Frosting: It might be hard to wait, but cream cheese frosting will melt if the bars are still hot.
- Next Time, Try a Jelly Roll Pan: If you like thinner bars (like a sheet cake style), use a jelly roll pan. Just keep an eye on the baking time because it’ll cook faster.
Nutrition
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