I brought these banana bread bars with cream cheese frosting to a church potluck, and the pan was scraped clean in no time. This easy sheet cake has all the best banana bread flavor with a sweet, creamy finish that keeps everyone coming back for more.

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I’m honestly obsessed with these Banana Bread Bars because they hit that sweet spot between cake and banana bread, but with way less fuss on my end. I love how the ripe bananas make every bite soft, rich, and full of real banana flavor, then the cream cheese frosting swoops in with that tangy, sweet finish I cannot leave alone.

And yes, I absolutely took these to a church potluck and came home with an empty pan. Always a win.

They slice clean, travel well, and taste like the dessert table knew exactly what it was doing. So good.

Seriously.

Ingredients

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Ripe bananas bring the sweet, cozy banana flavor, plus that soft snack-cake texture.
Melted butter makes the bars rich without feeling fancy or fussy.
Granulated sugar keeps things sweet and gives the edges a little chew.
Brown sugar adds caramel vibes, which works so well with banana.
Eggs help everything hold together and keep the bars tender.
Vanilla makes the whole pan smell like a real bakery situation.
Sour cream keeps it moist, not dry or sad by day two.
Flour gives the bars structure, so they’re sliceable, not mush.
Baking soda and baking powder help them rise without getting cakey.
Salt balances the sweetness, because frosting is already doing plenty.
Cinnamon is optional, but it’s warm and makes the banana pop.
Nuts add crunch, if you like a little texture in each bite.
Cream cheese frosting is tangy, creamy, and basically the best part.
Powdered sugar makes the frosting smooth, sweet, and spreadable.
Plus lemon juice or milk loosens frosting when it’s acting stubborn.

Ingredient Quantities

3 ripe medium bananas, mashed (about 1 1/2 cups)

1/2 cup unsalted butter, melted and cooled

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup sour cream (or plain yogurt)

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 teaspoon ground cinnamon (optional)

1/2 cup chopped walnuts or pecans (optional)

8 ounces cream cheese, softened (for frosting)

1/4 cup unsalted butter, softened (for frosting)

2 cups powdered sugar, sifted (for frosting)

1 teaspoon vanilla extract (for frosting)

1 teaspoon fresh lemon juice or milk, if needed to thin frosting (for frosting)

How to Make this

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1. Preheat oven to 350 F and grease or line a 9×13 inch sheetcake pan with parchment paper.

2. In a bowl, mash 3 ripe medium bananas until mostly smooth.

3. In a large bowl whisk together 1/2 cup melted and cooled unsalted butter, 1 cup granulated sugar, 1/2 cup packed light brown sugar, then add 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup sour cream or plain yogurt; stir in the mashed bananas.

4. In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, and 1 teaspoon ground cinnamon if using.

5. Fold the dry ingredients into the wet mixture just until combined; stir in 1/2 cup chopped walnuts or pecans if using.

6. Spread the batter evenly into the prepared pan and smooth the top.

7. Bake for 22 to 28 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs; allow the bars to cool completely in the pan on a wire rack.

8. For the frosting beat together 8 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth; gradually add 2 cups sifted powdered sugar and 1 teaspoon vanilla extract.

9. Add 1 teaspoon fresh lemon juice or milk if needed to reach spreading consistency, then spread the frosting over the cooled bars, slice into squares, and serve.

Equipment Needed

1. 9×13 inch baking pan lined with parchment paper
2. Oven
3. Large mixing bowl
4. Medium mixing bowl
5. Electric mixer or hand whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Wire cooling rack

FAQ

Can I make these bars without nuts?

Yes. Simply omit the 1/2 cup chopped walnuts or pecans. The texture and flavor remain great, and you can add chocolate chips or dried fruit instead if desired.

How do I know when the bars are done baking?

Bake until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter, about 25 to 30 minutes in a 9×13 pan depending on oven.

Can I use yogurt instead of sour cream?

Yes. Use plain yogurt in an equal amount. Greek yogurt may make the batter thicker; stir in slightly less or add a teaspoon of milk if needed.

How should I store the bars and how long do they keep?

Keep unfrosted bars tightly wrapped at room temperature for up to 2 days. Once frosted, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.

Can I freeze the bars or the frosting?

Yes. Freeze unfrosted bars wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge then bring to room temperature. You can also freeze small tubs of cream cheese frosting for up to 1 month; thaw in the fridge and rewhip briefly before spreading.

My frosting is too thick or too loose. How do I fix it?

To thin, add 1 teaspoon lemon juice or milk at a time until spreadable. To thicken, chill the frosting for 15 to 30 minutes and then beat briefly, or add a bit more sifted powdered sugar, 1 tablespoon at a time.

Banana Bread Bars Recipe Substitutions and Variations

Bananas: mashed ripe pears or applesauce (1 to 1 by volume) for sweetness and moisture; for less fruit flavor use 1 cup pumpkin puree plus 1/4 cup sugar adjustment.
Unsalted butter (batter): neutral vegetable oil or melted coconut oil 1 to 1 for equal moisture; use olive oil for a slightly savory note.
Sour cream (or plain yogurt): full fat Greek yogurt 1 to 1 for tang and thickness; buttermilk thinned slightly can also work (use slightly less).
All purpose flour: whole wheat pastry flour 1 to 1 for nuttier flavor and similar texture; or a gluten free 1-to-1 baking blend in equal measure for GF version.

Pro Tips

– Use very ripe bananas with lots of brown spots for maximum sweetness and moisture. If they are not soft enough, pop them in a 300 F oven for 10 minutes to speed up ripening and concentrate flavor.

– Toast the nuts briefly in a dry skillet until fragrant before chopping and folding in. It lifts their flavor and keeps them from going soft in the cake.

– Don’t overmix once you add the flour. Fold just until you no longer see streaks of flour to keep the crumb tender and avoid a dense bar.

– Let the cake cool completely in the pan before frosting. Warm cake will make the frosting slide and become runny; a full cool keeps clean slices and a stable texture.

– If your frosting seems too sweet or thick, add the lemon juice a little at a time to brighten the flavor and loosen the texture. If it becomes too thin, chill it briefly to firm up before spreading.

Banana Bread Bars Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

490

kcal

Equipment: 1. 9×13 inch baking pan lined with parchment paper
2. Oven
3. Large mixing bowl
4. Medium mixing bowl
5. Electric mixer or hand whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Wire cooling rack

Ingredients

3 ripe medium bananas, mashed (about 1 1/2 cups)
1/2 cup unsalted butter, melted and cooled
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream (or plain yogurt)
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (optional)
1/2 cup chopped walnuts or pecans (optional)
8 ounces cream cheese, softened (for frosting)
1/4 cup unsalted butter, softened (for frosting)
2 cups powdered sugar, sifted (for frosting)
1 teaspoon vanilla extract (for frosting)
1 teaspoon fresh lemon juice or milk, if needed to thin frosting (for frosting)

Directions

Preheat oven to 350 F and grease or line a 9×13 inch sheetcake pan with parchment paper.
In a bowl, mash 3 ripe medium bananas until mostly smooth.
In a large bowl whisk together 1/2 cup melted and cooled unsalted butter, 1 cup granulated sugar, 1/2 cup packed light brown sugar, then add 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup sour cream or plain yogurt; stir in the mashed bananas.
In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, and 1 teaspoon ground cinnamon if using.
Fold the dry ingredients into the wet mixture just until combined; stir in 1/2 cup chopped walnuts or pecans if using.
Spread the batter evenly into the prepared pan and smooth the top.
Bake for 22 to 28 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs; allow the bars to cool completely in the pan on a wire rack.
For the frosting beat together 8 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth; gradually add 2 cups sifted powdered sugar and 1 teaspoon vanilla extract.
Add 1 teaspoon fresh lemon juice or milk if needed to reach spreading consistency, then spread the frosting over the cooled bars, slice into squares, and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.