These banana bars are tender and moist, with a classic banana-bread taste and a generous layer of cinnamon cream cheese frosting. They’re an easy, crowd-pleasing dessert when you have a bunch of ripe bananas.
Banana bread is a classic, but these banana bars are a delightful alternative. The cake is moist and soft with a hint of cinnamon, and a thick cream cheese frosting with a touch of cinnamon takes them over the top.
Made in a 10×15 inch jelly roll pan, this recipe yields a large batch with a thin, even layer of cake so each piece has a perfect frosting-to-cake ratio.
Making Banana Bars – Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 10×15 inch (25×38 cm) jelly roll pan and dust it with flour.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, cinnamon, baking soda and salt to remove lumps and ensure even distribution.
- In a large bowl, beat the butter, granulated sugar and brown sugar until creamy.
- A mix of brown and granulated sugar adds a pleasant caramel note that complements the bananas.
- Mix in the eggs and vanilla extract until smooth.
- Beat the mashed bananas and sour cream into the butter-sugar mixture. Some small banana lumps are fine.
- Sour cream adds extra moisture; measure the bananas after mashing—about 1 1/2 cups of mashed banana (3–4 bananas depending on size) and remove any bruised parts before mashing.
- Fold the dry ingredients into the wet batter, starting on low speed or using a whisk. A lumpy batter from the bananas is expected.
- Pour the batter into the prepared pan and smooth it into an even layer.
- Bake in the center of the oven for 24–28 minutes. The top should be golden and a toothpick inserted in the center should come out clean or with a few moist crumbs. The edges will begin to pull away from the pan when done.
Allow the bars to cool completely before frosting. For the cinnamon cream cheese frosting, always use full-fat, brick-style cream cheese so the frosting holds its texture. Beat the butter and cream cheese until smooth, then gradually add sifted powdered sugar, cinnamon, salt and vanilla. If the frosting is too thick, stir in a tablespoon or two of whipping cream or milk until you reach the desired consistency.
- Cinnamon in the frosting pairs beautifully with the banana flavor.
Recipe Tip
After frosting, chill the pan in the fridge for at least 30 minutes before slicing. This helps the frosting firm up slightly for cleaner cuts.
These banana bars are easy to prepare and deliver a moist crumb with a rich banana flavor. The thick cinnamon cream cheese frosting is what elevates them and makes each bite exceptional.
More banana desserts to try:
- Banana Cake
- Banana Cupcakes with Cinnamon Cream Cheese Frosting
- Banana Chocolate Chip Cake
Banana Bars with Cream Cheese Frosting
Equipment
- 10×15 inch (25×38 cm) jelly roll pan
Ingredients
Banana Bars
- 2 cups all-purpose flour (250 grams)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened
- 1 cup granulated sugar (200 grams)
- 1/2 cup brown sugar (105 grams), light or dark
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (120 ml)
- 1 1/2 cups mashed bananas (use ripe, spotty bananas and remove bruises)
Cream Cheese Frosting
- 1/2 cup unsalted butter (112 grams), softened but slightly cool
- 8 ounce cream cheese (226 grams), brick-style, full fat
- 3–4 cups powdered sugar (330–440 grams), sifted
- 1/2 teaspoon cinnamon (optional)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1–2 tablespoons whipping cream or heavy cream, if needed
Instructions
Banana Bars
- Preheat the oven to 350°F (180°C). Grease and flour a 10×15×1 inch jelly roll pan.
- Whisk the flour, cinnamon, baking soda and salt in a medium bowl and set aside.
- In a large bowl, beat the butter with granulated and brown sugar until creamed.
- Add the eggs and vanilla and mix until incorporated.
- Stir in the mashed bananas and sour cream. Measure bananas after mashing; small lumps are fine.
- Fold in the dry ingredients on low speed or with a whisk until combined.
- Spread the batter evenly in the prepared pan and bake for 24–28 minutes, or until golden and a toothpick comes out with a few moist crumbs.
Cream Cheese Frosting
- Beat the butter until smooth. Add cubed cream cheese and mix until combined.
- Add 3 cups sifted powdered sugar, cinnamon, vanilla and salt on low speed, then increase until combined.
- Beat in the remaining powdered sugar a little at a time, adding 1 tablespoon of cream as needed until you reach the desired sweetness and consistency.
- Make sure the bars are completely cool before frosting. If crumbs appear, chill the unfrosted bars 20–30 minutes, then frost.
- Chill the frosted bars for about 30 minutes before slicing with a thin knife for cleaner cuts.
Notes
- Flour: Whisk first, spoon into measuring cups and level, or weigh for best accuracy.
- Room temperature ingredients: Remove butter, eggs and sour cream from the fridge about 30 minutes before starting.
- Sour cream: Full-fat sour cream gives the best texture; plain Greek yogurt can be substituted.
- Bananas: Use 3 large or 4 small spotty bananas. Trim bruises before mashing.
- Cream cheese: Use full-fat brick-style cream cheese; avoid low-fat or spreadable varieties.
- Storage: Store covered in the refrigerator for up to 4 days.