Frosted Banana Bars
Total TimePrep: 15 min. Bake: 20 min. + cooling
- 1/2 cup butter, softened
- 2 cups sugar
- 3 large eggs, room temperature
- 1-1/2 cups mashed ripe bananas (about 3 medium)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Dash salt
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 4 cups confectioners' sugar
- 2 teaspoons vanilla extract
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.
- Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
- For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars.
Banana Bars Tips
How do you ripen bananas quickly?To ripen bananas quickly, just pop your bananas in a paper bag, fold over to close and check in a day. The enclosed environment traps ethylene, the compound responsible for ripening bananas. For even better results, add an apple to the bag (it also releases ethylene). Don’t want to wait a day? You can ripen bananas in minutes or hours using an oven or freezer.
What are some alternatives to cream cheese frosting?It’s hard to go wrong with a creamy caramel frosting. Feeling a bit more adventurous? Why not go Elvis-inspired with a chocolate peanut butter frosting? Spread over the top, then sprinkle the banana bars with chopped peanuts or crumbled cooked bacon!
What other toppings can you add to banana bars?Try your hand at a classic homemade chocolate ganache. Cool and spread over the top, then decorate with dried banana chips or chopped pecans. Or, for the simplest topping of all, lightly dust with confectioners’ sugar.
Nutrition Facts1 bar: 202 calories, 8g fat (5g saturated fat), 38mg cholesterol, 100mg sodium, 32g carbohydrate (25g sugars, 0 fiber), 2g protein.
Aug 11, 2020
Excellent!!! For the frosting I substituted 1tsp banana extract and 1tsp vanilla extract! It made such a huge difference! (I LOVE bananas). I’ve had tons of compliments. I’ll definitely make it again and again and again!,,,
Jul 10, 2020
Excellent!! I cut sugar in half and used a little brown sugar as some other reviewers did and only made half the icing recipe. Very tender, moist, perfect texture. Best banana bread I have had.
Jun 22, 2020
Made it with a brown butter frosting instead.
Jun 21, 2020
I have made this recipe numerous of times
Jun 13, 2020
Karen-I got your recipe when it was first published in Taste of Home. I’m currently living in Egypt and I make it a lot. We have a banana vendor almost at my front door. Thank you so much for sharing.
Jun 10, 2020
These bars are AMAZING!! I'd eat the whole pan myself ! I use only one cup of sugar and 4 ripe bananas. They are sweet without the exra cup plus adding the frosting makes them even sweeter. Not sure what 2-star Pamala did back in Feb 2020 but ive been making these for YEARS!! Tried and true this recipe is definitely more then 5 stars!! Its quick to maje as well. Kids and adults will love it!!
Jun 7, 2020
I have made this so many times! It is a favorite of ours. Freezes in cut pieces very well. I usually add about 1/2 c ground walnuts just because we love them!
May 30, 2020
No comment left
May 28, 2020
WOW - these were the best banana bars I've ever made. To begin, I used Country Crock Olive Oil Plant Butter. I only had 1 cup of white sugar, so to substitute I added 1/2 cup of brown sugar (not packed), and a scant cup of chocolate chips. While still warm I drizzled with my own cardamom glaze, made of butter, milk, powdered sugar, vanilla and ground cardamom (I am not a fan of cream cheese frosting). This was not my first time making these, but the above changes elevated this recipe to a whole new level.
May 20, 2020
Made this today and both my husband and I thought it is delicious. I cut back on the sugar (used about 1 1/2 cups) we don't like cake too sweet. I also make a glaze for top (1 cup Powdered Sugar, 2 tablespoons milk, 1/2 teaspoon vanilla plus couple dashes of nutmeg). I baked it in a glass 15X10 baking dish at 325 for about 30 min. Glaze was sufficient for that size.