Rich and moist, these Banana Bars with Cream Cheese Frosting are an indulgent way to use up overripe bananas. They’re a step above banana bread — an easy, decadent banana dessert that keeps the fruit front and center.
I love these banana bars because the banana flavor is the star. Many recipes bury that taste under strong spices or other mix-ins, but here the bars highlight the natural sweetness and texture of ripe bananas.
To keep the banana flavor prominent, the bar batter uses minimal spices and a moist base. The bars are finished with a rich cream cheese frosting that has just a touch of cinnamon for warmth, which complements rather than overpowers the bananas.
The finished bars resemble a light, fluffy banana cake or a softer banana bread. They’re easy to make and even easier to enjoy.
What You’ll Need
This recipe has two parts: the banana bars and the cream cheese frosting. Ingredients are listed by component.
For the Banana Bars
- All-purpose flour – the recommended flour for texture and structure.
- Baking soda – the leavening agent.
- Kosher salt – just a pinch to balance sweetness.
- Unsalted butter – softened for creaming.
- Granulated sugar – adds sweetness and helps with browning.
- Large eggs – bring to room temperature for best mixing.
- Vanilla Greek yogurt – keeps the bars moist and tender.
- Vanilla extract – a splash for depth of flavor.
- Mashed ripe bananas – about 3 medium bananas (roughly 1 1/2 cups).
For the Cream Cheese Frosting
- Cream cheese – regular or low-fat, softened.
- Butter – softened so the frosting is smooth.
- Powdered sugar – 2 to 3 cups, to taste and desired thickness.
- Vanilla extract – for extra flavor.
- Ground cinnamon – optional, adds warmth.
- Heavy cream – a tablespoon to lighten and fluff the frosting.
How to Make Banana Bars with Cream Cheese Frosting
Hands-on time is minimal. You do need to allow time for the bars to cool before frosting.
- Prepare oven and pan. Preheat oven to 350°F. Lightly spray a 15-inch jelly roll pan or a similar baking dish with baking spray.
- Mix dry ingredients. Whisk together the flour, baking soda, and salt; set aside.
- Cream butter and sugar. In a large bowl, beat the butter and sugar 2–3 minutes until smooth. Add eggs one at a time, mixing between each. Stir in the yogurt and vanilla.
- Combine wet and dry. Add the dry ingredients to the wet and mix until just blended.
- Fold in banana. Gently fold in the mashed bananas until incorporated.
- Bake and cool. Spread batter in the prepared pan and bake 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
- Make the frosting. Beat the softened cream cheese and butter until smooth and slightly fluffy, about 3 minutes. Add powdered sugar, vanilla, and cinnamon (if using). Pour in the heavy cream and beat another 2 minutes until the frosting is light and spreadable.
- Frost and serve. Once the bars are completely cool, spread the frosting over the top. Cut into squares and serve.
Tips for Success
Follow these tips for the best results.
- Ripen bananas quickly. If your bananas aren’t ripe, bake them at 300°F for about 15 minutes until the skins are black, or microwave them in short intervals until soft.
- Thaw frozen bananas. If using previously frozen bananas, thaw completely and drain any excess liquid before measuring.
- Bring frosting ingredients to room temperature. Make sure the butter and cream cheese are fully softened to prevent lumps in the frosting.
- Make ahead. Bake the bars in advance and add the frosting just before serving. Unfrosted bars keep well at room temperature for a couple of days.
Serving Suggestions
Serve the bars straight from the pan for easy transport. To protect the frosting during storage or travel, stick toothpicks into the pan and drape plastic wrap over them to avoid smudging the icing.
Optional toppings include fresh banana slices, chopped walnuts, a drizzle of caramel, chocolate chips, or fresh berries. Chilled bars are especially nice — I often refrigerate them for a few hours before serving.
How to Store Leftovers
Unfrosted banana bars can be stored at room temperature for up to 3 days. Once frosted, store them in the refrigerator. Cover the pan with plastic wrap, aluminum foil, or transfer the bars to an airtight container.
Frosted bars will keep in the fridge for at least 4 days.
Can I Freeze Banana Bars?
Yes. You can freeze the bars frosted or unfrosted. Cool them completely, wrap them tightly in plastic wrap, place in an airtight container, and freeze. Thaw before serving. They will keep up to 3 months in the freezer.
More Easy Banana Recipes:
- Best Banana Chocolate Chip Muffins
- Peanut Butter Banana Waffles
- Banana Blueberry Oatmeal Cups
- Chocolate Chunk Strawberry Banana Bread
- Blueberry Banana Bread
Banana Bars with Cream Cheese Frosting
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Ingredients
For the Banana Bars
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas, (about 3 medium bananas)
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 2-3 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon, optional
- 1 tablespoon heavy cream
Instructions
Make the Banana Bars
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Preheat the oven to 350°F. Lightly spray a 15-inch jelly roll pan with baking spray and set aside.
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In a small bowl, whisk together flour, baking soda, and salt; set aside.
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In a large bowl, cream butter and sugar until smooth, about 2–3 minutes. Beat in eggs one at a time, then add yogurt and vanilla, stirring until combined.
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Add the dry ingredients to the wet ingredients and mix until just blended.
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Fold in the mashed bananas until just combined.
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Transfer batter to the prepared pan and bake 20–25 minutes, or until a toothpick comes out clean. Cool in the pan on a wire rack.
Make the Cream Cheese Frosting
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Beat cream cheese and butter until smooth and fluffy, about 3 minutes.
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Add powdered sugar, vanilla, and cinnamon (if using). Add heavy cream and beat another 2 minutes until light and spreadable.
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Frost the cooled bars, slice into squares, and serve.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.