Banana bars with cream cheese frosting are soft, moist, and utterly irresistible! These cake-like bars are made with ripe bananas, tangy sour cream, and topped with the most luscious cream cheese frosting you’ve ever tasted.
Love More Dessert Recipes? Try My Applesauce Cake or this Pumpkin Sugar Cookies with Cream Cheese Frosting next.
Why You’ll Love This Recipe
Soft, moist, and packed with sweet banana flavor in every bite. Topped with a rich, tangy cream cheese frosting, they strike the perfect balance between comforting and indulgent. These bars are easy to make, great for sharing, and always disappear fast at potlucks, parties, or casual family gatherings.
Print
Banana Bars with Cream Cheese Frosting
- Total Time: 40 minutes
- Yield: One 15×10-inch pan
Description
This easy sheet cake recipe uses ripe bananas and sour cream for incredible texture. Perfect for potlucks, bake sales, and feeding a crowd.
Ingredients
For the Banana Bars:
- ½ cup butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 ripe bananas, mashed (about 1 cup)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 3¾–4 cups powdered sugar (to taste)
Instructions
Preheat your oven to 350°F (175°C). Grease a large jelly-roll pan (about 15×10 inches) generously or line it with parchment paper. I always use parchment because it makes cleanup a breeze and the bars lift out perfectly!
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy – this should take about 3-4 minutes with an electric mixer. Don’t rush this step! It’s creating those tiny air pockets that make the bars tender.
Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Your mixture should look smooth and creamy.
Stir in the sour cream and vanilla extract until everything is smooth and well combined. The batter might look a little weird at this point – that’s totally normal!
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures everything is evenly distributed and there are no clumps of baking soda hiding in there.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Here’s where you need to be gentle – overmixing develops gluten and makes the bars tough instead of tender.
Gently fold in your mashed bananas until they’re evenly distributed throughout the batter. I like to leave a few small chunks for texture, but that’s just me!
Spread the batter evenly in your prepared pan. Use a spatula to smooth it out into all the corners. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
This is the hardest part – waiting! Let the bars cool completely in the pan before frosting. If you frost them warm, you’ll end up with a melted mess instead of beautiful, spreadable frosting.
Beat the softened cream cheese and butter together until smooth and creamy – no lumps allowed! Add the vanilla extract, then gradually mix in the powdered sugar, one cup at a time, until the frosting reaches your desired thickness. I usually use about 3¾ cups, but if you like it sweeter, go for the full 4!
Spread that gorgeous frosting evenly over the cooled bars using an offset spatula or butter knife. Cut into squares.
Notes
- Banana ripeness is everything! Those bananas should be heavily spotted or even completely black. The riper they are, the sweeter and more flavorful your bars will be.
- Don’t overmix! Once you add the flour, mix just until you can’t see any more white streaks. Overmixing creates tough, dense bars instead of tender ones.
- Test for doneness early. Start checking at 20 minutes – every oven is different, and you don’t want to overbake these beauties. They should spring back lightly when touched.
- Chill your frosting knife. Run your spatula under cold water and dry it before spreading the frosting for super smooth results.
- Common mistake to avoid: Frosting warm bars. I know it’s tempting, but RESIST! The frosting will melt into a puddle. Trust me, I learned this the hard way at my daughter’s bake sale!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredient List
For the Banana Bars:
- ½ cup butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 ripe bananas, mashed (about 1 cup)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 3¾–4 cups powdered sugar (to taste)
Substitution Notes:
- Sour cream: Greek yogurt works beautifully here! Just use the full-fat kind for best results.
- Butter: You can use margarine or plant-based butter if needed.
- Bananas: The riper, the better! Those black-spotted ones are perfect.
Why These Ingredients Work
Let me tell you why this combination is pure magic! The sour cream is the secret weapon here – it creates an incredibly moist, tender crumb that stays soft for days.
The mashed bananas add natural sweetness and that classic banana bread flavor we all love, while keeping everything nice and moist.
The cream cheese frosting provides a tangy contrast to the sweet bars, cutting through the richness perfectly. And that baking soda? It reacts with the sour cream to give you a light, fluffy texture that’s absolutely dreamy.
Essential Tools and Equipment
- Large jelly-roll pan (15×10 inches) or similar sheet pan
- Parchment paper or cooking spray
- Electric mixer (stand or hand mixer)
- Two large mixing bowls
- Whisk
- Rubber spatula
- Fork for mashing bananas
- Offset spatula (optional, but makes frosting easier!)
How To Make Banana Bars with Cream Cheese Frosting
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a large jelly-roll pan (about 15×10 inches) generously or line it with parchment paper. I always use parchment because it makes cleanup a breeze and the bars lift out perfectly!
Step 2: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy – this should take about 3-4 minutes with an electric mixer. Don’t rush this step! It’s creating those tiny air pockets that make the bars tender.
Step 3: Add the Eggs
Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Your mixture should look smooth and creamy.
Step 4: Mix in the Sour Cream and Vanilla
Stir in the sour cream and vanilla extract until everything is smooth and well combined. The batter might look a little weird at this point – that’s totally normal!
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures everything is evenly distributed and there are no clumps of baking soda hiding in there.
Step 6: Bring It All Together
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Here’s where you need to be gentle – overmixing develops gluten and makes the bars tough instead of tender.
Step 7: Fold in the Bananas
Gently fold in your mashed bananas until they’re evenly distributed throughout the batter. I like to leave a few small chunks for texture, but that’s just me!
Step 8: Spread and Bake
Spread the batter evenly in your prepared pan. Use a spatula to smooth it out into all the corners. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 9: Cool Completely
This is the hardest part – waiting! Let the bars cool completely in the pan before frosting. If you frost them warm, you’ll end up with a melted mess instead of beautiful, spreadable frosting.
Step 10: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until smooth and creamy – no lumps allowed! Add the vanilla extract, then gradually mix in the powdered sugar, one cup at a time, until the frosting reaches your desired thickness. I usually use about 3¾ cups, but if you like it sweeter, go for the full 4!
Step 11: Frost and Serve
Spread that gorgeous frosting evenly over the cooled bars using an offset spatula or butter knife. Cut into squares.
You Must Know
Room Temperature Matters: Your butter, cream cheese, eggs, and sour cream should all be at room temperature. This helps everything blend smoothly and creates a better texture. I usually set mine out about 30 minutes before I start baking.
Personal Secret: I add just a tiny pinch of cinnamon to my batter – maybe ⅛ teaspoon. It’s not enough to taste specifically, but it adds this warm, cozy depth.
Pro Tips & Cooking Hacks
- Banana ripeness is everything! Those bananas should be heavily spotted or even completely black. The riper they are, the sweeter and more flavorful your bars will be.
- Don’t overmix! Once you add the flour, mix just until you can’t see any more white streaks. Overmixing creates tough, dense bars instead of tender ones.
- Test for doneness early. Start checking at 20 minutes – every oven is different, and you don’t want to overbake these beauties. They should spring back lightly when touched.
- Chill your frosting knife. Run your spatula under cold water and dry it before spreading the frosting for super smooth results.
- Common mistake to avoid: Frosting warm bars. I know it’s tempting, but RESIST! The frosting will melt into a puddle. Trust me, I learned this the hard way at my daughter’s bake sale!
Flavor Variations & Suggestions
- Chocolate Lover’s Version: Fold in ½ cup mini chocolate chips to the batter, or drizzle melted chocolate over the frosting.
- Nutty Banana Bars: Add ½ cup chopped walnuts or pecans for crunch.
- Browned Butter Magic: Brown your butter before using it in both the bars and frosting for an incredible nutty, caramel-like flavor.
- Tropical Twist: Add ¼ cup shredded coconut to the batter and top with toasted coconut.
- Maple Cream Cheese Frosting: Replace the vanilla in the frosting with 1 tablespoon of pure maple syrup.
Make-Ahead Options
These bars are actually fantastic make-ahead treats! You can bake the bars up to 2 days ahead, wrap them tightly in plastic wrap (unfrosted), and store at room temperature. Make the frosting and frost them the day you plan to serve.
You can also freeze the unfrosted bars for up to 3 months – just wrap them well in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator, bring to room temperature, and frost before serving.
If you want to freeze the frosted bars, place them on a baking sheet and freeze until solid, then wrap individually. They’ll keep for 2 months, and you can grab one whenever the craving hits!
Recipe Notes & Baker’s Tips
The sour cream is what makes these bars stay incredibly moist for days, so don’t skip it or substitute with something too different. Greek yogurt is fine, but buttermilk won’t give you the same richness.
That 15×10-inch pan size is important – if you use a smaller pan, your bars will be thicker and will need more baking time. If you use a larger pan, they’ll be thinner and might overbake easily.
The frosting amount is generous (just how I like it!), but if you prefer a thinner layer, you can easily cut the recipe in half.
Serving Suggestions
These banana bars are perfect for brunch, potlucks, bake sales, or just Tuesday afternoon because you deserve something sweet! Serve them with a cold glass of milk, a hot cup of coffee, or even alongside vanilla ice cream for an over-the-top dessert.
They’re also wonderful for baby showers, birthday parties, or any time you need to feed a crowd without spending hours in the kitchen. I love cutting them into small squares for dessert buffets – they look so pretty all lined up!
How to Store Your Banana Bars
Because of the cream cheese frosting, these bars need to be stored in the refrigerator. Cover them tightly with plastic wrap or store in an airtight container, and they’ll stay fresh for up to 5 days (if they last that long!).
To freeze: Wrap individual bars in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about an hour.
Reheating: These are delicious cold, but if you prefer them at room temperature, just let them sit out for 20-30 minutes before serving. Don’t microwave them or the frosting will melt!
Allergy Information
Contains: Dairy (butter, sour cream, cream cheese), eggs, gluten (all-purpose flour)
Dairy-free option: Use dairy-free butter, coconut cream or dairy-free sour cream, and dairy-free cream cheese. The texture will be slightly different but still delicious!
Gluten-free option: Substitute with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for best results.
Egg-free option: Try using flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) or commercial egg replacer.
Questions I Get Asked A Lot
Can I use frozen bananas for this recipe?
Absolutely! Just thaw them completely and drain off any excess liquid before mashing. Frozen bananas actually work beautifully because they’re naturally sweeter and mushier once thawed.
My frosting is too thin – help!
Add more powdered sugar, ¼ cup at a time, until it reaches spreading consistency. Or, pop it in the fridge for 15-20 minutes to firm up. Make sure your cream cheese and butter were properly softened, not melted!
Can I make this in a 9×13 pan instead?
Yes! Your bars will be thicker, so you’ll need to bake them for 30-35 minutes instead of 20-25. Just keep checking with that toothpick!
Do I have to use sour cream, or can I use buttermilk?
Sour cream gives these bars their signature richness and moisture. Buttermilk will make them more cake-like and less moist. If you want to use buttermilk, I’d use only ¾ cup and add ¼ cup more mashed banana.
The bars taste great but they’re dense – what happened?
This usually means the batter was overmixed after the flour was added. Next time, mix just until the flour disappears and no more. Also check that your baking soda is fresh – old baking soda won’t give you that nice rise!
💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your banana bars turned out, and if you tried any fun variations. Did you go chocolate chip? Extra nuts?
