Banana Bars with Cream Cheese Frosting
These banana bars with cream cheese frosting are soft, moist, and full of banana flavor. Topped with a rich brown butter cream cheese frosting, they’re easy to make and perfect for sharing.
Equipment
- 1 square baking pan 8x8 or 9x9
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Banana Bars
- 225 grams overripe bananas 2-3 bananas
- 56 grams neutral oil
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 1 ½ tablespoon apple cider vinegar
- 120 grams all purpose flour
- 50 grams granulated sugar
- 50 grams brown sugar light or dark
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Brown Butter Cream Cheese Frosting
- 170 grams unsalted butter softened
- 227 grams full fat cream cheese room temperature
- 480 grams powdered sugar
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Banana Bars
- Preheat the oven to 350°F (180°C). Line a square baking pan with parchment paper and set aside.
- Mash the bananas in a large bowl with a fork or potato masher as chunky or smooth as desired.225 grams overripe bananas
- Whisk in the oil, egg, vanilla, and apple cider vinegar until well combined.56 grams neutral oil, 1 large egg, 2 teaspoon vanilla extract, 1 ½ tablespoon apple cider vinegar
- Fold the flour, sugars, baking powder, baking soda, cinnamon, and salt into the wet ingredients with a rubber spatula until the dry streaks of flour disappear.120 grams all purpose flour, 50 grams granulated sugar, 50 grams brown sugar, ¼ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Take the bars out of the oven and let them cool completely before frosting.
Brown Butter Cream Cheese Frosting
- Melt the butter in a saucepan over medium-low heat stirring constantly. The butter will begin to foam and sizzle.170 grams unsalted butter
- After 5-8 minutes, white milk solids will sink to the bottom of the pan and turn golden brown. As soon as the butter is brown with an intense nutty aroma, take off the heat and pour into a heat-proof bowl.
- Place the bowl of brown butter in the refrigerator to solidify to a pliable consistency. This takes about 60-90 minutes.
- Cream the cooled brown butter and softened cream cheese together in a stand mixer on medium-high speed until creamy.227 grams full fat cream cheese
- Gradually mix in the powdered sugar on low speed until fully combined. Scrape down the sides of the bowl as needed.480 grams powdered sugar
- Mix in the vanilla and salt on low until fully combined. Increase the speed to medium-high and whip until the frosting is light and fluffy.2 teaspoon vanilla extract, ¼ teaspoon salt
- Spread the frosting on the cooled banana bars, garnish with banana slices and cinnamon, and enjoy!
Video
Notes
Room temperature ingredients: Bring dairy ingredients to room temperature so they mix in easily and evenly.
Cool completely: Let the cake bars cool completely or the frosting will melt off.
Storage: Store in an airtight container in the refrigerator for up to 1 week.
Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator.
Nutrition
Serving: 1barCalories: 590.5kcalCarbohydrates: 76.3gProtein: 3.7gFat: 30.8gSaturated Fat: 15.4gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 10.3gTrans Fat: 0.6gCholesterol: 84.3mgSodium: 357.8mgPotassium: 72.9mgFiber: 0.5gSugar: 64.3gVitamin A: 837.8IUVitamin C: 0.01mgCalcium: 48.2mgIron: 0.9mg
Tried this recipe?Let us know how it was!