Banana cream cheese cake bars are a delightful dessert that combines the classic sweetness of ripe bananas with a rich and creamy cream cheese frosting.
These soft and moist, cake-like bars are perfect for using up ripe bananas and are great for any occasion, whether it's a family gathering or an everyday treat. With a touch of vanilla and optional crunchy walnuts, every bite is full of flavor and texture. This easy banana bar recipe with cream cheese frosting is simple to make and can be stored in the fridge or freezer to enjoy later!
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Why You'll Love These Banana Bars With Cream Cheese Frosting
- A perfect way to use up overripe bananas
- Soft, cake-like texture that stays moist for days
- Rich cream cheese frosting that isn't overly sweet
- Easy mixing steps with basic kitchen staples
- Freezes beautifully for make-ahead desserts
Ingredients
- Butter: Adds richness and a soft, tender crumb. Make sure it's softened for easy mixing. (I use salted butter. If desired, the butter could be replaced with oil as well.)
- Sugar: Provides sweetness and helps create a moist texture.
- Eggs: Bind the ingredients together and add structure, making the bars soft but not crumbly.
- Sour Cream: Keeps the bars moist and adds a slight tang that complements the sweetness of the bananas. (Can be replaced with plain greek yogurt.)
- Vanilla Extract: Enhances the overall flavor with a warm, sweet aroma.
- All-Purpose Flour: Forms the base structure. Use a light hand when mixing to keep the texture soft.
- Baking Soda: Reacts with the acidity in the sour cream and bananas to help the bars rise.
- Salt: Balances the sweetness and enhances the other flavors.
- Bananas: The star ingredient! I prefer using overripe bananas! They add natural sweetness, moisture, and that signature banana flavor.
- Chopped Walnuts (optional): Add a bit of nutty flavor and crunch for extra texture. Chopped pecans would be great as well.
Cream Cheese Frosting Ingredients
- Cream Cheese: The main ingredient in the frosting, giving it a smooth and tangy flavor.
- Butter: Adds creaminess and helps the frosting spread easily.
- Vanilla Extract: Rounds out the flavor with a hint of sweetness.
- Powdered Sugar: Sweetens the frosting and gives it structure without being grainy.
How to Make Banana Cream Cheese Bars
1. Prepare Your Pan and Oven: Preheat your oven to 350℉. Grease a 10x15-inch jelly roll pan (affiliate link) or line it with parchment paper for easy removal.
2. Cream the Butter and Sugar: In a large mixing bowl, whip softened butter and sugar until light, creamy, and pale in color. This helps the bars have a tender, fluffy texture.
3. Add the Wet Ingredients: Mix in eggs, sour cream, and vanilla extract until fully combined. The batter should be smooth and slightly thick.
4. Combine the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until no dry streaks remain. Avoid overmixing to keep the bars soft.
5. Fold in the Bananas and Nuts: Gently fold in mashed bananas until fully incorporated. If using nuts, stir them in or save them to sprinkle over the frosting later for a crunchy topping.
6. Spread the Batter: Pour the batter into your prepared pan. Use a spatula to spread it evenly to the edges and smooth the top for even baking.
7. Bake the Bars: Bake for 20-25 minutes, or until the top feels dry and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the bars moist.
8. Cool Completely: Let the bars cool in the pan.
9. Make the Cream Cheese Frosting: Beat softened cream cheese and butter together until smooth and creamy. Add vanilla extract and powdered sugar gradually, mixing on low speed until incorporated, then increase the speed to make the frosting light and fluffy.
10. Frost and Add Finishing Touches: Spread the frosting evenly over the cooled bars. Sprinkle the saved nuts on top, or leave them plain. For extra flair, add a drizzle of caramel if desired.
11. Store and Serve: Cut the bars into squares or rectangles. (I love my mini spatula -affiliate link- for serving bars.) Store in an airtight container in the fridge, as the frosting needs to stay chilled. (They will be fine at room temperature for about a day.)
12. Freeze for Longer Storage: These bars also freeze well for a make-ahead dessert. (If you want to layer them into a container, make sure they are chilled before layering and put a piece of parchment between the layers.)
Save Overripe Bananas
Don't toss your overripe bananas! Freeze them to use in these amazing banana bars with cream cheese frosting.
I buy a bunch of bananas almost every week and without fail, there's one left that doesn't get eaten before it turns spotty. I don't really care for overripe bananas, but I don't want to waste them either. So I simply peel the overripe banana and place it into a ziplock freezer bag, then store them in the freezer until I've collected several.
It's a great way to avoid waste and always have bananas ready for baking. When you're ready to use them, just take out what you need and let them thaw. (As the bananas thaw, they produce some liquid, but it's fine to add the liquid along with the bananas.)
Those overripe bananas are perfect for recipes like these banana cream cheese cake bars, banana bread, and banana muffins!
How to Ripen Bananas Quickly for Baking
- Oven Method
- Preheat your oven to 300°F (150°C).
- Place unpeeled bananas on a baking sheet lined with parchment paper.
- Bake for 15-30 minutes, depending on their size, until the skin turns black and the bananas are soft.
- Let them cool before peeling and mashing.
2. Microwave Method
- Pierce the banana peel a few times with a fork to prevent bursting.
- Microwave the banana for 30 seconds to 1 minute until it softens.
- Let it cool slightly before using.
3. Paper Bag Method
- Place the bananas in a brown paper bag with a ripe apple or another banana.
- Fold the top of the bag closed to trap ethylene gas, which speeds up ripening.
- Check after 12-24 hours.
The oven method works best if you need them both sweet and soft for recipes like these banana nut bars!
Frequently Asked Questions
Yes. Because of the cream cheese frosting, these bars should be stored in the refrigerator. They will keep well for up to five or six days in an airtight container.
Yes, these banana bars freeze very well. Chill them first, then layer with parchment paper in an airtight container. Freeze for up to 2 months and thaw before serving.
Very ripe bananas with brown spots work best. They add more sweetness and moisture, giving the bars a stronger banana flavor.
Absolutely. The walnuts are optional and can be omitted entirely or sprinkled on top instead of mixed into the batter.
I hope you enjoy these moist banana bars with cream cheese frosting! Each bite is packed with rich banana flavor and a creamy, tangy frosting. They're perfect for dessert, snack time, or sharing with family.
If you try this banana cream cheese cake bar recipe, I'd love it if you left a comment and star rating below. Your feedback makes my day and helps others discover this easy, delicious treat! Thank you!!
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📖 Recipe Card
Banana Cream Cheese Cake Bars
Ingredients
- ½ cup butter, softened (1 stick)
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ⅓ teaspoon salt
- 2 medium/large ripe/overripe bananas, mashed (scant cupful)
- ½ cup chopped walnuts, optional
Cream Cheese Frosting:
- 1 (8-ounce package) cream cheese, softened
- ½ cup salted butter, softened
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat oven to 350℉.
- Whip the butter and sugar in a large mixing bowl until smooth, creamy, and light in color.½ cup butter, softened, 1 cup sugar
- Add eggs, sour cream, and vanilla. Mix well.2 large eggs, 1 cup sour cream, 1 teaspoon vanilla extract
- Combine flour, soda, and salt in a separate bowl, then gradually add it to the creamed mixture. Mix only to combine.2 cups all-purpose flour, 1 teaspoon baking soda, ⅓ teaspoon salt
- Stir in the mashed bananas and chopped nuts (if desired.)2 medium/large ripe/overripe bananas, mashed, ½ cup chopped walnuts, optional
- Spread the batter into a well-greased 10x15" pan.
- Bake at 350℉ for 20-25 minutes, or until the top feels dry and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the bars moist.
- Cool completely, then spread the frosting evenly over the top. Cut into squares or rectangles.
- Store in an airtight container in the refrigerator for up to five days. Can also be frozen for longer storage.
Cream Cheese Frosting:
- With a whisk attachment, beat the cream cheese and butter until smooth, add the vanilla and powdered sugar. Beat well until smooth and creamy.1 (8-ounce package) cream cheese, softened, ½ cup salted butter, softened, 2 teaspoons vanilla extract, 3 cups powdered sugar
- Spread over cooled bars.
Fran
Can't wait to try try the peach cobbler.
Anna
Let me know what you think.
Anna
So moist and delicious and perfect with cream cheese frosting!