Banana Bars
What to do with brown bananas — frosted banana bars, one bowl chocolate chip banana bars, brown butter banana bread bars — easy pans for busy weeknights.
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Ingredients
- 1/2 cup Butter-softened
- 1 cup Granulated sugar
- 1/2 cup Light Brown sugar-packed
- 2 Large eggs
- 3/4 cup Sour cream
- 1 tsp Vanilla extract
- 1 Tbsp Banana extract
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1 Tbsp Cornstarch
- 2 1/2 cups All-purpose flour
- 1 1/2 cups Mashed bananas (about 2-3 large bananas)
- 8 oz. Cream cheese-softened
- 1/2 cup Unsalted butter-softened
- 1 tsp Vanilla extract
- 2 tsp Banana extract
- 1/4 tsp Salt
- 1 tsp Milk
- 3 1/2 cups Confectioners sugar
Instructions
- 1Preheat oven to 350°F. Lightly grease and flour a 9x13” baking pan, or lightly spray with nonstick cooking and line with parchment paper, creating a sling.
- 2In a small bowl, mash up the bananas with a fork until broken up. Set aside.
- 3Next, in a large bowl, cream together the granulated sugar, brown sugar, and butter until smooth (about 1 minute). While the mixer is on low, add in the eggs, sour cream, vanilla extract, banana extract, baking soda, and salt, followed by the flour and cornstarch; mix until combined. Lastly, mix in the mashed bananas until well incorporated (*do not over mix).
- 4Pour the batter into the prepared pan and bake at 350°F for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Top should be slightly golden brown. Allow to cool completely before frosting (about 2 hours).
- 5Make the Banana Cream Cheese frosting: in a medium bowl, beat together the cream cheese, butter, vanilla extract, banana extract, milk, and salt on medium speed until well combined. Slowly add in the confectioners sugar and continue to beat until smooth and creamy (*about 1-2 minutes). If frosting is too thick, add more milk to desired consistency.
- 6Spread the frosting onto the bars in an even layer and cut into 24 squares. To help the frosting to set up, refrigerate the frosted bars for 30 minute for cleaner slices. Cover and store the bars in the refrigerator for 4-5 days or covered at room temperature for 4-5 days. Serve and enjoy!
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Open in Pepper →Brown Bananas Deserve Better Than Bread
There are always two or three bananas going soft on the counter, and a pan of bars is faster than a loaf. They bake flat, cut into squares, and feed a crowd without anybody waiting an hour for the middle to set.
Cooks on Pepper reach for these when the bananas can't wait another day, when there's a potluck Friday, or when the kids want something sweet in the lunchbox that isn't from a wrapper.
Every recipe here starts with mashed ripe bananas: Frosted Banana Bars with cream cheese frosting, One bowl chocolate chip banana bars for minimal dishes, Brown Butter Banana Bread Bars, Ube Banana Bars, and Frozen Carrot Cake Banana Bars for a no-bake night.
Quick Tips
- 1
Use the darkest bananas
Bananas with heavy brown speckles mash smoother and taste sweeter. Three medium ones give you roughly the 1 2/3 cups most bars call for.
- 2
Don't overmix the batter
Stir just until the flour disappears, about 20 seconds by hand. Extra mixing builds gluten and turns soft bars tough and rubbery.
- 3
Line the pan first
Lay parchment across a 9x13 with a couple inches hanging over each side, then lift the whole slab out to cut clean squares.
- 4
Cool before frosting
Let the bars sit at least 45 minutes. Cream cheese frosting slides right off a warm pan and soaks in instead of setting up.
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