Banana Bars With Cream Cheese Frosting

Bananas getting soft? Good. That means it’s time to make something sweet. These banana bars with cream cheese frosting are soft, rich, and ridiculously good.

I made a batch last weekend and they disappeared before the frosting had a chance to set. Not kidding.

They’ve got everything you want in a treat—moist banana cake with golden edges and a thick, creamy layer of frosting on top that you’ll want to eat by the spoonful.

And no, this isn’t banana bread pretending to be dessert. These are bars. Real dessert bars. Dense enough to hold, soft enough to melt in your mouth.

It’s the kind of recipe you’ll want to print and stick on your fridge. Or pass around to family.

Or guard with your life if you’re not into sharing. I’ve made them four times in two weeks—no shame, just facts.

Now, excuse me while I go see if I have more bananas turning brown on the counter.

Table of Contents

Banana Bars With Cream Cheese Frosting Recipe

Ingredients

For The Banana Bars

1 cup (225g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
½ cup (100g) packed light brown sugar
3 large eggs, at room temperature
1 ½ cups (375g) mashed ripe bananas (about 3–4 medium)
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour, leveled
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup (120g) plain full-fat yogurt (or sour cream)

For The Cream Cheese Frosting

8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar, sifted
1 ½ teaspoons pure vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 3–4 minutes until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, mixing well after each addition.
Mix in the mashed bananas and vanilla extract until combined. The batter may look slightly curdled at this stage—totally normal.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Add half of the dry ingredients to the banana mixture and mix on low speed until just combined.
Mix in the yogurt until incorporated, then add the remaining dry ingredients and mix just until no flour pockets remain. Do not overmix.
Pour the batter into the prepared pan and spread evenly with an offset spatula.
Bake for 32–36 minutes, or until a toothpick inserted into the center comes out clean and the top is golden with a slightly firm surface.
Let the banana bars cool completely in the pan set over a wire rack—this is key to ensuring the frosting spreads smoothly later.
While the bars cool, prepare the frosting. In a large bowl, beat together the cream cheese and butter until completely smooth and creamy, about 2–3 minutes.
Gradually add the powdered sugar, one cup at a time, mixing well and scraping the bowl as needed. Add vanilla extract and a pinch of salt, then beat for another minute until fluffy and spreadable.
Once the banana bars are fully cooled, spread the frosting generously over the top with swirls for texture.
Cut into even squares or rectangles using a sharp knife (wipe between cuts for clean edges).

Tips For Making The Best Banana Bars

Here are some simple but super helpful tips to make your banana bars turn out soft, flavorful, and bakery-worthy every single time:

Use very ripe bananas: The browner, the better. The bananas should be soft and speckled all over—this gives the bars a naturally sweet, bold banana flavor.
Don’t skip the yogurt: It keeps the texture moist and soft without making the bars feel heavy or greasy.
Use room temperature ingredients: Let your butter, eggs, and yogurt sit out for a bit before using. This helps them mix more evenly and gives the batter a smoother texture.
Don’t overmix the batter: Mix just until everything is combined. Overmixing can make the bars dry or rubbery.
Let the bars cool before frosting: If the bars are still warm, the frosting will melt and slide around. Give them time to cool completely first.
Use a metal baking pan: Metal pans heat more evenly than glass and help create those golden, slightly crisp edges.

Variations

Want to change things up? Here are some simple ideas to give your banana bars a fun twist:

Add chopped walnuts or pecans: They add crunch and a toasty flavor that works great with banana.
Mix in mini chocolate chips: A small handful of mini chips in the batter makes them taste like banana bread and chocolate cake had a baby.
Sprinkle cinnamon sugar on top: Instead of frosting, try brushing the warm bars with a little melted butter and a cinnamon sugar topping.
Top with whipped cream: Not as rich as frosting, but still adds a soft and creamy touch.
Add a dash of cardamom or allspice: For a slightly spiced version, just a pinch goes a long way.

How To Store Banana Bars?

These bars are great for make-ahead snacking or sharing, and they store really well too:

Room temperature (without frosting): Keep them in an airtight container for up to 2 days. Store in a cool spot away from heat.
Refrigerated (with frosting): Once frosted, keep them in the fridge. They’ll stay fresh and soft for about 4 to 5 days.
Freezer-friendly: You can freeze the unfrosted bars for up to 2 months. Just wrap them tightly in plastic wrap and then in foil. Thaw in the fridge overnight before frosting and serving.
Avoid storing in a warm place: The cream cheese frosting can soften or melt if it gets too warm, so the fridge is your best bet for keeping them nice and firm.

How To Ripen Bananas Faster?

Need ripe bananas today? Here’s how to speed things up safely and easily:

Put them in a brown paper bag: Bananas release a natural gas that helps them ripen. Closing them in a paper bag traps the gas and speeds up the process. Add an apple inside the bag to make it go even faster.
Use the oven trick: Place unpeeled bananas on a baking sheet and bake at 300°F for 15–20 minutes until the skins are black. Let them cool before using. This softens and sweetens them quickly.
Microwave (only if needed): Poke a few holes in the banana peel and microwave for about 30 seconds to 1 minute. It won’t develop the same flavor as natural ripening, but it’ll soften them up fast.
Leave them in a warm spot: If you’re not in a huge rush, just keep them on the counter near the stove or in sunlight. It usually takes a day or two.

Not A Fan Of Cream Cheese Frosting? Try These Instead

No worries if cream cheese isn’t your thing. There are other easy and tasty toppings that still go great with banana bars:

Vanilla buttercream: Soft, fluffy, and sweet—it’s a classic that works with almost any flavor. Use softened butter, powdered sugar, milk, and vanilla extract.
Chocolate ganache: Rich and smooth, this adds a dessert-like twist. Just melt chocolate with a little cream, let it cool slightly, and spread it on.
Peanut butter frosting: Mix peanut butter with butter, powdered sugar, and a little milk for a nutty, creamy topping that pairs perfectly with banana.
Simple glaze: Mix powdered sugar with milk or lemon juice and drizzle over the bars for a light, sweet finish.
Whipped cream: Keep it easy and light with plain or slightly sweetened whipped cream. It works great for serving right away but won’t hold up for storing.