Frosted banana bars are moist, loaded with flavor, and an easy way to use up ripe bananas. I've included ingredient amounts for a 9x13 pan, a jelly roll pan, or a large sheet pan, so you can make a little or a lot!
You might also like our Bob Evan's copycat banana bread, our pumpkin double chocolate chip muffins or our sugar cookie bars!
Banana bars hold together well enough to be finger food or served on a plate with a fork.
Why I Like This Recipe
- Flavorful and most. Everything you love about banana bread, but baked up in half the time. This thinner sheet-pan dessert is moist, delicious, and full of banana flavor.
- Instructions for multiple pans. I like making a big batch and baking in a half sheet pan, but I've included directions and ingredient amounts for a regular (9x13) batch, a 1 ½-batch batch in a jelly roll pan, or a double batch in a half sheet pan, so you can make exactly what you need.
- Two frosting options. They are iced in vanilla frosting (or cream cheese frosting) and sprinkled with walnuts.
What Others Are Saying
I like making these with pecans and using cream cheese frosting. Delicious!---Shirley on FB.
Easy to double, thank you for the directions. I always make a double recipe. ---Katie on FB.
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Tips and Tricks
- Let frosting set up before slicing. It's so tempting to cut right into the finished bars, I get it, but if you let the frosting crust (or refrigerate until set), it makes slicing and serving the bars so much easier.
- How to bake with frozen bananas. I used to stress about quickly using up my overripe bananas by making muffins or bread, but I don't anymore. When I have a few bananas that are too ripe for my liking, I simply peel them and place them in a freezer bag. Because they'll last in the freezer for a few months, you can keep adding bananas to the bag until you are ready to make a batch of banana bars! Frozen bananas DO NOT thaw well for eating "fresh" as they get juicy and the texture changes, but they DO work well for baking. You can't tell the difference between using fresh bananas or frozen/thawed bananas once baked.
- How to thaw frozen bananas. To thaw frozen bananas for baking, place the bag on the counter and allow them to sit for an hour or two. You can also place them in the refrigerator overnight. They will look sketchy, but will bake up beautifully. Drain off any juice, then mash and bake as normal.
🥣Ingredients
- Butter. I always bake with salted butter, but you can use unsalted butter if you'd like.
- Sour cream adds moisture and rich texture to the banana bars.
- White sugar
- Eggs for richness and texture.
- Homemade vanilla extract adds great flavor.
- Ripe bananas. See my tips for using frozen bananas.
- Baking soda and salt for leavening and flavor.
- All purpose flour works great and is my go-to for most baked goods.
See the recipe card for full information on ingredients and quantities.
👩🍳How To Make Banana Bars
Step 1: Mix sugar, butter, and egg together. Add bananas, sour cream, and vanilla.
Step 2: Add in dry ingredients and mix thoroughly.
Step 3: Spread batter in a greased 9x13 baking dish and bake at 350 degrees for 25 minutes, or until a toothpick inserted comes out dry.
Note: See notes below under "How To Scale Recipe" for baking times and tips for different-sized pans.
Step 4: Mix frosting ingredients together and spread over cooled banana bars.
Step 5: Sprinkle with chopped walnuts (optional). Slice into bars.
Serving: You can cut right into the bars, but I find it easier to slice them after letting the frosting set for 30 minutes or so. Refrigerating the bars for 10-15 minutes speeds up the process.
🍌How To Scale This recipe
- To bake in a 9"x13" pan, make a single batch and bake for 25 minutes. Make a single batch of frosting.
- To bake in a 10"x15" jelly roll pan, make 1 ½ batches and bake for 25-28 minutes. Make a single batch of frosting.
- To bake in a 13"x18" half sheet pan, make a double batch — doubling all the ingredients except the eggs (use 3 eggs, as you would for 1 ½ batches) —and bake for 28-30 minutes. Make 1 ½ batches of frosting.
Banana Bars FAQs
The best bananas for banana bars are very ripe, with lots of brown spots. Overripe bananas are sweeter and softer, and they add more flavor and moisture to the bars.
Yes! While walnuts are the most common, you can substitute pecans, almonds, or even leave the nuts out entirely if you prefer.
Using ripe bananas, not overbaking, and storing the bars in an airtight container will help keep them soft and moist for several days.
More Banana Recipes To Make
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Frosted Banana Bars
Ingredients
Banana Bars
- ½ cup butter softened
- ¼ cup sour cream
- ¾ cup sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 3 ripe bananas mashed
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
Frosting
- ½ cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 Tablespoons milk
- ½ cup chopped nuts optional
Instructions
- Mix butter and sugar together. Add eggs, sour cream, and vanilla. Mix in mashed bananas.
- Add in dry ingredients and mix thoroughly.
- Spread batter in a greased 9x13 baking dish and bake at 350 degrees for 25-28 minutes, or until a toothpick inserted comes out dry.
- Mix frosting ingredients together and spread over cooled banana bars. Sprinkle with ½ cup chopped walnuts (optional).
Notes
🍌How To Scale This recipe
- To bake in a 9"x13" pan, make a single batch and bake for 25 minutes. Make a single batch of frosting.
- To bake in a 10"x15" jelly roll pan, make 1 ½ batches and bake for 25-28 minutes. Make a single batch of frosting.
- To bake in a 13"x18" half sheet pan, make a double batch — doubling all the ingredients except the eggs (use 3 eggs, as you would for 1 ½ batches) —and bake for 28-30 minutes. Make 1 ½ batches of frosting.
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