The BEST Frosted Banana Bars
Serves 24
10 mins prep
30 mins cook
40 mins total
These super moist, frosted banana bars are the perfect dessert for any occasion! Bake in a 9×13 pan and top with smooth cream cheese frosting for the perfect dessert for a crowd!
Cream Cheese Frosting:
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Preheat oven to 350℉. Spray metal 9x13" pan with nonstick cooking spray and lightly dust with all-purpose flour (or cover in parchment paper). See notes below for baking in jelly roll pan.
In a small mixing bowl, mash bananas ([adjustable]1 ½ cups, or 2-3 large bananas[/adjustable]) with a fork until broken up. Set aside.
In a large bowl, cream together the softened ½ cup unsalted butter i.e., 1 stick[/adjustable], 1 cup granulated sugar, and ½ cup light brown sugar until smooth (about 1 minute). While the mixer is on low, add in the 2 large eggs, ¾ cup sour cream, 1 teaspoon vanilla extract, 1 teaspoon baking soda, and ¼ teaspoon salt. Add 1 tablespoon cornstarch and 2 ½ cups all-purpose flour and mix until combined. Lastly, mix in 1 ½ cups mashed bananas until incorporated; do not overmix.
Pour batter into greased 9×13 pan and bake at 350℉ for 28-30 minutes, or until toothpick comes out clean. Top should be slightly golden brown, as shown in the photo above. Allow bars to cool completely before frosting.
Frosting:
Note: If you're using a 9x13 pan, this recipe makes a THICK layer of cream cheese frosting. If you prefer less frosting, cut this recipe in half. If baking bars in a 13x18" jelly roll pan, I suggest making the full amount of frosting.
To Make: Beat 8 oz cream cheese, ½ cup unsalted butter, 1 teaspoon vanilla extract, and 1 teaspoon milk on medium speed until combined. Slowly add in powdered sugar 1/2 cup at a time (3 ½ cups powdered sugar total) and beat smooth and creamy (about 1-2 minutes). If frosting is too thick, add more milk until desired consistency.
Spread onto bars and cut into 24 squares. To help the frosting firm up, place in refrigerator.
Cover and store in fridge for 3-4 days.