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Frosted Banana Bars Recipe
Frosted Banana Bars Recipe photo by Taste of Home

Frosted Banana Bars Recipe

Read Reviews (31)
4.87 31
Publisher Photo
These bars are always a hit at potlucks here in the small rural farming community where my husband and I live. I also like to provide them for coffee hour after church. They're so moist and delicious that wherever I take them, they don't last long. —Karen Dryak, Niobrara, Nebraska
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 36 servings

Ingredients

  • 1/2 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • Dash salt
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 2 teaspoons vanilla extract

Nutritional Facts

1 bar equals 202 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 100 mg sodium, 32 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.
  2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
  3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. Yield: 3 dozen.
Originally published as Frosted Banana Bars in Taste of Home April/May 1994, p29

Nutritional Facts

1 bar equals 202 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 100 mg sodium, 32 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Reviews for Frosted Banana Bars(31)

AVERAGE RATING
   (82)
RATING DISTRIBUTION
5 Star
 (74)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 31, 2014

Have made this again and again over the years. I don't change anything except I don't make the full frosting recipe. It is a bit too much. Great, easy recipe.

MY REVIEW
Reviewed Mar. 22, 2014

Banana banana banana!!!

MY REVIEW
Reviewed Jan. 23, 2014

My son loved this treat! Glad I cut back the icing sugar to 2c rather than 4c. Its a keeper for my recipe box.

MY REVIEW
Reviewed Jan. 6, 2014

very yummy. the frosting is good too but almost too much. i added four large bananas to use them up and it turned out great. very easy recipe.

MY REVIEW
Reviewed Jan. 5, 2014

I'm going to repeat my review of a while ago. Don't waste your time measuring the mashed bananas; I've found three bananas works every time--and I dump the rest of the ingredients with the mashed bananas and give the beaters a few spins to mix it all together. Because the "cake" is sweet enough as is, I never add the frosting, and it's never missed. This is a no-fail, moist every time, always praised recipe. A professional wedding cake baker asked me for this recipe because she was going to replace hers for this one. You will not be disappointed.

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