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

Frosted Banana Bars Recipe

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5 83
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 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

AVERAGE RATING
   (106)
RATING DISTRIBUTION
5 Star
 (95)
4 Star
 (8)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed May. 1, 2015

"I made this yesterday. Just delicious. I used a brown sugar icing instead of cream cheese as I don't care for cream cheese icing. It was so good!"

MY REVIEW
Reviewed Apr. 28, 2015

"This is a great recipe. Added walnuts to top of frosting and left them off half of the cake and split with a couple of friends; although I could have eaten the whole thing! Will definitely make again."

MY REVIEW
LuT
Reviewed Apr. 26, 2015

"I have made this recipe many times just as written. Everytime my grandson needs a desert for scouts, he ( and often the scouts) asks me to make these. The frosting makes a lot but the boys seem to think the more the better. When I make it for home, I will cut it into squares and freeze them on a sheet pan. When frozen I can then put them in a container on top of each other and the frosting doesn't stick to the waxed paper."

MY REVIEW
Reviewed Apr. 25, 2015

"I am baking these banana bars now. I used a 15 x 10 x 1 inch pan as directed. (jelly roll size). The batter is overflowing into the bottom of my oven. Did anyone else have that problem?"

MY REVIEW
Reviewed Apr. 22, 2015

"This is a great recipe! Easy, and gone in a snap. I add walnuts to the cake and on top of the icing. A must is very ripe bananas, one even over ripe for best flavor."

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