Banana Bars
User Reviews
5.0
123 reviews
Excellent
Banana Bars
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Put your overripe bananas to work in a big pan of Banana Bars, one of the most spectacular banana desserts ever. The bars are soft and cake-like with a thick layer of cream cheese frosting.
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Ingredients
For the bars:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup butter softened (1 stick)
- 2 cups granulated sugar
- 3 large eggs
- 1 1/2 cups mashed ripe banana (about 3 medium, see note 2)
- 2 teaspoons vanilla extract
For the frosting:
- 1 (8 ounce) package cream cheese softened
- 1/2 cup butter softened (1 stick)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
To make the bars:
- Preheat oven to 350 degrees. Coat a 15” x 10” x 1” pan (jelly roll pan) with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In an electric mixer fit with the paddle attachment, or with an electric hand mixer, beat butter and sugar until pale and fluffy, about 2 minutes.
- Add eggs and beat until incorporated. Beat in banana and vanilla until incorporated. Gradually add flour mixture and mix until uniformly combined. Spread into prepared pan.
- Bake until a toothpick inserted comes out clean with a few crumbs attached, about 20 to 25 minutes. Cool completely, at least 30 minutes.
To make the frosting:
- In a stand mixer fit with the paddle attachment, or with an electric hand mixer, beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla and beat well. Spread evenly over cooled bars.
Equipments used:
Notes
- Jelly roll pan: To get the ideal cake-to-frosting ratio, bake this cake in a 10-inch by 15-inch jelly roll pan (I love this one by OXO).
- Mashed ripe bananas: If frozen, thaw on the counter while you prep the other ingredients. To ripen bananas in real time, preheat the oven to 300 degrees and line a baking sheet with foil. Arrange the unpeeled bananas on the baking sheet. Bake until banana skins are completely black all over, about 15 to 20 minutes. Cool. Scoop the banana pulp from the peel, then mash.
- Yield: This recipe makes 24 squares, 2 1/2-inch by 2 1/2-inch each, cut in a 4×6 configuration. Obviously you can cut the bars however you want!
- Storage: Refrigerate any uneaten bars within 2 hours and store covered in the refrigerator for up to 4 days. You can bring them to room temperature before serving or eat them cold (I personally love cold cream cheese frosting).
Nutrition Information
Show Details
Serving
1 bar
Calories
267kcal
(13%)
Carbohydrates
47g
(16%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
135mg
(6%)
Potassium
57mg
(2%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
277IU
(6%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1 bar | |
| Calories | 267kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 135mg | 6% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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