Banana Bars
User Reviews
5
Banana Bars
Description
The Banana Bars recipe uses mashed ripe bananas combined with a flour mixture containing baking soda and salt, softened butter, eggs, and sugar to make a batter spread evenly in a 15×10 inch jelly roll pan. The bars bake at 350°F until a tester comes out mostly clean, producing a tender crumb with slight moistness from the banana. Cooling is required before frosting to prevent melting.
Frosting consists of cream cheese and butter beaten together until smooth, then gradually mixed with powdered sugar and vanilla extract to form a thick and creamy topping. This frosting is spread evenly over the cooled bars to add tangy richness and sweetness.
Bars are best refrigerated within two hours of baking and can be stored covered in the fridge for up to four days. They can be eaten cold or brought to room temperature. The recipe yields 24 squares sized about 2 1/2 inches each, but cutting can be adjusted. Using a jelly roll pan helps achieve ideal cake-to-frosting balance.
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 egg
- 1 1/2 cups banana about 3 medium, see note 2, mashed ripe
- 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.
Notes
- Use a 10x15 inch jelly roll pan to keep the frosting-to-bar ratio balanced.
- For ripening bananas quickly, bake unpeeled bananas at 300°F until skins turn completely black, about 15-20 minutes, then cool and mash.
- If using frozen bananas, thaw on the counter before mashing.
- The recipe yields about 24 bars cut 2 1/2-inch squares, but you can adjust cutting size as desired.
- Refrigerate leftover bars within 2 hours and store covered for up to 4 days; serve cold or at room temperature based on preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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