Go Back
+ servings
Two banana bars stacked on top of each other.

Banana Bars with Cream Cheese Frosting

Banana bars with cream cheese frosting are totally worth letting your bananas get overripe! This is a super moist cake that's quick and easy to make. And, I know you're going to fall in LOVE with the brown butter cream cheese frosting that's actually more like a glaze! Swapping regular butter for browned butter is so worth the little bit of extra effort!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 24 Bars
Calories 299kcal
Author Amy


Banana Bars

  • 3 bananas overripe
  • 1/2 cup butter room temperature
  • 1 1/2 cup granulated sugar
  • 2 whole eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon

Brown Butter Cream Cheese Frosting

  • 1/2 cup butter
  • 8 ounces cream cheese room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • dash kosher salt
  • 4 cups powdered sugar
  • 2 Tablspoons heavy cream


Banana Bars

  • Preheat oven to 350 degrees. Line a 15x10x1 inch baking sheet with parchment paper or grease with nonstick baking spray. Set aside.
  • Mash bananas with a fork or electric mixer. It’s okay if it’s a little chunky. Add vanilla. Stir. Set aside.
  • This picture doesn’t show this, but I’d recommend creaming butter and sugar, salt, baking soda, and cinnamon together. Start beating on low speed and gradually increase speed to medium. Add eggs and sour cream. Continue beating for about one minute, or until the mixture is light and fluffy.
  • Add mashed bananas to sour cream/egg mixture. Stir to combine.
  • Add flour. Stir or mix until completely incorporated. Don’t overmix.
  • Pour cake batter into prepared jelly roll pan. Smooth into an even layer.
  •  Bake cake for 20-22 minutes. It should spring back when you touch it. Be careful to not overbake. Remove from the oven to cool. NOTE: I like to do step 7 as soon as I put the cake in the oven. That way the brown butter is partially cooled by the time the cake is baked.

Brown Butter Cream Cheese Frosting

  • Heat a skillet to medium heat. Add butter. Stir frequently until the butter is completely melted and is slightly brown. It should smell nutty. Remove from heat and let cool slightly. Using an electric mixer, whip cream cheese until smooth. While the mixer is on low gradually add the butter. Mix until smooth and creamy.
  • Add powdered sugar and a pinch of kosher salt, vanilla, almond extract, and a few tablespoons of cream. Mix with a whip attachment.
  • Add additional cream as needed for the right consistency. It should be smooth and a little more like a glaze rather than a frosting.
  • Drizzle frosting on the cake and gently spread. It’s easier to frost while the banana bars and the frosting are both a little bit warm. Completely cool. Cut into squares.


Banana bars will keep for up to 4 days in the refrigerator. Be sure to cover them.
Bars can be served chilled or let come to room temperature before serving.
You can add chopped walnuts or chocolate chips to the cake batter before baking, or sprinkle on top of frosting. I like using mini chocolate chips.


Calories: 299kcal | Carbohydrates: 45g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 237mg | Potassium: 93mg | Fiber: 1g | Sugar: 35g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg