Bake these sweet and soft Banana Bars for dessert, snack time, or a sweet brunch treat.
No matter what time of year it is, I almost always have a bunch of bananas in my kitchen. We’re blessed to live in an era where such a yummy tropical fruit is accessible in every grocery store. But sometimes, I go a little overboard with the bananas and buy more than one bunch. Then they ripen faster than I can eat them! And so, I’ve become quite fond of baking with bananas in all kinds of different ways. My newest obsession—and hopefully soon to be yours—is banana bars.
These sweet and simple bars taste like the lovechild of banana bread and vanilla cake, with a hint of cinnamon and nutmeg. In my opinion, they’re the perfect baked good to make during the transition between summer and fall. I made them recently for my family, and they were a hit! “Like banana bread, but in cake form,” I’ve been told, thanks to its spongy texture and the luscious frosting of your choice to top it off.
While they make for a delicious dessert, I’ll also enjoy a slice with a midday tea. Since they’re so easy to make, I’ll even serve a plate of banana bars at brunches—it brings a delightful contrast to my spread, which leans more savory than sweet. Regardless of the occasion, these banana bars can be a comfort food that brings a little more sweetness to your day.
Do the eggs and butter need to be room temp?
Unfortunately, I learned this the hard way the very first time I made banana bars—my batter turned into a lumpy mess. By letting the eggs reach room temperature, the batter blends together more quickly and evenly. That means less work for you and a smoother batter in the end. Sure, using cold butter and eggs doesn’t mean you’ll have to toss your batter in the trash. The banana bars will still end up fine, but the texture won’t be optimal. For peace of mind, don’t skip this simple step. All you have to do is let your butter and eggs sit on the counter for two to three hours. This will ensure the banana bars come out picture (and texture) perfect!
How do I store leftovers?
Let your banana bars cool and then cover them with aluminum foil or plastic wrap. Store at room temperature for 3-4 days, or refrigerate them for up to 1 week. You can also store the bars in a freezer bag and freeze for 2-3 months—just thaw them in the fridge overnight when you’re ready to eat.
Serving suggestions
I like to top my banana bars with chopped walnuts, but you can opt for fluffy Greek Yogurt Frosting, Chocolate Buttercream Frosting, or a side of Cinnamon Applesauce instead. And if you want to serve this as a birthday cake—which is perfect for kids—then pair it with scoops of Cookie Dough Banana Ice Cream. Otherwise, these bars offer a sweet contrast to brunch recipes like Sausage Hash Brown Casserole or Baked Frittata.
Ingredients
- 1/2 cup unsalted butter softened
- 2 cups granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 3 large eggs room temperature
- 1 1/2 cups mashed ripe bananas about 3 medium
- 1 1/4 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Frosting for garnish (optional)
Instructions
- Preheat your oven to 350°F. Grease a 10×15-inch baking pan.
- In a large bowl, cream together the butter, sugar, cinnamon, and nutmeg until the mixture is light and fluffy. Beat in the eggs one at a time, then mix in the mashed bananas and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gently fold the dry ingredients into the wet mixture just until combined.
- Spread the batter evenly into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bars to cool completely in the pan. If using, spread frosting over the top of the bars before cutting.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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