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Banana Bars with Cream Cheese Frosting

These banana bars are a tasty treat, especially when topped with a sweet cream cheese frosting. You can go the traditional route with the frosting and just use vanilla, but we used a special treat, Fiori di Sicilia, which is a blend of vanilla and citrus by King Arthur Flour. It was amazing with the cream cheese frosting. I recommend picking up a small bottle and you can use it in place of vanilla in your desserts.

I used the base of the Banana Blondies for this. As I found out, you want to make sure you don't over bake as it will lose some of its tenderness when baked too long. All ovens vary so keep an eye on it if you know your oven already runs hot or bakes faster than the recipe calls for.

On a side note, I had someone ask over at Mom Spark why their cream cheese frostings were turning out with little clumps. This is because your cream cheese is too cold when you prepare the frosting. Make sure it is actually at room temperature before you make the frosting. If it is too late and you have a lumpy frosting, put it in the microwave for 20 seconds and beat well to dissolve any cream cheese clumps. Enjoy!

Banana Bars with Cream Cheese Frosting
Makes an 8x8" pan


  • For the bars:
  • 1/2 cup butter, melted and if desired browned
  • 1 cup light brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1 cup flour
  • 1/2 cup mashed banana (1 medium banana)
  • For the frosting:
  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (You can substitute 1/2 teaspoon of Fiori di Sicilia if you have it. It is a blend of citrus and vanilla that tastes fantastic with cream cheese frosting)


  1. For the Blondies: Preheat oven to 350°-f. Line an 8x8-inch baking dish with foil and spray with cooking spray. Set aside
  2. In bowl of stand mixer combine melted (or browned) butter and sugar. Mix until combined. Add in egg and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared pan.
  3. Bake for 25-30 minutes until center is set. Transfer pan to wire rack to cool. Frost the blondies when they are cooled.
  4. For the frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. 
  5. Serve the brownies either at room temperature or chilled (we prefer chilled).  Keep leftovers in the fridge.

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  1. These look so moist and yummy. I wish I could reach right in and get one! Carrie, A Mother's Shadow

  2. Hi!

    I have a couple questions about your recipe index. I tried to email you. but it keeps saying I have an invalid email address. Not sure why, as I'm not having trouble with it otherwise!

    I was wondering how you update your index once the inlinkz has closed? And do you have the free plan, or one you have purchased?

    My index is such a mess I decided it was time to update it, and have checked several options, but keep coming back to inlinkz. The program manager is awesome, but kinda pricey, so I thought the link side was a better option for me. I just don't want to go to the work of doing it all, and then not be able to add new recipes afterwards! Thanks Laurie, Cookin up north

    1. Also I fixed the problem on the contact form. Thanks for letting me know you were having troubles.

  3. If I were to double the batch, would a 9x13 pan be big enough?

    1. I think so Misty. That's what I would do if I were doubling it.

  4. Just EXCELLENT! ! Even my little picky Grandsons loved these bars and they DON'T like Bananas! !! It's definitely a keeper! !
    Thanks so much for the recipe! !

    1. Happy to hear that :) Thank you for the feedback April.

  5. so I added more cream cheese to the frosting because i felt only 4 oz wasnt enough to give it that nice cream cheese taste. im pretty dissapointed, no matter how many times i mixed that frosting it still was a gritty mix instead of smooth, and i believe thats due to the amount of powdered sugar. i worked with it on my mixer, then used my hand mixer and still couldnt get it smooth after 15 minutes of mixing. i think next time I will be following a different recipe. all the flavors were good though.

    1. Your butter might not be room temperature if frosting is gritty. I make sure mine is almost to the point of melted. Cream cheese needs to be room temperature also if it’s chilled it will mix clumpy. I also add a few extra ounces of cream cheese (normally use about 6) and I slowly add the powdered sugar so sometimes it takes me 20mins to make the frosting but it always turns out perfect that I want to eat it and not even bother with the bar. Lol

    2. Thank you for the response Heather. I was locked out of my account for a bit of time and I couldn't post a response right away.

      The only time I've had troubles with cream cheese frosting is when my cream cheese wasn't room temperature. That time I googled how to try to fix it, and read to pop the frosting in the microwave a few seconds at a time, stirring well, until the cold bits of cream cheese / butter (if that is your issue) are warmed up. Whip it up just a touch and voila, salvaged frosting.


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