When I have two ripe bananas on the counter, I would choose these easy banana bars with frosting over Reese’s banana bread every single time. They have been one of my top three favorite desserts for years, and every batch gets completely devoured in our house.
What makes this recipe so memorable is the frosting. Instead of the usual cream cheese frosting, I make a buttery frosting with dark brown sugar and real maple syrup. Its deep caramel-like sweetness turns a simple pan of soft, cinnamon-spiced banana bars into a dessert that feels so, so special.
I also love that the recipe fits into an 8×8-inch pan and uses ordinary baking staples. It is proof that rescuing a couple of ripe bananas does not have to mean baking another loaf of banana bread.
Why This Recipe Works
- The brown sugar maple frosting makes these bars special. It is rich, buttery and completely different from the traditional cream cheese frosting found on many banana bars.
- Two ripe bananas create plenty of moisture and flavor. There is no sour cream or yogurt required.
- Cinnamon brings warmth to every bite. It enhances the banana and complements the caramel-like flavor of the dark brown sugar frosting.
- The bars bake in an 8×8-inch pan. This creates soft, substantial banana squares instead of thin, cake-like sheet-pan bars.
- The recipe uses familiar baking staples. It is a practical, easy dessert for those ripe bananas sitting on the counter.
Recipe Ingredients
Butter: Use softened unsalted butter for the bars and frosting so you can control the amount of salt in the finished dessert. Allow it to soften at room temperature rather than melting it.
Brown sugar: Light brown sugar sweetens the banana bars without overpowering them. Dark brown sugar gives the frosting its deeper caramel-like flavor and color.
Egg: For easier mixing, let the egg sit at room temperature for about 30 minutes before adding it to the batter.
Bananas: Use very ripe bananas with plenty of brown spots for the strongest flavor and natural sweetness. Mash them well before adding them to the batter.
Maple syrup: Use pure maple syrup rather than pancake syrup if possible. It gives the frosting its distinctive maple flavor and helps create a fluffy, spreadable consistency.
How To Make Easy Banana Bars With Frosting
- Prepare the batter. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Beat the softened butter, light brown sugar, egg and vanilla until creamy. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Gradually add the dry ingredients to the wet mixture, then stir in the mashed bananas just until combined.
- Fill the pan. Transfer the batter to the prepared baking pan and spread it into an even layer. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the bars and prepare the frosting. Let the baked bars cool completely. Meanwhile, beat the softened butter, powdered sugar, dark brown sugar, salt and vanilla until combined. Gradually add the maple syrup and continue mixing until the frosting is fluffy and spreadable.
- Frost and serve. Lift the cooled bars from the pan using the parchment paper. Spread the brown sugar maple frosting evenly over the top. Refrigerate briefly to set the frosting, then cut into 12 squares.
Recipe Notes
- The frosting is the star. These banana bars with brown sugar frosting have a deep, caramel-like flavor. The frosting is smooth and fluffy with just a tiny bit of brown sugar texture, in the best possible way.
- Use very ripe bananas. Bananas covered with brown spots will give the bars more sweetness, moisture and banana flavor.
- Use two medium bananas. Extra-large bananas can add too much moisture and leave the center heavy or underbaked.
- Do not overmix the batter. Once the flour is added, mix only until no dry streaks remain to keep the bars soft and tender.
- Avoid overbaking. Begin checking the bars at 35 minutes. They are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the bars completely before frosting. Even slightly warm bars can cause the butter-based frosting to soften or melt.
- Adjust the sweetness if desired. Replace up to half of the light brown sugar in the bars with granulated sugar for a slightly lighter flavor.
- Add chocolate chips. Fold 1/2 cup semisweet chocolate chips into the batter, or sprinkle mini chocolate chips over the frosting.
- Try a different topping. For a tangier finish, replace the brown sugar maple frosting with my cream cheese frosting.
How Ripe Should Bananas Be for Banana Bars?
Use bananas with yellow peels covered in brown spots. At this stage, the fruit is softer, sweeter and easier to incorporate into the batter. A mostly brown or black peel is also fine as long as the banana inside does not have mold, leaking liquid or an unpleasant fermented odor.
If your bananas are ready before you are, peel them and freeze them in an airtight container or freezer bag. Thaw the bananas completely and drain off any excess liquid before mashing them for the bars.
How To Store Banana Bars
Refrigerator: Store frosted banana bars in an airtight container in the refrigerator for up to 5 days. If stacking the bars, place parchment paper between the layers to protect the frosting. Let them sit at room temperature for 10 to 15 minutes before serving to soften the bars and frosting slightly.
Room temperature: Unfrosted banana bars may be stored in an airtight container at room temperature for up to 2 days. Once the brown sugar maple frosting has been added, refrigeration is best.
Freezer: Arrange the bars in a single layer and freeze until the frosting is firm. Transfer them to a freezer-safe container, placing parchment paper between layers, and freeze for up to 2 months. Thaw the bars overnight in the refrigerator before serving.
Frequently Asked Questions
Are banana bars and banana squares the same thing?
Yes. Banana bars are sometimes called banana squares because they are baked in a square or rectangular pan and cut into individual portions. This recipe produces soft, substantial squares that are denser than banana cake but more dessert-like than banana bread.
Can I make banana bars without frosting?
Yes. The bars are moist and flavorful enough to serve without frosting. For a simple finish, dust the cooled bars with powdered sugar or add 1/2 cup chocolate chips to the batter.
Can I use frozen bananas?
Yes. Thaw the bananas completely, then mash the fruit together with any liquid it released. If the mixture seems unusually watery, drain off a small amount before adding it to the batter.
Why did my banana bars turn out dense or gummy?
Using bananas that are unusually large, overmixing the batter or removing the bars from the oven too soon can create a dense or gummy texture. Use two medium bananas, mix only until the ingredients are combined and make sure the center is fully baked.
Can I use cream cheese frosting instead?
Yes. Allow the bars to cool completely, then frost them with my cream cheese frosting for a tangier alternative to the brown sugar maple frosting.
Can I make these bars ahead of time?
Yes. Bake the bars up to one day in advance and store them tightly covered at room temperature. Frost them after they have cooled completely, then refrigerate until you are ready to serve.
What To Make With Ripe Bananas
If you have more spotted bananas to use, these are a few of my favorite banana recipes:
- Classic banana bread: My tried-and-tested banana bread is an easy place to start when you want a dependable loaf made with pantry staples.
- Banana crumb muffins: These tender banana muffins are topped with a buttery brown sugar crumble and work well for breakfast or an afternoon snack.
- Pumpkin banana bread: Pumpkin banana bread combines two cozy quick breads in one warmly spiced loaf that is perfect for fall baking.
- Banana chocolate chip cookies: These soft banana chocolate chip cookies are a fun alternative when you want to use ripe bananas for something other than bread.
- Cream cheese chocolate chip banana bread: My cream cheese chocolate chip banana bread adds chocolate chips and a rich cream cheese layer to the classic loaf.
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Easy Banana Bars With Frosting
Ingredients
Bars
- 1/2 cup unsalted butter softened
- 1 cup light brown sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 2 medium ripe bananas mashed
Brown Sugar Maple Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 3/4 cup dark brown sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup pure maple syrup
Instructions
- Prepare the pan. Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper and lightly coat it with cooking spray.
- Mix the wet ingredients. In a large mixing bowl, beat the softened butter, light brown sugar, egg and vanilla until creamy.
- Add the dry ingredients. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Add the bananas. Stir in the mashed bananas until evenly combined. Spread the batter in an even layer inside the prepared pan.
- Bake and cool. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the bars cool completely.
- Make the frosting. Beat the softened butter, powdered sugar, dark brown sugar, salt and vanilla until combined. Gradually pour in the maple syrup while mixing. Continue beating on medium speed until the frosting is fluffy and spreadable.
- Frost the bars. Spread the frosting over the completely cooled bars. Refrigerate until the frosting is set, then cut into 12 squares.
Notes
- Use two medium bananas. Extra-large bananas can add too much moisture and leave the center heavy or underbaked.
- The frosting is smooth and fluffy with a subtle brown sugar texture.
- Mix the batter only until the ingredients are combined to keep the bars tender.
- Begin checking the bars at 35 minutes to avoid overbaking.
- Fold 1/2 cup semisweet chocolate chips into the batter, if desired.
- Store the frosted bars in an airtight container in the refrigerator for up to 5 days.Use two medium, very ripe bananas and allow the bars to cool completely before adding the frosting. Extra-large bananas can make the center heavy, while warm bars will cause the butter-based frosting to soften or melt.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
These were delicious! I have a question, though. The name says “Brown Butter Frosting”, but you didn’t say to brown the butter before mixing it in. I tried it both ways, and honestly, using brown butter makes them over the top! Thank you for your many delicious and quick recipes. Like you said, it’s nice to have a selection of recipes when deciding how to use up ripe bananas.
These bars are absolutely delicious! I was looking for a banana bars recipe that didn’t use cream cheese frosting and came across this recipe. They are easy to mix up (I creamed together the butter and brown sugar before adding the other wet ingredients), bake for exactly the time suggested and the frosting is sugary, maple-whipped deliciousness. I doubled the recipe and brought one pan to a friend’s house for a small gathering and left the other one home for my husband and 3 kids. They got rave reviews from both groups!
I’m glad you gave it a try and it was enjoyed! Thank you for sharing!
These were great! I added a couple of handfuls of chocolate chips and made a cream cheese version of the maple icing, but the recipe itself worked beautifully.
The chocolate chips are a great addition! Never go wrong with cream cheese icing either. Thanks for sharing!
It really looks delicious.
I assure you, they are! Try it – you won’t be sad!
Geriatric Banana Nursing Home ?!!! That’s the perfect way to describe my banana situation on a weekly basis. But I use it as an excuse to freeze big batches of them for purely baking purposes-like these! I’ve never had or heard of banana bars they look absolutely delicious!
I love freezing bananas, too, Meg! It’s perfect for times when I just NEED some delicious Banana Bars. I hope you try these….they are one of my favorite desserts of all time. Sooooo good! Enjoy!
Megan
These look awesome. I’m always looking for new banana recipes — I’ll have to give this one a try!