Moist banana bars with a brown butter cream cheese buttercream. An easy frosted banana cake recipe!
These banana bars are insanely popular! Whenever I make these frosted banana bars, I have people begging for the recipe. I will be sharing two frosting ideas — a brown butter frosting and a cream cheese frosting — so you get to choose your favorite!
I always end up with overripened bananas and frosted banana cake is my favorite way to use them. I have used my brother Jeff’s BANANA CAKE recipe for years. It is amazing but I wanted to create a sheet cake version. The benefit of making a banana sheet cake is that you can feed so many more people! It creates a thinner banana bar and the ratio of cake to frosting is perfection.
There are some secrets to creating the most perfectly moist banana bars. Buttermilk is always a game-changer in making as it creates a tender texture without the fat of heavy cream. Butter brings in the rich, creamy flavor and is definitely the base of the cake. Ripe bananas are the key ingredient in adding natural sweetness and making the cake extra moist. Make sure your bananas are nice and ripe with black spots on them for the best banana flavor!
I will share two recipes for the frosting. The first one is a browned butter frosting with butter melted in a saucepan until golden and then cooled and whipped with cream cheese, powdered sugar, and cream. The second one is a simple sweet cream cheese frosting made with softened butter, cream cheese, powdered sugar, heavy cream, and vanilla.
The brown butter frosting has a more toffee flavor and the cream cheese frosting is just a classic frosting. You can’t go wrong with either one!
My favorite light-colored baking sheets are these Nordicware baking sheets. My KitchenAid mixer is a baking essential.
Pin this now to find it later
Pin ItPreheat oven to 350 degrees. In a large bowl, cream butter, sugar, and brown sugar for 4 minutes or until light and fluffy.
Add eggs one at a time, mixing after each addition. Stir in vanilla.
In a small bowl, mash bananas with fresh lemon juice. Add to the bowl and mix together. Stir in buttermilk.
Fold in flour, baking soda, baking powder, and salt. Pour into lightly greased 18 x 13 baking sheet. I prefer to use light-colored baking sheets. Pour batter into the pan and evenly spread. Bake for 20-22 minutes or until a toothpick comes out clean. Let cool.
Place butter into a skillet and heat over medium-low. Melt butter in a skillet and watch it become a deep golden color -- about 5 minutes. Remove from heat and transfer to a heatproof bowl. Let cool in the refrigerator until solid.
Once butter is solidified, whip butter, softened cream cheese, powdered sugar, and vanilla until creamy -- about 4 minutes. Add heavy cream or milk until desired consistency.
Spread frosting over cake. Cut bars into squares and serve. May serve cold or at room temperature. These banana bars freeze very well.
Nutrition information is automatically calculated, so should only be used as an approximation.
ncG1vNJzZmivp6x7rrvDnqmnoJ%2Bjsrp6wqikaJqRo66vrYysn56dpGKworfEaA%3D%3D