Sweet Banana Walnut Bars
Moist banana bars loaded with chopped walnuts and topped with a smooth cream cheese frosting. Perfectly sweet, tender, and easy to bake, these bars make a delicious everyday dessert or snack for family and friends.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Electric mixer
- 1 jelly roll pan (9x13 inches recommended)
- 1 Spatula
- Measuring Cups and Spoons
- Toothpick (for doneness check)
Ingredients
For the Banana Walnut Bars:
- 1/2 cup butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas about 3 small
- 1/2 cup chopped walnuts
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 2 teaspoons vanilla extract
- 3 3/4 – 4 cups powdered sugar adjust for desired consistency
Instructions
- Preparing the Wet Ingredients – Butter and Sugar Creaming: Begin by taking a large mixing bowl and adding 1/2 cup of softened butter along with 1 1/2 cups of granulated sugar. Using an electric mixer, beat these ingredients together on medium speed until the mixture becomes light, fluffy, and creamy. This process usually takes about 2–3 minutes. Properly creaming the butter and sugar ensures a tender, moist texture in your banana bars. Scrape down the sides of the bowl occasionally to incorporate any sugar stuck to the edges.
- Incorporating Eggs, Sour Cream, and Vanilla: Once your butter and sugar are fluffy, it’s time to add the wet ingredients that enrich flavor and texture. Crack 2 large room-temperature eggs into the mixture, then add 1 cup of sour cream and 1 teaspoon of vanilla extract. Beat the mixture again at medium speed until everything is thoroughly combined and smooth. The sour cream adds a subtle tanginess while keeping the bars moist. Make sure there are no streaks of egg or clumps of butter remaining.
- Mixing the Dry Ingredients – Flour, Baking Soda, and Salt: In a separate medium bowl, combine 2 cups of all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt. Stir these ingredients together with a whisk or spoon until evenly mixed. This ensures the baking soda is evenly distributed, giving your bars a perfect rise without any dense spots.
- Combining Wet and Dry Ingredients: Gradually add the dry flour mixture to your creamed wet ingredients, about one-third at a time, while mixing on low speed. Stop mixing as soon as the flour is incorporated; overmixing can make the bars tough. The batter should be smooth, thick, and slightly sticky.
- Folding in Mashed Bananas and Walnuts: Now for the star ingredients: mashed ripe bananas and chopped walnuts. Mash about 3 small bananas until smooth but slightly chunky, and fold them gently into the batter. Next, add 1/2 cup chopped walnuts, folding carefully to distribute evenly. This step adds moisture, natural sweetness, and a satisfying crunch to your bars. Avoid overmixing to maintain a light texture.
- Preparing the Pan and Spreading the Batter: Grease a 9x13-inch jelly roll pan lightly with butter or non-stick spray. Using a spatula, transfer the batter into the pan and spread it evenly, making sure the corners are filled and the surface is smooth. This ensures even baking and uniform bar thickness.
- Baking the Banana Bars: Preheat your oven to 350°F (175°C). Place the pan on the middle rack and bake for 20–25 minutes, checking doneness with a toothpick inserted into the center. If it comes out clean or with just a few moist crumbs, the bars are done. Do not overbake, as this can dry out the bars. Allow them to cool completely in the pan on a wire rack before frosting.
- Preparing the Cream Cheese Frosting: While the bars are cooling, prepare the frosting. In a large mixing bowl, combine 8 ounces softened cream cheese, 1/2 cup softened butter, and 2 teaspoons vanilla extract. Beat together using an electric mixer until the mixture is light, fluffy, and smooth. Gradually add 3 3/4 to 4 cups of powdered sugar, beating continuously until you reach your desired spreading consistency. Taste and adjust sweetness if necessary.
- Frosting the Bars: Once the bars have cooled completely, evenly spread the cream cheese frosting over the top using an offset spatula or a butter knife. Take care to cover every corner, creating a smooth, creamy layer. For extra flair, you can sprinkle some extra chopped walnuts on top for texture and visual appeal.
- Cutting and Serving: After frosting, place the pan in the refrigerator for 15–20 minutes to set the frosting slightly. Using a sharp knife, cut the bars into 12 evenly sized squares or rectangles. Serve immediately or store them in an airtight container. These bars are perfect for snacking, dessert, or even as a quick breakfast treat.
- Storage and Serving Tips: Store leftover bars in the refrigerator for up to 5 days or freeze for up to 2 months. To serve, bring them to room temperature for the best flavor and texture. These banana walnut bars pair wonderfully with a cup of coffee or tea and are also portable for lunchboxes or gatherings.
Notes
- Use very ripe bananas for maximum sweetness and moisture; underripe bananas will result in less flavor and a drier texture.
- Ensure your butter and cream cheese are softened to room temperature for smooth, lump-free mixing.
- Do not overmix the batter once the flour is added; this keeps the bars tender rather than dense.
- Chop walnuts evenly to ensure every bite has a uniform crunch without overpowering the banana flavor.
- Allow the bars to cool completely before frosting to prevent the cream cheese frosting from melting or sliding off.
- Adjust the confectioners sugar in the frosting to your desired sweetness; start with less and gradually add more.
- Use a toothpick test to check for doneness; it should come out clean or with a few moist crumbs.
