Banana Bars with Cream Cheese Frosting Recipe -
Banana Bars with Cream Cheese Frosting Recipe

Banana Bars with Cream Cheese Frosting

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Original recipe makes 24 bars Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F. Lightly coat a 13- x 9- x 2-inch baking pan with vegetable cooking spray.
  2. Combine flour, baking powder, soda, and salt; set aside
  3. Combine mashed bananas, milk and pineapple juice; set aside.
  4. Beat eggs and SPLENDA® Granulated Sweetener at high speed with an electric mixer for 5 minutes. Add melted butter, vanilla and banana extract; beat at medium speed until blended, about 1 minute. Add flour mixture alternately with banana mixture, beginning and ending with flour mixture. Beat at low speed, just until blended after each addition; do not over-mix. Spoon mixture into prepared pan.
  5. Bake 25 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack.
  6. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add SPLENDA® Granulated Sweetener, beating at medium speed until blended. Stir in vanilla. Spread with Cream Cheese Frosting. Chill 30 minutes before cutting into bars.
Kitchen-Friendly View


  • Note
  • Serving Size: 1 (2 x 2 1/4 inch) bar
  • Bananas may be pureed in a food processor or blender.

Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2008

This recipe is wonderful. I baked it in a loaf pan, baked it for 60 minutes, and it turned out perfect. It was tender, moist and with a very intense banana flavor.

Most Helpful Critical Review
Jun 20, 2006



11 Ratings

Jun 21, 2006

I wish I could rate the cake and the frosting seperately. Great cake (4/5) frosting (2/5). Overall 3/5. I think the problem here is that the cream cheese lengthens the sensation of sweetness... which unfortunately highlights the lingering Splenda aftertaste.

Jun 20, 2006

Banana bar part was ok, but the frosting had sort of a sweetness delay. All I could taste at first was buttery cream cheese.

Sep 26, 2008

These were my first Splenda baking effort. I omitted the banana extract in favor of vanilla. I also left off the icing - it was nasty. The banana bars by themselves were great and my daughter (21 mos) loved them.

Jan 03, 2008

This was very good, but not as good as the A-number-1 Banana Cake on this site. I used Xylitol instead of Splenda and it tasted great in both cake and frosting. It natural and has a much more pleasant taste than sucralose.

Jun 20, 2006

A little dense, but still very good.

Jun 20, 2006

Cake was very moist and had a gentle banana flavor. The icing complimented the taste, yet did have a strong tart flavor.


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  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 269 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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