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Banana Bars with Cream Cheese Frosting

Banana Bars with Cream Cheese Frosting

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1 h 10 m servings 120 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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(R) 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(R) Granulated Sweetener, beating at medium speed until blended. Stir in vanilla. Spread with Cream Cheese Frosting. Chill 30 minutes before cutting into bars.


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

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Read all reviews 10
  1. 11 Ratings

Most helpful positive review

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.

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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.

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... ...

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

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 ...

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 pl...

A little dense, but still very good.

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

Funny taste here

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