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Frosted Banana Bars


"These are a big hit for snack days at work. Very moist and easy to make."
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40 m servings 160 cals
Original recipe yields 36 servings (3 dozen)


  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 107 mg
  • 4%

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
  3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 737
  1. 921 Ratings

Most helpful positive review

I really like these! I made a few changes, though. I remembered reading somewhere that you can cut almost half of the sugar out of any recipe without affecting the end product. So I cut the s...

Most helpful critical review

Made according to the recipe except I used a homemade cream cheese frosting. Thought they were too heavy and although edible, not to our liking.

Most helpful
Most positive
Least positive

I really like these! I made a few changes, though. I remembered reading somewhere that you can cut almost half of the sugar out of any recipe without affecting the end product. So I cut the s...

I have never made these bars without someone asking for the recipe. Just use 2-3 lg. very ripened bananas and you will have plenty of flavor. Please don't put store bought frosting on them. Th...

My only complaint is that I can't give this recipe 6 stars! These are wun-der-ful! It's so great making a 'bar' recipe the comes out of the pan perfectly and makes a great presentation. I served...

I made this as a bundt cake just because I got mixed up with another recipe I was considering. I cooked it for 40 at 375. It was light, moist and delicious. Not too sweet either. For the record,...

These are very, very good. Like some others, I used a 9 x 13 inch pan and extended the baking time. I just kept checking them every 10 minutes or so until the toothpick came out clean. I also a...

I made these and they were very good! I used 3 large bananas (probably was more then the 1 cup called for in the recipe), substituted 1 cup of cake flour for part of the all-purpose, and cut dow...

This recipe was GREAT!! I loved it so much. Instead of sour cream, I used vanilla yogurt and it tasted wonderful. I also added walnuts into the batter. The cake was also moist and really tas...

Scrumptious! I used three bananas (about 1 1/4 C. bananas) and added about 1/2 tsp. cinnamon, then frosted with homemade cream cheese icing and topped it off with walnuts. This is definitely a k...

These were great! I, as many others stated, made my own frosting as I already had the ingredients on hand. I used 4 oz. cream cheese, 1/2 C butter, 1 t vanilla and 3 1/2 C powdered sugar. Upd...