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Banana Bread Bars with Fluffy Butter Icing

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These Banana Bread Bars with Fluffy Butter Icing are the perfect sweet treat for any occasion! Made in one bowl with fresh bananas, and topped with the softest butter frosting!

Banana Bread Bars with Fluffy Butter Icing on galvanized cake stand

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Banana Bread Bars with Fluffy Butter Icing

If there’s one thing I love to bake with, it’s bananas. I’ve shared so many of my favourite banana recipes with you already, like these Best Ever Banana Muffins or these Banana Layer Cake with Peanut Butter Frosting, and these Banana Bread Bars with Fluffy Butter Icing are another one of my favourite ways to use up over-ripe bananas, and you’re going to LOVE them!

Banana Bread Bars with Fluffy Butter Icing

These Banana Bread Bars with Fluffy Butter Icing are SO easy to make in just one bowl with super basic ingredients, and they’re beautifully dense and moist. And the fluffy butter icing is SO smooth and creamy, you’ll never believe the secret ingredient that  takes this frosting to the next level!!

Banana Bread Bars with Fluffy Butter Icing

Like the look of this recipe? You’ll love this Chocolate Layer Cake or this Classic Carrot Cake!

Banana Bread Bars with Fluffy Butter Icing

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Banana Bread Bars with Fluffy Butter Icing

I hope you enjoyed this recipe! Let me know in the comments below, what’s your favourite way to use up ripe bananas? I’d love to know!

 

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5 from 12 votes

Banana Bread Bars with Fluffy Butter Icing

These Banana Bread Bars with Fluffy Butter Icing are the perfect sweet treat for any occasion! Made in one bowl with fresh bananas, and topped with the softest butter frosting!
Course Baking, Dessert
Cuisine American, Baking, Canadian
Keyword Banana Bread Bars, Fluffy Butter Frosting, Fluffy Butter Icing
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24 servings
Calories 248kcal
Author Chrissie (thebusybaker.ca)

Ingredients

  • 4 medium ripe bananas
  • 1 1/4 cups white sugar
  • 1 cup fat free plain Greek yogurt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1 tablespoon butter (for greasing the pan)

For the frosting:

  • 1 cup unsalted butter at room temperature
  • 1 1/2 cups icing sugar
  • 2 tablespoons whole milk
  • 2 tablespoons boiling water
  • a few drops of vanilla extract optional
  • cinnamon for dusting, optional
US Customary - Metric

Instructions

  • Preheat your oven to 375 degrees Fahrenheit. 
  • Prepare a large rimmed baking sheet or jelly roll pan by greasing it with some butter and lining it with parchment paper. It also helps to grease on top of the parchment paper so the bars release easily.
  • Mash the bananas in a large bowl. It's easy enough to use a fork for this job, but you can also use a potato masher if you'd rather do that. 
  • Add the sugar, Greek yogurt, eggs, oil and vanilla to the bowl with the bananas and mix these ingredients together with a wooden spoon until they're well combined.
  • In a separate bowl, combine the flour, baking soda and salt with a wire whisk. Dump the dry ingredients into the wet ingredients and mix just until everything is combined and you can't see any streaks of flour.
  • Pour the batter into the prepared pan and add it to the oven. Let it bake at 375 degrees Fahrenheit for about 22-25 minutes, or until the top is a nice golden brown and it passes the toothpick test (insert a toothpick into the centre and if it comes out clean, it's done!).
  • Let the banana bread cool in the pan until it is cool completely. It helps to place the pan on a wire rack while it's cooling. 
  • While you're waiting for the banana bread to cool, you can make the frosting. Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Whip the butter on high speed for about 2 minutes, scraping down the sides of the bowl every 30 seconds or so to make sure the butter is whipped evenly.
  • While the butter is whipping, it's a good idea to boil some water in your kettle. You don't need much, only 2 tbsp, but you must add it right after it boils so it's a good idea to get it started now.
  • Add the icing sugar and the milk at the same time and combine these ingredients with the butter, first on low speed and then on high speed until everything is combined well and the mixture is completely smooth (about 3 minutes). Be sure to scrape down the sides of the bowl every 30 seconds or so to make sure all the ingredients are incorporated.
  • Once the kettle has boiled, add the boiling water very slowly as the mixer is on low speed. Once all the water has been added, turn the mixer to high speed and let the frosting whip for about 3 more minutes or until the frosting becomes more pale in colour and achieves an extremely smooth consistency.
  • Spread the frosting over the banana bread using an offset spatula. Dust with cinnamon (optional), cut into squares and serve!

Notes

These banana bread bars keep in an airtight container for up to 3 days, but they are best enjoyed the day they're made.

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 109mg | Potassium: 104mg | Fiber: 1g | Sugar: 21g | Vitamin A: 283IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

This recipe is adapted from The Girl Who Ate Everything, but the frosting recipe is an old one of my grandmother’s.

Reader Interactions

Comments

  5. Brian says

    I am really not a banana kinda guy but my wife loves them so may have to break out my baking 'pinny' and see if I can't score some brownie points 😀

    Reply

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