Soft, sweet, and dangerously addictive
These Infamous Banana Bread Bars take everything you love about classic banana bread and turn it into thick, sliceable bars with a tender crumb and rich banana flavor. Perfect for bake sales, potlucks, or late-night snacking, they’re the kind of treat people ask for by name after just one bite.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup unsalted butter, melted and cooled
¾ cup granulated sugar
¼ cup brown sugar, packed
2 large eggs, room temperature
1½ cups ripe bananas, mashed (about 3–4 bananas)
1 teaspoon vanilla extract
Optional topping
½ cup chopped walnuts or chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
In a bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set aside.
In a separate large bowl, whisk the melted butter with the granulated sugar and brown sugar until smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the mashed bananas and vanilla extract until fully blended.
Gradually add the dry ingredients to the wet mixture. Gently fold with a spatula just until no dry streaks remain. Do not overmix, as this will make the bars dense instead of soft.
If using nuts or chocolate chips, fold them in evenly at this stage.
Pour the batter into the prepared pan and spread it evenly to the corners. Tap the pan lightly on the counter to release any air bubbles.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and allow the bars to cool completely in the pan. Once cooled, lift out and slice into squares or rectangles.
Tips
Use very ripe bananas with brown spots for the best flavor.
Do not overbake—slightly underdone bars stay extra moist.
Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
