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Banana Nut Bars

Teresa Ambra
You'll be swooning after the first bite of these delicious Banana Nut Bars! Bananas, walnuts and a Cream Cheese Icing pack a powerful punch. These delectable treats will cure any sweet tooth craving and delight your company when you bring them to tailgating parties, potlucks or backyard barbecues. Great way to use up overripe bananas too!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 36
Calories 221 kcal

Equipment

  • 1 15x20" cookie sheet pan
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 medium mixing bowl
  • 1 wooden spoon
  • 1 small saucepan
  • 1 plate
  • 1 fork
  • measuring cups
  • measuring spoons
  • 1 nut chopper if nuts are not previously chopped

Ingredients
  

BARS:

  • 1 cup salted butter cold and cubed (2 sticks)
  • 1/2 cup water
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup bananas mashed with a fork (2 medium bananas)
  • 1/2 cup buttermilk or soured milk (see note below)
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. baking soda
  • 1/2 cup walnuts chopped, or pecans, (measure after chopping)

CREAM CHEESE ICING:

  • 8 oz. pkg. cream cheese softened
  • 1/2 cup salted butter softened (1 stick)
  • 1 tsp. pure vanilla extract
  • 3 1/2 cups confectioners' sugar (powdered sugar)
  • 1/2 cup walnuts chopped, or pecans, (measure after chopping)

Instructions
 

  • BARS:
  • In a small saucepan over medium to medium-high heat, bring butter and water to a boil.
  • Remove from heat; set aside.
  • In a small measuring cup, measure buttermilk or soured milk.
  • Stir in baking soda; set aside.
  • In a large mixing bowl, beat the sugars, bananas, buttermilk or soured milk, eggs and vanilla until well blended and smooth.
  • Add flour to sugar mixture.
  • Carefully beat in butter mixture until blended.
  • Stir in chopped walnuts or pecans.
  • Pour mixture into a greased 10x15” cookie sheet pan.
  • Bake at 350º for 18-22 minutes, or until a toothpick inserted in center of the pan comes out clean.
  • Cool bars in pan on wire rack.

CREAM CHEESE ICING:

  • In a large mixing bowl, beat cream cheese and butter until light and fluffy.
  • Add vanilla and beat again.
  • Gradually add confectioners’ sugar a cup at a time and beat after each addition until smooth.
  • Spread cream cheese mixture over top of cooled bars.
  • Sprinkle with chopped walnuts or pecans.
  • Refrigerate a few hours before cutting into bars. 
  • Refrigerate leftovers.

Notes

NOTE: To sour milk: Measure ½ cup whole milk or half-and-half in a measuring cup. Add one tablespoon white vinegar. Stir to combine and allow mixture to set out on counter for about 5 minutes before using in recipe.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 221kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 32mgSodium: 152mgPotassium: 70mgFiber: 1gSugar: 24gVitamin A: 264IUVitamin C: 0.4mgCalcium: 37mgIron: 1mg
Keyword bananas, blondies, cookies, cream cheese icing, dessert, walnuts
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