I grew up with my mother’s tray of banana bread bars cooling on the counter — tender, not-too-sweet squares that vanished within hours. Simple Banana Bread Bars are that same comforting snack scaled to bar form: quick to mix, easy to slice, and perfect for lunchboxes or a weekend brunch. They’re built on pantry staples, use just two ripe bananas, and bake fast, which makes them a go-to when you want banana flavor without committing to a full loaf.
If you like breakfasts that stretch your ripe bananas into something new, try pairing this with lighter morning dishes like banana cottage cheese pancakes for a banana-themed brunch everyone will remember.
Reasons to try it
These bars are the kind of recipe you’ll make when you want reliable results with minimal effort. They’re:
- Fast: batter comes together in one bowl and bakes in about 20–25 minutes.
- Budget-friendly: pantry staples and just two ripe bananas.
- Kid-approved: soft texture and mild sweetness make them a hit with picky eaters.
- Versatile: serve as snack bars, dessert squares, or breakfast on the go.
They’re perfect for weekday snack prep, a potluck treat, or whenever you need a smaller batch than a full banana loaf.
The cooking process explained
Before you start, here’s a quick overview so you know what to expect:
- Preheat and prepare a baking pan so the batter goes in right away.
- Mash two ripe bananas and fold in melted butter to form a smooth banana base.
- Add leavening (baking soda), a pinch of salt, sugar, egg, and vanilla to build structure and flavor.
- Stir in the flour until just combined — don’t overmix or the bars will be dense.
- Bake in a prepared pan until a toothpick comes out clean, then cool before slicing.
This step-by-step flow keeps the batter tender and ensures the bars rise evenly.
What you’ll need
- 2 ripe bananas, mashed
- 1/3 cup melted butter (can substitute melted coconut oil for dairy-free)
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar (use brown sugar for a deeper flavor)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Notes: If you want gluten-free bars, swap the all-purpose flour for a 1:1 gluten-free flour blend. For less sugar, reduce to 1/2 cup, but bars will be less sweet and slightly denser.
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter.
- Mix in the baking soda and salt. Add the sugar, egg, and vanilla extract, and mix well.
- Stir in the flour until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for about 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into bars and serving.
Best ways to enjoy it
These bars are flexible at the table. Serve them:
- Warm with a smear of softened butter or cream cheese.
- Topped with peanut butter and sliced banana for a protein boost.
- Crumble over vanilla yogurt for a quick parfait.
- Pack them in lunchboxes or pair with coffee for a morning pick-me-up.
If you’re creating a dessert spread, contrast the bars’ simplicity with something richer like a creamy cottage cheese bread pudding to balance textures and flavors.
How to store & freeze
Short-term: Store cooled bars in an airtight container at room temperature for up to 2 days. For best freshness, refrigerate up to 5 days.
Reheating: Warm a bar for 10–15 seconds in the microwave or 5 minutes in a 325°F (160°C) oven to refresh the crumb.
Freezing: Wrap individual bars tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or reheat from frozen in a low oven.
Always cool completely before storing to avoid condensation and sogginess.
Pro chef tips
- Use very ripe bananas (lots of brown speckles) — they’re sweeter and mash smoothly.
- Melt the butter and let it cool slightly; adding hot butter to eggs can scramble them.
- Fold the flour in gently. Overmixing activates gluten and makes bars chewy.
- If you like a little crunch, stir in 1/4 cup chopped walnuts or pecans at the end.
- For an even bake, use an 8×8-inch pan; a larger pan will flatten the bars and reduce baking time.
Creative twists
- Chocolate chip banana bars: fold 1/2 cup dark chocolate chips into the batter.
- Spiced version: add 1/2 teaspoon ground cinnamon and a pinch of nutmeg.
- Honey-Sweetened: replace sugar with 1/3 cup honey (reduce other liquids slightly).
- Dairy-free: swap melted butter for coconut oil and use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) instead of the egg.
- Frosting ideas: top with simple cream cheese glaze or a thin chocolate drizzle for an indulgent finish.
FAQ
Q: How ripe should the bananas be?
A: Very ripe — lots of brown spots or fully brown skin. They mash easily and bring the sweetest flavor.
Q: Can I double this recipe?
A: Yes. Double the ingredients and bake in a 9×13-inch pan; start checking for doneness at 25–30 minutes.
Q: Can I make these nut-free for school snacks?
A: Absolutely. Keep mix-ins nut-free and check labels for cross-contamination if needed.
Q: What if my bars come out underbaked in the center?
A: Return them to the oven for 3–5 minute increments until a toothpick comes out clean. Make sure your oven temperature is accurate; an oven thermometer helps.
Q: Can I add mix-ins like fruit or seeds?
A: Yes — fold in small, dry mix-ins (chocolate chips, seeds, or chopped nuts) at the end. Fresh fruit may add moisture and require slightly longer baking.
Conclusion
If you want more banana-bar inspiration (and a fancier frosting idea), check out this recipe for Banana Bread Bars with Brown Butter Frosting Recipe – Allrecipes.
Print
Simple Banana Bread Bars
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Tender banana bread bars made with ripe bananas, perfect for snacks, breakfast, or dessert.
Ingredients
- 2 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter.
- Mix in the baking soda and salt. Add the sugar, egg, and vanilla extract, and mix well.
- Stir in the flour until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for about 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into bars and serving.
Notes
For gluten-free bars, substitute all-purpose flour with a gluten-free flour blend. Reduce sugar for less sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American