Frosted Banana Bars

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 sugar down to 1 cup. I also used fat-free plain yogurt instead of the sour cream. I don't have a 10x15 pan so I used a 9x13 and cooked it for 30 min. I got a nice, moist cake-like bar. I also frosted it with a Chocolate Peanut Butter frosting made of 2C powdered sugar, 2T cocoa, 4T milk, 2T peanut butter, and 1/2t vanilla. I really enjoyed these for a way to use up ripe bananas besides the standard banana bread.

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. There is a recipe on this site for Whipped Cream Cream Cheese frosting that is a superb complement to these bars. ENJOY! Bring copies with you!

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 them chilled because my sister has a similar recipe and for some reason it really brings out the banana flavor. I only used two really dark bananas but you could really taste the flavor; I added some cinnamon, too. For such a simple recipe it really does make a ton - an entire jelly roll pan... WOW! I made a softer frosting of one block cream cheese, 2 cups of powdered sugar, tsp vanilla and some milk to thin it out ever so slightly. Stop searching for recipes... turn off your computer & go make these. They are really delicious.

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, a cup of bananas is equal to about 2 good sized bananas mashed up. And if they seem not ripe enough, break them up and nuke it for about 12 seconds on high until you can easily mash them up with a fork.

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 down on the sugar by 1/4 cup. If you refrigerate the bars after you frost them until the icing is firm, you can then cut them into individual servings and store in the freezer between wax paper sheets. They freeze beautifully and are great to have on hand for a quick dessert.

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 added one chopped banana to the finished batter for a little more texture. The frosting is to die for and it makes a lot! (I used the frosting that Tricia Jaeger suggesteds in her review). A great recipe! Everyone loved these cake like bars!

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 tasted like bananas!! I used only about 5 oz worth of cream cheese frosting made by myself. I also used over ripe bananas (REALLY GOOD). If you are bringing this dish to a fancy party or for some big event like a birthday, jazz it up like I did. I dyed the frosting a very pale yellow and I put dark chocolate shavings ontop, in fact it even looked like a BANANA!! Thanx again! YUM!

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 keeper!

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. Update: tried these as a cupcake and it worked beautifully, a half recipe yields 12 cupcakes. This time I used recipe Cream Cheese Frosting II.

Holy moly are these things awesome good! I did modify a little, but the things I did were not recipe integrity deal breakers. First, I made half a recipe - just wanted a "modest" pan for the two of us. What pan to use, tho,' when you're halving a 15x10" pan? I didn't follow any scientific formula to figure it out - I just figured an 11x7" or 9x9" (which I used) would work out just fine - and it did. As for the batter itself, I wanted to use buttermilk I had on hand rather than sour cream, and I knew I would have to make a slight adjustment. For each cup of sour cream, I found, use 14 T. buttermilk and 3 T. butter. So for my half recipe I needed 7 T. of buttermilk (I measured out 1/2 c. then removed a tablespoon) and an additional 1-1/2 T. of butter. I used slightly more bananas - 3/4 c. for the half recipe. I also used a tried and true mixing technique I was more comfortable with - cream the sugar and butter well, add the egg(s) and vanilla, and finally the bananas. Add the flour mixture alternately in thirds with the sour cream (buttermilk), beginning and ending with the flour. I knew bars this good deserved a homemade cream cheese frosting: 1/2 c. butter, 8 oz. pkg. cream cheese, 1 tsp. vanilla, 4 c. powdered sugar (I made half this recipe) These are moist and cake-like, but be sure not to over bake if you want them this way! I found 17-18 minutes perfect for my sized pan. Pleasantly sweet and full of banana flavor; a delicious home-spun dessert.

I made these for a picnic and everyone enjoyed them. I didn't frost, I just sprinkled the top with peanut butter chocolate chips as soon as they came out of the oven. Easy to carry to your destination and I will be making these again.

These were very good..moist and yummy. I really wouldn't classify it as a cookie though...not even brownie like. I would just call it a banana cake and leave it at that. If you are looking for a bar cookie, this isn't the recipe for you. If you just want a delicious way to use up those banana...this is perfect!

Oh. My. Stars. Absolutely, incredibly good. The only changes I made were cutting the sugar to just under a cup and adding chopped walnuts. Made into cupcakes (Yield: 24 full size and 9 mini muffins). Baked at 350 for 18 minutes. (13 for the mini's) Though they didn't need frosting, I wanted to try Jewel's maple take on the cream cheese frosting. Used 3 Tbs Pure Maple syrup (didn't have any extract), and topped with a walnut.

Used 13"x9" pan. DELICIOUS!

I liked this recipe a lot. They surprised me. The reason I tried it is because I needed to bring a dessert some where and this got so many great reviews. I generally don't like banana flavor. But this recipe set me straight! They were great tasting the day I made them, but I personally liked them better the next day, cold. I used Cream Cheese Frosting II to top them off. One last thing, don't forget you can microwave your banana's if they don't seem ripe enough. I had read about doing it (this recipe??), and it really worked. I broke up my yellow banana in a bowl, and microwaved it for 12 seconds. Then I mashed it. I think I ended up putting it back in for a few more seconds. The bars were great.

This is a wonderful way to use up those old bananas! I use my own cream cheese icing: half an 8-oz package of cream cheese with 4 tablespoons of margarine and about 2-4 cups of icing sugar(dependant on how thick you like your icing!), hand whip room temperature ingrediants to make the perfect icing for this wonderful cake!

Banana frosting is a must. 2TBL melted butter, 1 tsp vanilla, 2 cup confectioner sugar, 1/2 ripe banana, 1/2 tsp salt, 1/4 tsp lemon juice. You will eat these right out of the pan!

Absolutely delicious. I know this is going to turn into one of my standby recipes. As you can tell from the picture I added chopped walnuts on the top, just a personal preference. EDIT - I have made this several more times and it is a hit every time! I add about a teaspoon of ground cinnamon every time, it just gives it a little something extra. YOU WILL NOT BE DISAPPOINTED IN THIS RECIPE!

These are great...I used a 9x13 pan and just baked for about 10 extra minutes. Very moist I will use this recipe every time I have over ripened bananas.

These are really good, great banana flavor. Only problem I have is these are not dense enough to be considered a "bar". I was expecting something dense, and this turned out for me like a very thin cake. I will make these again but use a 9x13 pan so it's more of a cake than a thin layer. I topped these with mini chocolate chips also. I followed the recipe as written and baked them for 22 minutes which was perfect. If you need to store these after frosting them, let them set out for awhile after frosting. They are much easier to store if layering because the the frosting will "dry" a bit and allow you to layer them. Thanks for sharing :)

Excellent. Must be the sour cream that makes these so moist. I used 3 medium bananas, and followed the suggestion to use a 9x13 glass dish. Frosted with icing made from 1 (8 oz.) pkg. cream cheese, 2 cups icing sugar and 1 tsp. vanilla. Using this size pan, the results are more like cake than bars. Thanks, Delta for the great recipe!!!

I really enjoyed this recipe! However, next time I make it, I will not use as much frosting. Overall--great taste, easy to bake, and a hit with all. Definitely great to take to a party. They were wonderful!!!

Definitely a new family favourite! So quick and easy, with delicious results. I sprinkled chopped walnuts over the icing for a bit of crunch. Used light sour cream with no problems.

Made this cake in a 12X17 pan, so baked for only about 15 minutes. Used a home-made cream cheese frosting. YUM! Loved by the whole family.

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.

Very good! Definitely think it's more like a cake than a bar. I halved the recipe, added walnuts, and baked it in an 8x8 pan. I didn't have cream cheese to make the frosting, so I drizzled carmel and chocolate sauces on it. Yum!

SO GOOD!! I used 3 bananas, which is a little over a cup, and 1 1/4 cup sugar and light sour cream. I baked for about 30 minutes. DO NOT use store bought frosting to ruin this moist and flavorful cake. The recipe I used is 1 package of cream cheese, 5 tbsp butter(both softened), 1 tbsp sour cream and 1 tsp vanilla in the food processor for just 5 seconds, then add 1 1/4 cup powdered sugar and mix for about 10 seconds. It's a perfect quantity for this cake. If people like bananas they will rave about this recipe!

My husband has the occasional luncheons at work where everyone brings in a dish for a pot luck. I've done this recipe for him to take and now his boss comes to him and asks that I make the banana cake. There's little doubt which one he is referring to. We'd be happy to also give 6 stars for this recipe!

These were delicious. I made a few modifications. I used a cup of vanilla flavored greek yogurt instead of sour cream. I also added an extra 1/2 teaspoon of vanilla and a 1/2 teaspoon of almond extract. I added 1 cup of walnuts when I put in the bananas. I didn't have a 10x15 pan and used a 9x13 instead. It took an extra 10 minutes to bake but they turned out with a brownie type of consistency that was really good. Instead of frosting, I whipped some heavy cream and mixed in some cinnamon sugar and just served with a dollop on top. Next time I make this, I will probably add one more banana.

I am constantly asked to make these bars for family get togethers and anytime my husband spies bananas on the counter that have black spots he asks if i will make these! So delicious. I do them in a 9X13 pan, so the baking time is a bit longer. I also use at least 2, often 3, large bananas. Wish they werent so good, or that they were less calories! So hard not too eat a lot at once.

These bars are amazing. I halved the recipe and made them in a 8x8 pan. I topped them with the Whipped Cream Cheese Frosting that another reviewer suggested. Way better than store bought frosting.

these were fluffy and moist but not a whole lot of taste-needed something

YUMMY! I followed the exact recipe only I did not use canned frosting. I used 2 tablespoons butter, melted, 1 teaspoon vanilla extract, 2 cups confectioners' sugar, 1 medium ripe banana, 1/2 teaspoon salt, 1/4 teaspoon lemon juice. The cake was a cross between cake & a bar. The only change I will make next time will be adding some chopped walnuts either to the cake or maybe just sprinkle on top of the frosting.

Excellent recipe! Great banana taste and not too sweet. Stays moist and delicious for days! I added a little bit of cinnamon and used Cream Cheese Frosting II recipe, and added a little cinnamon to that too.

The perfect answer to a lunch box treat! So dense and moist! I used bananas that were not that over-ripe so I added banana flavoring and oh my gosh! Out of this world! They were so pretty with a pecan half on top of each frosted piece. Looking for a coffee break treat? Look no further!

Great recipe. I used 3 whole bananas and made it in a 9x13 pan, so they were thicker. Very tasty and easy to make....another great way to use up over ripe bananas. Took them to work and everyone love them.

A.MAZ.ING. I actually used Splenda and half FF plain yogurt, half FF sour cream. I took the advice of cooksforfourty and added about a half cup of walnuts and about a 1/2 tsp. of cinnamon and 1/4 tsp. of nutmeg. I made Cream Cheese Frosting 2, which is also from this site, to go on top which really took it up a notch. I took it down to some neighbors and they loved it to pieces. I had one bite and had to restrain myself from having more.

Such a good recipe! I have made it many many times, but just now am FINALLY doing my review. :) The only thing I chage is I do not use pre made cream cheese frosting. I make my own, as my family liked my icing better.

AWSOME! ONLY THING I DID DIFFERENT WAS TO MAKE MY OWN FROSTING (I HATE ANYTHING PROCESSED) I USED 2 CUPS POWDERED SUGAR 1/2 CREAM CHEESE 1/2 STICK OF BUTTER APX. 1/4 C MILK. I MELTED BUTTER AND CREAM CHEESE IN MICROWAVE APX. 45 SECONDS AND ADDED TO THIS THE SUGAR AND THEN ADD MILK TO KEEP IT SLIGHTLY STIFF AND CUT A SMALL CORNOR OFF OF A SANDWICH BAG AND FILLED IT WITH THE FROSTING AND JUST DRIZZLED OR PIPED THE FROSTING ON IN A SQUIGGLY DESIGN IT LOOKS KIND OF FANCY AND DIFFERENT THAN FROSTING JUST SPREADED

These were sturdy enough to eat with your fingers, but they lacked something in taste. They did not have a great banana taste and I somehow want to attribute that to the sour cream. (My bananas were definitely ripe enough.) The kids who ate these didn't complain, but all in all, I found them to be just OK. 4 stars may be a bit generous.

YUM! YUM! YUM!

These bars are very moist and have a good banana flavor. I topped them with the brown sugar cream cheese frosting recipe from this site.

Lots of flavor & great texture!

Absolute best use for over-ripe bananas. I've made these several times and they're always a hit. Today I made them using a mini-muffin pan and cups. They were just as moist and wonderful as the bars. I added about 1/4 cup semi-sweet chocolate chips chopped into small pieces. Only baked them for 17 minutes. Piped on the frosting to give it a gourmet look.

these were ok, could have been a little more moist.

These are so delicious! Go all the way and make cream cheese frosting with 1 8 oz. pkg cream cheese, and 1/2 cup butter (both softened), beaten until fluffy, 1 teaspoon vanilla, and 4-6 cups of powdered sugar. Yum!

These were good, the bars were very moist. The only problem I had was the banana in the frosting. Even with the lemon juice they turned brown and made the bars look very unappealing.

I had a recipe for banana bars but lost it so I tried this one out. Very good banana taste. Only difference was I used 3 bananas instead of 1 cup. I used to have trouble with the center not being quite done and this one was no trouble at all. It's a keeper!!

I just made this recipe today and it came out perfect. I think adding nuts would be a great option for this cake. It was very moist and delicious. I did not change anything in the recipe.

These are about the only thing that turn out great in my oven (I live in a high altitude city) I think the store bought cream cheese frosting is really good on these too. So did my company.

i agree these are more like a cake than a bar, but absolutely delicious! I made it with the Whipped Cream Cream Cheese frosting someone else mentioned and they were a real hit - most people went back for seconds!

Got huge reviews with these and they couldn't be easier. I use the Cream Cheese Frosting II on top. Both get my thumbs up!

Absolutely delicious! This was a big hit with everyone in my family, kids included. This cake was easy to make and very moist. It's going in my recipe collection. I made my own cream cheese frosting: 1 (8 oz) pkg cream cheese, softened, 1/2 cup butter softened, 1 tsp. vanilla, 3 cups powdered sugar, 1 tblsp. milk. One of my kids wants me to make it for his birthday party cake. Thanks for sharing! update: I took the cake to his party and everyone LOVED it. A few asked for second pieces and wanted the recipe. Tip: I put the bananas for the cake in a brown paper bag on the counter to ripen faster since I bought them too late to ripen on their own.

In the past month, I have made this recipe 4 times and everyone loved it!! I followed someone's suggestion to use the Whipped Cream Cream Cheese Frosting (?) and it even made it better. THANK YOU! This recipe is easy, yet the taste is so good :) Will keep making this over and over..

These were quite good. Tasted like banana cake. Very easy to make, and a great way to use up too-ripe bananas.

Very, very good. It is really more like a Banana cake though. Yummy!

VERY good! It was more like a cake, but that is what I wanted. I used 3 large bananas to make the flavor very strong! I also used less butter and sugar (because I was running out) and it still tasted awesome!

Absolutely delicious! I frosted the "bars" (more like a snack cake) with the "Cream Cheese Frosting II" recipe on this site after they were completely cool. Wow! It was perfect. These were not real sweet and neither was the frosting. Very moist with the addition of the sour cream. I will definitely make this again and again. EVERYONE at work loved them!

This is the first time I made banana bars and I bought a 15 x 10 jelly roll pan just for this recipe. They baked over and on to the floor of my oven. Despite the mess and extra work, they are delicious and I will make them again. I bought a 17 x 11 pan for the next time. I had three bananas so put all three in the recipe.

These bars are fantastic! I sent them to work with my husband and every single one was gobbled up! They only change I made was to use homemade cream cheese frosting and grate a little fresh nutmeg on top of the frosting. I've also used this recipe as a base and added a can of pumpkin in place of the banana and it was the best pumpkin bar I've ever tried. Thanks!!

This was a great way to use up my ripened bananas. I used a cream cheese frosting recipe from this website instead of plain ol' cream cheese.

Great banana cake! I serve it plain for snacks or a quick dessert but I've dressed it up by frosting with a cream cheese frosting. Yum. My husband went crazy for this cake the 1st time I made it and couldn't wait for me to have some extra, over ripe bananas to make this cake again.

Excellent and easy to personalize. I followed some readers suggestions. Used a 13X9 inch pan and baked for 30 minutes. Had 4 VERY ripe bananas so I mashed 3 and diced the last, and added 1 tsp. cinnamon. I had a tub of vanilla icing that I mixed in banana extract which tastes great with the cake, and on top I sprinkled some finely ground nuts with cinnamon sugar that I happened to have on hand. All together it turned out amazing and got great reviews!

Delicious! I also had to use a 9X13 pan as I don't have a 10x15, but with 35min of cook time (started checking at 25 minutes) they turned out great!

I just made a batch of these for a dinner party for a friend. My hubby and I are on a dietbut they looked so temting we decided to split one. OMG!!! These are to die for!!! They were so moist and delicious. I used my own cream cheese icing recipe that uses 1 tsp of vanilla and 1/2 tsp of orange extract. The mild orange flavor complemented these nicely. Too easy and too delicious not to make!

If I could give this more than 5 stars I would. I never had a chance to put frosting on them. They were gone in no time.

these are THE BEST banana bars ever!! they are moist and delicious! I make a maple-cream cheese frosting with 1 pkg cr. cheese, 2 c. pd. sugar, 1tsp. maple extract, and 2T pure maple syrup to go on top, and they addicting.

Wow! I was not expecting this to be sooooo fabulous. I cut the sugar to 1 c., used light sour cream and made homemade cream cheese frosting with fat-free cream cheese. It was an absolute hit! Will make again and again...

These turned out quite nice. Cooked in a 11 1/2 x 14 1/2 pan and they were perfectly done after 25 minutes. I used 1 cup white sugar and 1/2 brown sugar and frosted it the whipped cream cheese frosting from this site as suggested. Took it into work today and received many compliments including "that was heaven!". There were no leftovers:)

This recipe is excellent. The only thing I added was a dash or so of cinnamon. I made my own cream cheese frosting from the website. It was the one that didn't have butter in it. I would say use a different frosting recipe as that one was so so at best. But this bar is more like a cake as other reviewers have commented but it is SUPERB! Very moist and delish! I prepared in a 13 x 9 for right about 39 minutes. Cooled and frosted and it was awesome. You could definitely get away without any frosting at all!!! Next time maybe I will add chocolate chips and then just sprinkle with powdered sugar! YUMMY!

This recipe was very moist and yummy! It wasn't overly banana-y ... which is great because we're not a big banana family. We love the fruit, but find most recipes for banana flavoring lacking. Most include banana or vanilla pudding and we try to stay away from such fatty choices. This one was perfect. I used margarine (instead of butter) and low-fat sour cream to cut down on the calories and fat and neither substitution altered the recipe.

I had ripe bananas I needed to use up and wanted to try something other than regula rol' banana bread - and am I ever glad I did! These are delicious! I made them with the whipped cream cheese frosting as suggested and was very impressed! Why would you use store bought icing if you don't have to??

Oh my gosh, how many stars can I give this recipe? It was super easy and very delicious. Everyone at work loved it. I didn't have a jelly roll pan so I used the same size cake pan and it worked out great, and I used almost 3 bananas. I also took other readers advice and made my own cream cheese frosting. Definitely a keeper. Thanks for sharing this recipe, Delta!

Great recipe for fast banana bars...just made the following changes. Only 1 cup sugar, used plain greek yogurt instead, and whole wheat flour. In the oven right now...lets see how it turns out. Im expecting GREAT!!!

Fantastic! I only changed one thing. I didn't have sour cream so I used 12 oz. of banana flavored yogurt. GREAT banana flavor and SO moist.

I was given an entire box of bananas, so I was in desperate need of some new banana recipes to help me use them all up. I stumbled across this one, and it is fantastic! They are very moist and go perfectly with the cream cheese frosting. I made the Cream Cheese Frosting II, since I don't care for store-bought frostings. The second time I made them, I added approx. 1/4 (or to taste) cocoa powder and approx. 1/2 cup chocolate chips and eliminated the frosting. Those were also quite delicious. Definitely a winner recipe that everyone loved and keeps asking about!

I made these for the first time. Simple recipe. I frosted them with cream cheese frosting. Family came this afternoon and we tried them. She said it was the best home baking she had ever had. Thanks for the recipe.

I found this recipe when searching for something different to make with left over bananas and it has become a household favourite. Have shared it with family who simply couldn't get enough of them.

it was nice to make something other than banana bread out of old bananas...makes alot and it's very dense...probably would have added a little more frosting if i would have known. would make it again...

We loved this dessert. I used a 9x13 pan, so they seemed a little more like a cake to me. I wanted something different then bannana bread to use up over-ripe bannanas. These are great.

The cake is really good. I made homemade cream cheese frosting for it and I actually didn't care for it with the banana cake. I have always made this with another frosting recipe that's more like a buttercream and it actually uses a raw egg in it. I prefer that frosting with the cake better. Don't get me wrong I LOVE cream cheese frosting...with pumpkin bars!

Amazing! So moist!

moist and delicious

Very good recipe. I used three ripe bananas and my own cream cheese frosting (8 oz. cream cheese, 4 tbsp. butter, 1 1/2 c. confec. sugar, 1/2 tsp. vanilla extract). Wow! They are incredible and VERY moist. This is a great way to use up over-ripe bananas. I think this would make a good banana bread loaf as well.

Very delicious, foolproof way to use up over rippened bananas. Decreased sugar to 1 cup, used all 4 bananas I had and only 1 egg as that was all I had. Used 9X13 pan. Turned out great, as I said foolproof.

These are basically like a dense banana bread with frosting. I used three very ripe bananas which came to a little more than the 1 cup called for. I topped them with a very thin layer of Pillsbury cream cheese frosting and sprinkled finely chopped walnuts and Nestle mini semi-sweet chocolate chips on top. Looked great and tasted fabulous!

These banana bars are incredible! I get so many compliments every time I make them and the whole family always requests a double batch! I only use 1 cup of sugar, which keeps them plenty sweet, and always make my own cream cheese frosting since these are far too tasty to just use store bought! This is a must-make dessert and a great way to use up those last couple of very ripe bananas.

I was getting tired of just using my going bananas for banana bread. I was looking for something a little different. And anything with cream cheese frosting has to be good!! These were easy to make and also very good. I used half butter and half applesauce, half sour cream and half yougrt (because that is what I had) and I frosted them with Chocolate Cheese Frosting. I loved the chocolate with the banana. I thought they made nice bars. Thanks for the great recipe!

Yummy, used the cream cheese frosting made with coolwhip. Tasted like SarahLee banana cake!

This recipe was great.I did do 2 large overripe bananas which is a little more then one cup.I also made my own icing for scratch.I really enjoyed this recipe...

Very yummy, moist and delicious. These bars are very easy to make, and are very delicious too. I used homemade cream cheese frosting. My family could not stop eating these, so I quickly froze some for another day. Definitely try these.

Wow! So easy and so good! I didn't use store icing, I used the Cream Cheese Frosting II recipe from this site(which was amazing!) and this was a huge hit! I added a few chopped walnuts to the top and it was wonderful! Thanks for the great recipe!

Very tasty. I will make these again.

very moist. I made my own frosting though.

I made this in a 9X13 cake pan, The only alterations I made was that I made my own maple frosting for them since I didn't have cream cheese. OMGoodness so delish! This has replaced my mom's recipe!

WOW!! I have made these bars twice and they turned out excellent both times. Brought them to work yesterday and received so many compliments; everyone loved them. I brought home an empty pan and barely got to taste them for myself!!I do add 1 tsp cinnamon as suggested by some reviewers as well as Cream Cheese II frosting recipe on this site, then top with chopped walnuts. I also use the jelly roll pan, not a 9X13. These are by far the best banana bars I've ever tasted!!!

delish!!!

I have made these many times and they are quite good! Everyone is always suprised how good these really are...I think maybe they are expecting them to taste like ordinary dry banana bread...or maybe have an artificial banana taste. It's just the opposite....moist.rich and flavorful. I always use home made crean cheese icing. These are good for an easy desert or for make and take. I have used bananas that I had frozen (getting over ripe) it worked fine.

Awesome flavors!