Pecan Banana Bars With Creamy Cream Cheese Frosting

Name: Pecan Banana Bars With Creamy Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter, room temperature; 1 ⅓ cups sugar; 2 eggs, room temperature (use large eggs); 1 cup sour cream, room temperature; 1 teaspoon real vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; ½ cup pecans, toasted and ground; 3 large bananas, very ripe and frozen then defrosted and brought to room temperature and mashed. (It is important to use over ripened bananas and to freeze and defrost them as this is part of the li); 2 cups heavy whipping cream; 8 ounces cream cheese, Philly of course, room temperature; 1 ½ cups powdered sugar; 1 teaspoon vanilla; 1 pinch salt; ½ cup pecans, toasted, cooled and chopped

Try this homemade Pecan Banana Bars With Creamy Cream Cheese Frosting recipe the whole family will love. Made with unsalted butter, sugar, eggs and sour…

This Pecan Banana Bars With Creamy Cream Cheese Frosting relies on simple, everyday ingredients such as sugar, sour cream, room temperature, real vanilla extract and all-purpose flour. It comes together quickly and makes 4 servings, at about 1908 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

½ cup unsalted butter, room temperature
1 ⅓ cups sugar
2 eggs, room temperature (use large eggs)
1 cup sour cream, room temperature
1 teaspoon real vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ cup pecans, toasted and ground
3 large bananas, very ripe and frozen then defrosted and brought to room temperature and mashed. (It is important to use over ripened bananas and to freeze and defrost them as this is part of the li)
2 cups heavy whipping cream
8 ounces cream cheese, Philly of course, room temperature
1 ½ cups powdered sugar
1 teaspoon vanilla
1 pinch salt
½ cup pecans, toasted, cooled and chopped

1
Preheat oven to 350*.
2
Grease a jellyroll/sheet pan with crisco solid shortening, then line with parchment and then grease and flour the parchment, tapping out the excess flour.
3
I usually grease the pan heavily, fit the parchment in the pan and smoosh it to coat with crisco, peel up the parchment and turn it upsidedown so the greased side faces up, smoosh it down again and then flour.
4
Be sure to tap out the excess flour.
5
Cream sugar and butter with paddle until light and fluffy.
6
Add eggs one at a time, scraping bowl after incorporating.
7
Add the sour cream and vanilla.
8
Sift the flour soda and salt together and stir to make sure they are incorporated.
9
Add the ground nuts making sure they are all coated with flour mixture.
10
Scrape down the bowl.
11
Stir in the mashed bananas and scrape down the bowl.
12
Spread into the jelly roll pan with an offset spatula getting the batter as evenly distributed as possible.
13
Bake at 350* for 25 minutes or until your tester comes out clean.
14
My oven is fast and my bars are done in 22 minutes.
15
Cool in the pan for 15 minutes and then flip onto a cooling rack.
16
Peel the parchment off of the cake carefully; I usually peel it in thirds.
17
Cool for two hours.
18
Bars can be cut at this point if you want to freeze them for unexpected company, otherwise just cover them tightly until you are ready to frost with Creamy Cream Cheese Frosting.
19
FROSTING:.
20
Whip the heavy cream until stiff peaks form.
21
In a separate bowl whip the cream cheese, powdered sugar, vanilla and salt.
22
Carefully fold in the whipped cream and frost your bars and sprinkle with the chopped pecans.
23
You can frost them a few hours ahead of time but cover and refrigerate them.
24
Cut into 32 bars and enjoy!

1908

kcal

Calories

122

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cup unsalted butter, room temperature, 1 ⅓ cups sugar, 2 eggs, room temperature (use large eggs), 1 cup sour cream, room temperature, and more.

Yes, Pecan Banana Bars With Creamy Cream Cheese Frosting falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1908 kcal
Category
General

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