Monkey Bars
Transform overripe bananas into a dessert masterpiece with these irresistibly moist and flavorful Monkey Bars! This delightful recipe combines the natural sweetness of ripe bananas with a hint of cinnamon and a luscious layer of cream cheese frosting, making it the perfect treat for any occasion. Baked in a 9x13-inch pan, these easy-to-make banana bars are soft, tender, and bursting with warm, comforting flavors. The creamy vanilla-infused frosting adds just the right amount of richness to every bite, ensuring they’ll disappear in no time. Perfect for potlucks, lunchbox treats, or a cozy dessert at home, these bars are a crowd-pleasing way to use up bananas. With a quick 20-minute prep time and a baked-to-perfection texture, this recipe checks every box for a stress-free, banana-filled indulgence!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 3 large ripe bananas
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 8 ounces cream cheese
- 0.25 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream together 1/2 cup of unsalted butter, 1 cup of light brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mash the ripe bananas in a separate bowl, then stir in 2 teaspoons of vanilla extract. Add the banana mixture to the sugar and butter mixture, mixing until fully incorporated.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
To make the cream cheese frosting, beat 8 ounces of cream cheese and 1/4 cup of unsalted butter together until smooth and creamy.
Gradually add the powdered sugar and continue beating until fully incorporated. Mix in 1 teaspoon of vanilla extract.
Spread the cream cheese frosting evenly over the cooled banana bars.
Cut into 12 squares or rectangular bars and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 49.8 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
