Easy Banana Bread Bars Recipe

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ByMaria July 22, 2025

Okay, folks, gather ’round! Let me tell you about these Easy Banana Bread Bars. They’re basically banana bread, but, like, way easier and in bar form. Perfect for when you need a little somethin’ sweet but can’t be bothered with the whole loaf situation. Honestly, they’re kinda life-changing. You just gotta try ’em.
Easy Banana Bread Bars Recipe

So, my husband, bless his heart, he’s got a sweet tooth the size of Texas. And my little monster, I mean, my child? Same deal. These bars? They are gone. In. A. Day. Seriously. One time, I hid half a batch in the back of the fridge behind the broccoli (because who looks behind broccoli, right?), and even that didn’t work. My husband found them! Now, I just make a double batch every time and embrace the chaos. Plus, they’re so easy to whip up when you’ve got those sad, spotty bananas staring at you from the counter.

Why You’ll Love This Easy Banana Bread Bars Recipe

Okay, first of all, they are ridiculously easy. Like, even I can’t mess them up, and that’s saying something.
They’re the perfect “use-up-those-brown-bananas” recipe. No more banana guilt!
Bars > loaf. Fight me. They’re just more portable and easier to shove in your mouth on the go.
They’re basically socially acceptable for breakfast. Don’t judge.
They taste like a warm hug. Seriously.

How to Make It

Alright, let’s get down to business. So, first things first, you wanna preheat your oven to 350°F (that’s, like, 175°C for my international peeps). Grease a 9×13 inch pan. Seriously, grease it good. I learned that lesson the hard way once. Parchment paper also works wonders if you are one of those people who is prepared.

Then, in a big bowl – and I mean big, like, bigger than you think you need – mash up those ripe bananas. The browner, the better, trust me. Add in your melted butter (cooled a bit!), sugar, eggs, and vanilla extract. Mix it all up until it’s just combined. Don’t overmix! It’s baking not weight lifting.

In another bowl (yes, more dishes, I know, I know), whisk together your flour, baking soda, and salt. Now, slowly add the dry ingredients to the wet ingredients, mixing until just combined. A few lumps are totally fine. Nobody’s perfect.

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Pour the batter into your greased pan and spread it out evenly. Now, bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before cutting into bars. If you can wait that long. I usually can’t.

Ingredient Notes

Overripe Bananas: These are the rockstars of the show! The spottier, the better. They’re sweeter and mash easier. If you only have slightly ripe ones, pop them in a 300F oven for like, 15 minutes. Don’t tell anyone I told you that.
Melted Butter: Gotta use real butter! And let it cool slightly so it doesn’t cook the eggs. Yes, I’ve done that. It’s not pretty.
All-Purpose Flour: I usually just use regular all-purpose, but you could probably sub in whole wheat if you’re feeling virtuous. I never am.
Baking Soda: Don’t skip this! It’s what makes the bars rise. I once used baking powder instead by accident. It was… flat.

Recipe Steps: RULE: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
Mash ripe bananas in a large bowl.
Add melted butter (cooled), sugar, eggs, and vanilla extract to the mashed bananas; mix until combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before cutting into bars.

What to Serve It With

Okay, so these are great on their own, obviously. But if you wanna get fancy, try serving them with:

A dollop of whipped cream. Because why not?
A scoop of vanilla ice cream. Duh.
A drizzle of chocolate sauce. Overkill? Maybe. Delicious? Definitely.
Just a plain old cup of coffee. My personal fave.

Tips & Mistakes

Don’t overmix the batter! It’ll make the bars tough. Nobody wants tough banana bread bars.
Make sure your butter is cooled before adding it to the wet ingredients. Otherwise, you’ll end up with scrambled eggs in your banana bread. Not a good look.
If your bananas aren’t super ripe, you can bake them in the oven for a few minutes to soften them up. Just keep an eye on them so they don’t burn.
Don’t overbake the bars. No one likes dry, crumbly bars.

Storage Tips

Store these babies in an airtight container at room temperature for up to 3 days. Though, let’s be real, they probably won’t last that long. You can also store them in the fridge to make them last a little longer. They taste great cold, by the way. Especially for breakfast. I’m not ashamed to admit I’ve eaten them straight from the fridge at 7 AM.

Variations and Substitutions

Nuts: Throw in some chopped walnuts or pecans. Or macadamia nuts if you are bougie. I usually skip them because my kid is weird about nuts.
Chocolate Chips: Because chocolate makes everything better. I prefer dark chocolate, but milk chocolate works too. White chocolate? Jury’s still out on that one.
Spices: Add a pinch of cinnamon, nutmeg, or even cardamom. Get crazy!
Honey instead of Sugar: This totally works! I do it all the time when I’m running low on brown sugar.
Applesauce: If you’re feeling particularly healthy, you can substitute some of the butter with applesauce. I’ve done it before, and it’s… fine. Not as good as butter, but fine.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use a gluten-free all-purpose flour blend. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the bananas first? Asking for a friend.

Yeah… definitely peel them. Unless you’re into chewing banana peels. It’s not fun, trust me.

Can I use frozen bananas instead of fresh?

Been there, done that. Just thaw them completely and drain any excess liquid. They can get a little mushy, but it still works.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the vanilla extract?

Honestly? It’s fine. You’ll lose that vanilla-y vibe, but it’s not a dealbreaker. Still delicious.

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