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    Home » Recipes » Cakes

    Gluten-free Frosted Banana Bars

    Published: Sep 28, 2020 · Updated: Sep 28, 2020 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    A fork dipping into a slice of gluten-free frosted banana bars.
    A stack of gluten-free frosted banana bars.
    A plate of frosted banana bars with the pan in the background.
    A pan of gluten-free frosted banana bars, two rows sliced, some banana slices on top.

    If you've got overripe bananas, don't toss them, make some cake! Deliciously moist and perfectly portable, Gluten-free Frosted Banana Bars are sure to be a hit! Packed with banana flavor and frosted with a tangy cream cheese frosting, these bars don't even require a fork!

    These frosted banana bars bring me back. Growing up, I remember my mom making these quite often. I'm pretty sure every mom of the '80s & '90s made these! It was the perfect dessert to bring to church potlucks and family parties.

    I've always loved banana bars, especially with the tangy cream cheese frosting. It pairs so well with the sweet banana flavor. So when I had some overripe bananas the other day, I knew it was time to convert the old classic recipe to gluten-free!

    A plate with two frosted banana bars and the pan of remaining bars in the background. A fork rests to the side with a bite on its tines.

    Sure I could have made gluten-free banana bread or even muffins, but sometimes you want something more interesting, something more fun. We all know what I'm getting at here, it means we just want cake!

    Bars vs. Cake

    Yes, frosted banana bars are a cake, but what makes them bars? Well, the cake part is thinner and a little denser than a regular cake. Honestly, to me, a bar recipe essentially means, "fork optional" and it's true! You can pluck one of these off the pan and sneakily eat it by the light of the fridge or you can be more proper and sit down with a plate and a fork! It's probably not too hard to guess which option I'm going for and it's always the one that results in fewer dishes!

    Ingredients in Gluten-free Frosted Banana Bars

    To make this cake, you'll just need a handful of baking essentials and a few ripe bananas.

    • Ripe bananas: Resist the urge to add an extra banana! Especially with gluten-free baking, stick to the amount listed in the recipe. Use spotty brown to fully brown bananas.
    • Gluten-free flour blend: I used Namaste perfect flour blend, but Bob's 1-1 baking flour would also work great in this recipe.
    • Sugar, canola oil, eggs, baking powder, baking soda, cinnamon, & salt.
    • For the frosting, you'll need cream cheese, butter, powdered sugar, & vanilla
    A stack of three bars on parchment paper.

    Making Banana Bars

    This cake is one of the simplest recipes ever. No wonder it's such a classic! Also, don't ever be intimidated by making frosting... it's really easy and it tastes so much better than the pre-made stuff in the can!

    1. Combine the wet ingredients (sugar, bananas, oil, and eggs).
    2. Blend in the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt).
    3. Bake.
    4. Make the frosting by blending the frosting ingredients together until smooth.
    5. Spread the frosting evenly over cooled bars. Cut into squares and enjoy!
    A pan of gluten-free frosted banana bars. Two rows are sliced, some banana slices are on top. Two slices are missing from the bottom corner. A fork rests to in the space.

    Recipe notes

    • Store these bars covered in the refrigerator. It's best to keep them cold so the frosting doesn't get too soft. They will keep for several days but I doubt they will last that long!
    • These bars can be kept frozen if tightly wrapped.
    • This recipe makes a 9x13 pan, but you can double it to put in a larger 13x18 inch pan if desired.
    • You can skip the frosting and dust with powdered sugar, but I highly recommend the frosting!

    Recipe

    Gluten-free Frosted Banana Bars piled on a plate. A bite on a fork next to slice bananas.

    Gluten-free Frosted Banana Bars

    Katie | Wheat by the Wayside
    Best eaten by the light of the fridge, these gluten-free frosted banana bars are the perfect way to use up those overripe bananas! Easy to make and perfectly portable, these banana bars are packed with banana flavor and topped with tangy cream cheese frosting!
    5 from 1 vote
    Pin Recipe Print Recipe Save Saved!
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Course Dessert
    Diet Gluten Free
    Servings 24 slices
    Calories 163 kcal
    Prevent your screen from going dark.

    Ingredients
      

    Banana Cake

    • 1 cup granulated sugar
    • 1 cup mashed ripe bananas,, about 2 medium
    • ⅓ cup canola oil
    • 2 eggs
    • 1 cup gluten-free flour blend,, such as Namaste Perfect Flour Blend
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt

    Cream Cheese Frosting

    • 4 ounces cream cheese,, softened
    • ¼ cup butter,, softened
    • 1 teaspoon vanilla
    • 2 cups powdered sugar

    Instructions
     

    • Heat oven to 350°F. Grease a 9x13 pan.
    • Mix the sugar, bananas, oil, and eggs.
    • Blend in the flour, baking powder, baking soda, cinnamon, and salt.
    • Spread in the greased pan.
    • Bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
    • To make the frosting, combine cream cheese, butter, and vanilla with electric mixer on medium speed until well combined. Gradually blend in the powdered sugar, until smooth.
    • Spread the frosting evenly over the bars. Cut into squares. Store covered in the refrigerator.

    Nutrition

    Serving: 1sliceCalories: 163kcalCarbohydrates: 24gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 23mgSodium: 100mgPotassium: 46mgFiber: 1gSugar: 20gVitamin A: 148IUVitamin C: 1mgCalcium: 21mgIron: 0.3mg
    Tried this recipe?Leave a comment and star rating below!

    Recipe slightly adapted from the original Betty Crocker recipe.

    A fork dipping into a slice of a banana bar on a small plate with sliced bananas.

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

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