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When you only have one ripe banana, these moist and tender small batch banana bars are the perfect solution. They come together in minutes and feed 2-4 people!
Banana Bars for Two
Is your go to solution for ripe bananas a batch of banana bread? It’s a good one but if you are looking for something else, this recipe for small batch banana bars with cream cheese frosting is the answer!!
Ingredients Needed:
- Banana. You only need one and if you need tips for ripening a banana see below.
- Sugar. Use granulated sugar.
- Butter. Be sure the butter is softened. I use salted butter.
- Eggs. Beat the egg and then measure out 2 Tbsp. Don’t use the whole egg.
- Sour Cream. You can substitute plain Greek Yogurt.
- Vanilla. A little almond extract would be great too or for more banana flavor, use banana extract.
- Flour. All purpose flour
- Baking soda
- Salt. If using unsalted butter, add in a pinch more salt.
- Cream cheese. Allow to soften at room temperature before using
- Powdered sugar.
- Vanilla
- Butter. Be sure it is softened.
How to Make Small Batch Banana Bars
- Mix together sugar, butter and egg.
- Add in sour cream and vanilla.
- Add in dry ingredients, flour, baking soda and salt.
- Stir in ripened, smashed banana
- Pour into a greased 9 x 7 pan.
- Bake at 350 degrees F for about 20 minutes.
- Allow to cool completely before frosting.
Cream Cheese Frosting Ingredients
- Vanilla
- Butter. Be sure it is softened
- Cream cheese. Allow to soften at room temperature before using
How to Make Small Batch Cream Cheese Frosting
- Mix together softened cream cheese and butter until combined.
- Add in powdered sugar and stir until smooth.
- Pour in extract.
- Spread over cooled banana bars.
Frequently Asked Questions
Place the banana in a paper bag, fold over the top and check the next day . The bag traps ethylene, which is what is responsible for ripening bananas. You can also add an apple to the bag which releases ethylene.
To ripen a banana in a matter of minutes place an unpeeled banana on a baking sheet in a 250 degree F oven for 15-20 minutes. I prefer to let bananas ripen naturally but this will do in a pinch!
If you are not a fan of cream cheese frosting, use a buttercream frosting. For a little extra flavor, add in some brown butter for an amazing brown butter frosting.
– Brown spots.
– Soft to squeeze.
-There w ill be no green on the stem.
– Snaps off from stem easily.
– Easy to peel with no resistance or noise.
If you are using a cream cheese frosting you need to keep them refrigerated. If using a buttercream frosting you do not. These are delicious served chilled or room temperature.
You could also use an 8 x 8 inch baking dish. Your bake time may vary slightly so watch for it to turn golden brown around edges and a toothpick will come
out clean.
Tips from Leigh Anne
- To make sure you always have a ripe banana on hand, freeze ripe bananas. You can freeze, them whole, with the skin on in a zippered plastic freezer bag. When you are ready to use, allow the banana to thaw and then peel. It won’t look pretty but it will work great in your banana bars.
- To tell if your cake is done, insert a toothpick into the thickest part of the cake and it should come out clean. You can also use your finger to gently press down on the top of the cake. It should bounce back.
- For added flavor, add in 1/4 cup of mini chocolate chips into the cake batter or sprinkle the top of the cream cheese frosting with 1/3 cup of chopped pecans or walnuts.
Try these other delicious recipes using bananas:
Small Batch Banana Bars
Ingredients
- 1/2 cup granulated sugar
- 2 Tbsp butter softened
- 2 Tbsp beaten egg
- 1/3 cup sour cream or Greek Yogurt
- 1/2 tsp vanilla
- 2/3 cup all purpose flour
- 1/4 tsp baking soda
- pinch of salt
- 1 banana ripened
Cream Cheese Frosting
- 2 oz. cream cheese softened
- 2 Tbsp butter softened
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Cream together sugar, butter and eggs.
- Add in sour cream and vanilla.
- Add in dry ingredients including flour, baking soda and salt.
- Stir in smashed, ripe banana.
- Mix until all is combined and pour into greased 9 x. 7 inch baking pan.
- Bake for 20-22 minutes or until lightly golden brown and toothpick comes out clean.
- Allow cake to completely cool.
Cream Cheese Frosting
- Mix together cream cheese and butter until combined.
- Add in powdered sugar and vanilla.
- Spread over cooled cake.
Tips & Notes:
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Nutrition Facts:
Barb says
Hi There
Looks great and I’m anxious to make this, but the 2 Tbsp of Beaten Egg has stopped me cold. Suggestions on what to do with the rest of the beaten egg?
Thanks
Leigh Anne Wilkes says
I have lots of suggestions over on my You Tube channel but you can also use it in this recipe:https://www.yourhomebasedmom.com/single-serve-chocolate-chip-cookie/. Be sure to check out all the other giant cookie recipes on the blog too.
Barb says
Thanks for the suggestions Leigh Anne. Will be sure to check them out!
Taylor says
I accidentally used 2 whole egg before realizing it said 2 tbs. I just added a little more flower until it was a cake batter consistency and added a pinch more baking soda and it still turned out SO delicious!
Sharleen says
This was just the right amount for the two of us and it wasn’t overpowering with banana flavor, which my husband dislikes, he loved this and said I must make again.