Side view square pieces banana cake topped with peanut butter frosting on white plate.

Banana Bread Bars with Peanut Butter Cream Cheese Frosting

This light and fluffy banana cake with whipped peanut butter frosting will be your new favorite cake! It has the most tender texture and perfect not-too-sweet flavor from the addition of yogurt and bananas. Be prepared to share this recipe, as all your friends will want it once they taste a bite!

Prep: 15 minsCook: 40 minsTotal: 55 mins
Servings: 16 pieces 1x


For the Bars:

  • ½ cup sugar (may substitute coconut sugar)
  • ⅓ cup melted unsalted butter
  • 2 large eggs
  • 3 ripe bananas (300 g) 
  • 1 cup plain yogurt 
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose gluten free flour* (296 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt

For the Frosting:

  • 2 oz. cream cheese, softened (may substitute vegan cream cheese for dairy-free)
  • 2 tablespoons butter, softened (may substitute softened coconut oil or vegan butter for dairy-free)
  • 1 teaspoon pure vanilla extract
  • ¼ cup creamy peanut butter
  • ½ cup powdered sugar


For the Bars:

  1. Preheat oven to 350°F. Spray an 8×8-inch baking dish with cooking spray. 
  2. In a mixing bowl, combine the sugar, butter, eggs, yogurt, and vanilla. Mash the banana and stir into the batter.Banana cake batter in clear glass mixing bowl with spatula
  3. Add the flour, baking powder, baking soda, and salt and stir together. Pour into the prepared baking dish, spreading evenly onto bottom. 
  4. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. 
  5. Remove from the oven and let cool completely before frosting.Banana cake in white baking dish, peanut butter cream cheese frosting being spread on top cake.

Peanut Butter Frosting:

  1. In a bowl combine the cream cheese, butter, vanilla, and peanut butter. With a handheld mixer, cream together until smooth. Then add the powdered sugar and continue to mix until smooth. Peanut butter cream cheese whipped frosting in mixing bowl with hand mixer beaters.
  2. Once the banana cake is completely cooled, frost with peanut butter frosting. Top with sliced bananas and/or chopped peanuts, if desired.
  3. Cut into 16 squares and serve. 


* If you don’t need cake that is gluten-free, you can use an equal amount of regular all-purpose flour

For Dairy-Free Cake and Frosting:

  • Replace butter with melted coconut oil or plant-based (vegan) butter
  • Replace yogurt with plant-based yogurt
  • Replace cream cheese with vegan cream cheese

Cupcakes: This recipe also makes delicious cupcakes! It makes 18 cupcakes and there’s enough frosting to cover them all. Line 18 muffin cups with paper liners (or use a standard 12-cup muffin tin for 1 batch and then a second time to make 6 more.) Mist the liners with nonstick spray. Bake at 350 degrees for 17-18 minutes. Let the cupcakes cool completely before topping with the frosting. 

Nutrition Information

  • Serving Size: 1 piece
  • Calories: 220
  • Fat: 9 g
  • (Sat Fat: 4 g)
  • Sodium: 372 mg
  • Carbohydrate: 30 g
  • (Fiber: 1 g
  • Sugar: 13 g)
  • Protein: 4 g
  • Cholesterol: 39 mg


© The Real Food Dietitians
Recipe By: Ana Ankeny