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You can never have too many banana cake recipes. This banana bars recipe is smothered with an easy peanut butter fudge frosting… AND feeds a crowd. Perfect for holiday entertaining or a pot luck.
It’s getting to the point where it’s slightly embarrassing how many banana and/or peanut butter cake recipes I have on this blog:
- peanut butter, banana and chocolate chip cake
- banana pistachio cake with white chocolate cream cheese frosting
- pineapple, coconut and banana cake (aka Hummingbird cake)
- healthy banana waffles
- banana and chocolate peanut butter swirl cake
- sweet and salty peanut butter granola bars (no banana, but very delicious and on the healthier side)
I told you…
But I keep posting them because a certain person in our house (who isn’t me) won’t eat bananas as soon as they start to look remotely ripe. He even sometimes puts them in the bin before I can snatch them up and either make something with them or pop them in the freezer for later.
So I do ‘need’ plenty of ripe banana recipes!
What’s so great about these banana bars?
- The recipe makes quite a lot of cake, serving around 20. It would be a perfect pot luck contender for that family gathering or holiday party with friends.
- It’s lovely and moist, like banana cakes should be, but still quite cake-y rather than banana bread-y, if that makes sense. Which is how I imagined it to be (result!).
- The peanut butter fudge frosting is to die for – and very easy to make.
- A piece of this banana snack cake is only around 250 calories. Not exactly healthy cake, but not too bad either!
How to make them
These banana bars are really easy to make. You make them like a classic banana cake: cream together butter and sugar, add mashed banana and yoghurt, stir in dry ingredients.
Bake, let cool, then add the quick and easy frosting and decorations!
How to make the peanut butter fudge frosting
The frosting recipe I went for has 5 ingredients in it – just peanut butter, butter, milk, vanilla, and powdered sugar. But what makes it so easy is the fact that you simply melt the first 4 ingredients together in a saucepan, then stir in the powdered sugar.
No whipping or piping required.
What you end up with is a fudge-y, buttery, peanut butter-y deliciousness to spread thickly over your sheet cake.
Sprinkle over some chopped up peanut butter cups, peanut butter M&Ms, or Reese’s pieces for a bit of extra decadence if you like. You can skip this step if you like, but it isn’t recommended!
More easy snack cake recipes
- Addictive peanut butter cheerio bars
- No bowl chocolate pecan bars
- Rhubarb and ginger oat slices (healthy flapjacks!)
- Or see all of my cakes!
IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!
Banana bars with peanut butter fudge frosting
Equipment (affiliate links)
Ingredients (UK/Australia? Click button below for grams & ml)
For the sheet cake
- 1 1/2 sticks of butter
- 1 cup sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 cup mashed ripe banana 2-3 bananas, depending on size
- 1 1/2 teaspoons vanilla essence
- 1 1/2 tablespoons buttermilk or sour milk (see note below)
- 2 1/2 cups plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the peanut butter fudge topping
- 3/4 stick of butter
- 4 tablespoons milk
- 1/3 cup peanut butter
- 2 teaspoons vanilla essence
- 2 1/2 cups powdered / icing sugar powdered / icing sugar
- 6 peanut butter cups chopped into pieces (optional)
- Lightly butter a 9 x 13 inch cake pan / baking dish and preheat the oven to 175C / 350F (170C / 340F fan oven).
- In a food mixer or food processor (or in a bowl with a hand-held electric whisk), soften the butter (about a minute), then add the sugars and cream together until light and fluffy (about 2 minutes).
- With the motor / whisk running, add the eggs one by one until combined, then whisk in the mashed banana, vanilla, and milk.
- In a separate bowl, sift the flour together with the baking powder, baking soda, salt, and cinnamon.
- Slowly add the flour mixture to the wet ingredients (pour wet mixture into a bowl if you’ve used a food processor), mixing until just combined.
- Pour the batter into the cake pan / baking dish and bake for 30 minutes or until a skewer inserted into the centre of the cake comes out pretty clean. Leave to cool in the pan.
- Meanwhile, make the frosting. Combine the butter, milk, peanut butter and vanilla in a saucepan and heat and stir until melted together.
- Slowly add the powdered / icing sugar until you have a smooth and thick frosting. Pour over the cake and spread evenly.
- Sprinkle over the chopped peanut butter cups (if using). Pop the whole pan in the fridge or freezer for a short while to set the frosting a bit, then slice and serve.