Gluten Free Banana Bars

Gluten Free Banana Bars with Cream Cheese Frosting are soft, tender, and packed with rich banana flavor. Oh and SO easy to make. Like seriously easy. Topped with a smooth, tangy cream cheese frosting, they make the perfect treat for any occasion. Whether enjoyed as a snack, dessert, or even breakfast, these bars are easy to make and sure to be a crowd-pleaser!

Recipe Ingredient Notes

Gluten Free Flour: I tested these gluten free banana bars with my own flour blend, Bob’s Red Mill 1-to-1, and King Arthur’s Measure for Measure. All produced a great crumb. Since this cake is somewhat forgiving, I believe other brands should work just fine. If your blend doesn’t contain xanthan gum, add ¼ teaspoon to the dry ingredients.

Bananas: I prefer using ripe bananas with plenty of brown spots, but not too mushy, for the gluten free banana cake. Ripe bananas with brown spots are sweeter and packed with flavor, making them perfect for banana cake. As bananas ripen, their starches convert to sugar, enhancing the cake’s natural sweetness. They also mash more easily, creating a smooth texture that blends well into the batter for a moist and tender crumb.

Oil: The cake made with oil had a better texture and crumb, staying soft and moist for longer. This is because vegetable oil stays liquid at room temperature, keeping the cake tender even after it cools.

Cream Cheese: I use full-fat cream cheese in block form for the frosting.

How to make Banana Bars

The best part about these easy gluten free banana bars? You don’t need a stand mixer or electric hand mixer to make the cake, just for the cream cheese frosting. The cake itself is made in a mixing bowl with just a whisk. For the baking dish, I recommend using an 8x8-inch square pan. If you opt for a 9x9-inch square pan be sure to adjust the baking time accordingly since the cake will be thinner.

1. Preheat the oven to 350F and line an square 8" pan with parchment paper and set aside. Make sure to leave some overhang which will help to remove the banana cake from the pan once it has been baked.
2. In a small bowl, sift together the gluten-free flour blend, baking powder, baking soda, ground cinnamon, and kosher salt. Set aside.
3. In a large mixing bowl, mash 250 grams of very ripe bananas with a fork until smooth, with no large chunks remaining.
4. Add the brown sugar, granulated sugar, room-temperature eggs, oil, and vanilla extract. Whisk until fully combined and smooth.
5. Next add the dry ingredients to your wet ingredients and stir with a spatula until fully combined. While we don’t have to worry about building gluten, try not to overmix your batter.

6. Transfer the gluten free banana cake batter to the prepared pan. Use a spatula, spoon, or small offset to smooth it out evenly.
7. Place the cake into the fully preheated oven and bake for 35-40 minutes. If the middle still seems underbaked, allow baking for a few additional minutes or until a toothpick used to check the doneness comes out clean. The top of the cake will be golden brown. Remember, baking times always depend on the size of baking pan used as well as your oven. (The recommended baking time is for an 8" inch square baking pan)
8. Remove the banana bars from the oven and place it on a wire rack. Let it cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out. Allow it to cool completely on the rack before topping it with the cream cheese frosting.

Cream Cheese Frosting (Small Batch)

Make sure the butter and cream cheese are at room temperature. I always use full-fat cream cheese in block form for the best texture.

1. To make the frosting, combine room-temperature unsalted butter, cream cheese, a pinch of kosher salt, and a generous teaspoon of vanilla extract in a medium bowl. Using an electric hand mixer or stand mixer with the paddle attachment, blend until the mixture becomes lighter in color and fluffy.
2. Add the powdered sugar gradually, mixing as you go, until the frosting is light and fluffy. Stop halfway to scrape down the sides of the bowl with a flexible spatula. Taste and adjust the sweetness if necessary, mixing until smooth.
3. If the frosting is too thick, add 1 tablespoon of milk (non-dairy is fine) to thin it to your desired consistency.
4. To frost the gluten free banana bars, drop the frosting in the center of the completely cooled cake, then use a spoon or offset knife to spread it evenly.
5. For best results, chill the frosted banana bread bars in the fridge for 15-30 minutes before serving to allow the frosting to set, making it easier to slice.

Garnish Ideas for Gluten Free Banana Bars

Here are some fun and delicious ways to garnish your banana bars

• Chopped Nuts : Walnuts, pecans, salted peanuts or even almonds work great, adding a crunchy contrast to the soft bars.
• Sliced Bananas: Fresh banana slices on top bring out the banana flavor and make for a lovely visual.
• Cinnamon Sugar : Lightly dust the frosting with cinnamon sugar to add a warm, spiced touch.

Storage & Freezing

Store any leftover gluten free banana bars in an airtight container in the refrigerator for up to 4 days. Due to the cream cheese frosting, it’s best not to store them at room temperature. Since the bars are oil-based, they should remain moist and ready to enjoy straight from the fridge. However, if you prefer your frosting at room temperature, feel free to let them sit out for a bit before serving.

You can also freeze pieces of the frosted banana bars for up to one month. The cream cheese frosting should maintain its texture during freezing. One can also freeze the unfrosted banana cake for up to 2 months. Just be sure to wrap it well to prevent freezer burn!