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Banana Bread Cookie Bars

  • Prep 10 min
  • Total 1 hr 20 min
  • Ingredients 7
  • Servings 24

You're just two ingredients away from banana bread cookie bars. Make ‘em even more irresistible with a quick cream cheese frosting! MORE+ LESS-

Dorothy Kern
September 20, 2016


ripe medium banana
roll Pillsbury™ refrigerated sugar cookies
oz cream cheese (from 8-oz package), softened
tablespoons butter, softened
cups powdered sugar
teaspoon vanilla
to 2 teaspoons whipping cream or milk


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  • 1
    Heat oven to 350°F. Line 8-inch square pan with foil or cooking parchment paper; spray foil with cooking spray.
  • 2
    In bowl of stand mixer with paddle attachment, place 1 ripe medium banana and 1 roll Pillsbury™ refrigerated sugar cookies. (You can also use an electric hand mixer or a wooden spoon.) Beat on low to medium-low speed until smooth. Press mixture in bottom of pan.
  • 3
    Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, at least 30 minutes.
  • 4
    To make frosting, beat 4 oz cream cheese, softened, and 2 tablespoons butter, softened, with electric mixer until smooth. Gradually add 2 cups powdered sugar, 1 cup at a time, until smooth. Beat in 1/2 teaspoon vanilla and 1/2 teaspoon whipping cream or milk, adding more as needed for spreading consistency.
  • 5
    Spread frosting over cooled bars. Cut into 6 rows by 4 rows. Store in airtight container in refrigerator up to 3 days.

Expert Tips

Add 1 cup of chocolate chips to the batter for an easy chocolate chip-banana bread cookie bar.

You can easily double this recipe by using 2 bananas and 2 rolls of refrigerated sugar cookies. Bake in a 13x9-inch pan. Double your frosting, too!

Nutrition Information

No nutrition information available for this recipe

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