Description
These delightful bars feature a golden, buttery crumb crust and topping, sandwiching a creamy, tangy cream cheese filling infused with the sweet, comforting flavor of ripe bananas. Baked to perfection, each bar offers a harmonious blend of soft, smooth texture from the filling and a pleasant crumble from the topping and base. The subtle sweetness of banana complements the rich cream cheese, creating a balanced and satisfying dessert experience.
Ingredients
- For the Crumb Topping and Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
- In a medium bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt for the crumb mixture. Add the cold, cubed butter and cut it into the dry ingredients using a pastry blender, your fingertips, or a fork until the mixture resembles coarse crumbs.
- Press about two-thirds of the crumb mixture evenly into the bottom of the prepared baking pan to form the crust.
- In a separate bowl, beat the softened cream cheese and 1/2 cup granulated sugar with an electric mixer until smooth and creamy. Beat in the egg and vanilla extract until just combined. Gently fold in the mashed banana and lemon juice. Do not overmix.
- Pour the cream cheese filling evenly over the crust in the baking pan.
- Crumble the remaining one-third of the crumb mixture over the top of the cream cheese filling.
- Bake for 35-40 minutes, or until the top is lightly golden and the filling is set with only a slight jiggle in the center.
- Remove the pan from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the bars for at least 2 hours, or preferably overnight, before lifting them out of the pan and cutting into squares.
Notes
Ensure your cream cheese is at room temperature for a smooth, lump-free filling.
Do not overmix the cream cheese filling once the egg is added to prevent a tough texture.
Cool the bars completely at room temperature before chilling them in the refrigerator to prevent cracking.
For the best banana flavor, use ripe bananas with some brown spots on the peel.
Store any leftover bars in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 320 kcal
- Fat: 16g
- Carbohydrates: 42g
- Protein: 5g