Banana Bar Bread is an old-fashioned banana bake that falls somewhere between traditional banana bread and a soft banana cake. Mashed ripe bananas provide natural sweetness, moisture, and plenty of banana flavor, while buttermilk or sour cream gives the crumb extra tenderness and a subtle tang. Recipes like this became especially practical as home cooks looked for delicious ways to use bananas that had become too ripe for eating out of hand. Unlike a loaf-style banana bread, this version lends itself beautifully to being baked in a shallow pan and cut into bars or squares. Simple pantry ingredients, straightforward preparation, and a relatively short baking time make it an appealing everyday bake for breakfast, coffee breaks, lunchboxes, or an unfussy homemade dessert.
Ingredients
- 1 ½ cups granulated sugar
- ½ cup oleo (margarine or butter, softened)
- 2 large eggs (beaten)
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups all-purpose flour
- ¾ cup buttermilk ( or sour cream)
- 1 tsp baking soda
- 2 bananas (ripe, mashed)
Instructions
Step 1: Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C).
- Grease a 9 × 13-inch baking pan.
Step 2: Cream the Sugar and Fat
- 1 ½ cups granulated sugar, ½ cup oleoCombine the sugar with the softened oleo or butter.
- Beat until well blended and creamy.
Step 3: Add the Eggs and Vanilla
- 2 large eggsBeat in the eggs.
- 1 tsp vanilla extractAdd the vanilla and mix until combined.
Step 4: Add the Dry Ingredients
- ¼ tsp salt, 2 cups all-purpose flourAdd the salt and flour.
- Mix just until incorporated.
Step 5: Add the Buttermilk and Soda
- ¾ cup buttermilk, 1 tsp baking sodaStir in the buttermilk or sour cream and baking soda.
- Mix until the batter is evenly combined without overmixing.
Step 6: Add the Bananas
- 2 bananasMash the bananas until mostly smooth.
- Fold them into the batter last, as directed on the original recipe card.
Step 7: Bake
- Spread the batter evenly in the prepared pan.
- Bake at 350°F for approximately 35 minutes, or until the center is set and a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Cool before cutting into bars.
Tips
- Use very ripe, heavily spotted bananas for the strongest banana flavor and natural sweetness.
- The original card allows either oleo (margarine) or butter; butter will give the bars a richer flavor.
- Choose buttermilk for a lighter tang or sour cream for a slightly richer, denser crumb.
- Add the mashed bananas last, just as the handwritten recipe specifies.
- Avoid overmixing once the flour is added, which helps keep the bars tender.
- Add ½ cup chopped walnuts or pecans for crunch.
- A small pinch of cinnamon can add warmth without overwhelming the banana flavor.
- Dust cooled bars lightly with powdered sugar for a simple finish.
- For a more dessert-like version, top completely cooled bars with cream cheese frosting.
- Store covered at room temperature for about 2 days or refrigerate for longer storage.
Nutrition
Calories: 245kcalCarbohydrates: 40gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 45mgSodium: 190mgPotassium: 125mgFiber: 1gSugar: 23gVitamin A: 270IUVitamin C: 1.5mgCalcium: 30mgIron: 1mg