Zucchini-Banana Bars with Cream Cheese Frosting


Yay for Friday! It has been such a busy week, I am ready for a slower-paced weekend! And speaking of weekends, I wanted to share a recipe I made last weekend–Zucchini-Banana Bars. These bars are so moist and yummy, just as you would expect, with shredded zucchini and mashed bananas in them! And they’re flavored with some of my favorite fall spices, cinnamon and nutmeg (I added a little more spice than the original recipe called for). Not only that, they’re also topped with a thick and creamy Cream Cheese Frosting. It’s a great dessert for this time of year, or perfect with a cup of coffee or tea when you’re taking a little break. So go ahead and indulge yourself with these Zucchini-Banana Bars! 🙂

ZUCCHINI-BANANA BARS with CREAM CHEESE FROSTING by NancyC, adapted from Shugary Sweets

Makes a 9 x 13 pan, about 12-16 servings

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed bananas (about 2 medium)
  • 2 cups all-purpose unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 cups shredded zucchini

Preheat oven to 350˚F. Grease a 9 x 13″ pan; set aside.

In large bowl, cream butter and sugar. Add in egg and vanilla, then stir in mashed bananas and blend everything well.

In medium bowl, blend flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.

Add flour mixture to butter-sugar-banana mixture in large bowl. Blend well, then fold in zucchini and mix everything well.

Pour batter into prepared 9 x 13″ pan and bake at 350˚F for 25 minutes, or until edges brown and pull from sides.

Let bars cool completely, then frost with Cream Cheese Frosting.


  • 1 (8-ounce) package cream cheese or light cream cheese, softened
  • 1/4 cup butter, softened
  • 4 cups powdered sugar
  • optional: Half & Half (light cream) if you want a thinner consistency

In medium size bowl, blend softened cream cheese and softened butter. Add in powdered sugar a cup at a time, blending well after each addition (this makes a nice thick frosting–if you prefer a thinner consistency, add some Half & Half, or light cream, starting with 1 Tablespoon; then add a little more if needed). Spread evenly over completely cooled bars, then cut and serve. If serving later, keep in refrigerator until ready to serve. Also refrigerate any bars that are leftover, because of the cream cheese frosting.

These are so good, you just may want to try making them this weekend! 🙂 Will you be having a busy weekend or a relaxing one?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.


44 thoughts on “Zucchini-Banana Bars with Cream Cheese Frosting

  1. Hilda

    Your cake looks absolutely delicious. And it can’t be too sinful, with all that zucchini and banana in it. Hope you have a pleasant and relaxing weekend, and that you enjoy this week’s party.

  2. Barbara Bamber | justasmidgen

    I love recipes that use up zucchini in a “non-savoury” manner;) Sweetest of zucchini bread with bananas must taste so very lovely! I will try to make this on the weekend. We have two dinner, both of which I only need to bring a side dish.. and I’m a bit relieved but sad not to have leftovers. What are your plans?xx

    1. nancyc Post author

      Yes, I love those sweet zucchini recipes too, Barbara! Since this is going to be a cooler rainy weekend, it will be a movie-watching, book-reading, and baking weekend for me! 🙂

    1. nancyc Post author

      Hi Suzi-thanks for catching this! I actually didn’t use Half & Half because I wanted a thicker frosting, but you can add 1 to 2 Tablespoons if you prefer a thinner consistency. I updated the recipe, so it reads correctly now!

  3. Shari

    I love that you combined banana and zucchini. I haven’t seen that combination very often. With the cream cheese frosting it must be so yummy! Thank you for the recipe!

  4. The Novice Gardener

    Zucchini in desserts! I’ve been meaning to do it, really. Don’t know why it’s taking me so long. Thanks for the nudge, Nancy. This one looks great! And to think I’ve been throwing my zucchinis into my compost all summer long! 🙂

  5. Pingback: Fiesta Friday #37 | The Novice Gardener

  6. chefjulianna

    Yum! This is such scrumptious recipe, Nancy! For years my mother has made zucchini cakes, but I have never seen one with banana in it. I know this combo must be amazing! Thanks so much for bringing this lovely treat to us at FF! 😀

  7. Nancy

    I love the use of zucchini in sweets and these bars look fabulous…especially with the addition of that cream cheese icing {my favorite}! Delicious offering, Nancy.

  8. JulieJ

    Nancy, these look yummy! Have you posted those wonderful pumpkin bars you let me sample this week? They were fantastic!

  9. Lauren

    Good lord, this combines everything I love about dessert. I am a stupidly huge fan of zucchini bread, and really the only reason I eat carrot cake is for the frosting. HURRAY!


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