A delightful twist on classic banana bars, these cake squares are moist, flavorful, and topped with a rich cream cheese frosting.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a large mixing bowl, mash the ripe bananas until smooth.
Using a fork or potato masher works well for mashing bananas.
Add the granulated sugar, melted butter, and eggs to the mashed bananas and mix until combined.
Ensure the butter is melted but not hot to avoid cooking the eggs.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Whisking the dry ingredients helps to evenly distribute the leavening agents.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the batter light and fluffy.
Pour the batter into the prepared pan and spread it evenly.
Use a spatula to ensure the batter is evenly distributed.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the minimum baking time to avoid overbaking.
Allow the cake to cool completely on a cooling rack.
Cooling the cake completely prevents the frosting from melting.
In a medium bowl, beat the cream cheese, softened butter, and vanilla extract until smooth.
Ensure the cream cheese and butter are softened for a smoother frosting.
Gradually add the powdered sugar to the cream cheese mixture, beating until smooth and spreadable.
Add the powdered sugar in small increments to avoid a mess.
Spread the cream cheese frosting evenly over the cooled cake.
Use an offset spatula for a smooth finish.
Cut into squares and serve. Enjoy your delicious banana cake squares!
Wipe the knife between cuts for cleaner edges.
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