I have reached the point where I buy bananas specifically to let them go spotty on the counter. These Banana Snickerdoodle Bars are the reason why. They have a soft, dense, chewiness that is completely different from banana bread. If you want a quick, one-bowl dessert to use up those bananas, this is the one!
You need your bananas to be very overripe! They should have plenty of dark brown spots on the skin. Underripe bananas do not have enough moisture or sweetness, which will make your squares dry and bland. Mashed thoroughly in a separate bowl before adding them to your butter. :)
Why you’ll love these Banana Snickerdoodle Bars
- No mixer required: You only need a bowl, a whisk, and a spatula to mix the batter.
- Crispy crackly topping: The cinnamon sugar crust bakes into a crunchy top layer.
- Fast prep time: The batter takes ten minutes to put together.
Ingredients
- Unsalted butter
- Light brown sugar
- Bananas
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Ground cinnamon
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 8×8 inch metal baking pan
- Large baking sheet
- Parchment paper
- Wire cooling rack
Tips for the perfect banana snickerdoodle squares
- Measure by weight: I always use a kitchen scale for the flour and sugar. It is the only way to guarantee the squares do not end up cakey.
- Do not overmix: Fold the flour in until it just disappears. Overmixing develops gluten, which makes the squares tough.
- Let them cool completely: It is tempting to slice them warm, but they need to cool in the pan to set their chewy texture.
If you make these Banana Snickerdoodle Bars, please leave a review below and tag @theflournook on social media!
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Banana Snickerdoodle Bars
- Total Time: 35 mins
- Yield: 16 1x
Description
These soft banana snickerdoodle squares have a dense, chewy texture and a delicious cinnamon sugar crust. The batter mixes up in one bowl with melted butter and sweet mashed bananas. Every slice has a crackly, sugary topping that bakes to a deep golden brown!
Ingredients
Batter
- 1/2 cup (113 g) unsalted butter, melted
- 2/3 cup (147 g) light brown sugar, packed
- 3/4 cup (180 g) mashed banana, about 2 bananas
- 1/2 tsp vanilla extract
- 1 1/4 cup (150 g) all purpose flour
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Cinnamon Sugar
- 3 tbsp (40 g) granulated sugar
- 1 tsp (2 g) ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line the baking pan with parchment paper.
- Whisk the melted butter, brown sugar, mashed banana, and vanilla in a large bowl until smooth.
- Combine the flour, baking soda, baking powder, and salt in a separate medium bowl.
- Add the dry ingredients to the butter mixture and fold with a rubber spatula until just combined.
- Spread the batter into the prepared pan.
- Mix the granulated sugar and cinnamon in a small bowl.
- Sprinkle 2 tbsp of the cinnamon sugar over the batter and swirl it into the surface with a knife.
- Press the batter flat and sprinkle the remaining cinnamon sugar over the top.
- Bake for 20 to 25 minutes until the edges brown and the centre appears puffed and cracked.
- Cool the pan on a wire rack completely before lifting the squares out by the parchment edges to cut.
Notes
- I use a metal pan because it conducts heat faster than glass, which helps achieve the browned edges.
- Ensure the banana is very ripe to maintain the correct moisture level in the batter.
- If you find the batter sticks to your hands when patting it flat, lightly grease your fingers with a tiny amount of oil.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Bars
- Method: Baking
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