Eggless Banana Bars With Cream Cheese Frosting

ByOriana Romero Published: Updated:
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These eggless banana bars with cream cheese frosting are soft, fluffy, and packed with real banana flavor — made completely without eggs, no special replacer needed. Most banana bar recipes lean on eggs; this one was designed egg-free from the very start, so everyone at the table gets the same square. Very ripe bananas, yogurt, and a quick homemade buttermilk keep the crumb moist and tender, and one sheet pan turns it all into 24 shareable bars with zero fuss. If you’ve got spotty bananas on the counter and a crowd to feed, this is the one.

A frosted sheet cake of Eggless Banana Bars With Cream Cheese Frosting has one square piece cut out and placed in front on a metal baking sheet, with a serving spatula and a decorative plate nearby.

Oriana’s Thoughts On The Recipe

Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

If you’ve got overripe bananas sitting on the counter and a crowd to feed, these eggless banana bars are about to become your shortcut. There’s no fuss here — make the batter, pour, spread, and bake. One pan turns those spotty bananas into 24 fluffy, flavor-packed squares everyone can grab — no slicing a loaf, no waiting your turn. I love banana bread as much as anyone, but a loaf only goes so far at a potluck or class party.

And because my youngest has had an egg allergy since she was one, this is egg-free by design — not a swapped-out version she has to settle for. That’s the whole point around here: no one left out at the table.

Why You’ll Want to Try My Recipe

  • Soft, moist, and tender — ripe bananas and yogurt keep them from ever turning dry or dense.
  • Completely egg-free by design — no egg replacer, no guesswork, safe for egg-allergic families.
  • Feeds a crowd — one half sheet pan makes 24 bars, perfect for potlucks, parties, and class treats.
  • Tangy cream cheese frosting that sets up firm enough to cut into clean squares.
  • Easy to make with simple ingredients you likely already have.
  • Tested by a real allergy mom in a real family kitchen.
oriana's signature.

Can You Make Banana Bars Without Eggs?

Yes — these banana bars are completely egg-free by design, with no egg replacer required. Very ripe mashed bananas add moisture and binding, plain yogurt keeps the crumb tender, and a quick buttermilk (milk stirred with a little vinegar) gives the bars lift. Together, they do everything eggs normally would, so the bars stay soft, hold together, and slice cleanly.


Ingredients You’ll Need, Substitutions & Notes

Top-down view of various labeled baking ingredients in bowls and plates for Eggless Banana Bars With Cream Cheese Frosting, including flour, bananas, sugar, butter, yogurt, cream cheese, spices, and leavening agents on a white surface.


Scroll down to the recipe card for all the details, including measurements and instructions.

Most of these are pantry staples you already have — a few are worth a quick note.

  • Ripe bananas: The spottier, the better. Very ripe bananas mash smooth, taste sweeter, and bring the moisture that stands in for eggs here — about 1½ cups mashed (3 bananas).
  • Plain yogurt: One of the quiet workhorses in egg-free baking — it adds moisture and a tender structure. Use regular, not Greek, for the softest crumb.
  • Milk + apple cider vinegar: Stirred together, they make a quick buttermilk that gives the bars lift and a gentle tang. Don’t skip the rest time — you want it slightly curdled.
  • Brown sugar: Adds moisture and a soft caramel note alongside the granulated sugar.
  • Cream cheese (full-fat block): For frosting that’s tangy and sturdy enough to cut clean. Skip the spreadable tub kind — it’s too soft to set up.

Food Allergy Notes & Swaps

This recipe does not contain eggs, tree nuts, peanuts, soy, sesame, fish, or shellfish as ingredients. Manufacturing lines change — read every label every single time, even brands you have used before. That habit has never steered me wrong.

Need Dairy-Free or Gluten-Free?

If you are navigating additional dietary needs alongside the egg-free requirement, I have detailed guides for both: How I Replace Dairy in My Egg-Free Recipes – Baking Without Eggs and Gluten

Ingredient Swap Suggestions

  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
    • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
    • Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
    • Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
A sheet pan of Eggless Banana Bars With Cream Cheese Frosting, with six square pieces cut and one piece being lifted out with a spatula; bananas and plates are nearby.

What I Learned Testing This Recipe

After 13+ years of egg-free baking, I can tell you most recipes put up a fight before they’re right. This one didn’t — it came together so smoothly I almost didn’t trust it. Still, a few things made the difference between good and perfect.

  • Don’t panic if it looks broken. When the mashed bananas hit the creamed butter and sugar, the mixture can look broken — almost curdled. It’s fine. The moment the flour and buttermilk go in, everything comes together into a smooth, thick batter.
  • The batter taught me to stop mixing early. Once the flour goes in, a few lumps are exactly right — beating it smooth develops the gluten and turns the bars dense instead of tender.
  • Spread the batter as evenly as you can before it goes in the oven. A half sheet pan is big, and if the batter sits thicker on one side, you’ll get uneven bars — take an extra few seconds with the spatula and level it corner to corner.
  • Trust two doneness cues, not the clock: the bars are ready when a toothpick comes out clean, and the top feels springy when you press it gently with a finger.
  • And here’s the make-ahead win — these stay soft and fluffy for several days, so you can absolutely bake them the day before your party.
  • Pan size mattered more than I expected. The half sheet is the sweet spot for 1-inch bars that bake through evenly and still feed a crowd; a smaller pan makes them too thick in the middle.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  1. Whisk the Dry Ingredients
  2. Cream the Butter and Sugars
  3. Add Yogurt and Bananas
  4. Add the Flour and Buttermilk
  5. Pour and Spread
  6. Bake
  7. Make the Frosting
  8. Frost and Cut
  • Four glass bowls numbered 1 to 4 display the process of making Eggless Banana Bars With Cream Cheese Frosting: dry ingredients, creamed mixture, partially combined batter, and a fully mixed smooth batter.
  • Four-step collage showing Eggless Banana Bars With Cream Cheese Frosting: cake batter in a pan, baked cake, a bowl of frosting, and the baked cake covered with frosting. Each step is numbered from 5 to 8.
Simple line drawing of a bowl with a spoon inside, centered on a dark gray background—perfect for showcasing Eggless Sugar Cookie Bites recipes.

Tips & Troubleshooting

  • Use very ripe, heavily spotted bananas — they mash smoother and give the deepest flavor and most moisture.
  • Spread the batter evenly — take an extra moment to level it corner to corner so the bars bake up the same thickness everywhere.
  • Don’t overmix. Stop as soon as the dry streaks disappear; overmixing is the #1 cause of dense bars.
  • Check for doneness at 30 minutes. They’re ready when a toothpick comes out clean and the top springs back when gently pressed.
  • Problem: the frosting slides off. The cake was still warm. Cool it completely (a stint in the fridge speeds it up) before frosting.
  • Problem: ragged squares. Wipe your knife clean between cuts for neat edges.
A sliced sheet cake of Eggless Banana Bars With Cream Cheese Frosting sits on a metal baking tray, with one piece slightly separated from the rest.

Making These Banana Bars for a Crowd (Make-Ahead & Transport)

These bars were built to be shared, so they’re easy to make ahead. Bake the cake a day early, cool it completely, cover, and refrigerate — then frost and cut the day you’re serving. Heading to a potluck or class party? Frost right in the pan, chill until the frosting sets, then cut and cover for travel. Because every bar is egg-free, it’s the one dessert you can bring knowing the egg-allergic kid in the room gets the exact same square as everyone else.

Storage and Freezing Instructions

Store the bars in an airtight container at room temperature for 1–2 days — they stay soft and fluffy. If your kitchen runs warm, keep them in the refrigerator instead because of the cream cheese frosting; just bring them to room temperature for a few minutes before serving for the softest texture. They’re also a great make-ahead treat — bake the day before, and they’ll still be soft and fluffy for the party.

You can also freeze the bars, frosting and all. Place the sliced bars on a parchment-lined baking sheet and put the entire sheet in the freezer. After 1–2 hours, when the bars and frosting are firm, wrap them in plastic wrap and store them in a zip-top freezer bag for up to a month.

Frequently Asked Questions

Almost always overmixing or too much flour. Mix just until the streaks disappear, and spoon-and-level (or weigh) your flour.

Very ripe — heavily spotted or nearly black. They mash smoother and taste noticeably sweeter.

Yes! However, a 9×13 would make a much thicker, cake-style bar and would need a longer bake — if you try it, watch for the toothpick-and-springy-top cues rather than the clock.

Not right away — they keep at room temperature for 1–2 days in an airtight container. If your kitchen is warm, refrigerate them because of the cream cheese frosting.

Yes — even frosted. Freeze the sliced bars on a parchment-lined baking sheet until the frosting is firm (1–2 hours), then wrap each bar in plastic wrap and store in a zip-top freezer bag for up to a month.

A slice of Eggless Banana Bars With Cream Cheese Frosting, with a bite taken out, served on a white decorative plate with a fork.

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Recipe Card

A frosted sheet cake of Eggless Banana Bars With Cream Cheese Frosting has one square piece cut out and placed in front on a metal baking sheet, with a serving spatula and a decorative plate nearby.

Eggless Banana Bars With Cream Cheese Frosting

Oriana Romero
These eggless banana bars are soft, moist, and tender, baked in one half sheet pan and finished with a tangy cream cheese frosting — completely egg-free by design. Very ripe bananas, yogurt, and a quick buttermilk replace the eggs, so the bars stay moist and slice cleanly into 24 squares. Simple pantry ingredients, no special egg replacer, and easy enough for beginner bakers.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24 servings

Video

Equipment

Important

• For best results, I highly recommend using a kitchen scale to measure the ingredients.

Ingredients
 

For the Eggless Banana Bars:

  • 3 cups (420 g) all-purpose flour
  • 3 teaspoons (12 g) baking powder
  • 1 teaspoon (6 g) baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup (240 ml) milk
  • 1 tablespoon apple cider vinegar
  • 3 ripe bananas (about 240–260 g)
  • 1 cup (230 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (88 g) light brown sugar, lightly packed
  • 1 teaspoon kosher salt (if using table salt, reduce to half)
  • 2 teaspoons (10 ml) pure vanilla extract
  • ½ cup (120 g) plain yogurt

For the Cream Cheese Frosting:

Instructions
 

  • Prep your pan and oven: Preheat the oven to 350°F (180°C). Generously spray a half sheet pan (17.9 x 12.9 x 1 inches / 42 x 29.5 cm) with nonstick cooking spray and set aside.
  • Whisk the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and cinnamon until evenly combined. Set aside.
    A glass bowl filled with flour and a dry baking mixture for Eggless Banana Bars With Cream Cheese Frosting sits on a white tiled surface.
  • Make the buttermilk: In a small bowl, stir together the milk and vinegar. Let it stand at room temperature for 5 minutes — it's ready when the milk looks slightly thickened with small curdled bits. Set aside.
    A glass measuring cup filled with milk sits on a white textured surface, perfect for making Eggless Birthday Cupcakes (With Surprise inside).
  • Mash the bananas: Mash the bananas with a fork until mostly smooth with just a few small lumps — about 1½ cups.
  • Cream the butter and sugars: In a large bowl, beat the butter, granulated sugar, brown sugar, and salt on medium-high speed until creamy and fluffy, about 3 minutes, scraping down the bowl as needed. Add the mashed bananas, vanilla, and yogurt, and beat until combined.
    Note: The mixture might look broken or curdled at this point — don't worry, once you add the flour and milk mixture, everything comes together nicely.
    Glass mixing bowl with a yellow and white crumbly dough mixture for Eggless Banana Bars With Cream Cheese Frosting, placed on a white patterned surface.
  • Add the flour and buttermilk: Reduce the speed to low and add half the flour mixture, scraping and folding so everything incorporates. Pour in the buttermilk mixture and beat to combine, then add the remaining flour and beat just until no dry streaks remain. The batter will be slightly thick with a few lumps — do not overmix.
    A glass mixing bowl filled with creamy, light yellow batter for Eggless Banana Bars With Cream Cheese Frosting sits on a white patterned surface.
  • Pour and spread: Scrape the batter into the prepared pan and spread evenly.
    A metal baking sheet filled with an even layer of uncooked Eggless Banana Bars With Cream Cheese Frosting batter sits on a white patterned surface.
  • Bake: Bake for 30–35 minutes, until golden, and a toothpick comes out clean (a few moist crumbs are fine, no wet batter). Start checking at 30 minutes.
    A rectangular sheet pan filled with evenly baked, golden Eggless Banana Bars With Cream Cheese Frosting on a white, patterned surface.
  • Cool completely: Set the pan on a wire rack and cool completely before frosting — a warm cake melts the frosting.
  • Make the frosting: Beat the cream cheese and butter on high until smooth, about 3 minutes. Add the salt and vanilla. Reduce to low, add the confectioners' sugar, beat 30 seconds, then high for 3 minutes until fluffy. Add the extra ¼ cup of sugar for a thicker frosting.
    A mixing bowl filled with smooth, creamy white frosting for Eggless Banana Bars With Cream Cheese Frosting sits on a white tiled surface.
  • Frost and cut: Spread the frosting over the fully cooled cake. Cut into 24 bars (a 6 x 4 grid), wiping your knife clean between cuts.
    A rectangular sheet cake, Eggless Banana Bars With Cream Cheese Frosting, features white frosting covering the entire surface and is displayed on a metal baking tray.
Oriana’s Notes
 
Store the bars in an airtight container at room temperature for 1–2 days — they stay soft and fluffy. If your kitchen runs warm, keep them in the refrigerator instead because of the cream cheese frosting; just bring them to room temperature for a few minutes before serving for the softest texture. They’re also a great make-ahead treat — bake the day before, and they’ll still be soft and fluffy for the party.
 
Freeze: You can also freeze the bars, frosting, and all. Place the sliced bars on a parchment-lined baking sheet and put the entire sheet in the freezer. After 1–2 hours, when the bars and frosting are firm, wrap them in plastic wrap and store them in a zip-top freezer bag for up to a month.
 
Food Allergy Notes & Swaps:
This recipe does not contain eggs, tree nuts, peanuts, soy, sesame, fish, or shellfish as ingredients. Manufacturing lines change — read every label every single time, even brands you have used before. That habit has never steered me wrong.
Need Dairy-Free or Gluten-Free?
If you are navigating additional dietary needs alongside the egg-free requirement, I have detailed guides for both: How I Replace Dairy in My Egg-Free Recipes – Baking Without Eggs and Gluten
Ingredient Swap Suggestions:
  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
    • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
    • Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
    • Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
 
Tips & Troubleshooting:
  • Use very ripe, heavily spotted bananas — they mash more smoothly and give the deepest flavor and most moisture.
  • Spread the batter evenly — take an extra moment to level it corner to corner so the bars bake up the same thickness everywhere.
  • Don’t overmix. Stop as soon as the dry streaks disappear; overmixing is the #1 cause of dense bars.
  • Check for doneness at 30 minutes. They’re ready when a toothpick comes out clean and the top springs back when gently pressed.
  • Problem: the frosting slides off. The cake was still warm. Cool it completely (a stint in the fridge speeds it up) before frosting.
  • Problem: ragged squares. Wipe your knife clean between cuts for neat edges.
 
I appreciate your feedback, and it helps others, too! Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 307kcalCarbohydrates: 44gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 37mgSodium: 246mgPotassium: 111mgFiber: 1gSugar: 30gVitamin A: 449IUVitamin C: 1mgCalcium: 64mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 307
Keyword banana cake dessert easy Eggless

Variations & Additions To Try

  • Fold in chocolate chips or chopped toasted walnuts for extra texture.
  • Skip the frosting for a simpler, breakfast-style banana snack bar.
  • Try a browned-butter cream cheese frosting for a nuttier, deeper flavor.
  • Add a little extra cinnamon or a pinch of nutmeg for a warm, spiced version.

Serving Suggestions

Cut into neat squares, these bars are made for sharing — set them out at a potluck or class party, pack one in a lunchbox, or serve a square alongside afternoon coffee. They’re sturdy enough to stack and travel, which is exactly why they earn a spot at any crowd gathering where everyone deserves the same treat.

I’m Oriana, the heart (and busy hands!) behind Mommy’s Home Cooking. I’m a wife, allergy mom of three, recipe developer, and full-time food blogger obsessed with creating easy, allergy and family-friendly recipes. Around here, it’s all about eggless cooking that actually tastes amazing—because food allergies shouldn’t mean missing out on the good stuff!

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5 from 1 vote

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2 Comments

  1. 5 stars
    These were so good. I think the recipe would also make a great layer cake. Thank you for all the recipes!

    Reply

    1. Hello Jill! Thank you so much — I’m so glad these were a hit! 😊 And you’re absolutely right, this would make a wonderful layer cake. If you’re in a banana mood, I actually have several banana cake recipes on the site worth a peek — you might find your next favorite! Thank you for baking with us and for the kind words; it truly means a lot!

      Reply