If you’re a fan of buttery shortbread, soft cookies, and the natural sweetness of banana, get ready to fall in love! These Banana Shortbread Cookie Bars are the perfect combination of rich, melt-in-your-mouth shortbread and a lightly sweet banana cookie topping. They’re easy to make, perfect for snacking, and look stunning on any dessert table.
So, if you have some ripe bananas sitting on your counter but don’t feel like making banana bread again, this is the recipe you need!
Why You’ll Love These Banana Shortbread Bars
These bars bring together the best of both worlds—the crisp, buttery texture of classic shortbread and the soft, sweet richness of ripe bananas. Unlike banana bread, which is soft throughout, these bars have a delightful contrast between the firm base and the soft cookie topping.
The brown sugar and cinnamon enhance the banana’s natural sweetness, making each bite warm and comforting. Plus, they are incredibly simple to make with everyday ingredients, no special equipment required! Whether you’re looking for a quick snack, a tea-time treat, or something unique to serve at a gathering, these banana shortbread cookie bars are a must-try.
The Secret to Perfect Banana Shortbread Cookie Bars
The magic of these bars comes down to a few key ingredients and techniques:
✔️ Cold Butter for the Shortbread Base – Keeps the crust light, crisp, and flaky.
✔️ Mashed Banana in Two Layers – Adds flavor without making the bars soggy!
✔️ Chilling the Shortbread Before Baking – Helps prevent spreading and creates the best texture.
✔️ Cinnamon & Brown Sugar – Enhances the natural sweetness of the bananas.
💡 Pro Tip: If you want a slightly crunchier base, bake the shortbread layer for a few extra minutes before adding the topping!
How to Make Banana Shortbread Bars
The process is super simple:
- Make the Shortbread Crust – Mix butter, sugar, mashed banana, and flour until a dough forms. Press into a pan and chill for 15 minutes before baking.
- Bake the Crust First – This ensures a crispy bottom layer that won’t get soggy.
- Mix the Banana Cookie Topping – A blend of brown sugar, mashed banana, butter, and cinnamon creates a beautiful cookie dough.
- Sprinkle Over the Shortbread & Bake Again – The topping sets perfectly over the crisp base.
- Cool, Glaze & Slice – Drizzle with a light glaze and cut into neat squares.
✨ And just like that, you have the perfect buttery, delicious banana bars!
How to Store Banana Shortbread Cookie Bars
- At Room Temp: Store in an airtight container for up to 3 days.
- In the Fridge: Keeps well for up to a week (just bring to room temp before serving).
- To Freeze: Wrap individual bars and freeze for up to 2 months—just thaw before eating!
Ingredients
Shortbread Base
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 ¾ cups (220g) all-purpose flour
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ cup (60g) mashed banana (about ½ a small banana)
Banana Cookie Topping
- ¼ cup (56g) unsalted butter, melted
- ⅓ cup (70g) brown sugar
- 1 cup + 2 tbsp (145g) all-purpose flour
- ½ tsp cinnamon
- ¼ cup (60g) mashed banana
- ½ tsp vanilla extract
- Pinch of salt
Optional Glaze
- ½ cup powdered sugar
- 1-2 tbsp maple syrup or milk (add more as needed to get the right consistency)
Directions
- Preheat Oven & Prep Pan:
- Preheat oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper.
- Make the Shortbread Base:
- In a bowl, cream together butter and sugar until smooth.
- Add mashed banana and vanilla extract, mix well.
- Add flour and salt, mixing until a dough forms.
- Press evenly into the prepared pan. Chill for 15 minutes in the fridge (helps it bake evenly).
- Bake the Base:
- Bake for 15-20 minutes until edges are lightly golden. While baking, make the topping.
- Make the Banana Cookie Topping:
- In a bowl, mix slightly warm melted butter, brown sugar, mashed banana, vanilla, cinnamon, salt, and flour.
- The mixture should be like a very soft cookie dough—not pourable, but easy to spread. *Regardless of the exact texture, this recipe works great!
- Assemble & Bake Again:
- Gently spread the banana cookie dough over the baked shortbread base in an even layer. *To not disturb the warm, malleable shortbread, I suggest breaking up the dough into small bits, sprinkling it around then gently pressing it together.
- Bake for 15-18 more minutes until the topping looks golden and set.
- Cool & Glaze:
- Let cool completely before slicing.
- Mix glaze ingredients and drizzle over the bars.
- Slice & Serve!
- Cut into squares and enjoy the buttery, banana-rich, cookie goodness!
Notes
Want to switch things up? Try these variations:
🥥 Coconut Banana Bars – Add shredded coconut to the topping for a tropical twist.
🍫 Chocolate Chip Banana Bars – Mix mini chocolate chips into the topping for extra indulgence.
🍯 Honey Glaze Instead of Maple – Swap the glaze for a honey drizzle for a natural sweetness.
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