Banana Snickerdoodle Bars

These soft and fluffy bars are like a tasty cross between banana bread and snickerdoodle cookies. They also have the added bonus of requiring no eggs.


  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup mashed banana
  • 2 teaspoons vanilla extract
Cinnamon Sugar
  • 1 tablespoon white sugar
  • 1/2 teaspoon ground cinnamon


  1. Preheat the oven to 350 degrees F (175 degrees C). Line an 8×8-inch square pan with enough parchment paper to have overhang on all sides.

  2. Whisk flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg together in a bowl.

  3. Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in banana and vanilla extract on low speed until thoroughly combined; mix in flour mixture just until dough comes together. Using lightly floured hands, press dough firmly and evenly into the bottom of the prepared pan.

  4. Whisk together the 1 tablespoon white sugar and 1/2 teaspoon cinnamon; sprinkle cinnamon sugar evenly over the dough.

  5. Bake in the preheated oven just until the dough in the center of the pan feels set when lightly touched with a finger, about 25 minutes.

  6. Let bars cool in the pan for 10 minutes before removing to a wire rack to cool completely. Cut into 16 bars.


Enjoy this delicious recipe by