Elvis Bars (Banana Chocolate Blondies with Peanut Butter Frosting)

Banana Chocolate Blondies on a cake plate on a table

We are not huge fruit consumers at home – but at any given time, you will see bananas on the counter. Aside from eating them by themselves and tossing them into yogurt smoothies, there always seems to be a couple who have gone a little too ripe. What to do? Well, of course, there is the quintessential Banana Chocolate Chip Bread – please look it up on this blog and MAKE IT – it is incredible…but that being said, I was a little tired of making the same ole same ole.

As they say, necessity is the mother of invention. I do love the combination of banana and chocolate together – but hmm, something else. What about a blondie? Yes, that sounded good. For some reason though, I felt like they needed something else to finish them off. Elvis Presley famously ate peanut butter and banana sandwiches. What is good for The King – well, that might just work out here too. And I guarantee – you can’t help falling in love with these babies! See what I did there?


Yield:  16 bars
Time:  35 minutes preparation


1 cup mashed banana (about 2 bananas)
½ cup bittersweet chocolate chips or chunks
1 cup butter, melted and slightly cooled
1 ½ cups brown sugar
2 large eggs
2 tsp vanilla
¼ tsp kosher salt
2 cups all-purpose flour + 1 tbs

Peanut Butter Frosting:

4 oz cream cheese – room temperature
4 tbs butter – room temperature
¼ cup smooth peanut butter
½ cup confectioner’s sugar
2-3 tbs milk
¼ tsp kosher salt


Preheat oven to 350°F. Line a 9”x13” baking pan with aluminum foil (allowing the ends to overhang to create a sling), then spray generously with nonstick cooking spray.


In the bowl of your stand mixer, toss in broken up banana; using the paddle, allow to mash thoroughly. Remove and set aside.

In a small bowl, combine the bittersweet chocolate chips or chunks with 1 tbs of flour. Set aside.

Next, (again using the stand mixer – no need to clean it out from the banana) cream the slightly cooled melted butter and brown sugar until smooth. Add in eggs, one at a time to combine. Add the vanilla and mix until incorporated.

Stir in salt, flour and banana until batter is smooth. Finally, add the flour-coated chocolate chips. (Coating them in flour ensures they will be distributed evenly throughout the blondies).

Pour mixture into prepared baking dish and smooth. Bake for 25-30 minutes until set. Note:  the middle will be slightly less done than the edges – but that is okay. Allow to cool completely before frosting.

Peanut Butter Frosting:

In a bowl and using a hand mixer, combine the cream cheese, peanut butter, and butter until smooth. Add the vanilla, salt, and mix.  Slowly add the confectioner’s sugar – watching the consistency. Initially it will be stiff – thus add milk one tablespoon at a time…do not go too fast here. You are looking for a frosting that is thick, but exceptionally smooth and spreadable. Taste for sweetness. Once you have the perfect consistency and level of sweetness – you are there. This is not meant to be an overly sweet frosting.

Frost blondies using an offset spatula – creating a thick blanket of peanutty goodness across the entire pan. Be sure to allow them to set up for at least an hour in the fridge before cutting.

When set, simply left the ends of your aluminum foil, and transfer the blondies in a whole block to a cutting board. Using a sharp knife or even a pizza cutter – separate into sixteen equal bars.

Display on a cake stand for the whole world  to admire – and to devour! Enjoy!


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A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

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