Why You’ll Love This Recipe
Banana Bars with Brown Butter Frosting are an irresistible dessert that combines the moist, tender texture of banana bread with the richness of nutty brown butter frosting. Perfect for using up overripe bananas, these bars are ideal for potlucks, parties, or afternoon snacks. The brown butter frosting adds a deep, caramel-like flavor that perfectly complements the sweet banana base.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananasall-purpose floursugareggsour creamvanilla extractbaking sodasaltunsalted butterconfectioners’ sugarmilk
directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mash the ripe bananas until smooth.
Add sugar, eggs, sour cream, and vanilla extract to the bananas and mix until well combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually stir the dry ingredients into the banana mixture until just combined.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the bars cool completely in the pan.
To make the frosting, melt the butter in a saucepan over medium heat, stirring until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.
Whisk in confectioners’ sugar, vanilla extract, and milk until smooth and spreadable.
Spread the brown butter frosting over the cooled bars.
Servings and timing
This recipe yields about 20 bars.Preparation time: 15 minutesBaking time: 25-30 minutesCooling and frosting time: 30 minutesTotal time: 70-75 minutes
Variations
Add chopped walnuts or pecans to the batter for added crunch.
Mix mini chocolate chips into the batter for extra sweetness.
Top with a sprinkle of cinnamon or nutmeg for a warm spice kick.
Use Greek yogurt instead of sour cream for a tangier flavor.
storage/reheating
Store Banana Bars with Brown Butter Frosting in an airtight container at room temperature for up to 3 days.Refrigerate for up to a week for longer storage.Freeze unfrosted bars for up to 2 months; thaw and frost before serving.
FAQs
Can I use frozen bananas?
Yes, thaw them completely and drain any excess liquid before using.
What if I don’t have sour cream?
Plain yogurt or Greek yogurt makes a great substitute.
Can I make this gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for all-purpose flour.
Why is my frosting too thick or too thin?
Adjust the consistency with more milk to thin or more confectioners’ sugar to thicken.
Can I skip the frosting?
Yes, the bars are delicious on their own or with a dusting of powdered sugar.
How can I make them dairy-free?
Use dairy-free butter and a plant-based yogurt substitute.
Can I double the recipe?
Yes, use a larger pan or two 9×13-inch pans for a double batch.
Do these bars need to be refrigerated?
Only if frosted; refrigerate to keep the frosting firm and fresh.
Can I make these into cupcakes?
Yes, portion into cupcake liners and bake for 18-20 minutes.
What makes brown butter frosting special?
The browned butter adds a rich, nutty, almost caramel flavor that elevates the frosting.
Conclusion
Banana Bars with Brown Butter Frosting are a delightful way to enjoy ripe bananas in a dessert that’s both simple and sophisticated. Whether you’re baking for a crowd or just treating yourself, these bars deliver a moist, flavorful bite with every square.
Print
Banana Bars with Brown Butter Frosting
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (including cooling & frosting)
- Yield: 9–12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Moist banana bars topped with a rich, nutty brown butter frosting—a cozy twist on classic banana bread perfect for dessert or a snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (about 1 cup)
- 1/2 cup sour cream or plain yogurt
- Brown Butter Frosting: 1/2 cup unsalted butter (for browning)
- 2 cups powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 °F (175 °C). Line a 9×9‑inch pan with parchment or grease well.
- In a bowl, whisk flour, baking soda, salt, and cinnamon. Set aside.
- In another large bowl, cream softened butter and both sugars until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating after each, then stir in vanilla extract.
- Fold in mashed bananas and sour cream until combined.
- Gradually add dry ingredients and stir until just incorporated—avoid overmixing.
- Spread batter evenly in prepared pan. Bake 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow bars to cool completely in the pan on a wire rack.
- While bars cool, make brown butter frosting: in a small saucepan, melt butter over medium heat. Continue cooking, swirling pan until butter melts, foams and turns golden-brown with a nutty aroma (about 4–5 minutes). Remove from heat and let cool briefly.
- Pour browned butter into a bowl, whisk in powdered sugar, vanilla, and enough milk/cream to reach spreading consistency.
- Frost cooled banana bars, spread evenly; cut into squares. Serve!
Notes
- Cool bars completely before frosting to prevent melting.
- Use very ripe bananas for maximum sweetness and flavor.
- Frosting can be made ahead and stored in fridge—bring to room temperature before spreading.
- Add chopped walnuts or pecans to the batter or sprinkle on top for extra texture.
- Store covered at room temperature for up to 3 days, or refrigerate up to 5 days.
Nutrition
- Serving Size: 1 bar (based on 12)
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
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