Banana Bars with Browned Butter Frosting
User Reviews
4.8
Banana Bars with Browned Butter Frosting
Description
Banana Bars with Browned Butter Frosting begin with a classic banana cake batter combining softened butter, brown and granulated sugar, sour cream, eggs, vanilla extract, and ripe mashed bananas. Flour, baking soda, and salt are gently folded in to produce a moist and tender texture after baking. The bars bake in a single 9x13-inch pan until a toothpick inserted in the center comes out clean, and the top springs back slightly when touched.
The frosting is prepared separately by melting butter over medium heat until small solids brown and the butter develops a caramel-like aroma. This browned butter is then whisked with powdered sugar, vanilla, and milk or cream into a smooth, creamy topping that sets slightly as it cools. Using cream instead of milk enhances richness and balances sweetness.
The bars are best served once the frosting has set, sliced into squares. They make a good dessert or snack and can be enjoyed with coffee or tea. The recipe also scales up well with adjusted pan sizes for thicker layers if desired.
For storage, the bars should be completely cooled before covering in an airtight container, lasting about a week at room temperature or they can be frozen for longer preservation. The option to use different pan sizes allows for thinner or thicker bars based on preference.
Ingredients
Banana Bars:
- 4 tablespoons butter softened or even melted and cooled, salted
- ¼ cup brown sugar lightly packed
- ½ cup granulated sugar
- ½ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ⅔ - 1 cup banana about 2 large bananas, mashed ripe
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Browned Butter Frosting:
- 4 tablespoons butter
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk or cream, see note
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan (see note) with cooking spray and set aside.
- For the bars, in a large bowl, cream together the butter, brown and granulated sugars, sour cream, egg, and vanilla until well-mixed, 1-2 minutes.
- Blend in the bananas and mix.
- Stir in the flour, baking soda and salt and mix for just a minute or two until combined.
- Pour the batter evenly into the prepared pan and bake for 15-20 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch.
- While the bars are baking, make the frosting by melting the butter in a saucepan or stainless steel (not nonstick) skillet over medium heat (here's a quick tutorial on browning butter). Bring the butter to a gentle simmer, turning the heat down if needed, until the solids lightly brown and the butter smells caramelly and fragrant. Immediately remove from the heat and add the powdered sugar, vanilla and milk, whisking until smooth and creamy. Add more milk if needed to achieve a thick but spreadable consistency.
- Let the bars cool for 5-10 minutes and then dollop the frosting over the warm bars and spread in an even layer.
- Cool the bars to room temperature. Cut into squares and serve. These keep well-covered for 1-2 days at room temp or refrigerated.
Notes
- This recipe doubles well for a large rimmed baking sheet; use a 15x10-inch pan for thicker bars and frosting layers.
- For a richer frosting, substitute cream for milk; the frosting sets better once bars cool.
- Bars are easier to portion and serve once the frosting has set after cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Bars (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 222kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 142mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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