Servings
Font
Back
0 from 258 votes

Banana Bars with Browned Butter Frosting

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 15 Bars (9X13-inch pan)
Course: Dessert
Cuisine: American

Ingredients

Banana Bars:
  • 4 4 tablespoons salted butter softened or even melted and cooled
  • ¼ ¼ cup lightly packed brown sugar
  • ½ ½ cup granulated sugar
  • ½ ½ cup sour cream
  • 1 1 large egg
  • 1 1 teaspoon vanilla extract
  • ⅔ - 1 ⅔ - 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 1 cup all-purpose flour
  • ½ ½ teaspoon baking soda
  • ¼ ¼ teaspoon salt
Browned Butter Frosting:
  • 4 4 tablespoons butter
  • 2 2 cups powdered sugar
  • ½ ½ teaspoon vanilla extract
  • 1-2 1-2 tablespoons milk or cream (see note)

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan (see note) with cooking spray and set aside.
  2. 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.
  3. Blend in the bananas and mix.
  4. Stir in the flour, baking soda and salt and mix for just a minute or two until combined.
  5. 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.
  6. 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.
  7. Let the bars cool for 5-10 minutes and then dollop the frosting over the warm bars and spread in an even layer.
  8. 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

  • Doubling + Pan Size: this recipe doubles beautifully for a large, rimmed baking sheet (around 11X17-inches). However, if you want thicker layers (of both the bars and the frosting), when doubled, use a 15X10-inch pan (I don't have one so I always opt for the larger size). Same goes for the regular recipe - if you have an 11X7-inch pan, that will work, too, for slightly thicker layers. I happen to like the thinner layers myself, easier to justify a couple more nibbles.
  • Frosting: I prefer the frosting with cream instead of milk because it adds a rich creaminess to the frosting that offsets the sweetness but obviously milk will work too. The frosting sets up a little after the bars cool which is why I could get away with stacking them for the photos but they do better in a single layer especially if it's warm when serving.

Nutrition Information

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%)

Nutrition Facts

Serving: 15Bars (9X13-inch pan)

Amount Per Serving

Calories

% 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.