Bananas are a hot commodity in our house! I love them every morning sliced in my cereal, yogurt or on top of my peanut butter toast. My kids would eat as many bananas a day that I would let them, and Jeff takes half of a banana with him on his way to work every morning. BUT, we all only like them when they’re really firm–almost to the point of being green. I typically freeze the ripe ones to make this chocolate breakfast drink. Other go-to recipes for using up my ripe bananas are banana bran muffins (these are freezer friendly as well!) or this delicious skinny banana bread recipe. And if we’re all hankering for something sweet then I can’t stop myself from making these banana bread bars!
These little bars are insanely good. They are super moist and the “bread” part tastes almost more like cake. It’s to die for, Also, I’m pretty sure I would eat anything that was smothered in that delicious browned butter frosting. Drool. So GOOD!
If I make these in a jelly roll pan I like to cut them in big squares, like a sheet cake. I’ve also made them many time in a 9×13” pan. They’re much thicker that way, but equally as delicious, and I like to cut them into small squares to make cute little snack bars.
- 1-1/2 cups sugar
- 1 cup plain Greek yogurt or sour cream
- 1/2 cup butter softened
- 2 eggs
- 3-4 ripe bananas mashed
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 6 Tbsp butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 Tbsp milk
Preheat oven to 375 degrees F and grease a 15x10-inch jelly roll pan, or a 9x13’’ pan (depending on if you want thin “sheet cake” style bars or thicker bars).
In a large bowl, cream together the sugar and butter. Beat in the sour cream and eggs, bananas and vanilla extract. Add the flour, baking soda, salt, and mix just until moistened. Stir in walnuts, if using.
Spread batter evenly into greased pan. For a jelly roll pan, bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean or with few crumbs. For a 9x13’’ pan, bake for 23-28 minutes or until a toothpick inserted in the center comes out clean or with few crumbs.
(I usually cut the glaze recipe in HALF if making these in a 9x13’’ pan).
In a large skillet heat the butter over medium heat. Allow it to come to a summer or very low boil and turns a delicate brown (watch carefully so you don't burn the butter) and remove from heat immediately.
Whisk in the powdered sugar, vanilla extract and milk until smooth. Pour the glaze over the warm bars (this is easiest when the bars are warm). Spread gently with the back of a spoon.
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I originally shared this recipe in May 2013, but updated it with new photos and instructions for baking in a 9×13 pan.