These delicious Banana Bread Brownies may be my favorite way to use ripe bananas, and are made extra moist with the addition of Greek yogurt. They’re topped with finger-licking brown butter glaze.
Other go-to recipes for using up my ripe bananas are Banana Cakebanana bran muffins or this delicious skinny banana bread recipe.
Banana Bread Bars with browned butter frosting | tastesbetterfromscratch.com

We enjoy every last bite of these cake-like banana bread bars because they never last long when I make them. The brown butter frosting is only 4 simple ingredients and makes them outstanding. You can customize the bars by adding nuts or chocolate chips instead of frosting, and I like to cut them into small squares for a bite size after school treat.

How to Make Banana Bread Brownies:

Mix we Ingredients: Cream butter and sugar: Beat in the sour cream and eggs, bananas and vanilla extract.

Add dry ingredients: flour, baking soda, salt, and mix just until moistened. Stir in walnuts, if using.

Bake: Pour batter into a 9×13 inch baking pan or half sheet pan. For a 9×13’’ pan, bake for 23-28 minutes or until a toothpick inserted in the center comes out clean or with few crumbs.

Four process photos for making banana bread bars including mixing the batter, pouring into a baking pan, and baking.

Make the glaze: Heat butter over medium heat and allow it to come to a simmer until it turns a delicate brown (watch carefully so you don’t burn the butter). Remove from heat immediately. Whisk in the powdered sugar, vanilla extract and milk until smooth.

Pour Glaze over Bars: This is easiest when the bars are warm.  Spread gently with the back of a spoon.

Banana Bread Bars from tastesbetterfromscratch.com

Recipe Variations:

  • Add nuts: add chopped walnuts or pecans to the batter before baking.
  • Add chocolate chips: add mini milk or semi sweet chocolate chips.
  • Change the frosting: I love the brown butter frosting but this cream cheese frosting would also be delicious.
  • Healthier banana bread bars: cut the sugar in half for a lighter version and use 3-4 Tbs of butter for the frosting instead of 6.

Make Ahead And Freezing Instructions:

To make ahead: bake and frost them one to two days ahead of time.  Store them covered, in the refrigerator.

To freeze: allow them to cool completely and freeze them frosted or unfrosted right in the pan.  Cover them well with plastic wrap and aluminum foil before freezing and freeze for up to 3 months.  Allow to thaw completely before serving.

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Recipe

Banana Bread Bars with browned butter frosting | tastesbetterfromscratch.com
Prep 10 mins
Cook 25 mins
Total 35 mins
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Ingredients
  

For the Banana Bread Bars:

  • 1-1/2 cups granulated sugar
  • 1 cup plain Greek yogurt (or sour cream)
  • 1/2 cup butter softened
  • 2 large eggs
  • 3-4 ripe bananas mashed
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

For the Glaze:

  • 4 Tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 Tablespoon milk

Instructions
 

  • Preheat oven to 375 degrees F and grease a 9×13 inch pan with non-stick cooking spray.
  • 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 prepared pan and bake for 23-28 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs. Make frosting while the bars bake.

For the Brown Butter Frosting:

  • Heat the butter in a large skillet over medium heat. Allow it to come to a simmer until it starts to turn a delicate brown and has a nutty aroma (watch carefully so you don't burn the butter!) Remove from heat immediately.
  • Whisk in the powdered sugar, vanilla extract and 1 tablespoon of milk until smooth. (Add a little more powdered sugar, or milk, if needed to thicken or thin the frosting). Pour the warm frosting over the warm bars.  Spread gently with the back of a spoon.

Notes

Recipe Variations:
  • Add nuts: add chopped walnuts or pecans to the batter before baking.
  • Add chocolate chips: add mini milk or semi sweet chocolate chips to batter before baking.
  • Change the frosting: I love the brown butter frosting but this cream cheese frosting would also be delicious. 
  • Healthier banana bread bars: cut the sugar in half for a lighter version and use 3-4 Tablespoons of butter for the frosting instead of 6.
Make ahead Instructions: bake and frost one to two days ahead of time.  Store covered, in the refrigerator.
Freezing Instructions: allow them to cool completely and freeze them frosted or unfrosted, right in the pan.  Cover well with plastic wrap and aluminum foil before freezing and freeze for up to 3 months. Allow to thaw completely before serving.

Nutrition

Calories: 254kcalCarbohydrates: 39gProtein: 4gFat: 9gSaturated Fat: 6gCholesterol: 47mgSodium: 268mgPotassium: 122mgFiber: 1gSugar: 24gVitamin A: 313IUVitamin C: 2mgCalcium: 24mgIron: 1mg

Did You Make This Recipe?

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Have you tried this recipe?! 
RATE this recipe and COMMENT below! I would love to hear your experience.

I originally shared this recipe June 2017. Updated January 2021.

Process photos by Nikole from The Travel Palate.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 4 stars
    Made these to help get rid of some over-ripe bananas, and yum! I only made half the icing recipe to use more as a drizzle, but honestly it doesn’t even need it. Next time I may try in my mini muffin pan and toss in some mini chocolate chips.

  2. Made this recipe but sprinkled 1/8 cup cocoa powder on top of batter & swirled it thru batter with a knife. Cut back sugar to 1 cup.
    Great recipe
    Thank you for sharing!

  3. 5 stars
    Always a hit! I’ve made this a few times now and everyone loves it. It’s easy and really does freeze very well.

  4. First time success with modifications! I used one cup of unbleached flour, but the other cup consisted of two heaping tablespoons of soy flour and the remainder whole wheat. I also added two heaping tablespoons of ground flax seed. In half of my baking pan, the batter included chopped black walnuts; much to my delight, these make a wonderful combination with the banana flavor!! I also reduced the sugar in the recipe so it was a little more than half of what is in the original recipe. I can’t wait to share with my neighbors after making these for breakfast on the day after my birthday!

  5. I made this a weeks ago and the recipe has 3 cups of powdered sugar for the frosting. Now your recipe says 2 cups fo powdered sugar. The first time I made the frosting it seemed like way too much. However, with the 2 cups, it didn’t seem like quite enough.

  6. 5 stars
    These bars are delicious! I didn’t add the brown butter glaze but that didn’t take away from the flavor. They were so light and fluffy and absolutely scrumptious.

  7. These are are worth buying bananas for and waiting for them to over ripen. I made them for the second time today using 3/4 cup sugar and the “lightened up” frosting. The only thing I added on my own was 1 tsp cinnamon. Delicious!

    1. Also, forgot to mention that the second time I made this recipe, I ran out of vanilla extract. So I substituted almond extract and it was suuuuper yummy 🙂

  8. These came out amazing. Everyone raved about the frosting. Salty and sweet when warmed up. Definitely better served warm (15 to 20 secs in microwave). Can I make muffins with this recipe?

  9. 5 stars
    WOW. Just WOW. These are AMAZING. I’ve gotten tired of banana bread and banana smoothies and wanted to find a new recipe for using up over-ripe bananas. I’m so impressed with this recipe. It is dense, and moist, and the brown-butter frosting just takes it over the top. It’s also very easy to make. Thanks for the great recipe! (For mine: I used 4 bananas and didn’t have yogurt so used sour cream. I needed about 3-4 TBS of milk for my frosting, and I used soymilk bc that’s what I had on hand. I might cut down on sugar both in batter and frosting next time because bananas are already so sweet, but I wanted to make it exactly as the recipe the first time.) Thanks again! This one is a keeper!

  10. 5 stars
    I have made these twice! They quickly became a household favorite. I did add 1 tsp of good Saigon Cinnamon, 1/2 tsp of nutmeg, and 1/4 tsp of Cardamom. The spuces compliment the bananas perfectly! I akso found the glaze needed closer to 4 tbsp of milk.

  11. 5 stars
    Incredibly easy to make and delicious. I used 3/4 cup of sugar and 4 bananas and it was plenty sweet enough! I’ll be sharing this with friends and neighbors!

  12. 4 stars
    Loooove these!! My husband decided to cut out sugar, and it’s probably best if I don’t eat the whole thing on my own 😂 Has anyone tried to substitute honey for sugar for the actual cake?

  13. 5 stars
    Very tasty! I split recipe between 2 half-sheets. The icing I will do 1-cup of powdered sugar at a time – I needed to add more milk for correct consistency, but plenty of icing for both pans!

  14. These are absolutely fabulous. Whole family loved them.
    I baked them in a glass 9x 13 cake pan for 30 minutes . Yummmmmm. Thank you for the recipe.

  15. 4 stars
    The icing is not spreadable and I made sure I followed the recipe. I’m sure it’ll taste fine. Doesn’t look the best though

  16. 5 stars
    just made this, and oh my good word! IT IS DELICIOUS!!! A new Family favorite…. we couldn’t wait for it to cool down, we were eating right out of the pan!

  17. 5 stars
    This might be my favorite banana recipe! It comes together quickly & the frosting is just to die for! It’s so tender, even when I came up 1/4 cup short on greek yogurt!

  18. 5 stars
    The absolute best banana ANYTHING. I have made this unbelievably delicious cake 3 times. Perfect every time . Everyone LOVES it. Used Fage full fat Greek yogurt. I’ll never make banana bread again!

  19. For the glaze I cut the recipe in half for the 9 x 13 pan. It turned out more like a crumble.
    The cake looks good though and it was super easy to bake. I will definitely make this again.

  20. Hi, regarding the sugar content, should I read it to to be 1.5 cups? Sorry I have made this twice before and can’t remember…it was amazing!!!! I have been requested to make again 😉

  21. 5 stars
    Love to wrap individually and eat these frozen! I add a bit of cinnamon to bread (cause that’s how I roll) and used maple extract instead of vanilla. Thanks sooo much for this amazing recipe;

  22. 5 stars
    Delicious! I added walnuts as suggested in the text and reduced the sugar a little, the squares are moist and delicious, a wonderful recipe. This one’s a keeper! xoxo

  23. OH MY GOODNESS! I just made this and it’s so amazing! I used Splenda instead of sugar and I dont like banana bread! This is so good! I also made loafs instead of bars. Thank you for this recipe!

  24. 5 stars
    Yummy! Can’t wait to taste these! My friend makes these wonderful iced banana bars and I always forget to get her recipe. I made them in a 9×13 pan, so I did halve the glaze. However I found I still needed the two tablespoons of milk to make it thin enough. Brown butter is delish! We like it best on egg noodles, new potatoes, or cooked cauliflower. I never made it in icing form, but I could have eaten a whole spoonful?

  25. 5 stars
    Looked up recipe for ripe bananas and came across yours.
    Needless to say…. Measured it all out…went for it and Wow we are hooked.
    Soooo delicious makes me so sad to think of how many times I’ve thrown bananas out when I should’ve done this instead.
    Definitely a major homerun at our house.
    Thanks so very much for sharing keep em coming ?

  26. 5 stars
    These are so so good! I used sour cream and doubled the glaze so it was more like frosting. I have made these about 5 times! You wont regret it.

  27. 5 stars
    I made these today exactly as the recipe said. It is delicious and everyone loves them. I think the only thing I would add next time would be cinnamon. I did add walnuts also. I think the icing goes on much smoother when the icing and the banana bread are both hot.

  28. 5 stars
    Love this recipe! Its great as is but I use it for many different bars as a base. I always add in coconut and walnuts. I love taking frozen strawberries and thaw them then blend them and use in place of the mashed bananas. Also, doubling the recipe and in place of half the bananas using pumpkin pie filling makes for a fab cake with a thin layer of cream cheese frosting sprinkled with pumpkin pie spice. I like the brown butter frosting but my fam likes things less sweet so I typically just use a very thin glaze of powdered sugar, milk, and vanilla. Very good recipe its tagged as a favorite!

  29. Based on this receipe. 28minutes is not long enough. I’ve had to have it in the oven for 1hr. My oven isn’t off either as I bake bread on a regular basis. We will see how it tastes later tonight.

  30. Please convert the 3-4 bananas into cups, since bananas come in various sizes. Anxious to try this recipe. It looks delicious.

    Thanks!

  31. 5 stars
    Made this recipe with Gluten-free flour and it turned out awesome!!!! I used Bobs red mill 1 to 1 flour if anyone is wondering! Love this recipe my family devoured them!

  32. This is fantastic!!! I added a little white chocolate to the frosting, thanks for this great recipe. One of the best banana breads out there.

  33. 5 stars
    Was my first time doing this glaze. I’m love it. Delicious. And the cake too. Thank you for sharing the recipe.

    1. It’s the glaze delicious?! Browned butter is so easy and so yummy. I’m so glad you enjoyed them.

  34. 5 stars
    These were very good and I think I’ll be making them for the fourth time today for my ladies bible study group tonight! Thanks for a good recipe to use up the bananas that get ripe around here. Also I wanted to say that the Brown Butter Frosting is very good on the apple cake I make. Thanks for taking the time to write recipes for me to browse and try out!

    1. Thanks Ashley. I’m so happy you’ve liked these banana bread bars. Thanks for following TBFD <3

  35. 5 stars
    I made these a couple weeks ago. I followed the directions exactly as they appear, with the exception of adding walnuts. I love walnuts. The purpose for making this recipe was to share these at our weekly family dinner. That did not happen! These smelled so amazing that I couldn’t help myself. I cut one square out to try them, and that was it. Every time I’d walk into the kitchen, I had to cut another little square. Our children never even saw these. Oh my goodness, these things are amazing! I did give half the pan to my mom, who also couldn’t stop eating them. I am making them again tonight, and going to try to control myself, so that I can share with the rest of the family. Thank you for the recipe.

  36. 5 stars
    These are very yummy!! I never take the time to leave a review. I have made these twice in a week and everybody loves them. The first time I didn’t cream the butter and sugar long enough and they were dense like banana bread, stl Berri delicious, the second time I creamed the sugar and butter for like 3 minutes and they were fluffier. And I mashed bananas more thoroughly too. Itwas really, really good, thank you for sharing. It’s great to have a recipe on hand that you usually have everything for in your pantry too.

  37. 5 stars
    Love it! I recommend 2 cups powdered sugar or maybe 1 cup for the glaze. Once I added more browned butter, milk and vanilla, it was thin enough to spread but I only used 1/2 and will have to make more bars to use the other 1/2. But these were so addictive!! THANK YOU!

    1. Hi Nora,
      You could try using applesauce instead! I haven’t tried this so I can’t fully vouch for how well they will turn out, but I think that would be a good substitute!

  38. 4 stars
    I just finished making these bars and wanted to leave my thoughts. For me, these are more like a cake than a bar. They are very moist and have nice flavour. I reduced the sugar to one cup and may scale it back a little more the next time I make them. While we absolutely loved the brown butter glaze we found it combined with the sweetness of the cake just a little too much sweetness for our taste. Having said that, this is a lovely recipe that is quick and easy to prepare and a great way to use those overripe bananas which we always seem to have on hand. It will definitely be in our “keeper” file. Thank you for sharing!?

  39. 5 stars
    Made these this afternoon and they were AMAZING! The family can’t stop eating them! My icing was a bit thick and hard to spread, but I made it work. My old banana bread recipe will be sitting in my recipe box collecting dust since this will be my new go to banana dessert!

  40. Ok ,just made these ,and as I’m making the glaze I realize it looks nothing like the picture.The picture looks more like it has icing on them .Havent tasted them yet but smells wonderful!

  41. 5 stars
    Made them for the family for Christmas- 2017….They were scooped up and devoured! This will definitely be a ‘traditional’ goodie at family events!
    Thank you for sharing!

  42. 5 stars
    Cold, windy, rainy day in the PNW. Had this recipe about a week ago. Needless to say, had to put the pan away so as to save 1 for the school kid. I changed it up just a little. Used 2, 8×8 pans, lowered the heat to 350. I did choose to use the full glaze recipe. Love, love these. Very simple, very fast. Thanks so much.

  43. I feel the same way about bananas, they have to be firm and almost still slightly green!!! There CANNOT be even a spec of brown on the banana peel. These bars look amazing and I can’t wait to try them. ??

  44. I have the banana bread bars in the oven right now. My whole house smells wonderful. I’m glad that they don’t have to cool before frosting because if we had to wait they would be eaten before they ever saw the frosting!

    1. Thanks Sheree! I hope you enjoy them, and I’m especially glad you wont have to wait long to devour them! 😉

  45. saw these on karly’s linky party and have seen the recipe on LSM and have always wanted to make them! I just posted banana bread today! Your bars look great!

    1. Thanks for the support Donna! Enjoyed browsing your site–what a neat idea to do faith journaling!

    1. 5 stars
      this treat was one of the best I’ve ever had! super fast and easy, doeant have any hard to find ingredients, and a great way to get rid of old bananas! this treat didnt last long in the pan! thanks you!

      1. 5 stars
        Just made yur Banana Bars w/glaze. It turned out wonderful. My husband absolutely LOVES it and so do I. He keeps running into the kitchen to get another piece. I made it in a jelly roll pan yesterday, today it is half gone. Thank you so much for sharing your recipe

        1. Thanks Suzette, I am so thrilled you loved them! It’s probably my favorite sweet treat for leftover bananas! YUM! Thanks for taking the time to comment.