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.
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.
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 Brownies
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
- 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.
Nutrition
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I originally shared this recipe June 2017. Updated January 2021.
Process photos by Nikole from The Travel Palate.
This post contains affiliate links.
I made these banana bread brownies last night…. they are quite possibly one of my top 5 desserts of all time!!!! SO DELICIOUS!!!!!! I will continue to make and enjoy this dessert! Thank you.
Help. I have made these several times. Sometimes they work, sometimes they don’t . My problem is the center puffs up and then when cooling deflates and is not cooked through. The top is quite brown , and I even pull the batter from the center to be higher on outside before I put into oven. I’ve done both sour cream and Greek yogurt. Any suggestions?
Hi! 😊 It sounds like your oven might be running a bit hot, causing the top to brown before the center is fully cooked. Try reducing the oven temperature by 25°F (about 15°C) and see if that helps. Using an oven thermometer can also ensure your oven is at the correct temperature. Hope this helps, and happy baking!
-Stacy
I made these for a football party on Saturday, and they were a big hit! Everyone loved them and asked for the recipe. I used four bananas because that’s what I had.
How do you store them? Refrigerator or counter?
This recipe was amazing.
Very flavoursome, definitely my favourite recipe for banana cake 😄
Delicious! I double the frosting.
Delicious! I double the frosting.
These are THE best banana anything recipe!! Sooo good every time I make them! 🤤
Wow! This will be the only way I make banana bread from now on. The browned butter glaze elevates it to another level!
I love this recipe! My family devours them!!
Love the taste , I have made it twice akd both times I have had to cook it almost an hour ??? It’s 375 degrees, right ??
It sounds like you’re doing everything right, but if the banana bread brownies are taking almost an hour to cook, a couple of things might be happening. First, oven temperatures can vary, so it’s possible that your oven might run a bit cooler than it reads. You might want to use an oven thermometer to double-check that it’s actually reaching 375 degrees F
Another tip is to make sure the batter is spread evenly in the pan. If it’s thicker in some areas, that could cause it to take longer to bake through.