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.
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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.
Easy and delicious made theses many times always a big hit!
I made these and used a cream cheese icing recipe for low carb. It is delicious.
Very good banana bread I love it 😍
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!
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.
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 😉
Yes, 1 1/2 cups of sugar.
3-4 bananas can be anywhere from 1 cup to 2 1/2 cups, depending on size. Can you give a weight measurement? Or how many cups exactly of mashed banana do you need???
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;
That sounds delicious! Thanks for sharing.
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
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!
Does this need to be refrigerated?
I doesn’t ‘have’ to be, but I think they store better when covered, in the fridge.
I made these and immediately refrigerated when cooled! They are amazing! How long will they keep in the refrigerator?
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?