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 as 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 and use them in Skinny Banana Bread.
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 this delicious browned butter frosting.
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 times 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 bites.
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Banana Bread Bars
Video
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 Brown Butter Glaze:
- 6 Tablespoons butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
Instructions
- 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).
For the 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.
For the Glaze:
- (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.
Amber says
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?
Megan says
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!
Brenda says
Does this need to be refrigerated?
Lauren Allen says
I doesn’t ‘have’ to be, but I think they store better when covered, in the fridge.
Julie Lacombe says
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
Benita says
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;
Lauren Allen says
That sounds delicious! Thanks for sharing.
Jo says
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 😉
Lauren Allen says
Yes, 1 1/2 cups of sugar.
Troy D'Angelo says
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.