Banana Bars with Brown Butter Frosting
Indulge in these incredibly moist and tender banana bars, topped with a rich, nutty brown butter frosting that elevates the classic banana bread flavor to a gourmet dessert. Perfect for a comforting treat or a crowd-plepleasing potluck, these bars are surprisingly easy to make and guaranteed to disappear fast.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
1 hour 30 minutes (including cooling time)
Servings
9-12 servings
Keywords
banana barsbrown butter frostingbanana dessertmoist banana cakeeasy bakingcomforting sweetspotluck recipesimple desserthomemade barsclassic banana recipe
Why This Recipe Delivers
- Unbeatable Moisture: These bars are incredibly moist thanks to the ripe bananas and sour cream.
- Gourmet Flavor: The rich, nutty brown butter frosting elevates a simple banana treat into something special.
- Easy to Make: A straightforward recipe perfect for bakers of all skill levels.
- Crowd-Pleaser: Loved by all, these bars are ideal for gatherings, parties, or a cozy evening at home.
- Comfort Food Classic: A nostalgic flavor with a sophisticated twist.
Ingredients
- 150g (¾ cup) granulated sugar
- 120g (½ cup) sour cream, at room temperature
- 56g (¼ cup) unsalted butter, softened
- 1 large egg, at room temperature
- 225g (1 cup) very ripe mashed bananas (about 2 medium bananas)
- 5ml (1 tsp) vanilla extract
- 120g (1 cup) all-purpose flour
- 2.5g (½ tsp) baking soda
- 2.5g (½ tsp) fine sea salt
- For the Brown Butter Frosting:
- 113g (½ cup) unsalted butter
- 200g (1 ¾ cups) powdered sugar (confectioners' sugar), sifted
- 30ml (2 tablespoons) milk or cream (plus more if needed)
- 2.5ml (½ tsp) vanilla extract
- Pinch of fine sea salt
Instructions
- Preheat your oven to 190°C (375°F). Prepare an 20×20 cm (8×8 inch) baking dish by lining it with parchment paper, allowing the edges to overhang on two sides. This creates 'handles' for easy removal of the baked bars later.
- In a large mixing bowl, combine the granulated sugar, sour cream, softened unsalted butter, and the large egg. Beat these ingredients together with an electric mixer on medium speed until the mixture is light, fluffy, and well-creamed, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and incorporate the mashed very ripe bananas and the vanilla extract. Mix until just combined, ensuring the banana is evenly distributed throughout the wet ingredients.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt to ensure they are evenly distributed. This prevents pockets of leavening agents and ensures a consistent texture.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter; overmixing can develop the gluten in the flour too much, resulting in tough bars. A few streaks of flour are acceptable.
- Pour the batter evenly into the prepared 20×20 cm (8×8 inch) baking dish. Use a spatula to spread it smoothly to the corners.
- Bake for 20 to 25 minutes, or until the edges are golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The timing may vary slightly depending on your oven.
- Once baked, remove the pan from the oven and let the banana bars cool in the pan on a wire rack for at least 15-20 minutes. This allows them to firm up slightly before handling. Then, use the parchment paper overhangs to carefully lift the bars out of the pan and transfer them to the wire rack to cool completely before frosting.
- While the bars cool, prepare the Brown Butter Frosting. In a small saucepan or light-colored skillet, melt the 113g (½ cup) unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown color and develops a nutty aroma, with tiny brown specks at the bottom of the pan. This usually takes 5-8 minutes. Immediately remove from heat to prevent burning.
- Pour the browned butter into a medium heat-proof bowl, making sure to scrape all the delicious brown bits from the bottom of the pan. Let the browned butter cool for about 10-15 minutes, or until it's just warm but not hot enough to melt the powdered sugar instantly.
- To the cooled brown butter, add the sifted powdered sugar, milk or cream, vanilla extract, and a pinch of salt. Beat with an electric mixer on low speed, gradually increasing to medium, until the frosting is smooth and creamy. If the frosting is too thick, add a tiny bit more milk or cream (2.5-5ml at a time) until it reaches your desired spreading consistency. If it's too thin, add a bit more powdered sugar.
- Once the banana bars are completely cooled, evenly spread the brown butter frosting over the top. A completely cooled base is crucial to prevent the frosting from melting.
- Thirteenth Step: Allow the frosting to set slightly, then slice the bars into squares and serve. These bars are best enjoyed at room temperature.
Tools You’ll Need
- 20×20 cm (8×8 inch) baking dish
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (handheld or stand)
- Rubber spatula
- Wire cooling rack
- Small saucepan or light-colored skillet (for browning butter)
- Whisk
- Measuring cups and spoons (or kitchen scale)
Essential Success Tips
- Use Very Ripe Bananas: The riper the bananas (brown spots are good!), the sweeter and more flavorful your bars will be. They also mash more easily and contribute to the moist texture.
- Room Temperature Ingredients: Ensure your butter, sour cream, and egg are at room temperature. This allows them to emulsify properly, creating a smoother batter and a more even texture in the final product.
- Do Not Overmix: After adding the dry ingredients, mix just until no streaks of flour remain. Overmixing develops gluten, which can lead to tough, dense bars instead of light and tender ones.
- Cool Completely Before Frosting: It's tempting to frost warm bars, but the frosting will melt and slide off. Allow the bars to cool completely on a wire rack before applying the brown butter frosting for the best results.
- Brown Butter Carefully: When making the frosting, watch the butter closely as it browns. It can go from perfectly nutty to burnt very quickly. Use a light-colored pan to monitor the color of the milk solids at the bottom.
Professional Cooking Secrets
- To achieve an even deeper banana flavor, roast your ripe bananas in their peels on a baking sheet at 180°C (350°F) for 15-20 minutes, or until the peels are black and the bananas are soft. Let them cool, then scoop out the intensely flavored pulp.
- For an extra layer of texture and warmth, toast some chopped pecans or walnuts and fold them into the batter just before baking. This adds a delightful crunch and enhances the overall nutty profile of the dish.
- For a professional finish, use an offset spatula to spread the frosting. For a slightly firmer frosting that pipes well, once made, chill the brown butter frosting for 15-20 minutes in the refrigerator, then whip it again briefly before spreading or piping.
Notes
- Storage: Store unfrosted banana bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Frosted bars should be stored in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: Unfrosted banana bars can be wrapped tightly in plastic wrap and then foil, and frozen for up to 2 months. Thaw at room temperature before frosting and serving. Frosted bars can also be frozen, but the frosting texture may change slightly upon thawing.
- Variations: Feel free to add 50-75g (⅓-½ cup) of chocolate chips, chopped nuts (walnuts or pecans), or shredded coconut to the batter for added texture and flavor.
Frequently Asked Questions
Can I use less ripe bananas for this recipe?
While you can, very ripe bananas (with brown spots) are crucial for the best flavor and moisture in these bars. They are sweeter and break down more easily, contributing significantly to the texture and taste.
What if my brown butter frosting is too thin or too thick?
If your frosting is too thin, gradually add more sifted powdered sugar, 15g (1 tablespoon) at a time, until it reaches the desired consistency. If it's too thick, add milk or cream, 2.5ml (½ teaspoon) at a time, until it's easily spreadable.
Can I make these banana bars gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients are certified gluten-free if strict adherence is necessary.
Nutrition Facts (Per Serving)
Calories: Approximately 380-420 per serving (based on 9 servings). Protein: 4g, Fat: 22-25g, Carbs: 45-50g (estimates based on listed ingredients and proportions).
Allergy Information
Contains dairy, eggs, and wheat. For a dairy-free version, use dairy-free sour cream and butter alternatives, and substitute milk in the frosting with a plant-based milk. For a gluten-free version, use a 1:1 gluten-free flour blend.
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