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These banana bars topped with brown butter glaze are an easy and tasty treat I whip up when I want something sweet without the hassle. Using ripe bananas and basic pantry stuff, they come together fast and have a moist, comforting feel like a cozy hug.
Whenever I have bananas to use up beyond just bread, these bars are my go-to. The brown butter glaze changed the game for me—never plain banana bars again.
What You Need
- Butter: important for both the bars and the brown butter glaze, browning gives a deeper, nutty taste
- Powdered sugar: keeps the glaze smooth and sweet while vanilla extract lifts the flavor, pick fresh vanilla for the best aroma
- Very ripe bananas: bring in natural sweetness and moisture, avoid green or hard ones for good texture
- Sour cream: softens the bars and adds a little tang, full-fat makes it richer
- All-purpose flour: gives the bars their shape, fresh flour helps them rise and come out better
- Baking soda: makes the bars fluffy and light, double check it's still fresh for a good rise
- Sugar: sweetens and helps give color when baking, plain granulated sugar works great
- Egg: holds everything together and makes the bars tender
- Milk: adjusts the thickness of the glaze, whole or 2% milk are good choices
- Salt: balances the sweetness and boosts flavors overall
How To Make It
- Mix Wet Ingredients:
- In a big bowl, beat sugar, sour cream, softened butter, and egg until smooth and creamy. Mash bananas really well then stir them and vanilla extract into the mix. This makes a moist, tasty base before adding dry stuff.
- Add Dry Ingredients:
- Sift flour with baking soda and salt into the wet mix and fold gently just until mixed. Don’t overmix or the bars won’t be tender.
- Prep Pan and Bake:
- Line an 8 by 8 inch pan with parchment paper so the bars lift out easily. Pour in the batter evenly and bake in a 375 F oven for 20 to 25 minutes until golden on top and a toothpick comes out clean.
- Let Bars Cool:
- Give the bars about 10 to 15 minutes to cool in the pan. They’ll firm up enough to frost without the glaze melting but still be warm enough to soften it on top.
- Make Brown Butter Glaze:
- Melt half a cup of butter in a saucepan over medium-high heat. Stir or swirl it until it foams and you see brown bits at the bottom with a nutty smell. Take it off heat and pour into a separate bowl to stop cooking.
- Whisk the Glaze:
- Beat in powdered sugar and vanilla until smooth. Slowly add milk to get a spreadable but thick enough glaze that’s easy to spread on bars.
- Frost Bars:
- Spread the warm glaze evenly over bars once they’ve cooled a bit but still feel warm. The glaze softens on top and creates a shiny, rich finish.
I’m a fan of how the warm smell of browned butter fills the kitchen and how these bars bring back cozy weekend memories with family.
Storing Tips
Keep bars at room temp in a sealed container for up to two days to stay soft. For longer, pop them in the fridge and bring them back to room temp before eating to keep the glaze nice. You can also freeze bars wrapped individually for up to three months and thaw them in the fridge overnight.
Substitutions
You could swap the sour cream for Greek yogurt if you want something lighter but moisture will change a bit. For dairy-free, use plant-based butter and milk in the same amounts. If your bananas aren’t super ripe, add a spoon of honey or maple syrup to sweeten it up.
Serving Suggestions
Enjoy the bars warm for melty glaze or cold if you like a firmer texture. Pair with coffee or tea for a nice afternoon treat. Toss in chopped nuts or chocolate chips into the batter if you want more crunch and flavor.
This turns simple ingredients into a warm, delicious treat that’s easy to make and hard to forget.
Frequently Asked Cooking Questions
- → What makes the banana bars moist?
The bars get their soft, moist texture from ripe bananas and sour cream mixed into the batter.
- → How do you make brown butter icing?
Heat butter over medium until golden bits appear, then mix it with powdered sugar and vanilla until smooth and creamy.
- → Can I use frozen bananas for the bars?
Absolutely. Just thaw fully and squeeze out extra liquid before mashing so the batter turns out right.
- → Why is parchment paper recommended for baking?
It stops the bars from sticking and helps you lift them out easily when they're done baking.
- → How long should the bars cool before icing?
Wait about 10 to 15 minutes so the icing sets nicely without melting too much.
- → What texture should the batter have before baking?
It should be smooth with no flour visible but don’t overmix to keep the bars soft.