These Browned Butter Banana Bread Bars are the perfect treat. With a soft, moist crumb and a nutty, rich brown butter frosting, this easy dessert is a fun twist on classic banana bread. It’s a great way to use up brown bananas and makes a delicious snack or simple dessert to share.
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Why My Recipe
These banana bread bars offer everything you love about banana cake, moist texture, banana flavor, and a dreamy frosting, but come together more quickly and bake in a single pan.
You don't even need your electric mixer for these easy banana bars. Using browned butter in both the batter and frosting gives this treat an elevated flavor that tastes like you’ve spent way more time in the kitchen than you actually did.
It’s the best way to satisfy that banana bread craving with less effort and more reward.
Try my classic Banana Bread or this Southern Bread Pudding with Rum Sauce next!
Ingredients and Substitutions
You’ll only need simple ingredients, many of which you likely already have in your pantry:
Bars:
- Unsalted butter – browned for depth of flavor; salted butter works too—just reduce added salt slightly
- White sugar and light brown sugar – a mix keeps the bars soft and flavorful
- Eggs – use room temperature eggs for best results
- Sour cream – adds moisture and a slight tang; Greek yogurt is a good substitute
- Mashed ripe bananas –overripe bananas will give the best banana flavor
- Pure vanilla extract – adds warmth and depth
- All-purpose flour – whole wheat flour can be used for a slightly denser texture
- Baking soda and fine sea salt – help the bars rise and balance sweetness
Frosting:
- Butter – browned again to tie the flavor together
- Powdered sugar – sifted to keep it smooth
- Vanilla extract
- Half and half or milk – thins the frosting; non-dairy milk works too
Optional Toppings:
- Finely chopped pecans or walnuts – for crunch and extra richness
Directions
For the bars:
Preheat the oven to 350 degrees F. Prepare a 9x13 inch baking pan with cooking spray or parchment paper.
Melt ½ cup butter (one stick) in a sauce pan over medium heat. Continue to cook, stirring occasionally until the butter smells nutty and is a light golden brown. It should be quite foamy at this point. Remove from the heat. In a large mixing bowl, add the browned butter, white sugar, and brown sugar. Whisk to combine.
Whisk in eggs, then add the sour cream, mashed bananas, and vanilla. Stir with a wooden spoon.
In a separate bowl, add the dry ingredients: flour, baking soda, and fine sea salt. Whisk to combine well.
Gradually add the flour mixture to the butter mixture, stirring until just combined. A few spots of flour is ok, but be sure to scrape the bottom of the bowl to incorporate all the flour, but don't not over mix.
Pour batter into prepared pan. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean (or a few dry crumbs).
For the frosting:
Add 4 tablespoons of butter to the same pan as before and brown the butter like you did for the bars. When the butter has browned, add the vanilla then the sifted powdered sugar. Stir well to remove any lumps. Add half and half, one tablespoon at a time to thin as desired.
Pour frosting over warm banana bread and spread evenly to the edges. Top with finely chopped nuts, if desired. Let cool for about 30 minutes before slicing.
How to Bake on a Sheet Pan
Want to serve a crowd or make thinner bars with more surface area for that irresistible brown butter frosting? You can easily adapt this recipe for a standard sheet pan (roughly 10x15 inches).
- Prepare the pan by lining it with parchment paper or spraying with cooking spray.
- Spread the batter evenly in the sheet pan—it will be thinner than in a 9x13 pan, so use a spatula to smooth it out.
- Adjust baking time. Since the batter is spread thinner, it will bake faster. Start checking for doneness at around 18–20 minutes. A toothpick should come out clean or with just a few moist crumbs.
- Top with frosting while cake is still somewhat warm to help with spreading.
- Slice into small squares or bars—these make great potluck or picnic treats.
Baking in a sheet pan is a great way to make this banana bar recipe stretch further. It’s also perfect if you love a higher frosting-to-bar ratio!
Variations
- You could mix in chocolate chips or a swirl of peanut butter into the batter for variation next time.
- If you're in a hurry try store bought cream cheese frosting or another favorite flavor.
Tips for Success
- Use very ripe bananas with lots of brown spots for the best banana flavor.
- Don’t overmix the batter—this helps the bars stay soft and fluffy.
- Let the bars cool before frosting so it spreads evenly.
- Store leftovers in an airtight container covered with plastic wrap to keep them moist.
How to Store
Store your banana bread bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze (without frosting) for up to 2 months. Allow them to come to room temperature before serving for the best texture.
More banana recipes
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Browned Butter Banana Bread Bars
Ingredients
For the bars:
- ½ cup unsalted butter one stick
- 1 cup white sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 cup sour cream
- 1 ½ cups ripe mashed bananas about 4
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour preferable unbleached
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
For the frosting
- 4 tablespoon butter
- 2 cups powdered confectioner’s sugar (sifted to avoid lumps)
- 1 teaspoon vanilla extract
- 1-2 tablespoon half and half or milk to thin as needed
- Optional Toppings: Finely chopped pecans or walnuts
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9x13 inch baking pan with cooking spray or parchment paper.
For the bars:
- Melt ½ cup butter (one stick) in a sauce pan over medium heat. Continue to cook, stirring occasionally until the butter smells nutty and is a light golden brown. It should be quite foamy at this point. Remove from the heat. Using a large bowl, add the browned butter, white sugar, and brown sugar. Whisk to combine. Be sure to use a heat proof bowl.
- Whisk in eggs, then add the sour cream, mashed bananas, and vanilla. Stir with a wooden spoon.
- In a separate bowl, add the flour, baking soda, and fine sea salt. Whisk to combine well.
- Gradually add the flour mixture to the butter mixture, stirring until just combined. A few spots of flour is ok, but be sure to scrape the bottom of the bowl to incorporate all the flour. Do not over mix.
- Pour batter into prepared pan. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean (or a few dry crumbs).
For the frosting:
- Add 4 tablespoons of butter to the same pan as before and brown the butter like you did for the bars. When the butter has browned, add the vanilla then the sifted powdered sugar. Stir well to remove any lumps. Add half and half, one tablespoon at a time to thin as desired. Top with finely chopped pecans or walnuts, optional.
- Pour the frosting over the warm cake and spread evenly to the edges. Top with finely chopped nuts, if desired.
Notes
- Use very ripe bananas with lots of brown spots for the best banana flavor.
- Don’t overmix the batter—this helps the bars stay soft and fluffy.
- Let the bars cool before frosting so it spreads evenly.
- Store leftovers in an airtight container covered with plastic wrap to keep them moist.
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