Banana Bread Bars

These banana bars are baked in a jelly roll pan and frosted with a sweet, buttery frosting. They are great to serve with coffee, for breakfast, as a snack or just because.


They are moist with the addition of sour cream in the batter. I used 4 large ripe bananas in my recipe. I got them in the produce aisle, marked down for only $0.65!


Banana Bread Bars – slightly altered from a recipe given to me by a co-worker


  • 1 1/2 c. sugar
  • 1 c. sour cram
  • 1/2 c. butter, softened
  • 2 eggs
  • 2 cups, roughly (3 or 4) ripe bananas, mashed
  • 2 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 c. chopped walnuts (optional, I skipped)

Brown Butter Frosting:

  • 1/2 c. butter
  • 4 c. powdered sugar
  • 1-1/2 tsp. vanilla extract
  • 3-5 tbsp. milk


1. Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, cinnamon and blend for 1 minute. Stir in walnuts if using .

2. Spread batter evenly into pan. Bake 20 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).


A simple little tip for using bananas in baking – you can mush them up in the skin and then peel them on the opposite end from the stem. They open very easily that way. I shared this tip on Twitter and some remarked that peeling a banana isn’t exactly a hardship. Well, no kidding. I mean I’m posting desserts I make on a blog, I don’t really think peeling a banana is a hardship. Jeez, people! That’s why it’s called a tip. Use it or don’t!


Oooo, look at that delicious batter. Mmm, mmm, mmm!


Before baking and after with the bars frosted. They aren’t winning a beauty contest, but they do taste wonderful.


I like the frosting to bar ratio here – perfect! The brown butter really gives the frosting a depth of flavor and takes away some of the sweetness from the powdered sugar.




About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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