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.