These banana bread bars have all the classic banana bread flavor you love, in a super-easy, sheet cake format – topped off with luscious browned butter icing.

Banana Bread Bars with Browned Butter Icing

If you love banana bread, then you’ve got to try banana bread bars!

This recipe has all the sweet and delicious flavors of traditional banana bread, baked up in sheet cake form. Each slice is perfectly moist and fluffy and studded with chopped walnuts.

As if that wasn’t yummy enough, we topped our banana bread bars with a decadent browned butter frosting. Browned butter is essentially caramelized butter, which really amps up the flavor. It’s the secret ingredient in my husband’s brown butter rice krispie treats recipe, which are always requested for special events and parties!

Even though this tastes like a treat you’d get from a gourmet bakery, you can whip up this recipe in less than an hour. It’s easier than you’d think! This recipe is perfect for an after-school snack or dessert any time of year!

Ingredients

3-4 ripe bananas
1 cup sour cream
½ cup unsalted butter, softened
2 eggs
2 teaspoons vanilla extract
1 ½ cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts

For the Glaze:

½ cup butter, browned
3 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk (you can also use plant based milks, such as almond milk)

Optional Toppings

Extra chopped walnuts

Helpful Kitchen Tools

For your convenience I’ve included shop-able ad links to some of the products used to make this recipe; disclosure policy available here.

Instructions

To Prep: Preheat oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper.

Place the ripe bananas in a large bowl and mash them completely with a fork.
Add in the sour cream, softened butter, eggs, and vanilla, and whisk together until completely combined. Add the sugar and mix until just incorporated.
Sift in the flour, baking soda, and salt into the bowl of wet ingredients. Fold the dry ingredients into the wet ingredients until combined, then stir in the chopped walnuts so they are evenly distributed.
Pour the banana bread batter into the prepared baking dish and bake for 25 to 30 minutes, or until the top is an even golden brown and a toothpick inserted in the middle comes out clean.

Brown Butter Frosting Directions:

Heat butter in a medium saucepan over medium heat. Let the butter cook and melt down, stirring occasionally to prevent boiling and scorching. When the butter starts to brown and smell nutty, remove the pan from heat.
Combine the browned butter and powdered sugar in a medium mixing bowl. Whisk together until the powdered sugar soaks up all of the butter. At this point, the mixture will look thick and curdly. This is normal!
Whisk in the milk rapidly, stirring quickly, until you have a smooth glaze.
When the banana bread bars have cooled for at least 15 minutes, gently pull up the ends of the parchment paper to remove them from the pan. Drizzle with glaze and top with chopped pecans.

Prep Tips

Bananas – This is your chance to use up those overripe bananas that have been sitting on the kitchen counter! I’ve included more information about the best type of bananas to use in the FAQ section below.
Mix-ins – We used chopped walnuts in our batter and sprinkled on top. You could alternatively use chopped pecans or almonds for this recipe. You could even stir in some chocolate chips for an extra sweet treat!
Gluten-Free – Make this a glute free recipe simply by using all-purpose gluten free flour in place of regular flour. You may also want to check labels of the other ingredients used to ensure that they were produced in a gluten free facility, if that is a concern.
Storage – Cover the pan with plastic wrap, or transfer any leftovers to an airtight container. They can be kept at room temperature for 2-3 days. You can also freeze the bars by wrapping in plastic or parchment paper and placing them inside a gallon freezer bag.

Frequently Asked Questions

Why Are Ripe Bananas Best For Banana Bread?

There are several reasons why ripe or even overripe bananas should be your go-to for making banana bread.

Sweetness – As bananas ripen, their starches break down into simple sugars, making them sweeter and more flavorful. This sweetness is essential for achieving a delicious banana bread without excessive added sugar.
Banana Flavor – Ripe bananas develop a more intense banana taste that shines through in baked goods. Less ripe bananas will still taste like bananas, but the flavor may be more subtle.
Texture – Ripe bananas are much softer and easier to mash, creating a smoother batter and ultimately a more moist and tender banana bread. Underripe bananas are firmer and require more effort to mash, meaning you might end up with chunks that can affect the texture of your bread.
Moistness – Ripe bananas have a higher moisture content, which in turn creates a softer, moister banana bread. Whereas, underripe bananas are drier and can result in a denser and potentially dry bread.

More Banana Recipes To Try

Banana Bread Bars Recipe (Printable Recipe Card)

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5 from 1 vote

Banana Bread Bars

These banana bread bars have all the classic banana bread flavor you love, in a super-easy, sheet cake format – topped off with luscious browned butter icing.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Dessert, Snack

Cuisine: American, Kids

Keyword: banana bread, Banana Bread Bars

Servings: Bars

Calories: 534kcal

Author: Stacey aka the Soccer Mom

Cost: $12

Equipment

9x13 inch Baking Pan
Parchment paper
Sifter
small saucepan