I’m happy to deliver a plate full of these yummy Brown Butter Banana Bread Bars. That’s a whole lotta B’s but I promise it worth every stumble! With the school year starting and a freezer full of bananas (check out my Banana Tip here), I knew it was time to try out this recipe. The brown butter frosting is DELICIOUS and will probably be seen on pancakes very soon!
Need to please a crowd? Pin it to save!
I brought a plate full of these to our first meeting of the school year and everyone loved them. They are a real crowd pleaser! Or you can just save them for yourself. Totally your choice. ;]
- 1½ cup Sugar
- 1 cup Sour Cream
- ½ cup Butter, Softened
- 2 Eggs
- 3 or 4 Bananas, Mashed & Ripe
- 2 teaspoons Vanilla Extract
- 2 cups Flour
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- ½ cup Chopped Walnuts {Optional}
- ½ cup Butter
- 4 cups Powdered Sugar
- 1½ teaspoons Vanilla Extract
- 3 tablespoons Milk
- Heat oven to 375 degrees and grease a two pans or a large one.
- In a large bowl, beat together the sugar, sour cream, butter and eggs until creamy for the banana bread.
- Mash the bananas off to the side and blend in the bananas with the vanilla extract in the bowl.
- Sift the flour, baking soda and salt in a separate bowl. Slowly add into the wet mixture, about a cup at a time. Blend for 1 minute. Stir in walnuts at this time if you are using them!
- Pour the batter into the pan evenly, in a 1'' layer. If you need a second pan, grab it now. The bread rises so thin layers are the best!
- Bake for 20 to 25 minutes. Test with a toothpick.
- While the bread is baking begin the frosting, heat the butter in a large saucepan over medium heat until boiling. Swirl the pan as the butter turns to a delicate brown color. Remove from the heat.
- Add the vanilla extract and milk to the mixture and whisk. Add the powered sugar, one cup at a time, whisking completely until after each cup. It should be thicker than a glaze but thinner than a frosting. Add more milk if you need to loosen it.
- Using a spatula, spread the brown butter frosting over the warm bars. It will be much easier to spread while the bars are still warm.
- Let it cool, cut a slice, grab a glass of milk and ENJOY!
Hey there, Iām Alexis! I’m a low carb living, Cuban and Puerto Rican, living in Seattle, Washington. I serve as a brand + web designer for fellow teacherpreneurs and small businesses by day. I find joy in sharing my low carb recipes here as well, and am a self-proclaimed pure perfectionist in everything I do.
