Monkey Squares – Banana Bread Bars

These Monkey Squares are soft and moist banana bread bars with browned butter icing. Think of the best banana bread made into easy to eat bars.Monkey Squares - a moist banana bread bar with a brown sugar frosting!

Bananas are a hot commodity in my house. My husband snags them when they’re still green and freezes them for his protein shakes.

Something I don’t really understand but I’m sure he’s explained to me the scientific reason why underipe bananas are better for his workout shakes.

Then there’s my little baby Wes who eats one for breakfast every morning.

This week Wes boycotted bananas and the bananas sitting on my counter were too ripe for John’s muscles so I found myself looking at a bunch of overipe bananas getting more ripe by the minute.

My usual go-to is my favorite Banana Bread. Ohhh, it’s good. But today I made these Monkey Squares.

It’s super moist sour cream banana squares topped with a browned butter frosting. I found the recipe from a comment from a reader on another blog.

I love finding recipes in obscure places. It’s a family favorite recipe…my favorite kind of recipe.Monkey Squares - a moist banana bread bar with a brown sugar frosting!

This picture does not do these Banana Bread Bars justice. I LOVED them. They are good warm, cold, and room temperature. Browned butter anything gets me everytime. Make these…

Monkey Squares - Banana bread bars with Browned Butter Frosting.

Monkey Squares
Prep Time
22 hrs 3 mins
Cook Time
22 hrs 3 mins
Author: Christy Denney
Banana Bread Bars:
  • 1 ½ cups sugar
  • 1 cup sour cream
  • ½ cup unsalted butter , softened
  • 2 eggs
  • 1 ¾ cups 3 or 4 ripe bananas, mashed
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup chopped walnuts (optional)
Browned Butter Frosting:
  • ½ cup unsalted butter
  • 3 3/4 cups powdered sugar
  • 1 ½ teaspoons vanilla
  • about 3 tablespoons milk or half and half
  1. Heat oven to 375 degrees. Grease and flour 10x15 jelly roll pan or line with parchment paper (for thicker bars use a 9x13 pan and bake for 10 minutes longer than directed). Beat first four ingredients until creamy. Blend in bananas and vanilla for one minute. Add dry ingredients and blend for one minute. Stir in nuts and spread in pan. Bake 20 to 25 minutes until golden brown. Cool slighty until warm but not hot and frost with Browned Butter Frosting (recipe below).
  2. For the Browned Butter Frosting: Heat butter in saucepan over medium heat past the melting point until it is boiling and a delicate brown. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting. You can add milk to get it to the correct consistency. Using a spatula smooth over the top of the Monkey Squares immediately. The frosting will be easier to spread once it's on the warm bread.
Recipe Notes

Source: TheWelcomeMat

Monkey Squares - a moist banana bread bar with a brown sugar frosting!

Speak Your Mind



  1. Oh lordy, these look good. I’m a sucker for anything banana…

  2. Hmmmmm. I bet my picky 3 year old would actually LOVE these! He loves bananas.

  3. I just found your blog today and I LOVE it! My mom was looking for a fun Sunday treat to make and after seeing these, I recommended them. So we did! And they were DELICIOUS!! Everyone in my family loved them. Thanks for sharing! 😀

  4. You had me at browned butter!

  5. Do we care if the butter is salted or unsalted?

    • Diane Sorensen says:

      I would use unsalted, the recipe calls for baking soda (has salt) and salt – salted butter is not necessary and won’t be missed.

  6. I’m always looking for new ways to use ripe bananas—my mom has made these before but I forgot about them until I saw them here. I can’t wait to make them!

  7. Can I use whole wheat flour instead? Or maybe whole wheat pastry?

  8. @Katherine,
    Shoot I don’t know if you can use whole wheat since I never have but I think it would turn out…

  9. I just made a banana cake, but I wish I had seen this recipe first. It sounds fabulous with that browned butter.

  10. @Ciao Chow Linda,
    Ooh girl it is…I’m not gonna lie. This is my new favorite way to use bananas. I just keep eating these…

  11. I made this recipe a couple days ago. I love love love the bread part, the topping is very sweet-I kinda wish it was just a light glaze. But super yummy!! Thanks:)

  12. I’m taking these around to people; otherwise, I’d finish them off myself and be fat and sick.

  13. Jordan & Lauren says:

    SOO Easy! The banana cake/bread was super moist! the frosting is like a caramel consistency so spread it quickly! One change i would make would be to sift the powered sugar so the frosting/glaze is ultra smooth. A real hit, delish and easy!

  14. Jordan & Lauren says:

    SOO Easy! The banana cake/bread was super moist! the frosting is like a caramel consistency so spread it quickly! One change i would make would be to sift the powered sugar so the frosting/glaze is ultra smooth. A real hit, delish and easy!

  15. oh my gosh, these are good… i didn’t have any sour cream on hand, so i used vanilla yogurt and it worked just fine. i love all of the flavors in this.

  16. This was absolutely delicious. I didn’t have enough sour cream, so I substituted cream cheese, and it is just divine. Thanks for the recipe!

  17. oooh thanks for sharing this recipe I love Monkey Squares they are just delicious, can’t wait for prepare it…thanks a lot =)

  18. I just made these today and there are very moist and delicious. I used creme fraiche because I had no sour cream. I was wondering can I freeze them?

  19. @Emer,
    I have not froze these but I think they would freeze beautifully!

  20. Love this recipe!

  21. Just made these and they are divine!

  22. Just wanted to let you know I made these bars and they were as good [or better] then you said! Omgosh, absolutely amazing! I included the link to my post if you wanted to check it out, thanks for the great recipe 🙂

  23. Thanks for the recipe. I just made them and they turned out great. I added a lil bit of cinnamon to my frosting it made it even YUMMIER!!!

  24. This was my second time making these, so I thought I’d let you know we loved them. The second time I subbed fat free plain yogurt for the sour cream and they were still super tasty! Thanks for a great alternative to banana bread!

  25. Just made-yum!!!! I used less powdered sugar (hence the above comment on it being super sweet) and it was perfect!

  26. I just made this – I dropped the sugar down to 1 cup – used Greek Yogurt instead of Sr. Cream – and added in 3 Tbsp of Chia Seeds for a little protein boost. I baked it in a 9×13 – and this is definitely a keeper!

  27. So, I’m a wee bit confused. It says to cool the bread before frosting, but under the frosting part, it says the frosting will be easier to spread on the warm bread. Do I cool the bread first or put the icing on while it’s warm?

  28. @Angela,
    You’re absolutely right-that is confusing. You want to spread the frosting on slightly cooled bread…still warm but not HOT!

  29. Household consensus was the bread was super yummy. It was nice and moist but still held up under pressure. The topping, however, was considered way too much. We ended up scraping it off, which was a shame, because I’m a browned butter fanatic. I think next time I’m going to make it into a loaf and then make a light browned butter glaze, just enough to moisten and add flavor to the top. Thanks for the recipe!

  30. These were super easy to make except I had one problem…there was NO way the frosting was thin enough to even be thick frosting. I had to add a good bit more milk to get the right consistency but then it was fine. Did I do something wrong?

  31. @Sarah,
    The frosting is super thick but is meant to be put on the warm bread then it kind of melts and is spreadable from there.

  32. I loved your recipe and posted a link to it on my blog:


  33. hi i just baked and i had to add more milk to frosting..could not mix it – way too thick 🙁 way too sweet also but cakes smells lovely. thanks

  34. I’m going to try these tonight!
    By the way, your PRINT FRIENDLY on this recipe doesn’t seem to work….?


  35. @The6ofusinca,
    You’re right. It doesn’t work. It’s a plug-in I use so I’m not sure why it’s not working.

  36. This is probably one of my favorite recipes that I’ve found on your site! They are almost gone within the first day in our household! Definitely my go-to recipe when I have bananas that I need to use (much better than silly, boring banana bread :P)

    In response to your husband liking the green bananas for his health shakes, you should show him the study that recently came out of Japan stating that the more brown freckles the bananas have on them – the more they fight cancerous cells 😛

  37. I made these for my son today and he loved them! He is not a frosting kind a kid so I didn’t use that part of the recipe but he said they were AMAZING!

    Thanks so much for posting this, I am always looking for new ways to use the bananas we don’t eat up. Love your blog/site.

    Blaine, MN

  38. All I can say is WOW!!!!!!! That frosting is AMAZING!!!

  39. I added 3/4 c of mini-chocolate chips. Really, really good.

  40. I made these, only instead of using a bar pan, I made muffins! I sprayed the muffin tins with cooking spray, and baked them for 15 minutes. Then frosted them with the browned butter frosting, they turned out awesome!

  41. My favorite new recipe find on Pinterest. Included them on my Christmas goodie platter. Added mini chocolate chips. Loved the dense, almost chewy texture and strong banana flavor. Good for breakfast, snack, or dessert. Any excuse 🙂

  42. I made these today for the first time and they are easy to make and soooooo good!

  43. Mmm! Thank you so much for discovering this recipe. My family kept on coming back for thirds!

    Here are the ones I made!

  44. I just made this recipe this morning. It is sinfully good. And extra delish with a hot, steamy cup of coffee on the side:)

  45. I made these last night I found them on Pinterest. I am not a hater but I am definitely not impressed. They were dense and tasted just alright. It is one of those cases where they look amazing, taste good but I would not make them again.

  46. Also, I agree with the other comments, the frosting was waaaay too much. It needed a thinner layer than what was called for in the recipe.

  47. These are so good! Turned out moist and delicious 🙂 The frosting was a little too sweet for my liking but I would just cut back on the sugar a bit. I baked mine in a 9 by 13 pan for 30 minutes since I didn’t have a jelly roll pan. I was looking for something to do with over ripe bananas other then banana bread, and this recipe is keeper 🙂 Will be definitely sharing these with friends and family.

  48. I made this, it was fantastic. Very full of flavor. The walnuts are a must.

  49. Love this recipe! I’m usually a banana bread girl but this is literally takes the cake for banana lovers!
    I made cupcakes instead with pecans and a cream cheese icing and they are to die for!
    Just ate one for breakfast 🙂 naughty

  50. Oh my YUM! They disappeared quickly around here and then my son’s 4th grade class asked for them when they saw the pieces I took to the teacher. So I guess I’m making a batch for the end of year party tomorrow.

  51. I’ve made these twice in one week! Good stuff!! Thanks for sharing.☺

  52. These are fantastic, I made them for July 4th picnic and they went like crazy.

  53. I just, literally just now, made these. The picture does not do them justice. They are wonderful!! Perfect recipe for so many occasions! Loved it!!

  54. I needed a quick dessert to make for a party and I had pinned this recipe a while back decided to make it today. These are absolutely delicious. I used a cookie sheet pan and lined it with parchment paper. These turned out beautiful…so glad I tried this recipe.

  55. Whenever I need a ‘pick-me-up’, I come to your blog and try a new recipe. Your stories and ability to relate to your viewers is fantastic…and I want you to know that this blog consistently makes ‘someone somewhere’ very happy. Thank you! 🙂

  56. SO EASY AND SO GOOD! I made this recipe into cupcakes. Used fat free sour cream. Added walnuts and mini chocolate chips (dusted with flour). Didn’t have any eggs, so I used an egg substitute. Frosted with a simple powdered sugar frosting. OH YUM! Everyone loves them! I have to leave the kitchen because I can’t stop eating.

  57. I didn’t have sour cream in the fridge, so I used a substitute I found in the net- sour milk with a little added melted butter! It turned out amazing! Absolutely delicious! Made a huge pan. I divided it in three and gave two thirds away! Fun!

    • I also used a little less powdered sugar and a little more milk… But the slightly burning the butter really does change the flavor! Thank you for sharing!

    • I also used a little less powdered sugar and a little more milk… But the slightly burning the butter really does change the flavor! Thank you for sharing!

  58. Could you use frozen bananas? I always freeze my overripe bananas for future use.

  59. I made these today and they were one of the best things I have ever eaten! So delicious! Thank you for the recipe! My family thanks you as well! 🙂

  60. This is my most-made Pinterest recipe. I’d never had such good frosting before but I have to tell you, I had some leftover brandy from another recipe and I tossed in about an ounce and a half (added a bit more sugar to help the consistency) and it’s un-freaking-believable!
    Either way, the squares are moist and delicious every time (I use half dark brown sugar, half white) and they’re just perfect. My husband eats a whole pan In three days.

    • Ooh, should clarify, I don’t usually use four cups of icing sugar, much too sweet. 3 is LOTS but the brandy helps cut the sugary taste too 🙂

  61. I made this for our bible study class & everyone loved it!!! Definitely better than regular old banana bread!! Thank you for the new favorite recipe!!

  62. Just made these and they look (and smell) delicious! I can’t wait to eat one after dinner 🙂 So happy to have another frosting recipe to stick in my cookbook too!

    • Also, I only used half the frosting, so I need to make another batch to use the rest up :p Took them to my kids’ swim teachers and will be feeding some to friends tomorrow. They were delicious! I left out the nuts for kid-safety.

    • Christy {The Girl Who Ate Everything} says:

      So glad you loved it!

  63. I made these last night in a jelly roll pan. I didn’t have walnuts, so I used pecans. I was in the mood for a cream cheese frosting so I made it (stick of softened butter, 8 oz pckg softened cream cheese, tsp of vanilla, & box of powdered sugar) instead of your frosting. Your frosting does sound good, though, and I plan on trying it the next time I make these, and there WILL be a next time. They were so good! Since the jelly roll pan makes so many servings, I was able to share with friends & neighbors. I rarely get around to posting on blogs, but I do read yours, and have had great success with all your recipes that I have tried. Thank you for sharing them!

    • Oh, and I did cool the cake completely before spreading the cream cheese frosting on it. In fact, after it had slightly cooled, I stuck the entire pan in my deep freeze for a few minutes to speed along the cooling process.

    • Christy {The Girl Who Ate Everything} says:

      Thank you so much for taking the time to leave feedback. I’m glad you loved them and thanks for reading! Nice to meet you!

  64. Can I use banana yoghurt instead of sour cream?

  65. I made these tonight! I used a regular cake pan, so they it turned out more like a cake than brownies, and I only ended up needing about half of the icing, but they were WONDERFUL! My 2 yo loved the “monkey cake” so much!

  66. WAY TOO SWEET. I used 1 1/4 cups sugar and halved the icing and it’s still too sweet. I did like the use of a jelly roll pan to make them bite sized squares. Next time even less sugar and maybe cut the icing with some cream cheese and peanut butter.

  67. Monkey bread came out really tasty and moist. A bit too seet for me, next time I would use less sugar. I also didn’t have sour cream so I used yogurt. And I didn’t have enough powdered sugar so MIy frosting was more of a glaze. Overall great recipe and will definitely make it again!

  68. These are moist and wonderful

  69. These are very good. My whole family really liked it. I like how moist they were. This will definitely be my go to recipe instead of banana bread anymore. The frosting is good also. Just a little sweet for me but that’s just my personal taste and I was easily able to scrape off what I didn’t want. Thanks for sharing.

  70. I made this today and it is amazing! I used a 9×13 pan and cooked for 30 minutes. I also halved the frosting recipe. I highly recommend!!!

  71. These were delicious! This was the first time I have ever made brown butter frosting and it was so good.
    Thanks for sharing this great recipe!

  72. I loved the idea for these, but I wanted to use them for more of a snack than a dessert. I cut the sugar in half and it turned out great. I used 3 bananas instead of 4. I left out the nuts and used white wheat flour. I didn’t put the frosting on top and they are SO GOOD!! Thank you so much!!! My kids are just nuts over these. 🙂 Maybe next time I will add a couple mini chocolate chips.

  73. BEST banana bars EVER!! Can’t…stop…eating…them!!!!

  74. Made these today….the cake is moist and delicious!!!! The frosting was way too sweet for my family. Is 4 cups of powdered sugar correct???

    I will make this again, but change the frosting to a cream cheese frosting. =)

  75. Just made these tonight! So simple yet super delicious. Can’t wait to give some bars to my in-laws. I did add a couple extra tablespoons of milk to the browned butter frosting because it got very thick when I let it sit. But WOW so delicious.

  76. You know why I LOVE your blog? You have great recipes and you don’t feel the need to write a “War and Peace” length description with the actual recipe hidden somewhere in the middle. Thank you! I’m off to make Monkey Squares.

  77. How long do you think these would last? I’m looking into sending these to my boyfriend who is cyrrentlh overseas and it takes about a week or two for him to receive packages. I’m just worried about the banana part of this recipe browning?

    • Christy {The Girl Who Ate Everything} says:

      Hmm. Yeah. I think you might be pushing it with 1-2 weeks. I would say these would last about a week though.

  78. I just realized what I did wrong. I made these in the 9×13 pan and used the same amount of frosting as the recipe called for the jelly roll pan and it’s just way too much/too thick of frosting on the 9×13 pan. I will try this again and cut the frosting recipe in half. Or just find a cream cheese frosting and use that instead because I love cream cheese frosting so much on banana stuff.

  79. Cute recipe! Mum tagged me in a post about these as she knows i like to bake and she wanted some. But the catch? Im vegan! No worries though! Instead of sour cream i used thickened soy milk with a tsp of apple cider vinegar to curdle it and thicken, i used 2 tbs of flaxseed meal mixed with 4 tbs warm water for the egg (such a wholesome binder), dairy free butter (earth balance in the US or nuttelex in Australia), and soy milk for the icing (i can see almond, cashew or hazelnut milk working great with this recipe).
    It turned out brilliantly and the apple cider vinegar and bicarb soda made it really light.
    Thought id share my version so if any readers are vegan, they can give it a try. Apple sauce works well as an egg replacer in a recipe like this and blended silken tofu or coconut cream could replace the sour cream too and lift the flavours.

  80. My mum tagged me in a facebook post about this recipe because A: she knows I love to bake and B: she doesn’t like to bake but wants to eat it.
    The catch: I’m vegan.
    But no problem.
    With a few adjustments I was able to make a beautiful version of your delicious monkey squares. For any vegan readers I’ll explain my adjustments: 1 cup thickened soy milk with 1 tsp apple cider vinegar to replace the sour cream, 2 tablespoons of flaxseed meal mixed with 4 tbs of warm water to replace the eggs (a fibre rich, wholesome substitute that binders fantastically. Alternatively use 4 tablespoons of apple sauce), non-dairy butter (earth balance in the US, nuttelex in Australia), and soy milk for the icing (almond, cashew, macadamia or hazelnut milks would work beautifully.
    The apple cider vinegar worked well with the bicarb soda and create a really light, fluffy cake. So delicious. Hope that helps anyone out there wanting a vegan version. 🙂

  81. I just made these but instead of using regular flour I used gluten free flour and may I just say these are amazing!!!

  82. I’ve just made these..and they’re delicious! I made one slight change w/the frosting because I read that some found it too sweet – I only used 2 cups of the powdered sugar..and yummy! Thanks for the recipe-I’ll def being trying this one again.

  83. Can i use a 9×13 glass pan?

  84. Just finished making these and they are delish! I only had margarine and didn’t know if it would brown but I cooked it on the stove for about 5 mins. Also didn’t have milk so used Coffee-mates pumpkin spice creamer as an experiment and it also is really good! Perfect flavor with the banana cake. Thanks so much for the great and easy recipe!

  85. Sorry to say but these bars were a big disappointment for me too:( The banana bread part was fine, but the frosting was just a mess. It was way too thick to spread over my very warm bars, which led to the top layer of bread breaking as I tried to spread. The end result was a very uneven, gloppy, frosting….that didn’t taste good either. Way too sweet and too much vanilla flavor.

  86. Just made these! I had to change it up a little. I didn’t have enough sugar, so I added some brown sugar to make up for it. I also had some trouble with the frosting. Ther amount of butter didn’t seam to be enough. So I ended up using twice the amount of butter and I added some hazelnut coffee creamer along with milk. oh yeah! I added chocolate chips! It turned out awesome!!!

  87. I made this yesterday and it was so good. Have to try this again because my family loves it.

  88. Had 4 brown bananas on the counter today and remembered I had pinned this. Um, yes, these are excellent!! Had vanilla Greek yogurt and no sour cream, so subbed this. Also, the icing looked pretty thick and I stopped at 3 cups of sugar. I’m currently filling the freezer as I’m expecting in October, and I’m definitely individually freezing a few of these as treats!!

  89. These are amazing! Easy to make and very delicious! The frosting is so tasty!

  90. These are amazing anything similar for zucchini!?

  91. I’ve made these twice, both in a 9×13″ cake pan. They’re seriously amazing. I could eat the entire pan if I didn’t mind getting sick. 🙂 The frosting seemed a bit too sugary for me, so for the first batch I cut the powdered sugar in half (used the amount of butter, milk, and vanilla the recipe originally called for), and the second batch I used a tad more than 1.5 cups of powdered sugar. Both were awesome. Thank you so much for sharing this recipe!

  92. These look wonderful, I can’t wait to make them for my girls night this Saturday! Do they need to be refrigerated? And how long would you suggest baking in a 13×9 pan?

  93. Deborah Eisenlohr says:

    Just made these didn’t have sour cream so I blended some cottage cheese with some lemon juice. Turned out great very moist!

  94. I made these following the recipe minus the nuts. They are very yummy, but very, very sweet.

  95. This is so much better than banana bread. I think my frosting was a little on the firm side because it was too sweet for my taste. It was tasty though. It taste like toffee.

  96. How many servings are in this recipe?

  97. I’ve made this recipe several times now and we LOVE them! I told my son this morning that I was going to be making these for teacher appreciation (thanks a bunch), and he said, “Yes! I love those so much! I can’t wait!” Thanks for yet another fantastic recipe!

  98. Hi could use frozen banana ..looking yummy

  99. I have made these over and over again for so many family functions because they are always a huge hit! Thank you for such a fabulous recipe!

  100. I just made these and they are absolutely to die for! After reading the comments about the browned butter icing being too sweet I decided on a brown sugar glaze. PHENOMENAL!! Thanks so much for sharing your recipe.

  101. Susan Cochran says:

    Simply fabulous! I always put overripe bananas in the freezer so they are handy with just a quick defrost. Had a few such frozen assets available so I made these last night and brought them in to work today. I baked them in a 13×9; they took 35 minutes in my oven. I misread the amount of salt in the batter but couldn’t tell the difference. I will definitely add these to my baking rotation. Thanks for sharing!

  102. Elysse Westerdoll says:

    OMG these were amaze balls. I cant wait till my fiance gets home for work so he can try it.

  103. So it was my first time making these last night and everything was going soooo smoothly until….I poured the frosting on top of the already baked banana bread. It spilled over the pan and all over the stove where I had placed the pan to cool down. I was frozen for a couple of seconds trying to figure out how I had not thought about this before. Like Hello!!!! I kept thinking I should have read the comments before to see if there were any tips but then again I may have been the only one that this happened to. The frosting did not come out as thick as maybe it should have but as it cooled it definitely got thicker. It’s def more like a donut glaze, still delicious. This was a hit at home and at work. Next time though I might just try putting the powder sugar over the cake after it cools down of course. ;D

  104. I love this treat! I prefer the original name I found it under, though : Monkey Bars. Totally cute. I’ve made these to feed a cast and crew on my hubby’s movie …. and I’ve made them as just a family treat, and I’ve mad these as a birthday cake 3 times now. It’s always a huge hit! So delicious! Thanks for the fun and yummy recipe Christy!

  105. I made these Monkey Squares and it was the most amazing banana cake I have ever tasted. I took them to work, because I work with all men and they love it when I bring a new recipe in. Everyone LOVED them. They also asked “What kind of frosting is that?” It is is a little better than just a vanilla frosting. Anyway, you will not be disappointed. I will definitely be making this again!

  106. Just made these. I subbed applesauce in the bar part and used a 9×13 pan. Oh my they are good.

  107. Just made these and my family loved them! I just wondered if these could be stored at room temperature or if they need to be refrigerated. Believe it or not I have some left…

  108. We’ve made these before but decided to add mini chocolate chips this time. So delicious!

  109. Adriana Lombard says:

    So delicious! Thank you! I like putting on the icing when the cake is still hot. It melts right in and turns everything into a golden caramel-banana deliciousness! So good!

  110. OH MY GOODNESS. Just made these and they are sooooo good. Thank you for sharing this recipe!

  111. Carrie steffey says:

    Loved this!! I did not have sour cream or plain yogurt so I used my sigg’s coconut yogurt. So moist and delicious…will definitely make again!

  112. Delicious! Thank you for our new favorite for bananas past their prime. My mods were to add peanut butter chips to the batter and Kahlua to the frosting to help cut the sweetness.

  113. Do these have to be refrigerated or can they be left out?

  114. Amazing! So much so that I baked 2 the second time.
    I’m looking to recreate this frosting in a cupcake workable version. Any recipes? Any ideas?

  115. Do these need to be refrigerated?

  116. Never mind, I just saw someone already asked 😊