Banana Bars
These easy Banana Bars are soft and moist with brown butter icing. Think of the best banana bread made into easy to eat bars. This recipe is great for breakfast, brunch, desserts, and potlucks! One of the best ways to use up brown bananas. I may earn commissions for purchases made through links on this post.
BANANA BAR RECIPE
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 overripe bananas getting more ripe by the minute.
My usual go-to is my favorite way to use bananas is this Banana Bread. Ohhh, it’s good. But today I made these banana bars with brown butter frosting and it’s the perfect way to use up bananas.
It’s super moist sour cream banana squares topped with a browned butter frosting.
This picture does not do these Banana Bars recipe justice. I LOVED them. They are good warm, cold, and room temperature.
Browned butter anything gets me every time and compliments the banana flavor. Although I’m slightly curious if the peanut butter frosting from this Peanut Butter Cake would be life changing on these.
HOW TO MAKE BANANA BARS
-
Heat oven to 375 degrees. Grease and flour 10×15 jelly roll pan or line with parchment paper (for thicker bars use a 9×13 pan and bake for 10 minutes longer than directed). In a large mixing bowl, beat first four ingredients (sugar, sour cream, butter, and eggs) with an electric mixer or stand mixture with the paddle attachment until creamy. Blend in the mashed bananas and vanilla for one minute. Add the dry ingredients (flour, baking soda, and salt) and blend for one minute. Stir in nuts and pour batter into the pan. Bake 20 to 25 minutes until golden brown. Cool slightly until warm but not hot and frost with Browned Butter Frosting (recipe below).
-
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 rubber spatula smooth over the top of the banana bars immediately for the best results. The frosting will be easier to spread once it’s on the warm bread. Store leftovers in an airtight container.
WHAT IS BROWNED BUTTER?
Browning butter adds a whole level of flavor to anything. You cook butter over medium low heat until it starts to turn brown and has a nutty flavor.
To prevent the butter from overbrowning it’s wise to transfer the browned butter to another bowl when it’s done instead of letting it sit in a hot pan which can cause it to cook longer.
OTHER BANANA RECIPES
- Banana Muffins
- Chocolate Chip Banana Bread
- Banana Cream Pie
- Magnolia Bakery Banana Pudding
- Banana Cake
- Easy Banana Split Dessert
- Banana Bread Cookies
- Banana Foster French Toast
Banana Bars
Ingredients
Banana Bread Bars:
- 1 ½ cups sugar
- 1 cup sour cream
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 ¾ cups mashed bananas, about 3 or 4 ripe bananas
- 2 teaspoons vanilla
- 2 cups all-purpose 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 teaspoon vanilla
- about 3 tablespoons milk or half and half
Instructions
- 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). In a large mixing bowl, beat first four ingredients (sugar, sour cream, butter, and eggs) with an electric mixer or stand mixture with the paddle attachment until creamy. Blend in the mashed bananas and vanilla for one minute. Add the dry ingredients (flour, baking soda, and salt) and blend for one minute. Stir in nuts and pour batter into the pan. Bake 20 to 25 minutes until golden brown. Cool slightly until warm but not hot and frost with Browned Butter Frosting (recipe below).
- For the Browned Butter Frosting Recipe: 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 banana bars immediately for the best results. The frosting will be easier to spread once it's on the warm bread.
refusal
Excellent..
These are amazing! Delicious! Would it work to add cocoa in the icing? If so, how much?
Thanks for the amazing recipe! Will definitely use it again when I make banana bars and bread! Yummy!
I haven’t tried making a chocolate version so I can’t be sure but I’m sure it would be great.
Second batch in a week! Delicious!! Thank you!
So glad you loved it!
AHmazing
These are perfect and I make them at least monthly for my family. This is a recipe that if you take somewhere, people will ALWAYS ask you for the recipe. Perfect!
Thank you!!
Second time making these and I still can’t get enough. Everything is perfect and reminds me of my gmas frosting when I was little. Thanks so so much
So glad to hear that!
Amazing! I was thinking these would make great cupcakes too! Have you or anyone tried making these as cupcakes instead?
can i subsitute yogurt for sour cream?
Yes!
These were freakin amazing. Not hard either. I’ve made twice, first time perfection. Next time goopy – even though the tester came out clean. We ate the perimeter. 😁
Thank you!
delicious! do these need to be refrigerated?
Nope!
Absolutely delicious. Made this a few times and everyone I share it with raves about it. Going to make a peanut butter frosting next time. I mean…peanut butter and bananas…what could go wrong? Than you for this recipe.
You’re welcome!
Best banana bar recipe EVER! Super moist, but airy. This will be the only banana recipe I’ll use going forward.
Thank you!
Absolutely delicious, turned out perfectly. Very moist in the brown butter frosting was the “icing on the cake”😛
Wonderful , moist bars and the frosting is amazing…4th time making them..
These are incredibly moist and delicious. I didn’t have sour cream so I subbed plain whole yogurt + cream cheese. The amount of frosting is perfect but I only used half of the amount of powdered sugar called for and it was still very sweet.
This recipe is so good! I brought these to a family dinner and everyone raves about them! They were gone quick!
Thank you!!
I made these this morning and they were yummy yummy. I shared the recipe with friends. I did cut the sugar back in the bars by half of cup and they were still plenty sweet for our family.
Thank you!
Thank you!
These were amazing! Made in a 9×13 pan and baked for 29 minutes- came out perfect. I also used Greek Yogurt in place of the sour cream. I halved the glaze recipe and it was just enough, I thought.
Since this makes a lot, can they be frozen?
Soooo delicious by the way! Wow.
I made these for our turn to host church supper…Holy cats did these disappear..like the best banana bread only 100 times better!! Definitely making these a million more times.
Thank you!
Can you share the name of the commenter of the other blog, whose family recipe this is? And it would be so cool to hear from that person what they love about this recipe.
This is from over 12 years ago so I’m not sure it’s still there. Here it is: http://vixlove.blogspot.com/2009/02/one-where-she-prefers-it-remain-mystery.html
Great recipe… Have made it several times… This time I only had 2 bananas so I peeled and sectioned a mandarin orange, chopped the sections and added with banana… I also sprinkled top with 1/4 cup each chocolate chip, coconut and sliced almonds before baking… I used only 3 cups of powdered sugar for icing and still needed extra milk… Thanks for reminding me of an old favorite.
love your adaptations!
This recipe is so versatile. It’s even incredible without the frosting. I have also used this recipe for my banana layer cakes.
Ooh great idea!
Simply the best!!! Love the brown butter icing too!
So glad you loved them.
I made it in 9×13 pan and only took 20 min to bake and did not frost it.
Easy and fast to assemble and delicious even without the frosting.
No need to change a thing, great recipe.
I love the frosting but I’m sure it’s good by itself.
Great recipe. This taste took me back 30 plus years. Use to buy at a major dept store bakery.
Thank you!
Can this recipe be made into a layer cake?
Sure!
This banana bread cake, just wondering if you tried it as a layer cake?? If so, explain and how did it turn out?? Thanks
Total hit with all my family!! Thank you for sharing!!
You are welcome!
These were absolutely amazing!!!! My kids loved it too!!! We added walnuts to ours. Yum!!
Thanks! I love this one too!
Sooooo good!!! I added some cream cheese to my frosting and it was just amaze!!!!
Thanks for the awesomeness!!!
you’re welcome!
These are fabulous – thank you so much — this is a keeper and will make again & again!
Thank you!
So good. I might half the frosting next time because it is so sweet. I might also double the nuts because…yum!
But more importantly, why aren’t these called Monkey BARS?
Ha no idea!
Very moist and so good !! Used a 9×13 pan , added walnuts. Baked 30 minutes came out perfect . I didn’t put enough half and half in the icing , it was a little dry but still very good . Definitely will make these again . Thankyou for this amazing recipe!!
These are amazing! I was making them primarily for a family that eats gluten-free, so I substituted the 2 cups of flour for 2 cups of a gluten free 1-to-1 flour. The rest of the recipe I followed exactly. They turned out wonderfully! My husband and I both took some of the Monkey Squares to work yesterday, and each of us received a request for the recipe. I had never made/cooked with browned butter before, so I enjoyed learning how to do that.
Smells amazing right!
This is the only banana bread recipe I use – it’s a hit every time! I usually add 1/4 cup of coconut & 1/4 cup of choc chips also, and substitute the sour cream for yogurt – strawberry or vanilla yogurt. It’s like a loaded banana bread lol.. very decadent & very yumm..
So glad you liked them!
How to you keep after baking? Can they sit out or put in fridge?
I keep them at room temp.
I loved evrything about these., Super easy to make and soooo moist n yummy.,Thanks a million.,Stay safe n God Bless 🙂
Thank you! You too!
Can I use buttermilk instead of sour cream?
These are absolutely incredible! I have made them many times and they always come out perfect. I have made them with the brown butter frosting, and also with a cream cheese icing. They are both so delicious and everyone who tries them can’t get enough. Thanks so much for the recipe. I will never make banana bread again, only these bars 🙂
Awesome to hear!
I’ll never make banana bread again – just these 💥🌟
They’re pretty dang good.
Super easy too 💋
Thanks!
Great recipe! I used Crème fraîche in place of the sour cream- super moist and delicious… This recipe is a keeper…Thankyou.
It’s one of my favorites too.
Thanks for the recipe! My kids love it and it’s delicious!
You’re welcome!
It’s my second time making these there a big hit 🍌🐵
Awesome!!!
Never mind, I just saw someone already asked 😊
Do these need to be refrigerated?
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?
Ooh to be honest. I haven’t tried it, but I like the idea.
Do these have to be refrigerated or can they be left out?
I leave them out.
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.
Wow. Bet that was good.
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!
I bet the coconut was so good.
OH MY GOODNESS. Just made these and they are sooooo good. Thank you for sharing this recipe!
Thank you!
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!
Thank you!
We’ve made these before but decided to add mini chocolate chips this time. So delicious!
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…
I don’t ever refrigerate them but if you leave them out longer then a couple of days you probably should.
Just made these. I subbed applesauce in the bar part and used a 9×13 pan. Oh my they are good.
Thank yoU! I agree.
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!
Thank you! I love hearing that DEb.
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!
You’re welcome! Greta how are you? Your hubby’s movie? I want to know more.
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
Oh no. Did you use a jelly roll or 9×13 pan? I’ve never had this happen to me.
I’m so confused what went wrong? You poured the icing over the baked bread, isn’t that what you’re supposed to do?
OMG these were amaze balls. I cant wait till my fiance gets home for work so he can try it.
I love that you said amaze balls. I say that all the time.
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!
You’re so welcome! I love them.
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.
You’re welcome!
The cake part was good but the frosting was so sweet. I’m thinking there is a typo with 3 and 3/4 cup sugar. Everyone thought it was nice but too sweet.
It is a sweet frosting. It’s not a typo though. it’s 3 and 3/4 cup.
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!
You’re welcome! So glad you love them too.
Hi could use frozen banana ..looking yummy
Hmmm. It might make them too wet? I haven’t tried it so I can’t be sure.
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!
I’m so happy to hear that!
How many servings are in this recipe?
About 18. Depends how small you cut them.
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.
Haha – okay! Glad you liked it.
I made these following the recipe minus the nuts. They are very yummy, but very, very sweet.
Just made these didn’t have sour cream so I blended some cottage cheese with some lemon juice. Turned out great very moist!
Glad that worked out!
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?
They definitely need about 10 minutes more than the suggested baking time.
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!
You’re welcome!
These are amazing anything similar for zucchini!?
Hmm. No. I’ve thought about it thought. Maybe, soon?
These are amazing! Easy to make and very delicious! The frosting is so tasty!
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!!
I made this yesterday and it was so good. Have to try this again because my family loves it.
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!!!
I forgot to mention that I used shortening instead of butter in the brownie part. 🙂
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.
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!
Wow! Sounds great!
Can i use a 9×13 glass pan?
Yes! Definitely for thicker bars.
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.
Thanks for your input!
I just made these but instead of using regular flour I used gluten free flour and may I just say these are amazing!!!
So good to hear!