One of the questions people are always always asking me about writing a baking blog is how I manage to eat anything other than sweets 24/7. I usually try one of whatever I make, save a couple for Andy, and then give the rest away as fast as I can. These bars were no exception, and they were out of my house within an hour of photographing them. And good thing too, because these may be the most addicting, delicious things I’ve tasted in ages. (So good that I may have gone back and hit up Andy’s stash later in the day!)
It starts with the most buttery soft banana bar that is the perfect texture and flavor, (I had the over- ripe and perfect baking bananas for these.) While the freshly baked cake-like bars are still warm, they are slathered with a thick brown-butter icing, flecked with bits of nutty brown buttery goodness.
The icing soaks into the warm cake, and melts just a teeny bit, and creates a truly wonderful flavor combination that I’m now obsessed with. I’ve always loved brown butter, but this unique icing is really spectacular- I’ll be using it again without a doubt!
- ¾ cup sugar
- ½ cup sour cream
- ¼ cup butter, softened
- 1 egg
- 1 cup (about 2) very ripe bananas, mashed
- 1 tsp. vanilla extract
- 1 cup all purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- brown butter frosting:
- ¼ c. butter
- 2 c. powdered sugar
- 1 tsp. vanilla extract
- 1½ tbsp. milk
- Heat oven to 375F. Line an 8x8 baking dish with parchment paper. (I overlap two pieces so the sides hang over the pan. It makes removing the bars easy as can be.)
- 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, stir together until just combined. Spread batter evenly into pan.
- Bake 20 to 25 minutes or until golden brown. Let cool slightly and then remove from pan using the parchment to lift.
- Place butter in a heatproof dish with a well-fit dish on top. Microwave butter for 4-5 minutes. You will hear it bubble and pop and after wards it should be perfectly browned. Add powdered sugar, vanilla extract and milk. Whisk together until smooth and thick.
- Spread the icing on the bars when they have cooled for about 10-15 minutes. The frosting goes on much easier when the bars are a little warm, it also creates an amazing soft, slightly-melty affect.
Recipe adapted from: Life’s Simple Measures
Katrina @ Warm Vanilla Sugar says
You seriously rock my world! Love this!
Jess Wakasugi says
Omgosh, you don’t know how incredibly excited and honored I am to see that you made a recipe from my blog. I absolutely adore your blog and all of your creations, I’ve been following you for a while and you have easily become one of my favorite bakers. Thanks so very much for trying out this recipe and I’m so glad to see you liked the bars! Have a wonderful weekend :)
Audra says
These bars are SO good. I’m so glad I found the recipe! :)
Tara Donato says
I happen to have two overly ripe bananas on my kitchen table right now! Definitely going to make these today. I LOVE when I just happen to have all of the ingredients ready to go!!
Audra says
Yes I love when that happens too! I hope you love them as much as I did! :)
Ally's Sweet & Savory Eats says
I’m in heaven. Just sayin’
Jessica_AKitchenAddiction says
Oh my. I like banana bars plain. . .but this icing would make them irresistible!
Cassie | Bake Your Day says
Yeah, I would have been pushing these out the door as fast as they came out of the oven because I couldn’t risk eating the whole pan. These look amazing…you can never go wrong with brown butter!
Grubarazzi says
These look out of this world!
betsy says
they look delicious (long time follower, first time commenter). What are the specks in the icing? do you use vanilla beans??
Audra says
Hey Betsy! The specks are from the brown butter- it always has little specks throughout :)
The Kook @ The Kitchen Kook says
I love those specks! They make anything look prettier and more rustic. Another one of the many reasons to love brown butter!
betsy says
thanks for the response! I’ll have to make soon! As always, your food looks amazing!!
Tracey says
Oh yes, please!! I’m obsessed with all things brown butter so I know these bars would be a hit here. I’m the same way with the things I bake – the sooner I can get them out of the house, the better :)
betsy says
made it-amazing!
Kim_assailly says
What do you mean by “a well-fit top” when you are browning the butter?
Audra says
Hey Kim- sorry for the late reply. I just mean something that fits well. For example if you are using a glass measuring cup- place a saucer that is snug on top so the butter doesn’t splatter out! :)
Audra says
I’m so glad you liked them! They are a favorite…
The Kook @ The Kitchen Kook says
Mmm. I just made these banana bars, and I cannot get over how MOIST and SOFT they are! Even though I just made them, your pictures are tempting me to make another batch. I clearly have a problem – a baking addiction, if you will..
Here are the ones I made!
http://thekitchenkook.blogspot.com/2013/01/moist-banana-bars-with-brown-butter.html
Audra says
Thank you! I’m so glad you liked them! :)
Suzanne m. says
Hmm, tried these with high expectations, but not sure I’ll make them again. Cake was dense and flabby (and baked longer than indicated). Icing was extremely sweet. Even my sweet-loving husband thought so. Might try the banana scones with the next batch of overripe fruit.
Shawnna G says
You should know HOW MUCH JOY this recipe brings! it is a magical treat :)
Audra says
Thanks Shawnna- I love these bars so much!
Sophia Joy says
First time commenter, short time lurker and have definitely enjoyed looking through your recipes!! {READ: getting lost for three hours… I do work. HAH! Obviously not.}
Back to my questions… I will be using applesauce in place of sour cream and half bread flour/all purpose mix.. Along with all those substitutions would brown sugar be okay here..? I love the molasses flavour so much!!!!
P.S. This is only going to be for ME!!!!!!!! {: Wee!!
Audra says
Hi Sophia! I think brown sugar would be Ok in this one- but I haven’t tried it so I can’t promise it won’t change the texture slightly. :)
Rachel Page says
I made these yesterday, and they were amazing! I expected something quite rich and heavy, but to my surprise they weren’t.