Description
These Soft Banana Bread Cake Bars are a moist and tender treat made with ripe bananas and a rich brown butter frosting. Perfect for a comforting dessert or snack, they combine the classic flavors of banana bread with a decadent, nutty frosting that elevates this simple cake bar to something special. The easy-to-follow recipe uses basic pantry ingredients and bakes in one pan for convenience, making it an ideal choice for banana lovers seeking a delightful, buttery dessert.
Ingredients
Banana Bread Cake Bars
- 3/4 cup mashed ripe bananas (about 1–2 bananas)
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Brown Butter Frosting
- 6 tablespoons unsalted butter
- 1 1/2 cups powdered sugar
- 1–2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the baking pan: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it to ensure the bars don’t stick.
- Mix wet ingredients: In a bowl, whisk together the mashed bananas, granulated sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add sour cream: Stir in the sour cream (or Greek yogurt) thoroughly to add moisture and softness to the batter.
- Combine dry ingredients: Sprinkle the baking soda, baking powder, and salt over the wet mixture, then gently mix to incorporate evenly.
- Fold in flour: Add the all-purpose flour and fold the batter carefully just until combined and smooth to avoid overmixing, which can toughen the bars.
- Bake the bars: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 25–32 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
- Cool the bars: Allow the banana bread cake bars to cool in the pan for at least 30 minutes to prevent the frosting from melting.
- Make the brown butter frosting: In a small saucepan over medium heat, melt the butter and cook it for 4–6 minutes until it foams and turns a golden brown color, releasing a nutty aroma. Remove from heat and let it cool for 5–10 minutes.
- Prepare frosting mixture: In a mixing bowl, whisk together the powdered sugar, vanilla extract, and a pinch of salt. Gradually pour in the browned butter and 1 tablespoon of heavy cream.
- Whip the frosting: Use a hand mixer to blend the ingredients until smooth and creamy. Add more heavy cream (up to 1 tablespoon) as needed to achieve a spreadable consistency.
- Frost the bars: Spread the brown butter frosting evenly over the fully cooled banana bread cake bars. Slice into servings and enjoy.
Notes
- The baking time may vary slightly depending on your oven; check for doneness by testing with a toothpick.
- Using ripe bananas with brown spots enhances the sweetness and flavor of the bars.
- For a thicker frosting, use less heavy cream; for thinner, add a bit more slowly.
- Substitute sour cream with Greek yogurt for a tangier flavor and slightly healthier option.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow bars to cool fully before frosting to prevent frosting from melting and sliding off.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
