I discovered Banana Bars with Brown Butter Icing on The Baker Chick and was completely smitten—these bars are ultra-moist and melt‑in‑your‑mouth delight featuring ripe banana batter topped with a nutty, brown butter frosting that’s next‑level indulgent.

Banana Bars with Brown Butter Icing

Why You’ll Love This Recipe

I love these banana bars because they capture the best of banana bread in a fun bar form—soft, tender, with the perfect banana sweetness. The brown butter frosting adds a rich, caramel‑like depth that transforms simple bars into something special. They’re easy to slice, serve, and enjoy warm or at room temperature

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sugar (¾ cup granulated)
Sour cream (½ cup)
Butter, softened (¼ cup)
Egg
Very ripe bananas—about 1 cup mashed (≈ 2 bananas)
Vanilla extract
All-purpose flour (1 cup)
Baking soda (½ tsp)
Salt (½ tsp)

For the brown butter icing:

Unsalted butter (½ cup / 1 stick)
Powdered sugar (about 2 cups)
Vanilla extract (1 tsp)
Milk (approx. 1½ Tbsp, for consistency)

directions

1. I preheat the oven to 375 °F and line an 8×8-inch baking pan with parchment paper, letting the sides overhang for easy lifting afterward.
2. In a large bowl, I beat together the sugar, sour cream, softened butter, egg, vanilla, and mashed bananas until creamy.
3. I stir in the flour, baking soda, and salt until just combined, then spread the batter evenly in the prepared pan.
4. I bake for 20–25 minutes, or until the bars are golden and a toothpick comes out clean.
5. While they bake, I brown the butter in a saucepan over medium‑high heat until it foams and amber bits form at the bottom. I transfer it to a bowl, scraping in all the brown bits.
6. I whisk in powdered sugar, vanilla, and milk until smooth and creamy.
7. Once the bars have cooled 10–15 minutes, I spread the warm icing over the top—it melts slightly into the bars for a soft, gooey finish. I let them set a bit more before slicing.

Servings and timing

Makes about 16 bars (in an 8×8 pan)
Prep time: ~10 minutes
Bake time: ~20–25 minutes
Total time: ~35–40 minutes

Variations

I sometimes swap sour cream for Greek yogurt or even non-dairy yogurt for a lighter or dairy-free version—they work quite well.
I’ve added mini chocolate chips or chopped nuts like walnuts into the batter for texture and flavor bursts.
Another time I drizzle salted caramel over the frosting for a decadent twist.

storage/reheating

I keep these bars in an airtight container. They stay fresh at room temperature for about 3–4 days or refrigerated for up to a week. I enjoy them as-is—no reheating needed.

FAQs

How ripe should the bananas be?

I use very ripe bananas—brown‑speckled and soft—because they add sweetness and moisture. Yellow bananas simply don’t give the same flavor impact.

Can I use Greek yogurt instead of sour cream?

Yes—I’ve done it and the texture and moisture are similar. Greek yogurt is a great swap for sour cream in the batter.

Do the bars need to be refrigerated?

No, these bars are fine at room temperature for a few days thanks to the sugar and sour cream—but refrigerating extends freshness up to a week.

Can I make these chocolate chip banana bars?

Absolutely—I sometimes mix in about ½ cup of mini or semisweet chocolate chips into the batter. They pair beautifully with the brown butter frosting

Can I bake this recipe in a larger pan or make it into banana bread instead?

Yes! I’ve made it in a 9×13 or sheet pan—just bake a few minutes longer. I’ve even turned the batter into a loaf and baked it as banana bread, with equally great results.

Conclusion

I truly love these Banana Bars with Brown Butter Icing—they offer the moist sweetness of banana bread in an easy, sliceable bar form, topped with a rich and nutty brown butter icing that elevates every bite. Whether I’m baking for a crowd or just craving something homey and special, these bars always impress and disappear fast.