These Browned Butter Banana Bars with Browned Butter Frosting are my classic ooey-gooey banana bars, but taken up a notch with nutty, rich browned butter in both the batter and the frosting! The bars are soft, a little chewy, and full of banana flavor, while the browned butter frosting adds a silky, nutty finish that makes every bite extra special. They’re perfect for snack time, dessert, or whenever you need a sweet treat that feels homemade and cozy. I also have Browned Butter Banana Bars with Salted Caramel Buttercream that you will love!
Ingredients & Substitutions
- Browned Butter: The star of these banana bars! It adds a rich, nutty flavor that makes both the bars and the frosting taste extra special. I used unsalted butter for both. Make sure the browned butter cools a bit before mixing so the eggs don’t cook. You can also brown the butter ahead of time and store it in the refrigerator for up to 5 days.
- Brown Sugar: Light brown sugar keeps the bars soft and adds a caramel-like flavor that pairs perfectly with the bananas and browned butter. If you don’t have enough, you can use granulated sugar or a mix of both. All granulated sugar will still work, but the bars won’t be quite as moist or rich.
- Bananas: Use your ripest bananas! They add natural sweetness and moisture. The riper the banana, the sweeter and softer your bars will be. Small chunks are fine; they add texture.
- Flour: All-purpose flour gives structure to the bars. You could try a 1:1 gluten-free flour blend if needed, but the texture will be a little different.
- Eggs: Eggs help bind the batter and give the bars structure. Room temperature eggs mix more easily. Out of eggs? Try one of my egg substitutes.
- Vanilla Extract: Adds warmth and depth to the flavor. You can substitute with a teaspoon of maple syrup if needed.
- Kosher Salt: Enhances all the flavors. If using salted butter, you can reduce the amount slightly.
- Browned Butter Frosting: This frosting is made with browned butter, confectioners’ sugar, milk or cream, vanilla, and a pinch of salt. It’s rich, nutty, and perfectly creamy. Whole milk works well, but heavy cream makes it extra luxurious. Confectioners’ sugar is important here; it keeps the frosting smooth.
FAQs
Can I make the bars ahead of time?
Yes! You can bake the banana bars a day or two ahead and keep them in an airtight container at room temperature. The flavor actually gets better after a little time.
Can I freeze these bars?
Absolutely. Wrap cooled bars tightly in plastic wrap and place in a freezer-safe container. They’ll keep for up to 2 months. Thaw at room temperature before frosting or serving.
Do I have to use browned butter?
You don’t have to, but it really adds a nutty, rich flavor that takes these bars and the frosting to the next level. Regular melted butter works too, but it won’t have that deep, toasty taste.
Can I make the frosting ahead of time?
Yes. Make the browned butter frosting and store it in the refrigerator for up to 3 days. Let it come to room temperature and give it a quick stir before spreading.
Can I add mix-ins to the bars?
Definitely! Chocolate chips, walnuts, or pecans all work well. Fold them in gently after mixing the batter.
Serving Ideas
These banana bars slice beautifully and have a soft, bakery-style crumb with that nutty browned butter frosting on top. Here are some of my favorite ways to enjoy the bars:
- Casual Dessert: Serve chilled or at room temperature. The browned butter frosting sets nicely and makes them feel special without effort.
- For a Crowd: Cut into smaller squares for bake sales, potlucks, or school events. They hold up well and are easy to transport.
- Coffee Treat: These pair so well with a cup of hot coffee or tea; the banana and browned butter combo tastes like a cozy bakery snack.
- Celebrations: Dust with a little confectioners’ sugar or add banana slices right before serving for a simple garnish.
How to Store Browned Butter Banana Bars with Browned Butter Frosting
These banana bars store well, which makes them great for sharing or baking ahead.
Room Temperature: Keep bars in an airtight container for up to 2 days. The frosting stays soft and creamy.
Refrigerator: Refrigeration can dry the bars out faster, so wrap them well or store them in an airtight container. They’ll last up to 5 days. Let them sit out a few minutes before eating so the frosting softens.
Freezer: Freeze bars (frosted or unfrosted) for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe container. Thaw at room temperature. Tip: If you want the best texture, you can bake and freeze the bars unfrosted, then frost after thawing for a smooth finish.
Browned Butter Banana Bars with Browned Butter Frosting
Ingredients
Banana Bars
- 1 cup (2 sticks / 227 g) unsalted butter
- 2 cups (400 g) light brown sugar, packed
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- 1 teaspoon kosher salt
- 2 ripe bananas, mashed (about ⅔ cup), some chunks are okay
Browned Butter Frosting
- ½ cup (1 stick / 113 g) unsalted butter
- 3 cups (375 g) confectioners’ sugar
- 2 to 3 tablespoons whole milk, or heavy cream
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- In a stainless steel skillet or light-bottomed pan over medium-high heat, melt the butter, swirling the pan occasionally. Once the butter begins to foam and brown specks form at the bottom, stir continuously to prevent burning.
- When the butter turns a deep golden brown and smells nutty, immediately remove it from the heat and pour it into a large heat-safe bowl. Let it cool for 5 to 10 minutes.
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal. Set aside.
- Using a hand mixer on medium speed, beat the cooled browned butter and brown sugar in the large bowl until well combined and smooth.
- Add the vanilla extract and mix until fully incorporated.
- Add the eggs, one at a time, mixing on low speed until combined.
- Add the flour and kosher salt, mixing on low speed just until no dry streaks remain. Do not overmix.
- Gently fold in the mashed bananas until evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish and spread into an even layer with a spatula.
- Bake for 32 to 36 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs but no wet batter.
- Let the bars cool completely in the pan on a wire rack before frosting.
Browned Butter Frosting
- To make the frosting, melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan, until the butter turns golden brown and smells nutty, about 3 to 5 minutes. Remove from the heat and let it cool slightly.
- Transfer the browned butter to a medium mixing bowl. Add the confectioners’ sugar, whole milk, vanilla extract, and a pinch of kosher salt.
- Using a hand mixer, beat the mixture until smooth and creamy. Add more milk if needed to reach a spreadable consistency.
- Once the banana bars have cooled completely, spread the browned butter frosting evenly over the top.
- Cut into bars and serve.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I love these bars! The banana flavor is warm but not overpowering, and that brown butter frosting is unreal. I chilled the bars before slicing, which worked out great!
Elizabeth
I love our banana bars, all of them, and these are right up there with the rest! They are a delicious treat, snack, or dessert.
Bella
I liked these because they were soft and not dry. The banana flavor was really good and the frosting worked perfectly with these bars.
Stephanie
These remind me a little of banana bread (which I love), and the frosting makes them feel fancy.
