These Browned Butter Banana Bars with Salted Caramel Buttercream are my popular, Ooey-Gooey Banana Bars, now with an extra layer of decadence from the rich, nutty flavor of browned butter. Soft and flavorful on their own, I love the addition of a salted caramel buttercream to really make each bite stand out! If (or should I say, when) you love these banana bars, you will also want to try my Banana Bread! Itโs another fan favorite that brings out the natural sweetness of ripe bananas in a warm, comforting loaf.
Ingredients & Substitutions
- Browned Butter: The difference in these banana bars is the browned butter. It adds a rich, nutty flavor that takes them to the next level! I used unsalted butter for both the bars and the buttercream. Make sure to let the browned butter cool before continuing with the recipe. Or, get the butter browned ahead of time and store it in the refrigerator for up to 5 days!
- Brown Sugar: Light brown sugar is used in these bars to add extra moisture and a rich, caramel-like flavor. It helps make the bars soft and gives them a deeper sweetness that pairs perfectly with the bananas and browned butter. If you donโt have brown sugar (or have enough of it), you can use granulated sugar or mix it with brown sugar. If you use all granulated sugar, the bars will be a bit lighter, but mixing both gives them a richer flavor and keeps them moist.
- Bananas: Ripe bananas are used in these bars to add natural sweetness and moisture, so look for your ripest ones! The riper the banana, the sweeter and softer it is, which helps make the bars soft and full of banana flavor.
- Confectionersโ Sugar: In the buttercream, I used confectionersโ sugar (also called powdered sugar). It dissolved easily, making the frosting smooth and creamy! Granulated sugar can make the buttercream grainy, so it is not the best choice.
- Caramel Sauce: Skip the store-bought caramel and make your own caramel sauce to use in the salted caramel buttercream!
Why Is My Browned Butter Burning and How To Fix It
If your browned butter is burning, it might be because the heat is too high (makes sense, I know, but it can be tricky). Lower the heat to medium or medium-low and stir the butter continuously. Using the right pan can also help. A light-bottomed pan or stainless steel skillet works best because it helps you see the butterโs color as it browns. Avoid dark pans, as they heat up too quickly and can cause the butter to burn faster.
Can I Add Nuts Or Chocolate To These Banana Bars?
Yes, you can add nuts like walnuts or pecans, or even chocolate chips to your Browned Butter Banana Bars! Just fold about ยฝ cup into the batter after mixing in the bananas. Donโt overmix, and enjoy the extra flavor!
How To Store Browned Butter Banana Bars with Salted Caramel Buttercream
To store the brown butter banana bars, first, let them cool completely (which they should be before frosting them). Then, if you are going to eat them within a few days, store them in an airtight container at room temperature. They will last up to 2-3 days. You can refrigerate the bars for a few more days, but that can dry out the bars faster (so wrap them tightly).
Can You Freeze Browned Butter Banana Bars with Salted Caramel Buttercream?
Yes! For longer storage, freeze the bars! (I recommend freezing them without the frosting.) Wrap the cooled bars tightly in plastic wrap or aluminum foil. Then, place them in an airtight container or freezer bag. They will stay fresh for up to 3 months. When ready to frost and eat, thaw at room temperature or in the refrigerator.
Browned Butter Banana Bars with Salted Caramel Buttercream
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 (some chunks are okay, about โ cup)
Salted Caramel Buttercream
- ยฝ cup (1 stick / 113g) unsalted butter, room temperature
- 2 cups (250 g) confectioners' sugar
- ยฝ teaspoon kosher salt
- ยผ cup (82 g) caramel sauce
- 1 ยฝ teaspoons whole milk, as needed
Instructions
- In a stainless steel skillet or a 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 about 5-10 minutes before proceeding.
- Preheat the oven to 350ยฐF (175ยฐC). Line a 9ร13-inch baking dish with parchment paper. Set aside.
- In a large bowl, using a hand mixer on medium speed, beat the cooled browned butter and brown sugar until well combined and smooth. Add the vanilla extract and mix until incorporated.
- Add the eggs, one at a time, mixing on low speed until fully combined.
- Add the flour and salt, mixing on low until just incorporated. Do not overmix.
- Gently fold in the mashed bananas until evenly distributed.
- Pour the batter into the prepared baking dish and spread it into an even layer. Bake for 40โ45 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
- Let the bars cool completely before frosting with the buttercream..
Salted Caramel Buttercream
- To the bowl of a stand mixer fitted with a paddle attachment, add the butter, confectioners' sugar, salt, and caramel topping. Mix on low speed until the sugar is fully incorporated, scraping down the sides of the bowl as needed.
- Increase the speed to high and beat until smooth and fluffy, about 2 minutes.
- Add milk, ยฝ teaspoon at a time, until the buttercream reaches your desired consistency.
- After the banana bars have cooled completely, spread the buttercream evenly over the top.
- Cut and serve.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These bars have such a great texture! And, the salted buttercream frosting puts them over the top when it comes to deliciousness!
Elizabeth
I love banana bread, so I knew I would love these bars! They are so good, and the browned butter gives them a deeper flavor.
Bella
The banana flavor is perfect in these soft, moist bars. And, I will take any extra frosting! Yum!
Annabelle
If you love banana bread, give these bars a shot. Browning the butter is worth it, for sure!
Stephanie
These bars are addictive, soft, and rich. I love them!
Hi,
Andrew Chambers here Iโm not sure if you have ever tried putting your bananas in the freezer I do put them in a food saver bag.and freeze them they keep there color and freshness for over a year ( but as you thaw them out they are mush) great for baking or cut them while frozen for smoothieโฆ
For the love of all that is good, make these ASAP!!
I decided to make something to take to the hospital to share with staff, and these sounded delicious so I added the ingredients to my grocery list!
I would be up last night and they were out of this world. Delicious! Yes, it takes a few minutes to brown the butter, but honestly, itโs worth every second of that! It gives them a gorgeous, moist consistency, and the flavor is heavenly!
And the icing would be fine with store-bought caramel sauce, but why not make homemade (Amanda offers the link to her homemade recipe on the recipe of the cake bars!!)
If you follow the directions and notes exactly on her blog post for the caramel sauce, it will turn out perfectly!!
These bars are a 10 out of 10 and I have to say I even impressed myself with how they turned out! Amanda, I have never made a recipe from you that did not turn out perfectly! But this one may be my all-time favorite! 5 โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ all the way!!
I just love how you blessed others with a sweet treat!!! Thanks so much for the kind words sweet Debi!