Description
These Best Banana Bread Bars offer a moist, tender crumb packed with the warm flavors of cinnamon and nutmeg. Perfectly sweetened with sugar and balanced by the tangy sour cream, these bars are topped with a silky, smooth brown butter glaze made with powdered sugar, vanilla, and milk. Ideal for a quick dessert or a snack, these bars combine the beloved taste of classic banana bread with the convenience of easy-to-serve squares.
Ingredients
Batter
- 1 3/4 cups sugar
- 1 cup sour cream (preferably Daisy for thicker consistency)
- 1/2 cup butter (softened at room temperature, about 70°F)
- 2 eggs
- 2 cups mashed bananas (about 4 large, very overripe spotted bananas)
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour (King Arthur preferred)
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup walnuts (roughly chopped into 1/4-inch pieces)
Brown Butter Glaze
- 1/2 cup butter (melted and browned until nutty aroma)
- 4 cups powdered sugar (sifted)
- 2 tsp vanilla extract
- 3 tbsp milk
Instructions
- Prepare the Batter: In a large bowl, combine the sugar, softened butter, eggs, mashed bananas, sour cream, and vanilla extract. Mix these ingredients thoroughly until you have a smooth and creamy mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until blended to avoid overmixing. Fold in the chopped walnuts gently to incorporate evenly into the batter.
- Bake the Banana Bars: Preheat your oven to 350°F (175°C). Lightly grease or line a baking pan with parchment paper. Pour the batter evenly into the pan and bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Brown Butter Glaze: While the bars bake, melt the 1/2 cup butter in a small saucepan over medium heat. Continue heating the butter until it turns a golden brown color and emits a nutty aroma, then remove from heat and let it cool slightly.
- Make the Glaze: In a medium bowl, sift the powdered sugar to remove lumps. Stir in the browned butter, vanilla extract, and milk, whisking until the glaze is smooth and pourable. Add more milk if necessary to reach desired consistency.
- Glaze the Bars: Once the banana bread bars have cooled completely, evenly spread or drizzle the brown butter glaze over the top, allowing it to set slightly before slicing.
- Serve: Cut the bars into squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
- Use very ripe bananas with lots of brown spots for optimal sweetness and flavor.
- Do not overmix the batter after adding the flour to keep the bars tender.
- Ensure the bars are completely cool before glazing to prevent the glaze from melting off.
- For a nut-free version, omit the walnuts or replace them with chocolate chips.
- Brown butter glaze can be made ahead and stored in the fridge; rewarm slightly before using.
