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Brown Butter Glazed Banana Bars

A fresh new take on a classic!


No ads and scrolling here! Right to the (baked) goods 😛


Equipment Required:

  • kitchen mixer or hand mixer

  • non - stick pot

  • whisk

  • spatula

  • 9 x 13 pan

  • parchment paper


Ingredients:


Banana Bars

  • 1/2 cup - butter - softened

  • 1 1/2 cup - sugar

  • 2 - eggs

  • 1 cup - sour cream

  • 2 - bananas

  • 2 teaspoons - vanilla extract

  • 1 teaspoon - baking soda

  • 1/2 teaspoon - salt

  • 2 cups - all-purpose flour

Brown Butter Glaze

  • 6 tablespoons - butter

  • 2.5 cups - powdered sugar

  • 1 teaspoon - vanilla

  • 2 tablespoons - milk or milk substitute


Directions:

  1. Pre-heat the oven to 350F

  2. Whip butter until pale in a kitchen mixer using a whisk attachment or with a hand mixer

  3. Add sugar and cream until smooth

  4. Add eggs one at a time - mix between each

  5. Add sour cream - mix

  6. Add baking soda, vanilla, and salt

  7. Add bananas and mix until small chunks

  8. Switch to the paddle attachment if using a kitchen mixer | add flour

  9. Mix until just combined | DO NOT OVER MIX

  10. Use a spatula to hand mix the batter if need be

  11. Pour batter into a parchment prepared 9x13 pan

Bake:

350F | approx. 25-35 minutes - top will be browned and firm to the touch


Once bar is removed from the oven start making the Brown Butter Glaze

  1. Put butter into non-stick pot and melt on medium heat | stir consistently

  2. Keep heating the butter until it starts to get foamy and slightly brown | do not over brown or it will burn

  3. turn the heat to low and add vanilla | be careful it will bubble a lot

  4. Add icing sugar | it will look very dry don't worry

  5. Add milk and whisk until smooth

  6. Immediately pour onto banana bar and spread evenly | must do this part quickly as the glaze will start to set

  7. Cut into bars (or eat it whole no ones judging)


Enjoy!


Tips:

  • do not over mix the banana bars

  • make sure to have everything you need ready for the glaze before you make it - you need to work quickly it can burn very easily and it sets quickly

Store

  • best eaten within 2-4 days if kept on the counter or in the fridge

  • freeze for up to 3 months well sealed


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