Banana Bread Brownies Bars are a decadent, one-of-a-kind dessert that brings together the moist richness of banana bread with the gooey depth of brownies. This spin on the classic uses ripe bananas, creamy yogurt (or sour cream), and a luscious brown butter glaze to elevate what you might expect from typical bars. If you’ve got overripe bananas languishing on the counter, these bars turn them into something irresistible.
Why You’ll Love These Banana Bread Brownies Bars
You’ll love Banana Bread Brownies because they strike the perfect balance between comfort and decadence. The banana base delivers that warm, familiar taste of banana bread, while the dense bar form gives it brownie vibes—and the brown butter glaze on top adds nutty, caramelized richness. It’s quick to pull together, ideal for using up overripe bananas, and makes a crowd-pleasing dessert or afternoon treat. Plus, the combination of Greek yogurt (or sour cream) and mashed banana means the texture stays moist and tender rather than dry.
Ingredients
For the Banana Bread Bars:
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1 ½ cups granulated sugar
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1 cup plain Greek yogurt (or sour cream)
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½ cup butter, softened
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2 large eggs
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3–4 ripe bananas, mashed
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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¾ teaspoon salt
For the Glaze (Brown Butter Frosting):
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4 tablespoons butter
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2 cups powdered sugar
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1 teaspoon vanilla extract
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1–2 tablespoons milk
Optional Add-Ins:
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Chopped walnuts or pecans
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Mini milk or semi-sweet chocolate chips
Step-by-Step: How to Make Banana Bread Brownies Bars
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Preheat your oven to 375°F (≈190°C) and grease a 9×13-inch baking pan with non-stick cooking spray.
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In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
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Beat in the Greek yogurt (or sour cream), eggs, mashed bananas, and vanilla extract until well combined.
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Add the flour, baking soda, and salt; mix just until the dry ingredients are moistened and incorporated. If you’re using chopped nuts or chocolate chips, stir them in now.
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Spread the batter evenly into the prepared baking pan. Bake for 23–28 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
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As the bars are baking, start making the brown butter glaze: In a large skillet over medium heat, melt the butter and let it cook until it develops a light golden-brown color and a nutty aroma. Remove from heat.
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Immediately whisk in the powdered sugar, vanilla extract, and 1 tablespoon of milk. If the glaze is too thick, add a little more milk; if too thin, add a bit more powdered sugar until you reach a spreadable consistency.
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As soon as the bars come out of the oven (while still warm), pour the warm glaze over them and spread gently with the back of a spoon or a spatula.
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Allow the bars to cool completely in the pan before cutting into squares.
Helpful Tips
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Use very ripe bananas (with lots of brown specks)—they’re sweeter and more flavorful, which intensifies the banana bread taste.
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Don’t overmix the batter once you add the flour. Overmixing can lead to tougher bars instead of moist ones.
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When browning the butter for the glaze, stay attentive: once you see brown flecks and smell a hazelnut-like aroma, remove immediately to avoid burnt butter.
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For a lighter version, reduce the sugar in the batter or use fewer tablespoons of butter in the glaze.
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Allow the bars to cool fully before glazing (or glaze just as they come out if you prefer the glaze to seep in slightly).
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Use parchment paper under the batter in the pan for easier removal and cleaner slicing.
Substitutions And Variations
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Greek yogurt vs sour cream: Either works; Greek yogurt gives a lighter tang, sour cream gives more richness.
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Nuts / Chocolate chips: Add chopped walnuts or pecans for crunch or mini chocolate chips for extra sweetness.
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Frosting swap: Instead of the brown butter glaze, use cream cheese frosting for a different flavor profile.
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Sugar reduction: Cut the sugar in half for a lighter version and use less butter in the glaze.
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Diet-friendly changes: For a gluten-free version, use a 1:1 gluten-free flour blend.
Storage Instructions
Store the cooled and glazed bars in an airtight container at room temperature for up to 2–3 days. For longer storage, refrigerate for up to a week (though the texture may become slightly firmer). They also freeze well: allow to cool completely, wrap in plastic wrap and aluminum foil (or use an airtight freezer-safe container), and freeze for up to 3 months. Thaw at room temperature before serving.
Nutritional Information
Per serving (based on approx. 16 bars):
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Calories: 254 kcal
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Carbohydrates: 39 g
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Protein: 4 g
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Fat: 9 g (Saturated Fat: 6 g)
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Cholesterol: 47 mg
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Sodium: 268 mg
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Potassium: 122 mg
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Fiber: 1 g
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Sugar: 24 g
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Vitamin A: 313 IU
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Vitamin C: 2 mg
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Calcium: 24 mg
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Iron: 1 mg
Serving Suggestions
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Serve fresh with a scoop of vanilla ice cream for an indulgent dessert.
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Offer as part of a brunch spread alongside fresh berries and yogurt.
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Pack into lunchboxes or snack bags—they travel well.
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Drizzle with warm caramel or chocolate sauce for an extra treat.
Frequently Asked Questions About Banana Bread Brownies Bars
Can I make these bars without the glaze?
Yes, absolutely. If you prefer a simpler version, skip the brown butter glaze and serve the bars plain or dusted with powdered sugar. The banana bread base is delicious on its own.
Can I use frozen bananas?
Definitely. Overripe bananas are ideal, but frozen bananas work well too. Just thaw them, drain any excess liquid, and mash before using.
What size pan should I use, and how does that affect baking time?
A 9×13-inch pan is recommended for evenly thick bars. Using a smaller pan will make thicker bars and may increase baking time. Larger pans will produce thinner bars and may bake faster. Always test with a toothpick.
How do I know when they’re done?
They’re done when the center is set and a toothpick comes out clean or with a few moist crumbs. Avoid overbaking to keep them moist.
Can I use whole wheat flour or part whole wheat?
Yes, you can substitute part of the flour with white whole wheat flour. The texture will be a bit denser, but the bars remain flavorful.
Final Thoughts
Thank you so much for joining me in making these delicious Banana Bread Brownies. I hope you enjoy every bite of the moist banana-rich base, the comforting sweetness, and that irresistible brown butter glaze. It’s the kind of treat I love making when I have ripe bananas on hand and want something a little more special than traditional banana bread. I appreciate you being part of our food-loving community, and I sincerely hope this dessert brings a smile to your kitchen and your table. Wishing you a joyful, flavor-filled baking experience, happy cooking!
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Banana Bread Brownies Bars
- Total Time: 43 minutes
- Yield: 16 bars 1x
Description
These Banana Bread Brownies Bars are a delicious twist on classic banana bread, featuring a soft, moist crumb and a rich brown butter glaze. Perfect for using up ripe bananas, this easy dessert bar recipe is family-friendly and full of flavor.
Ingredients
For the Banana Bread Bars:
1 ½ cups granulated sugar
1 cup plain Greek yogurt (or sour cream)
½ cup butter, softened
2 large eggs
3–4 ripe bananas, mashed
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
For the Glaze (Brown Butter Frosting):
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk
Optional Add-Ins:
Chopped walnuts or pecans
Mini milk or semi-sweet chocolate chips
Instructions
-
Preheat your oven to 375°F (≈190°C) and grease a 9×13-inch baking pan with non-stick cooking spray.
-
In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
-
Beat in the Greek yogurt (or sour cream), eggs, mashed bananas, and vanilla extract until well combined.
-
Add the flour, baking soda, and salt; mix just until the dry ingredients are moistened and incorporated. If you’re using chopped nuts or chocolate chips, stir them in now.
-
Spread the batter evenly into the prepared baking pan. Bake for 23–28 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
-
As the bars are baking, start making the brown butter glaze: In a large skillet over medium heat, melt the butter and let it cook until it develops a light golden-brown color and a nutty aroma. Remove from heat.
-
Immediately whisk in the powdered sugar, vanilla extract, and 1 tablespoon of milk. If the glaze is too thick, add a little more milk; if too thin, add a bit more powdered sugar until you reach a spreadable consistency.
-
As soon as the bars come out of the oven (while still warm), pour the warm glaze over them and spread gently with the back of a spoon or a spatula.
-
Allow the bars to cool completely in the pan before cutting into squares.
Notes
Use very ripe bananas for best flavor.
Don’t overmix the batter.
Add-ins like walnuts or chocolate chips boost texture.
Store in the fridge up to 1 week or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 bar
- Calories: 254
- Sugar: 24 g
- Carbohydrates: 39 g
- Protein: 4 g