These easy to make Banana Bread Bars are studded with toasted walnuts and topped with a creamy smooth browned butter frosting.  This recipe is a great way to turn those ripe bananas into a treat the entire family will enjoy.  Sour cream brings a slight tang to the rich goodness and adds moisture to these bars.  Perfect with a morning cup of coffee or as an after school snack, this recipe is sure to become a family favorite.

Print

Banana Bread Bars

Easy to make, incredibly moist banana bars with a browned sugar frosting. A great way to use up ripe bananas and sure to become a family favorite.

Course Cookies, Dessert

Cuisine American

Keyword Banana Bread Bars, Bars and Squares

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 24

Author Christoph

Ingredients

Bars

• 1 ½ cups granulated white sugar
• ½ cup unsalted butter softened
• 1 cup 1 cup sour cream
• 2 eggs
• 1 ¾ cups mashed ripe bananas 3 or 4 bananas
• 2 teaspoons vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ½ cup toasted walnuts chopped

Browned Butter Frosting

• ½ cup unsalted butter
• 3 ¾ cups confectioners' sugar
• 1 ½ teaspoons vanilla extract
• about 3 tablespoons milk or half and half

Instructions

Bars

• Position rack in the center of oven and heat to 375°F. Grease and flour a 9x13 pan.
• Cream together butter and sugar. Add sour cream and eggs, mix until creamy and smooth. Mix in bananas and vanilla. Add dry ingredients and mix until completely incorporated. Fold in walnuts and spread batter evenly in prepared pan.
• Bake 35 to 40 minutes until golden brown. Test with a toothpick in the center of the cake. Cool slightly, about the amount of time to make the frosting.

Browned Butter Frosting

• Place powdered sugar in a medium sized mixing bowl.
• Heat butter in saucepan over medium heat until it turns a delicate brown. Swirl pan to stir the butter as it melts. Pour browned butter into powdered sugar and add vanilla and a couple tablespoons of milk. Mix well adding more milk as needed for proper consistency. The frosting should be thicker than a glaze and thinner than frosting.
• Pour the frosting on to the warm cake and use a spatula to spread it evenly. Work quickly as the frosting will start to set. Sprinkle the top with more toasted walnuts and allow the bars to cool completely. The frosting will level out into a smooth finish as the cake cools.
• Cut into squares and enjoy!

Notes

This frosting is intended to be spread on the bars while they are still rather warm. The heat from the cake will make the frosting flow into a nice smooth surface.

Greek yogurt makes this banana quick bread incredibly moist and offers a slight tang which complements mini chocolate chips and toasted nuts.  So easy to make, this bread is the perfect way to turn those uneaten black bananas into pure joy.  Bake a loaf for an office treat that your colleagues will love, or serve it as a brunch item for overnight guests.  Anyway you slice it, this one is a winner. 

Seems at our house bananas can go from green to yellow to black in what seems like the blink of an eye, so I have made it my habit to toss any over-ripe fruit in the freezer for later use.  Just the other day while looking for something to thaw for dinner, I came across a few of my frozen treasures and decided that I had collected enough to make something.  The obvious, banana bread came to mind.

One of the things I like about making quick breads is that I usually have everything I need in the pantry, no special ingredients required.   Another aspect I appreciate is one mixing bowl.  No muss no fuss, and pow I have created a delicious treat that makes the house smell fantastic and that we always seem to enjoy.  After checking the larder I located about a half a cup of mini chocolate chips and a bag with some assorted nuts, not enough of either to do much with but a perfect amount to enhance a loaf of bread.  I decided to try some Greek yogurt that I had on hand to replace some of the oil and butter of my usual recipe, and it worked great.  The thick creamy texture of the yogurt definitely came through, adding amazing moisture and just a slight tang which worked well with the sweetness of the chips, but did not overpower the flavor of the banana.

With holidays coming I will certainly make this bread again, possibly mixing up some of the “add-ins” but keeping the basic recipe the same.  The other thing I love about quick breads is that they freeze extremely well.  Which makes me think that perhaps I should get on the ball now while I have a bit of time and get a few loaves in the freezer so I can be ready for holiday guests.

Print

Greek Yogurt Banana Bread

Greek yogurt adds moisture and a bit of tang to this banana bread with chocolate chips and nuts.

Course Breads, Breakfast, Brunch

Cuisine American

Keyword Greek Yogurt Banana Bread, quick bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Author Christoph

Ingredients

• 2 cups all-purpose flour
• ½ cup granulated white sugar
• ¼ cup brown sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 very ripe bananas mashed
• ¼ cup plain Greek yogurt
• 2 large eggs
• ¼ cup vegetable oil
• 1 ½ teaspoons vanilla extract
• 1 teaspoon almond extract
• ½ cup mini chocolate chips
• ½ cup walnuts or pecans chopped

Instructions

• Place rack in center of oven and heat to 350°F. Line a 9” loaf pan with parchment paper allowing the paper to hang over the sides of the pan. Grease pan and paper.
• In a large bowl mix together flour, sugars, soda, and salt. Add chips and nuts and mix to coat.
• In a separate bowl mix together bananas, yogurt, eggs, oil and extracts.
• Mix wet ingredients into dry stirring only enough to combine. Over working the dough will make the bread tough.
• Pour into prepared bread pan and bake for 50 to 60 minutes or until a knife inserted in the center comes out clean.
• Remove bread from pan by lifting the parchment paper and place loaf on a wire rack. Cool completely before slicing.