Brown Butter Banana Bars with Caramel Icing



My husband loves bananas. Like, really loves them. We buy them every time we go to the store, but life happens, and they never all get eaten before they get overripe. (Full disclosure: I can’t eat a banana by itself. The texture, the mushiness, it’s just…ick.)

So, I’ve learned to get creative with the leftover, overripe bananas. I’ve done banana bread, banana nut oatmeal, banana ice cream – and these banana bars. In our house, we’ve always made banana bars with a recipe that we’ve had for years from my mom’s friend.  But those were the days before the glory of brown butter was fully realized, and I knew I could amp up this recipe with that delicious nutty brown butter.





These bars -guys, they are perfection. They’re moist, fluffy, soft, thick, and nutty little bites of perfection.

Or big bites.

I don’t judge.






What else do you make with your leftover/overripe bananas? I’m always looking for ideas!


Print Recipe
Brown Butter Banana Bars with Caramel Icing Yum
Banana bars made with nutty brown butter and sweet caramel icing. The best way to use up overripe bananas!
Course Bars, Dessert
Cook Time 25 min
Course Bars, Dessert
Cook Time 25 min
  1. Preheat oven to 350.
  2. Heat butter in a skillet over medium heat. Let the butter melt, swirling the pan every so often. You'll see the color go from bright yellow to gold to golden-brown. As soon as it's golden brown and you smell the nuttiness, it's done. This only takes about 5 minutes or so.
  3. Pour the butter in a heat-proof bowl to cool. As you pour, try to keep the dark brown burnt bits in the pan to discard. A few in the bowl are okay, though. Let cool for 5 minutes.
  4. While butter is browning, mix flour, baking soda, baking powder, cinnamon and nutmeg together in a medium bowl. Set aside.
  5. In the bowl of a stand mixer, mix cooled brown butter and sugar until combined. Mix in the eggs one at a time, making sure each one is fully mixed in.
  6. Add mashed banana and vanilla.
  7. Add flour mixture in 3 parts, keeping mixer running on low to combine each part completely before adding the next.
  8. Pour batter into a greased 13X9 pan (or two 8x8 pans for slightly shorter bars). Bake for 25 minutes, until a toothpick inserted into the middle comes out clean.
  9. Let cool completely before icing.
Caramel Icing
  1. In the bowl of a stand mixer, cream 1 stick of butter and 8 oz. cream cheese together. Add 1 tsp. vanilla.
  2. Add powdered sugar 1/4 c. at a time, mixing in between.
  3. Pour in warmed dulce de leche and stir until combined.
  4. Spread over cooled banana bars.
Recipe Notes
  • Keep leftover bars refrigerated, as the icing contains cream cheese.
  • For clean cutting, refrigerate before serving as well.
  • Dulce de leche can be omitted from the icing if you do not like caramel. The bars are just as great with a plain cream cheese icing!
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