Fudgy Banana Bars with Browned Butter Vanilla Glaze

Banana Bars with Vanilla Glaze — Fudgy is the only word that describes these bars! They’re the banana equivalent of moist, fudgy brownies with zero trace of cakiness.

Banana Bars with Vanilla Glaze 

Fudgy Banana Bar Recipe

These banana bars are rich, soft, supremely moist, and tooth-sinkingly dense and satisfying. If you’re looking for a fluffy slice of banana cake or banana bread, they’re not that.

They’re adapted from my Lemon Lemonies, the lemon equivalent of fudgy brownies. The dense texture of the Lemonies was so perfect and unlike anything else I had ever made. I kept thinking about them and it dawned on me that maybe I could do the same thing with bananas.

This is an easy, no-mixer recipe and the vanilla glaze makes the bars go from really darn good to out-of-this world amazing. It’s a must-make recipe! 

The secrets are browned butter and glorious specks of vanilla beans. I cannot think of two more powerfully flavorful ingredients than browned butter or vanilla beans seeds, and flavor just explodes from the glaze.

After pouring the glaze over the warm bars, it seeps down and soaks in, and makes the bars even moister and softer. The rippled appearance that’s created as it sets up enhances the homey comfort food factor.

I normally have a piece or two of what I make and give the rest to my family or re-home the leftovers with friends and neighbors, but I hoarded these bars! 

close up of Banana Bars with Vanilla Glaze on white platter

How to Make Banana Bars

In a large, microwave-safe bowl, add the white chocolate and butter, and melt. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat.

Then, add the egg, sugar, and vanilla, and whisk until combined. Stir in the bananas, followed by the flour and salt. Stir everything until just combined, but do not over mix. 

Turn batter out into a greased 8×8-inch pan and bake until a toothpick inserted in the center comes out mostly clean.

Then, make the vanilla glaze. You’ll first need to brown the butter (I’ve listed exact instructions and tips below), then combine it with confectioners’ sugar, vanilla bean paste, and salt. Slowly pour in the milk, whisking until smooth.

Pour the browned butter vanilla glaze over the banana bars while they’re still warm, then let the bars rest, uncovered for two to three hours before slicing and serving. 

How to Brown Butter

Cook butter over medium-high heat in a small saucepan until it’s amber to brown in color. The whole process will take about 5 minutes (depending on pan size), but watch it closely so you don’t burn it.

I swirl the pan in the last minute or so to make sure I can really see the color changes. While browning the butter, it will go through stages of hissing, sputtering, and making noise until the water cooks off, at which point the browning occurs. 

Besides changing color, you’ll know the butter is fully browned once it starts smelling nutty and fragrant. Trust me, you’ll know when it’s done! 

banana bar on white plate with bite missing

Tips for the Best Banana Bars 

I used vanilla bean paste in the vanilla glaze, but scraping the seeds of a vanilla bean works too. Vanilla extract is okay, but it won’t be as intense as vanilla paste or seeds would be. Use what you have on hand — these fudgy banana bars will be delicious no matter what! 

When you’re transferring the browned butter from the saucepan to the mixing bowl, make sure to get all of the brown bits from the bottom of the pan into the bowl. Those little browned bits are full of flavor, so definitely include them in the vanilla glaze! 

As you whisk together the vanilla glaze, you may need to add additional powdered sugar or milk to reach your desired consistency. When adding extra milk or sugar, add just a little at a time to be safe! 

banana bars on white platter

More Banana Recipes: 

  • Six-Banana Banana Bread — Not sure what to do with overripe bananas you have on hand? Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it’s so moist and flavorful! 
  • Brown Sugar Blueberry Banana Bread — Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love! 
  • Pineapple Banana Bread — This bread is incredibly moist and is ever so slightly coconut flavored thanks to the coconut oil in the batter. You’ll definitely want seconds of this easy banana bread recipe! 
  • Banana Bread Pudding — Bread pudding meets banana bread in this EASY breakfast or brunch recipe that everyone will LOVE!
  • Six-Banana Banana Chocolate Chip Cake — Yes, 6 bananas in 1 cake means it’s super SOFT, moist, and has robust banana flavor with chocolate chips in EVERY bite!


Banana Bars with Browned Butter Vanilla Glaze

Banana Bars with Browned Butter Vanilla Glaze

These Banana Bars with Browned Butter Vanilla Glaze are the banana equivalent of moist, fudgy brownies with zero trace of cakiness!

Yield: 12 squares
Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes



  • 3/4 cup white chocolate chips
  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup mashed banana (about 2 large or 3 small/medium ripe bananas)
  • 1 3/4 cups all-purpose flour
  • pinch salt, optional and to taste


  • 1/4 cup unsalted butter, browned
  • 1 heaping cup confectioners’ sugar
  • 1 teaspoon vanilla bean paste*
  • pinch salt, optional and to taste
  • about 1/4 cup cream or milk, or as necessary for consistency


Make the Bars

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugar, vanilla, and whisk until combined.
  4. Stir in the bananas until well-combined.
  5. Add the flour, optional salt, and stir until just combined; don’t overmix.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Bake for about 32 to 33 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. In the last 15 minutes of baking, make the glaze.

Make the Glaze

  1. Brown the butter (click for tutorial). Cook butter over medium-high heat in a small saucepan until it’s amber to brown in color, about 5 minutes depending on pan size, but watch it closely so you don’t burn it. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.
  2. Transfer butter, including brown bits at the bottom of the pan (they’re flavor powerhouses, keep them) from pan to large mixing bowl which stops any carryover cooking.
  3. Add the confectioners’ sugar, vanilla bean paste, optional salt, and slowly add the milk, whisking until smooth or beat with a handheld electric mixer. As necessary, add additional cream (or confectioners’ sugar) to reach desired glaze consistency. Glaze should be of medium thickness and easily pourable.

Assemble the Bars

  1. Evenly pour glaze over bars (they don’t have to be cooled first), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
  2. Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. 
  3. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.


*Seeds from 1 large vanilla bean or 1 tablespoon vanilla extract may be substituted.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 345 Total Fat: 18g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 55mg Sodium: 52mg Carbohydrates: 43g Fiber: 1g Sugar: 26g Protein: 4g

Even More Bars and Brownies: 

133 comments on “Fudgy Banana Bars with Browned Butter Vanilla Glaze”

  1. I want to sink my teeth into these bars. They look so different than anything banana I have seen but I really really want one.

  2. I made these just now… I’m a little bit nervous though, you said I didn’t have to let them cool before putting on the glaze… I let them sit for a while, but they were still warm. Now the butter seems to be separating? I hope that works itself out. The glaze is good enough to eat by the spoonful though! Can’t wait to cut them!

    • IT DOES work itself out. It seems a little iffy/separating when you first pour it on, I know, but it does just magically come together (hence the rippled appearance) – you’re fine :) Enjoy!

  3. This looks amazing!!!! I have got to make these next weekend!

  4. We are totally on the same page with our brownie love. I have lemon and brownie recipes on my site too. I am a fudge brownie addict and coming up with new fun flavors has become an obsession ;) Love the glaze on these, great idea!

  5. I have never imagined a FUDGY banana bar….now I am very very intrigued…mmmmmm

  6. I’m in awe, Averie, these are brilliant, shared and pinned!

    • Sue seriously I loved these bars! Saw your FB comment before I got thru my blog comments but as I said there, these are one of my personal faves of ’14 and go down in the personal favorites list of all time. Thanks for pinning & sharing! Knowing you, and your style and taste, I think you’d love these as much as I did!

  7. Oh these bars look delicious! Love their fudgey texture!

  8. wow these bars look so moist, delicious and definitely fudgy! craving a bite of one right now, love anything banana flavoured.

  9. Those look so good! I love banana anything. Beautiful photos, too!

  10. I can’t even begin to tell you how happy this recipe makes me! I love EVERYTHING banana, and this is absolutely screaming my name. Thanks so much for sharing, pinned!

  11. These are sooooo wonderful! I always have ripened bananas on hand for smoothies and bread; this is the perfect sweet tooth use for them! I made two batches, second batch added toasted coconut on top– delicious! thank you for another great recipe :)

  12. Whenever I think I can’t find another way to use banana, you find one :) Whether it be banana bread, brownies, or the works, my jaw is always on the floor! These bars sound absolutely incredible. That glaze = heaven.

  13. I made these as a special treat for my mom, who loves all things banana. Of course, I gave her the whole tray and didn’t even try one myself, and it made me sad. I did stick my finger in the glaze and holy cow, AMAZING! They made my house smell SO good, I look forward to making them again so that I can try one.

    • Oh gosh, you are DEDICATED. That is some amazing willpower not to try even one and to just do a little finger-dipping :) Well so glad that the glaze was good and that they made your house smell amazing. LMK what your mom thought of them!

  14. I don’t have any white chocolate. Will it taste ok if I use butterscotch chips instead?

  15. Averie, this is the second recipe I’ve made from your website which my family loved. My grandson had a huge piece before he left for school today. I have folders set-up for my recipes (main, apps, desserts). I’ve set-up one specifically for your recipes. Thank you.

  16. Just tried this recipe, and it’s a winner! I used about 1/3 of the sugar in the bars (because there is already quite a bit of sugar in white chocolate and bananas) and made 3/4 of the glaze, and that was perfect for me. Thank you for sharing.

  17. Oh my goodness! I just made these today and I’m pretty sure it’s the most delicious thing I have ever baked! So delicious and moist! The glaze kind of tastes like those Weathers caramels. I’m not gonna lie I licked the bowl! Thanks for sharing your recipe!

  18. Every weekend, I make dessert for a dinner with my in-laws, and two weeks ago, my husband’s grandpa was in the hospital with some health issues. He was salt-restricted, but could eat any sweets, so I decided to bake up this delicious recipe!

    Halfway through making it, my mother-in-law texted to say that he LOVES chocolate. So instead of using the vanilla glaze, I made a dutch cocoa frosting, and added a last minute cup of chocolate chips to the batter. It turned out absolutely delicious! Banana-y and fudgy just like I wanted, and chocolatey for our grandpa. What a great versatile recipe!

  19. This is too funny — I posted a recipe for banana bread brownies a few days before you published these! Great minds totally think alike… And probably buy a few too many bananas at TJ’s too. ;) I’ve actually never browned butter, although it’s been on my to do list for a long time. Maybe when I finally get a stove again (I’m staying with my parents for a few weeks, and they’re having their kitchen remodeled, so I have nothing but a microwave and convection toaster oven), I’ll finally get around to it!

  20. I want to be best friends with these glorious bars!! :) Nom nom nom!

  21. These look amazing! How do you make the cut so smooth looking?

  22. Are the white chocolate chips crucial to the recipe?

  23. Made these last night. Easy and yummy! I added a “crust” that I made out of ground toasted pecans, shortbread cookies and butter (like a cheesecake crust). I used half the sugar from the bars and only 2 T for the frosting. I chilled the browned butter first so it would be hard and then creamed it with an electric beater, the vanilla bean and the powdered sugar. It was SO GOOD! :) Thank you! Next time I want to add toasted coconut and use more banana (I used two).

    • Love that you made a crust with pecans and ground shortbread cookies and butter and then chilled the browned butter and creamed it…I bet the frosting was amazing and that the whole ensemble was epic! And working in coconut next time, mmm, awesome!

  24. DELICIOUS! I made them as written and everyone loved them. Not too sweet, nice consistency and the brown butter glaze is the perfect finish.

    • By the way – thank you Averie for the recipe! It is nice to have more recipes my family likes for overripe bananas beside banana bread :)

    • So glad you enjoyed them and they were perfect and found the glaze to be the perfect finish – I just love that glaze too!

      And yes, now you have another recipe to put your over-ripe bananas to use! :)

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