Banana Bread Bars with Brown Butter Icing: How To Make Banana Bread Sheet Cake

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option.

Peel and mash 3 to 4 ripe bananas using a potato masher.

Add 1 cup of nonfat plain Greek yogurt to the mashed bananas and mix well.

Add 1/2 cup of unsweetened applesauce to the mixture and combine.

Crack 2 eggs into a separate bowl to check for shells, then add them to the mixture.

Add 2 teaspoons of vanilla extract and mix until creamy.

In a separate bowl, combine 2 cups of flour, 3/4 teaspoon of salt, and 1 teaspoon of baking soda, then mix.

Add cinnamon to the dry ingredients (amount not specified) and mix again.

Combine the dry ingredients with the wet banana mixture until just mixed, checking for dry spots.

Grease a jelly pan (sheet cake pan) with flour spray.

Pour the batter into the greased pan and smooth the top.

Preheat the oven to 375°F (190°C) and bake for 20 minutes.

While the bars are baking, prepare the frosting by melting 1 stick of salted butter in a saucepan over medium heat until browned, about 5 to 10 minutes.

Once browned, remove from heat and add 1 and 1/2 teaspoons of vanilla extract.

Gradually add 4 cups of sifted powdered sugar to the butter, mixing until smooth.

Add 3 tablespoons of milk to the frosting and mix until the desired consistency is reached.

Once the bars are done baking, remove them from the oven and pour the frosting over the hot bars, spreading it evenly to the edges.

Let the bars cool for at least 30 minutes before cutting into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens