OMG! I am in love with these banana fudge bars <3 They have all the comforting flavor of traditional banana bread with the texture of fudgy blondies.  With melted white chocolate baked right into the bars and a browned butter glaze, I think it would be hard to find anyone that doesn’t love this dessert. I found this recipe on Averie Cooks blog linked to another recipe I still have yet to try lemon lemonies that Averie also created. I just so happened to have overripe bananas on my counter and half a bag of white chocolate chips in my cupboard so this recipe was just begging to be baked. Since I still had some pumpkin sage bread leftover from breakfast, I made myself wait all day to try one of these bad boys. I swear that only made it taste better.

To make the removal of the bars from the pan easier, create a parchment basket, by placing two pieces of parchment in the pan with overlapping edges. This will allow you to easily remove the cake in one piece. Also, make sure that your bananas are really ripe for maximum flavor and that you don’t over mix the batter. If your white chocolate seems to separate from the butter, don’t panic. Whisk it on high speed with your stand mixer and continue to add other wet ingredients until combined. I used dried bananas as a garnish so taste testers can easily identify the flavor. I cannot wait to try the lemon lemonies from Averies blog!

Fudgy Banana Bars |Au Bon Gouter

Fudgy Vanilla Bean Banana Bars
Recipe type: Dessert
Serves: 16

These fudge-like banana bars with vanilla bean brown butter frosting are to die for! Thank you Averie for this amazing recipe!
  • ¾ cup white chocolate chips
  • ½ cup unsalted butter (1 stick), melted
  • 1 large egg
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup mashed banana (about 2 large or 3 small/medium ripe bananas)
  • 1¾ cups all-purpose flour
  • pinch salt, optional and to taste
  • ¼ cup unsalted butter, browned (how to brown butter tutorial)
  • 1 heaping cup confectioners’ sugar
  • 1 teaspoon vanilla bean paste (or seeds from 1 large vanilla bean; 1 tablespoon vanilla extract may be substituted)
  • pinch salt, optional and to taste
  • about ¼ cup cream or milk (I use Trader Joe’s vanilla coffee creamer)

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with parchment paper, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 1 minute on high power 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 30 to 33 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter.
  8. In the last 15 minutes of baking, make the glaze. 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. Butter will smell nutty and aromatic.
  9. Transfer butter, including brown bits at the bottom of the pan (to the bowl of your stand mixer.
  10. Add the confectioners’ sugar, vanilla bean paste, 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.
  11. 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.
  12. 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. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Fudgy Banana Bars |Au Bon Gouter

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