Banana Bread Bars with Vanilla Bean Browned Butter Glaze

Banana Bread Bars with Vanilla Bean Browned Butter Glaze is a bread that serves 1. For $5.3 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains around 24g of protein, 142g of fat, and a total of 3277 calories. If you have bananas, sour cream, balsamic glaze, and a few other ingredients on hand, you can make it. 2177 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 38 minutes. It is brought to you by Averie Cooks. Overall, this recipe earns an awesome spoonacular score of 87%. Try Fudgy Banana Bars with Vanilla Bean Browned Butter Glaze, Fudgy Pumpkin Bars with Vanilla Bean Browned Butter Glaze, and Vanilla Cake with Vanilla Bean Browned Butter Glaze for similar recipes.

Servings: 1

Preparation duration: 10 minutes

Cooking duration: 28 minutes

 

Ingredients:

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Glaze

1 cup mashed ripe bananas (about 2 large/3 bananas)

1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)

2 cups confectioners' sugar

Bars

1 large egg

1 cup all-purpose flour

1/2 cup light brown sugar, packed

pinch salt, optional and to taste

1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)

6 tablespoons (3/4 of 1 stick) unsalted butter, browned (how to brown butter tutorial)

2 teaspoons vanilla bean paste (or seeds from 1 large vanilla bean; 1 tablespoon vanilla extract may be substituted)

2 teaspoons vanilla extract

about 1/4 to 1/3 cup cream or milk, or as necessary for consistency

Equipment:

aluminum foil

baking pan

whisk

bowl

oven

spatula

frying pan

toothpicks

wire rack

sauce pan

mixing bowl

Cooking instruction summary:

Preheat oven to 350F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside. Bars- To a large bowl, add the egg, brown sugar, coconut oil, sour cream, vanilla, and whisk to combine. Add the bananas and stir to incorporate. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix. Turn batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary. Bake for about 27 to 28 minutes (start watching closely by 25 minutes) or untilthe center is golden and set, springy when touched lightly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on moisture content in bananas; bake until your bars are done. Place pan onto of a wire rack to cool while you make the glaze. Glaze- 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 it doesn't burn. 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. 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 carryover cooking. Add the confectioners' sugar, vanilla bean paste, optional salt, and slowly add the milk, whisking until smooth. As necessary, add additional cream(or confectioners' sugar) to reach desired glaze consistency. Glaze should be of medium thickness and easily pourable. 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. 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 canset up.Bars will keep airtight at room temperature for up to 1 week (I'm comfortable storing glazed items at room temp), or in the freezer for up to 6 months. Adapted fromCream-Cheese Filled Banana BreadandFudgy Banana Bread Bars with Vanilla Bean Browned Butter Glaze

 

Step by step:


1. Preheat oven to 350F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside. Bars- To a large bowl, add the egg, brown sugar, coconut oil, sour cream, vanilla, and whisk to combine.

2. Add the bananas and stir to incorporate.

3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix. Turn batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

4. Bake for about 27 to 28 minutes (start watching closely by 25 minutes) or untilthe center is golden and set, springy when touched lightly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on moisture content in bananas; bake until your bars are done.

5. Place pan onto of a wire rack to cool while you make the glaze. Glaze- 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 it doesn't burn. 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.

6. 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 carryover cooking.

7. Add the confectioners' sugar, vanilla bean paste, optional salt, and slowly add the milk, whisking until smooth. As necessary, add additional cream(or confectioners' sugar) to reach desired glaze consistency. Glaze should be of medium thickness and easily pourable. 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. 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 canset up.Bars will keep airtight at room temperature for up to 1 week (I'm comfortable storing glazed items at room temp), or in the freezer for up to 6 months. Adapted from

8. Cream-Cheese Filled Banana Breadand

9. Fudgy Banana Bread Bars with Vanilla Bean Browned Butter Glaze


Nutrition Information:

Quickview
3267k Calories
22g Protein
140g Total Fat
487g Carbs
20% Health Score
Limit These
Calories
3267k
163%

Fat
140g
217%

  Saturated Fat
99g
619%

Carbohydrates
487g
163%

  Sugar
369g
411%

Cholesterol
396mg
132%

Sodium
754mg
33%

Alcohol
2g
15%

Get Enough Of These
Protein
22g
46%

Selenium
64µg
92%

Folate
289µg
72%

Vitamin B1
1mg
72%

Manganese
1mg
70%

Vitamin B2
1mg
67%

Vitamin A
2823IU
56%

Phosphorus
498mg
50%

Iron
8mg
47%

Vitamin B3
8mg
43%

Vitamin B6
0.77mg
39%

Potassium
1213mg
35%

Calcium
319mg
32%

Fiber
7g
30%

Magnesium
95mg
24%

Vitamin B5
2mg
23%

Copper
0.45mg
22%

Vitamin E
3mg
20%

Vitamin D
2µg
17%

Vitamin C
13mg
16%

Zinc
2mg
14%

Vitamin B12
0.75µg
13%

Vitamin K
8µg
8%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Orange Creamsicle Vegan Semifreddo
Panzanella (Bread Salad)
Mexican chicken soup – whole 30
Paleo Pizza Crust
Grilled Flank Steak with Mustardy Potato Salad
Cheesy Prosciutto Sage Potatoes Au Gratin
Grilled Corn with Herb and Garlic Butter
Chunky Greek Salad Topped W/ Sardines
Chocolate Banana Bundt Cake
Cauliflower Enchiladas with Poblano Cream Sauce
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

VIRUS WARNING**** If you received an e-mail with a subject line of "Badtimes," delete it immediately without reading it! It is the most dangerous E-mail virus yet. It will re-write your hard drive. Not only that, but it will scramble any disks that are even close to your computer. It will recalibrate your refrigerator's settings so all your ice cream melts and your milk curdles. It will demagnitize the strips on all your credit cards, reprogram your ATM access codes, screw up the tracking on your VCR and use subspace field harmonics to scratch any CD's you try to play. It will give your ex-boy/girlfriend your new phone number. It will mix antifreeze into your fish tank. It will drink all your beer and leave your dirty socks on the coffee table when there's company coming over. It will hide your car keys when you are late for work and interfere with your car radio so that you hear only static while stuck in traffic. Badtimes will make you fall in love with a hardened pedophile. It will give you nightmares about circus midgets. It will replace your shampoo with Nair and your Nair with Rogaine, all while dating your current boy/girlfriend behind your back and billing their hotel rendezvous to your Visa card. Badtimes will give you Dutch Elm disease. It will leave the toilet seat up and leave the hairdryer plugged in dangerously close to a full bathtub. It will not only remove the forbidden tags from your mattress and pillows, it will refill your skim milk with whole. It is insidious and subtle. It is dangerous and terrifying to behold. It is also a rather interesting shade of mauve. These are just a few of the signs. BE AFRAID! BE VERY AFRAID!

Popular Recipes
Sage Turkey Thighs

Taste of Home

Veggie Sriracha Fried Rice

Bake Your Day

Barbecued Sweet Potatoes – 2 Points

Laa Loosh

Baked Fish Sticks With Tartar Sauce

Our Best Bites

Bulgur Pilaf With Green Lentils, Served With Caramelized Onions -Mercimekli Bulgur Pilavi

Foodista