Banana Bread Bars are a wonderful twist on classic banana bread. Instead of a loaf, the batter is baked in a shallow rectangular tin and cut into squares, making them ideal for sharing. Topped with a silky burnt-honey whipped cream, these bars are moist, comforting and a little bit indulgent.
These bars make a thoughtful gift for new parents or a crowd-pleasing addition to afternoon tea. The base is a soft, tender banana cake enriched with brown butter and Greek yoghurt for extra moisture. The burnt honey cream brings a caramel-like depth that lifts the whole dessert.
Table of Contents
- Why you’ll love this recipe
- Ingredients
- Substitutions & variations
- How to make banana bread bars
- Step 1: Make the brown butter
- Step 2: Make the banana bread bars
- Cooking tips
- Frequently asked questions
- Other recipes you might like
- Recipe card
Why you’ll love this recipe
- This recipe turns classic banana bread into convenient, shareable bars with a luscious topping.
- It’s an excellent way to use overripe bananas — fresh or frozen bananas both work.
- The brown butter and Greek yoghurt keep the bars incredibly moist and soft.
Ingredients
See the recipe card below for exact quantities and the full ingredient list.
Light soft brown sugar adds moisture and a gentle molasses note that makes the cake tender and slightly denser.
Bananas — use very ripe bananas (about four) for the best flavor. Overripe bananas can be frozen and thawed before use.
Greek yoghurt (full-fat) contributes richness and keeps the crumb tender.
Double cream (heavy cream) is used for the burnt honey cream topping. A large quantity is called for because the topping is very thick and almost as substantial as the cake itself.
Gelatin — gelatin sheets or powder help stabilize the cream topping so it holds when whipped.
Substitutions & variations
Greek yoghurt: You can swap for natural yoghurt, crème fraîche, sour cream or buttermilk if preferred.
Topping: The burnt honey cream is optional but highly recommended. If you prefer a simpler finish, the bars are excellent plain or topped with a drizzle of caramel, grated chocolate, nuts or toasted coconut.
How to make banana bread bars
This is a step-by-step guide. For precise measurements and timings, refer to the recipe card at the bottom.
Step 1: make the brown butter
1. Melt the butter in a saucepan over medium heat.
2. The butter will foam and bubble as the water evaporates. Stir occasionally to prevent the milk solids sticking to the pan.
3. After a few minutes the milk solids will brown and the mixture will smell nutty. Watch closely so it doesn’t burn — aim for a rich chestnut color, not blackened bits.
4. When the butter is browned, remove from the heat and let it cool slightly before using in the batter.
Step 2: make the banana bread bars
5. Preheat the oven to 170°C fan (190°C conventional). Grease an 11×15 inch swiss roll tin or a similar shallow rectangular pan.
6. Pour the warm brown butter into a mixing bowl and whisk in the light brown and granulated sugars until combined.
7. Add the eggs, then the yoghurt, and whisk to incorporate.
8. In another bowl, mash the ripe bananas and stir in the vanilla, then fold them into the wet mixture.
9. Gently fold in the flour, bicarbonate of soda and salt until just combined. Avoid overmixing to keep the texture tender.
10. Spread the batter evenly into the prepared pan and bake for 25–30 minutes, until golden and a skewer inserted in the center comes out clean or with a few moist crumbs.
11. To make the burnt honey cream, bring honey to a boil in a small saucepan. Let it bubble briefly, then lower the heat and add about half of the cream. Stir until the honey is fully dissolved.
12. Remove from the heat and stir in melted white chocolate and a pinch of salt. Soften gelatin sheets in cold water, squeeze out the excess and stir them into the hot cream mixture until fully dissolved.
13. Pass the mixture through a sieve into a bowl, add the remaining cream and blend with an immersion blender until smooth. Chill in an airtight container until cold.
14. Once cold, whisk the chilled cream until it forms soft peaks. Spread over the cooled banana bars and finish with banana slices, grated chocolate or a drizzle of caramel if desired.
Cooking tips
Brown butter: Browning butter is straightforward but requires attention. Keep the heat moderate and stir so the milk solids toast evenly.
Don’t overmix: Combine the wet and dry ingredients only until incorporated. Overmixing develops gluten and can make the bars tough.
Frequently Asked Questions
Yes. The bars can be baked a day ahead and wrapped well. The burnt honey cream can be prepared 1–2 days in advance and kept refrigerated; whip it just before spreading and decorate on the day you serve.
Sliced bananas (cut on an angle), caramel sauce, chocolate shavings, nuts or desiccated coconut all complement the bars. They’re also excellent plain.
Yes. If you froze ripe bananas, defrost them and use as directed. Frozen peeled bananas or chopped frozen bananas both work fine.
Yes. Freeze the bars without the burnt honey cream for up to two months in an airtight container. Thaw at room temperature and add the topping just before serving.
Other recipes you might like
If you enjoy banana-based bakes, try variations like chocolate chip banana bread, caramelised upside-down banana cake, banana chocolate chunk muffins or banana crêpes. For a similar topping, try a whipped brown butter cream.
Easy Baking Recipes
Brown Butter Chocolate Chip Banana Bread
Easy Baking Recipes
Caramelised Banana Upside Down Cake
Easy Baking Recipes
Banana Chocolate Chunk Muffins
Pancake Recipes
Banana Crêpes
If you try these Banana Bread Bars or another recipe, please leave a comment and share how it turned out.
Banana Bread Bars
Ingredients
For the bars:
- 115 g unsalted butter (1/2 cup)
- 105 g light brown sugar, packed (1/2 cup)
- 200 g granulated sugar (1 cup)
- 2 large eggs
- 385 g ripe banana, mashed (about 4 bananas, 1 1/2 cups)
- 250 g thick Greek yoghurt (1 cup)
- 1 tsp vanilla extract
- 265 g plain flour (2 cups)
- 1 tsp bicarbonate of soda
- 1/2 tsp Maldon salt
Burnt Honey Cream:
- 115 g honey (4 ounces)
- 950 ml double cream (1 quart)
- 400 g white chocolate (14 ounces)
- 4 silver leaf gelatin sheets
- 1/4 tsp salt
Topping:
- Sliced banana
- Caramel sauce for drizzling (optional)
Instructions
For the banana bread bars:
- Preheat the oven to 170°C fan / 190°C conventional. Grease an 11×15 inch swiss roll tin.
- Add the butter to a saucepan and brown it over medium heat until the milk solids toast and the butter smells nutty; remove from the heat.
- Pour the brown butter into a bowl and whisk in both sugars.
- Add the eggs, then the yoghurt, followed by the mashed bananas and vanilla. Mix to combine.
- Whisk in the flour, bicarbonate of soda and salt until just combined; do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes or until golden and a skewer inserted in the center comes out clean or with a few moist crumbs. Cool completely before adding the topping.
For the Burnt Honey Cream:
- In a small saucepan, bring the honey to a boil, let it bubble briefly, then reduce the heat and add half of the cream. Stir until the honey dissolves.
- Remove from the heat, add the melted white chocolate and salt, and stir until smooth.
- Soften the gelatin sheets in cold water, squeeze out excess liquid and stir them into the warm cream mixture until fully dissolved. Do not boil.
- Pass the mixture through a sieve into a bowl, add the remaining cream and blend with an immersion blender until smooth. Chill until cold in an airtight container.
- When cold, whisk the cream until soft peaks form, then spread over the cooled bars. Top with sliced banana, grated chocolate and a drizzle of caramel if desired. Cut into squares and serve.
Notes
To store: Keep the finished bars in the fridge for up to 3 days. If you skip the cream topping, the bars can be stored at room temperature for up to 5 days.
Make ahead: The banana bread can be made a day ahead and wrapped well. Prepare the burnt honey cream 1–2 days ahead, chill and whip when ready to decorate.
Pan size: An 11×15 inch swiss roll tin is approximately 38 x 28 cm. Use a shallow tray with short sides for the best results.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.