Fudgy Banana Bars with Vanilla Bean Browned Butter Glaze
Recipe GLPRc1e9ddfc6e3c16
Rich, fudgy banana bars studded with white chocolate and topped with a silky vanilla bean browned butter glaze. The combination of melted white chocolate and fresh bananas creates a moist, tender crumb, while the nutty browned butter glaze adds elegant sophistication. Perfect for dessert or a special treat.
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Ingredients
1 large egg
3/4 cup unsalted butter (1.5 sticks)
3/4 cup white chocolate chips
1 cup mashed ripe banana (about 2 large or 3 small bananas)
1/2 cup granulated sugar
1 3/4 cups all-purpose flour
2 teaspoons vanilla extract
1 teaspoon vanilla bean paste
1 pinch salt, or to taste
1 heaping cup confectioners' sugar
1/4 cup cream or whole milk, or as needed for consistency
Directions
Preheat oven to 350°F. Line an 8-by-8-inch baking pan with aluminum foil and spray with cooking spray; set aside.
In a large microwave-safe bowl, combine white chocolate chips and 1/2 cup of the melted butter. Microwave on high power for 1 minute, then stir. Continue heating in 20-second bursts, stirring after each burst, until the mixture is completely smooth and melted. Be careful not to overheat, as white chocolate scorches easily. Let cool for 1 minute before proceeding.
Whisk the egg into the cooled chocolate mixture until well incorporated. Add 1 teaspoon vanilla extract, and 1 teaspoon vanilla bean paste, and whisk until combined.
Stir in the mashed banana until evenly distributed throughout the batter.
Add the flour and a pinch of salt. Stir gently until just combined—do not overmix. Pour the batter into the prepared pan and smooth the top lightly with a spatula.
Bake for 32 to 33 minutes, until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs—no wet batter should remain. Remove from oven and let cool briefly while you prepare the glaze.
To make the glaze, melt the remaining 1/4 cup butter in a small saucepan over medium-high heat. Cook, swirling the pan occasionally, until the butter turns deep amber in color and smells nutty and aromatic, about 5 minutes. Watch carefully to avoid burning.
Pour the browned butter, including the dark bits at the bottom of the pan, into a large mixing bowl. This stops any carry-over cooking.
Add the confectioners' sugar and remaining 1 teaspoon vanilla bean paste to the browned butter. Slowly add the cream while whisking until the glaze is smooth and pourable. Add more cream or confectioners' sugar as needed to achieve a medium-thickness consistency that pours easily.
Pour the glaze evenly over the warm or cooled bars, smoothing gently with a spatula if needed. Allow the bars to cool uncovered in the pan for at least 2 to 3 hours (or overnight, covered with foil) until the glaze is fully set before cutting and serving.
