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sliced squares of banana bread bars with swirled caramel icing on top and banana slices
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Banana Bread Bars

These banana bread bars are so incredibly delicious. Comforting, delicious, luxurious. Make with or without the frosting, they're great either way!
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Baking
Cuisine: Global
Servings: 12 squares
Author: margie

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 (4-ish 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 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
  • ¼ teaspoon salt

Topping:

  • Sliced banana
  • Caramel sauce for drizzling

Instructions

For the banana bread bars:

  • Preheat the oven to 175c and grease an 11×15 inch swiss roll tin.
  • Add the butter to a saucepan over medium heat.
  • Bubble it gently as we want to brown the butter. If you haven't done it before, it's very simple you just need to be patient and watch it and make sure the temperature isn't too high. The butter will melt and then get very bubbly and noisy, and then that stops and it goes foamy and frothy. Keep stirring until it turns a light amber colour. This is easiest to see if you're using a light coloured pan but either way, just swirl the butter and tip it to one side so you can see the colour. Brown butter is delicious, scorched butter is not, and there is a fine line - you want it to be a lovely chestnut brown.
  • Once you're happy pour the brown butter into a bowl and whisk in the sugars.
  • Next add the eggs, followed by the yoghurt, mashed banana, and vanilla. Give it all a really good mix so it's well combined.
  • Whisk in the flour, baking soda and salt.
  • Pour the batter into the greased pan and spread it out evenly.
  • Bake for 25-30 minutes.

For the Burnt Honey Cream:

  • In a small saucepan, bring honey to a boil. Let it bubble and then reduce heat and add half of the cream. Cook until honey is fully dissolved. Remove from the heat and stir in white chocolate and salt. 
  • Place the gelatin sheets into bowl of water and leave for a few minutes until they are completely soft, squeeze out excess water. Add the softened gelatine to the cream mixture and whisk until it's completely dissolved. Do not boil this mixture, but you might want a gentle heat to get the gelatine to dissolve. Pour through a sieve into a bowl. Add the remaining cream and blend until smooth, using an immersion blender or blender.
  • Transfer to an airtight container and refrigerate until cold.
  • Once completely cool, pop into a bowl and use a whisk to whip Burnt Honey Cream until soft peaks form.
  • Spread over the banana bread and top with banana slices, some grated chocolate and perhaps a drizzle of caramel sauce. Cut into squares and enjoy!

Notes

An 11×15 inch swiss roll tin is also 38 x 28cm sheet tray. You want something flat and thin with short edges.