Fudgy Banana Bars with Vanilla Bean Browned Butter Glaze
Fudgy is the only word that describes the bars.
They’re the banana equivalent of moist, fudgy brownies with zero traces of cakiness.
The bars are rich, soft, supremely moist, and tooth-sinkingly dense and satisfying. If you’re looking for a fluffy slice of banana cake or banana bread, they’re not that.
They’re adapted from my Lemon Lemonies, the lemon equivalent of fudgy brownies. The dense texture of the Lemonies was so perfect and unlike anything else I had ever made. I kept thinking about them and it dawned on me that maybe I could do the same thing with bananas.
It’s an easy, no-mixer recipe and the glaze makes the bars go from really darn good to out-of-this world amazing. It’s a must-make.
The secrets are browned butter and glorious specks of vanilla beans. I cannot think of two more powerfully flavorful ingredients than browned butter or vanilla beans seeds, and flavor just explodes from the glaze
INGREDIENTS:
Bars
DIRECTIONS:
for full recipes please see : www.averiecooks.com
They’re the banana equivalent of moist, fudgy brownies with zero traces of cakiness.
The bars are rich, soft, supremely moist, and tooth-sinkingly dense and satisfying. If you’re looking for a fluffy slice of banana cake or banana bread, they’re not that.
They’re adapted from my Lemon Lemonies, the lemon equivalent of fudgy brownies. The dense texture of the Lemonies was so perfect and unlike anything else I had ever made. I kept thinking about them and it dawned on me that maybe I could do the same thing with bananas.
It’s an easy, no-mixer recipe and the glaze makes the bars go from really darn good to out-of-this world amazing. It’s a must-make.
The secrets are browned butter and glorious specks of vanilla beans. I cannot think of two more powerfully flavorful ingredients than browned butter or vanilla beans seeds, and flavor just explodes from the glaze
INGREDIENTS:
Bars
- 3/4 cup white chocolate chips
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup mashed banana (about 2 large or 3 small/medium ripe bananas)
- 1 3/4 cups all-purpose flour
- pinch salt, optional and to taste
- Glaze
- 1/4 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 1/4 cup cream or milk, or as necessary for consistency
DIRECTIONS:
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- Bars – In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, 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.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugar, vanilla, and whisk until combined.
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for full recipes please see : www.averiecooks.com