Ingredients:

  • 1 cup Unsalted Butter, cubed
  • 1 ½ cups Very Ripe Bananas, mashed (about 4-5 large)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour, spooned and levelled
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Fine Sea Salt
  • ¾ cup Walnuts, roughly chopped (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang (a sling) on the long sides. Lightly grease the exposed sides.
  2. If using walnuts, lightly toast them in a dry pan until fragrant (3–5 minutes). Set aside.
  3. Brown the Butter: Melt the cubed butter in a heavy-bottomed saucepan over medium heat. Continue stirring constantly until it foams, subsides, golden brown flecks form at the bottom, and the butter smells deeply nutty.
  4. Cool Slightly: Immediately pour the brown butter, scraping the browned bits, into a large mixing bowl. Allow it to cool for 5 minutes.
  5. Combine Wet Ingredients: Add the mashed bananas, both sugars (granulated and brown), eggs, and vanilla extract to the slightly cooled brown butter. Whisk thoroughly until well combined and the sugars begin to dissolve.
  6. Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  7. Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix; a few streaks of flour should still be visible.
  8. Fold in Nuts: Gently fold in the toasted walnuts (if using).
  9. Bake: Scrape the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs attached.
  10. Cool and Slice: Allow the bars to cool completely in the pan (about 30 minutes) before using the parchment paper sling to lift them out. Slice into 15 generous bars.