Soft Banana Bread Cake Bars with Rich Brown Butter Frosting
Tender and moist banana bread bars made easy in the pressure cooker, topped with rich browned butter frosting for the ultimate sweet treat.
Equipment
- 1 Pressure cooker with trivet and heat-safe baking pan
Ingredients
Main ingredients and frosting
- 2 ripe bananas mashed till totally smooth
- ½ cup unsalted butter melted
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour mixed with baking soda and salt
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- ½ cup unsalted butter for browning in frosting
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract for frosting
Instructions
Instructions
- Preheat your oven to 350°F or prepare your pressure cooker with a trivet and heat-safe pan.
- Grease and line an 8x8-inch pan with parchment paper.
- In a bowl, mash bananas, then whisk in melted butter, brown sugar, eggs, and vanilla extract until combined.
- In a separate bowl, mix together flour, baking soda, and salt. Fold dry ingredients into wet mixture gently.
- Add sour cream and fold it in gently for even distribution.
- Pour batter into prepared pan and smooth the top.
- Place pan in pressure cooker on trivet with water at the bottom. Seal and cook on high pressure for 25 minutes.
- Quick release pressure, remove pan, and let bars cool completely before frosting.
Notes
Make sure bananas are very ripe for best flavor and texture. The browned butter frosting adds a rich, nutty topping that elevates the bars. Store cooled bars in an airtight container for up to a week in the fridge.