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Banana Bread Brownies
why make this recipe
Banana Bread Brownies combine two beloved treats: banana bread and brownies. This recipe is perfect for using up overripe bananas that you might have lying around. The result is a deliciously moist, chocolatey treat with a hint of banana flavor. Plus, the creamy frosting adds an extra indulgence that makes them hard to resist!
how to make Banana Bread Brownies
Ingredients:
For the Brownies:
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) sour cream (or plain Greek yogurt)
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs
- 4 ripe bananas (mashed, about 2 cups)
- 2 teaspoons pure vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (60 g) chopped walnuts (optional)
For the Frosting:
- ½ cup (113 g) unsalted butter
- 4 cups (480 g) powdered sugar
- 1½ teaspoons pure vanilla extract
- 3 tablespoons milk (more if needed for spreading)
Directions:
Prepare the Pan:
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line with parchment paper.
Make the Banana Brownie Batter:
In a large mixing bowl, cream together sugar, sour cream, and softened butter until light and fluffy. Beat in eggs, mashed bananas, and vanilla extract until smooth. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in walnuts, if using.
Bake:
Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack.
Prepare the Frosting:
In a small saucepan, melt butter over medium heat and cook until it turns a light golden brown and smells nutty (about 4–5 minutes). Remove from heat and let cool slightly. Whisk in powdered sugar, vanilla, and milk until smooth and spreadable.
Frost and Serve:
Spread frosting over the cooled brownies. Cut into squares or bars and serve.
how to serve Banana Bread Brownies
These brownies are best served at room temperature. You can enjoy them plain or with a scoop of vanilla ice cream on the side for an extra treat. They are great for sharing at parties, potlucks, or simply enjoying at home with family.
how to store Banana Bread Brownies
To store Banana Bread Brownies, keep them in an airtight container at room temperature for up to three days. If you want them to last longer, you can refrigerate them for up to a week. For longer storage, freeze the brownies, wrapped tightly in plastic wrap and then in foil, for up to three months. Thaw them in the fridge before serving.
tips to make Banana Bread Brownies
- Use overripe bananas: The riper the bananas, the sweeter and more flavorful the brownies will be.
- Mix gently: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the brownies dense.
- Watch the baking time: Keep an eye on them as they bake. Ovens can vary, so start checking a few minutes before the minimum baking time.
variation
You can add chocolate chips to the brownie batter for an extra chocolatey flavor, or sprinkle mini marshmallows on top before baking for a fun twist. Another variation is to replace walnuts with pecans or even add a swirl of peanut butter for a unique taste.
FAQs
Can I make these brownies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.What can I use instead of sour cream?
Plain Greek yogurt works well in place of sour cream.How do I know when the brownies are done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are done.
Banana Bread Brownies
These Banana Bread Brownies combine the flavors of banana bread and brownies, creating a moist, chocolatey treat with an indulgent frosting.
Ingredients
For the Brownies
- 1 cup granulated sugar
- 1 cup sour cream (or plain Greek yogurt) Can substitute sour cream with Greek yogurt.
- ½ cup unsalted butter, softened
- 2 large eggs
- 4 ripe bananas mashed (about 2 cups) Use overripe bananas for best flavor.
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup chopped walnuts (optional) Can substitute with pecans or omit.
For the Frosting
- ½ cup unsalted butter
- 4 cups powdered sugar
- 1½ teaspoons pure vanilla extract
- 3 tablespoons milk Add more if needed for spreading.
Instructions
Prepare the Pan
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line with parchment paper.
Make the Banana Brownie Batter
- In a large mixing bowl, cream together sugar, sour cream, and softened butter until light and fluffy.
- Beat in eggs, mashed bananas, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in walnuts, if using.
Bake
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan on a wire rack.
Prepare the Frosting
- In a small saucepan, melt butter over medium heat and cook until it turns a light golden brown and smells nutty (about 4–5 minutes).
- Remove from heat and let cool slightly.
- Whisk in powdered sugar, vanilla, and milk until smooth and spreadable.
Frost and Serve
- Spread frosting over the cooled brownies.
- Cut into squares or bars and serve.
Notes
These brownies are best served at room temperature. Enjoy them plain or with a scoop of vanilla ice cream on the side. Store in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze, wrapped tightly, for up to three months. Mix gently to avoid dense brownies and watch the baking time closely.
