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.