Description
Delight in these moist and flavorful Banana Bread Brownies topped with a rich, creamy Brown Butter Frosting. Perfectly combining the sweetness of ripe bananas with the nutty crunch of walnuts and the decadence of browned butter frosting, this dessert is sure to satisfy any sweet tooth.
Ingredients
Scale
Brownies
- 1 1/2 cups sugar
- 1 cup sour cream
- 1/2 cup butter
- 2 eggs
- 4 ripe bananas, mashed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup chopped walnuts
Brown Butter Frosting
- 1/2 cup butter
- 4 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons milk
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease and flour a 15×10-inch jelly roll pan to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat together the sugar, sour cream, butter, and eggs until the mixture is creamy and well combined.
- Add Bananas and Vanilla: Stir in the mashed ripe bananas and vanilla extract until evenly incorporated.
- Combine Dry Ingredients: Gradually add the flour, baking soda, and salt to the wet mixture, mixing just until combined to avoid overmixing. Then gently fold in the chopped walnuts for added texture.
- Bake the Brownies: Spread the batter evenly in the prepared pan and bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Prepare Brown Butter Frosting: While the brownies are baking, brown the butter in a saucepan over medium heat until it turns a deep golden color and releases a nutty aroma. Remove from heat and whisk in the powdered sugar, vanilla extract, and milk until smooth and creamy.
- Frost the Brownies: Once the brownies are out of the oven, spread the warm frosting evenly over the top. Allow the brownies to cool completely before cutting into squares to serve.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep the brownies tender.
- Allow the frosting to cool slightly if it becomes too thin, then re-whisk before spreading.
- Walnuts can be omitted or substituted with pecans if preferred.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
