Banana Bread Brownies
Banana Bread Brownies: The Perfect Blend of Two Classic Desserts
Banana Bread Brownies are a delightful and easy-to-make dessert that combines the rich, chocolatey flavor of brownies with the moist, sweet taste of banana bread. These brownies are made with ripe bananas, cocoa powder, flour, sugar, eggs, and butter, and are baked to perfection in a square baking pan. They are soft, chewy, and full of banana and chocolate goodness, making them a perfect treat for any occasion. Whether served warm with a scoop of vanilla ice cream or enjoyed as a snack with a cup of coffee, these Banana Bread Brownies are sure to be a hit with anyone who tries them.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2 dozen
Serving Size: large bars
The world needs to know. The sweet taste of banana bread brownies topped with a brown butter frosting.
Ingredients
BANANA BREAD BARS:
- 1 1/2 cups sugar
- 1 cup sour cream
- 1/2 cup butter, softened
- 2 eggs
- 1 3/4 cups ripe bananas, mashed, about 3 to 4
- 2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- BROWN BUTTER FROSTING:
- 1/2 cups butter
- 4 cups powdered sugar
- 1 1/2 teaspoon vanilla extract
- 3 tablespoon milk
Instructions
Heat oven to 375°F. Grease and flour 15×10 inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
Yield: 2 dozen large bars
