banana bread brownies

Thick, moist and chewy Banana Bread Brownies are a delicious mash up between banana bread and a blondie-style brownie. Absolutely delicious and so easy!

Banana Bread Brownies

walnut halves*

unsalted butter

banana (about 3 medium)

honey

brown sugar

vanilla extract

all-purpose flour

white whole wheat flour (or swap additional all-purpose flour)

cinnamon

baking powder

baking soda

salt

sugar

pure vanilla extract (divided)

heavy cream

Toast

Heat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, so that two opposite sides overhang like handles, then coat the paper with nonstick spray. Set aside. Spread the walnuts on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and crisp, about 8 to 10 minutes, tossing once halfway through. Transfer to a cutting board and roughly chop.

Mash

In a large mixing bowl, mash your banana (double check to make sure you have 1 cup).

Brown

Brown the butter: Heat the butter in a small/medium light-colored saucepan over medium-low. This will take several minutes. Continue to heat until butter melts completely, foams and crackles, turns clear golden (the crackling will stop), then turns toasty brown, swirling the pan periodically. This entire process will take 3 to 5 minutes, depending upon your pan. Once the butter begins to smell lightly nutty, whisk it frequently, scraping up any browned bits from bottom. Watch the pan carefully in the last few minutes to ensure that the butter does not burn. As soon as the bits of butter in the bottom of the pan turn the color of a pecan, remove the butter from the heat and pour it immediately into the bowl with the banana to prevent the butter from burning, along with any toasted bits that are at the bottom. If you’ll be making the brown butter frosting, keep the pan handy.

Whisk

To the banana mixture, add the honey and brown sugar and whisk until smooth. At this point, the mixture should be cooled to lukewarm, but if it’s not, let it rest for a few minutes (or pop it into the fridge to cool it more quickly). Whisk in the egg and vanilla.

Stir

In a small mixing bowl, stir together the all-purpose flour, white whole wheat flour, cinnamon, baking powder, baking soda, and salt. Add to the banana mixture. With a rubber spatula, gently and slowly fold just until the flour disappears. The batter will look lumpy. Fold in the walnuts.

Bake

Scrape the batter into prepared pan and smooth the top with spatula. Bake for 22 to 25 minutes, until lightly browned at the edges and a toothpick inserted in the center comes out clean. Place the pan on a wire rack. Let cool in the pan completely if you will be frosting them. If not, wait at least 10 minutes before you lift the brownies from the pan using the parchment and cut them into squares. If they’re cool, the squares will be tidy; if they’re still warm, they’ll be messy. No one will mind.

Brown the butter in the same sauce pan you used previously (unless it is super tiny, in which case, switch to a larger one), following the directions in step 3 above (if there are any burned bits of butter on the pan, wash them out first. If your pan is relatively clean, no need to wash in between). As soon as the butter is browned, remove the pan from the heat. Immediately, begin to stir in the powdered sugar with a rubber spatula or whisk, 1/4 cup at a time. If at any point it becomes too thick to whisk (likely by the fourth or fifth addition of powdered sugar), switch to a rubber spatula and add 1 tablespoon of the cream, then continue adding the powdered sugar, until the frosting is thick but spreadable. Stir in the vanilla extract. If needed, continue adding cream, 1 to 2 teaspoons at a time, until the frosting reaches your desired consistency (the butter might look like it&#39;s separating but just keep stirring. As long as you combine everything well, it will all cool together beautifully as the bars sit). Frost the cooled bars. Slice and enjoy!

To Make the Frosting:

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White Sugar

Regular Sour Cream

Stick Unsalted Butter (Room Temp)

Large Ripe Bananas (Mashed)

tsp Pure Vanilla Extract

All-Purpose Flour

tsp Baking Soda

Salt

Pecans (Chopped)

Unsalted Butter

Sugar

½ tsp Pure Vanilla Extract

tbsp Whole Milk

Preheat oven to 375 degrees. Prep 9 x 13 inch baking pan with nonstick baking spray. Line the baking pan with parchment paper.

Spray the parchment paper with the nonstick baking spray. Set aside.

Add sugar, sour cream, butter, and eggs to a large mixing bowl. Use an electric mixer to combine the ingredients.

Continue to mix until the ingredients are well blended. Add the mashed bananas and vanilla extract to the large mixing bowl.

Again, mix until all ingredients are combined. In a second bowl add the flour, baking soda, and salt together.

Mix to blend the ingredients. Add to the wet ingredients. Stir to mix.

Stir in the chopped pecans. Pour the batter into the prepared baking pan.

Bake at 375 degrees for 20-30 minutes. (Check to see if done by inserting a toothpick in the center of the pan. If the toothpick comes out clean the brownies are done.)

Remove from the oven when done. Set aside to cool.

Batter:

Slice the stick of chilled butter.

Heat a heavy skillet on medium heat.

Add the butter, whisk often.

Watch for the melted butter to begin to foam.

Check often for light brown specks on the bottom of the skillet. (See if the melted butter has a nutty scent.) If so….

Pour the melted butter into a bowl.

Brown butter:

Add 1 cup of powdered sugar at a time to the bowl. Stir immediately after adding the powdered sugar.

Continue until you have added all 3 cups of powdered sugar. Make sure that all of the powdered sugar has been blended with the melted butter.

Add the milk and vanilla extract. Use an electric mixer to blend everything.

Top the brownies with the frosting. Spread the frosting to cover each corner of the pan and evenly coat the enter of the brownies.

When cooled, cut into bars.

Enjoy!

Frosting:

These banana bread brownies are two favorite desserts in one, bringing together the fruity, nutty richness of homemade banana bread with a fudgy chocolate brownie. 

cocoa powder

butter, melted

eggs

mashed ripe bananas (about 2)

chocolate chips, divided

walnuts, roughly chopped & divided

Preheat the oven to 350 degrees. Line a 9&#215;9 pan with parchment paper.

Combine the flour, cocoa powder, baking powder, cinnamon, and salt in a small mixing bowl. Whisk together until well combined.

In a second bowl, combine melted butter and sugar. Whisk together until combined.

Add the eggs and vanilla and whisk vigorously for 1 minute.

Add the mashed banana and fold it together with a spatula.

Add in the dry ingredients and fold until incorporated.

Add ½ cup of the chocolate chips and walnuts and fold them into the batter.

Spread the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips and walnuts on top.

Bake in the preheated oven for 30-35 minutes until a toothpick inserted in the center comes out mostly clean. Remove from the oven and cool completely before cutting.

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Banana Bread Brownies

Banana Bread Brownies

Banana Bread Brownies

Top 3 banana bread brownies recipes from across the web

The most viewed banana bread brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Bread Brownies

Banana Bread Brownies

Banana Bread Brownies

The most viewed banana bread brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine