Introduction

Banana Bread Brownies combine the rich, fudgy texture of brownies with the sweet, moist flavor of banana bread. This unique treat is perfect for banana lovers looking for a twist on classic desserts. Topped with a luscious browned butter frosting, these brownies make an irresistible snack or dessert.

A close-up view of five square pieces of cake with two visible layers: a thick bottom layer of light brown moist cake with small nut pieces, and a smooth, creamy, off-white frosting layer on top. The cake squares have slightly rough edges with some crumbs, and the frosting has gentle swirls and a glossy finish. The cakes are placed on white parchment paper over a rustic wooden board, set on a white marbled surface. The background is softly blurred with warm neutral tones, focusing attention on the cakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish or line it with parchment paper.
Step 2: In a large bowl, cream together the granulated sugar, sour cream, and softened butter until the mixture is light and fluffy.
Step 3: Beat in the eggs, mashed bananas, and vanilla extract until the batter is smooth.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add these dry ingredients to the wet mixture, stirring just until combined.
Step 5: Fold in the chopped walnuts if using, then pour the batter into the prepared pan and spread evenly.
Step 6: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool in the pan on a wire rack.
Step 7: To make the frosting, melt the butter in a small saucepan over medium heat, cooking until it turns a light golden brown and smells nutty, about 4–5 minutes. Remove from heat and let cool slightly.
Step 8: Whisk in the powdered sugar, vanilla extract, and milk until smooth and spreadable.
Step 9: Spread the frosting evenly over the cooled brownies, then cut into squares or bars to serve.

Tips & Variations

For extra flavor, try adding a teaspoon of cinnamon or a handful of chocolate chips to the batter.
Substitute walnuts with pecans or omit nuts for a nut-free version.
If you don’t have sour cream, plain Greek yogurt works just as well.
Make sure to cool the brownies completely before frosting to prevent melting.

Storage

Store the banana bread brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm gently in the microwave for 10–15 seconds to soften the frosting.

How to Serve

A single square piece of nut cake with moisture and crumb texture is placed on a white plate, showing a thick cream-colored frosting covering the entire top layer smoothly with a few small nut pieces embedded. The cake layer is light brown and dense, filled with small nut chunks and dark spots inside. The plate sits on a surface with a white marbled texture, and the background is soft and blurred, keeping focus on the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas for this recipe?

Yes, overripe bananas are perfect for this recipe since they’re sweeter and mash easily, enhancing the flavor and moisture of the brownies.

Can I make these brownies gluten-free?

To make them gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure the blend contains xanthan gum for best results.