Description
These Banana Bread Brownies are the perfect combination of moist banana bread and fudgy brownies, topped with a rich and creamy frosting. A delightful twist on a classic dessert that’s sure to become a favorite!
Ingredients
Scale
- For the Brownies
- 2 eggs
- 3 bananas, mashed
- 1 ½ cups sugar
- 1 cup sour cream
- ½ cup butter, softened
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup walnuts, chopped (optional)
For the Frosting
- ½ cup butter
- 3 cups powdered sugar
- 1 ½ teaspoons vanilla extract
- 3 tablespoons milk
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 13×9 inch baking pan thoroughly.
- Mix the Wet Ingredients: In a large bowl, beat together the sugar, sour cream, softened butter, and eggs until smooth and creamy.
- Add the Bananas and Vanilla: Fold in the mashed bananas and vanilla extract.
- Incorporate the Dry Ingredients: Gradually mix in the flour, baking soda, and salt. Blend for about a minute.
- Add the Walnuts: Stir in the chopped walnuts (optional).
- Bake: Spread the batter evenly in your prepared pan. Bake for about 25 minutes, or until golden brown and a toothpick comes out clean.
- Prepare the Frosting: Heat the butter in a saucepan over medium heat until it turns medium brown.
- Finish the Frosting: Remove from heat, whisk in powdered sugar, and gradually add milk until smooth. Stir in vanilla.
- Frost and Cool: Pour frosting over the warm brownies, spread evenly, and let cool completely before cutting into squares.
Notes
- If you prefer a nut-free version, simply skip the walnuts.
- Let the brownies cool completely to get clean cuts when slicing.
Nutrition
- Serving Size: 1 square
- Calories: 300 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg