Best Banana Bread Brownies (With Brown Butter Frosting): These cake-like banana bread bars seldom last long when I make them, so we savor every last bite. They are elevated to a remarkable level with just four basic ingredients—brown butter icing. I like to cut the bars into little squares for a quick after-school snack, but you can also personalize them by substituting chocolate chips or nuts for the frosting.
Best Banana Bread Brownies (With Brown Butter Frosting)
Ingredients
  For the Banana Bread Bars:
- 1-1/2 cups granulated sugar
- 1 cup plain Greek yogurt (or sour cream)
- 1/2 cup butter softened
- 2 large eggs
- 3-4 ripe bananas mashed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
For the Glaze:
- 4 Tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 Tablespoon milk
Instructions
- Set the oven temperature to 375 degrees Fahrenheit and coat a 9-by-13-inch pan with nonstick cooking spray.
- Cream the butter and sugar in a large basin. Beat in the eggs, vanilla extract, bananas, and sour cream.
- Mix in the salt, baking soda, and flour just until incorporated. Add walnuts, if using, and stir.
- Evenly spread the batter into the prepared pan, and bake for 23 to 28 minutes, or until there are hardly any crumbs visible when a toothpick inserted in the center comes out clean. While the bars bake, prepare the icing.
For the brown butter frosting:Â
- In a large skillet over medium heat, melt the butter. Bring it to a simmer and let it get fragrant and start to turn a soft brown (be cautious not to burn the butter!). Take off the heat right away.
- Add the vanilla extract, one tablespoon of milk, and powdered sugar, and whisk until smooth. If additional powdered sugar or milk is required to adjust the frosting’s thickness, add it. Over the warm bars, drizzle the warm frosting. With the back of a spoon, carefully spread.
ALSO SEE
Nutrition
- Calories:Â 254 kcal
- Carbohydrates:Â 39g
- Protein:Â 4g
- Fat:Â 9g
- Saturated Fat:Â 6g
- Cholesterol:Â 47 mg
- Sodium:Â 268mg
- Potassium:Â 122mg
- Fiber:Â 1g
- Sugar:Â 24g
- Vitamin A: 313 IU
- Vitamin C:Â 2mg
- Calcium:Â 24mg
- Iron:Â 1mg
Notes
Different Recipes:
- Add nuts: Before baking, stir in chopped pecans or walnuts.
- Before baking, mix in some chocolate chips, either tiny milk or semi-sweet.
- Alter the icing: Although I adore brown butter frosting, this cream cheese frosting sounds equally as good.
- Better for you banana bread bars: use 3–4 tablespoons of butter instead of 6 for the icing and decrease the sugar in half for a lighter version.
- Reply in advance Directions: Bake and frost a day or two in advance. Keep covered and refrigerated.
- Instructions for Freezing: Let them cool fully before freezing them, frosted or not, straight in the pan. Before freezing, completely cover it with aluminum foil and plastic wrap. Freeze for a maximum of three months.
FAQs AND Questions
How to Make Banana Bread Brownies:Â
- Mix the ingredients: Cream, butter, and sugar: Beat in the sour cream, eggs, bananas, and vanilla extract.
- Add the dry ingredients: flour, baking soda, and salt, and mix just until moistened. Stir in walnuts, if using.
- Bake: Pour batter into a 9×13-inch baking pan or half-sheet pan. For a 9×13’’ pan, bake for 23–28 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Make the glaze:Â To ensure that the butter doesn’t burn, heat it over medium heat and let it simmer until it turns a delicate brown color. Take off the heat right away. Add the milk, vanilla essence, and powdered sugar, and whisk until smooth.
Make Ahead and Freeze Instructions:Â
- To prepare them ahead of time, bake and frost them a day or two in advance. Keep them in the refrigerator with a cover.
- To freeze: let them cool fully before freezing them in the pan, either frosted or unfrosted. Before freezing, thoroughly cover them in aluminum foil and plastic wrap; they can be frozen for up to three months. Let it come to room temperature before serving.
