Banana Bread Brownies Bars

These banana bread brownies are the perfect mashup of two classic favorites delivering an ultra-moist treat finished with a rich browned butter frosting. Whenever I have spotty bananas lying around and want to bake something that gets rave reviews at potlucks this is my go-to recipe.

When I first brought these to a family gathering my nieces could not believe there were bananas in them. The pan was scraped clean in minutes and I have been making them ever since.

Ingredients

• Granulated sugar: gives the brownies their tender sweetness and helps form that perfect crumb
• Sour cream: lends moisture and a subtle tang for a delicate cake texture
• Butter: softened blends smoothly for rich flavor choose unsalted for best balance
• Eggs: bind the brownies and add richness opt for large eggs and use them at room temperature
• Ripe bananas: are key for full banana flavor look for skins with lots of brown spots
• Vanilla extract: rounds out the flavor use pure extract for best taste
• All-purpose flour: forms the structure scoop and level for accuracy
• Baking soda: leavens the brownies for a light finish make sure yours is fresh
• Salt: balances the sweetness and enhances the banana essence
• Chopped walnuts: provide crunchy contrast toast lightly for even more flavor
• Powdered sugar: used in the frosting creates a fluffy smooth spread sift for lump-free results
• Milk: thins the frosting to a spreadable consistency use whole milk if possible

Step-by-Step Instructions

Prep the Pan:

Prepare a nine by thirteen inch pan by greasing it and laying in parchment with enough overhang for easy removal This keeps your brownies from sticking and makes clean up fast

Mix the Wet Ingredients:

In a large bowl beat together the granulated sugar sour cream softened butter and eggs until the mix is creamy This ensures a light fluffy batter

Add Banana and Vanilla:

Mash ripe bananas with a fork and fold into the wet mixture along with pure vanilla extract Bananas should be thoroughly combined but a few small lumps add texture

Add the Dry Ingredients:

Sift the all-purpose flour baking soda and salt directly over the wet mixture Gently stir with a spatula until no dry spots remain Sifting dry ingredients helps prevent clumps

Fold in Walnuts:

Gently fold in the chopped walnuts to evenly distribute their crunch throughout the batter Over mixing here can make the brownies tough

Bake:

Spread the thick batter evenly into your prepared pan Bake in a preheated oven at three hundred seventy-five degrees for thirty to thirty five minutes Check for doneness with a toothpick inserted in the center which should come out clean or with a few moist crumbs

Cool:

Let the brownies cool in the pan at least ten minutes before frosting This keeps the frosting from melting too quickly

Brown the Butter for Frosting:

In a large pan heat the butter over medium stirring frequently until it turns golden brown and smells nutty Browning brings out a caramelized depth in your frosting

Whisk the Frosting:

Transfer browned butter to a mixing bowl Add half the powdered sugar along with vanilla and milk Whisk until smooth Add more powdered sugar as needed to reach a fluffy spreadable consistency

Frost the Brownies:

Spread the warm frosting over the slightly cooled banana bread brownies This step is easiest while everything is still just a little warm helping the frosting glide over the surface

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Storage Tips

Store the brownies covered at room temperature for up to two days After that refrigerate in a sealed container for a week or freeze in individual squares for grab and go treats Just let them come to room temperature for best texture

Ingredient Substitutions

Swap sour cream for Greek yogurt if you want a little extra protein Use pecans instead of walnuts or skip the nuts entirely for a smooth bite You can use gluten free one to one flour for a celiac friendly version

Serving Suggestions

Serve slightly warmed with a scoop of vanilla ice cream for an elevated dessert They are delightful with a cup of morning coffee or stacked on birthday brunch platters Sliced bananas or a dusting of cinnamon make them party ready

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Banana Bread Brownies Through the Years

This style of dessert blends American banana bread tradition with the bar cookie trend popularized in the midcentury It brings all the nostalgia of banana bread but the ease of sharing and portability of a brownie I always imagine my mom wrapping these in wax paper for school lunches or picnics

Commonly Asked Questions

→ Can I use overripe bananas?

Yes, overripe bananas are ideal because they mash easily and add natural sweetness and moisture.

→ Can I substitute the walnuts?

Absolutely. Try pecans, chocolate chips, or simply leave out nuts for a nut-free option.

→ How do I store these brownies?

Keep them in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.

→ Can I freeze banana bread brownies?

Yes. Freeze unfrosted bars for up to two months, then frost after thawing for best texture.

→ Is browned butter frosting necessary?

The frosting adds rich flavor, but you can enjoy the brownies plain or with a dusting of powdered sugar.