Of course! Banana Bread Brownies are the ultimate dessert mash-up, combining the moist, spiced flavor of banana bread with the fudge-like, dense texture of a brownie. They’re a fantastic way to use up overripe bananas.
Here is a detailed recipe, complete with an optional (but highly recommended) brown butter frosting that takes them to a whole new level.
Banana Bread Brownies with Brown Butter Frosting
This recipe yields a dense, moist bar that is more cake-like than a traditional brownie but richer and more flavorful than standard banana bread.
Part 1: The Brownie Base
Ingredients:
· 1/2 cup (115g) unsalted butter, melted
· 1 cup (200g) granulated sugar
· 2 large eggs, at room temperature
· 1 tsp vanilla extract
· 3 medium, very ripe bananas, mashed (about 1 to 1 1/4 cups)
· 1 1/2 cups (188g) all-purpose flour
· 1/2 tsp baking soda
· 1/2 tsp salt
· 1 tsp ground cinnamon
· 1/4 tsp ground nutmeg (optional)
· 1 cup (175g) semi-sweet chocolate chips (optional, but highly recommended)
Part 2: The Brown Butter Frosting (The Star of the Show)
Ingredients:
· 1/2 cup (115g) unsalted butter
· 2 cups (240g) powdered sugar, sifted
· 1 tsp vanilla extract
· 2-3 tbsp milk or heavy cream
· A pinch of salt
Instructions
For the Brownie Base:
- Prep: Preheat your oven to 350°F (175°C). Grease and line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter and sugar. Add the eggs and vanilla extract, and whisk vigorously until the mixture is smooth and slightly paler in color.
- Add Bananas: Stir in the mashed bananas until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Mix Batter: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined; do not overmix. If using, fold in the chocolate chips.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).
- Cool: Allow the brownies to cool completely in the pan set on a wire rack. It’s crucial they are completely cool before frosting.
For the Brown Butter Frosting:
- Brown the Butter: Melt the 1/2 cup of butter in a light-colored saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, then turns a deep golden amber color and gives off a nutty aroma. You should see little brown specks at the bottom. This takes about 5-8 minutes. Watch it closely—it can burn quickly!
- Cool the Butter: Immediately pour the hot brown butter (including all the brown specks) into a heatproof bowl. Let it cool for about 15-20 minutes until it’s solid but still soft. You can speed this up in the refrigerator, but check it every 5-10 minutes.
- Whip the Frosting: Once the brown butter has solidified, transfer it to a mixing bowl. Using an electric mixer, beat it for 1-2 minutes until creamy and smooth.
- Finish: Gradually add the sifted powdered sugar, vanilla, and a pinch of salt. Mix on low speed until combined. Increase speed to medium-high and beat for 1-2 minutes. Add milk, one tablespoon at a time, until you reach a spreadable consistency.
- Frost and Serve: Spread the frosting evenly over the completely cooled brownies. For a final touch, you can sprinkle a few extra chocolate chips on top.
Slice into squares and enjoy!
Tips & Variations for Success
· Banana Ripeness is Key: The browner and spottier the bananas, the sweeter and more flavorful your brownies will be.
· Don’t Overmix: Overmixing the batter after adding the flour can lead to tough, dense brownies. Mix until the flour streaks just disappear.
· Testing for Doneness: The toothpick test is your best friend. A few sticky crumbs are okay, but wet batter means it needs more time.
· No Frosting Option: These are perfectly delicious without the frosting! They become more of a breakfast or snack bar.
· Add-Ins: Get creative! Instead of or in addition to chocolate chips, try:
· 1/2 cup chopped walnuts or pecans
· 1/2 cup shredded coconut
· 1/2 cup white chocolate chips
· Cream Cheese Frosting: For a tangy twist, skip the brown butter and top with a simple cream cheese frosting (4 oz cream cheese, 1/4 cup butter, 1 tsp vanilla, 1 1/2 cups powdered sugar).
These brownies are incredibly moist and taste even better the next day. Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.