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Moist Banana Bread Brownies with Brown Butter Frosting

A close-up of a rich, dark chocolate banana bread brownies square topped with thick peanut butter frosting.
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Create the ultimate dessert fusion by combining the moist texture of banana bread with the rich, fudgy quality of brownies. This recipe uses overripe bananas and finishes with a luscious brown butter frosting for an exceptional treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, plus more for greasing
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup chocolate chips (optional)
  • For the Brown Butter Frosting: 1/2 cup (1 stick) unsalted butter
  • 2 cups powdered sugar, sifted
  • 1/4 teaspoon salt
  • 2–3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, melt 1 cup of butter. Whisk in the granulated sugar and brown sugar until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the mashed bananas and chocolate chips, if using.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack before frosting.
  10. Prepare the frosting: Melt 1/2 cup of butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty (about 5-7 minutes). Remove from heat and let cool slightly.
  11. In a medium bowl, whisk the slightly cooled brown butter with the sifted powdered sugar and 1/4 teaspoon salt until smooth.
  12. Add vanilla extract and 2 tablespoons of milk or cream. Whisk until smooth and creamy. Add the remaining milk if the frosting is too thick.
  13. Spread the brown butter frosting evenly over the cooled brownies. Cut into squares and serve.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and banana flavor in these fudgy banana brownies.
  • For an extra decadent treat, fold in 1/2 cup of chopped walnuts with the bananas.
  • These banana bread bars are freezer-friendly; store cooled and unfrosted bars in an airtight container for up to three months.

Nutrition

Find it online: https://alchemychef.com/banana-bread-brownies/