Banana Bread Brownies
User Reviews
5
Banana Bread Brownies
Description
This recipe begins by creaming sugar and butter, then mixing in sour cream (or yogurt), eggs, mashed bananas, and vanilla extract. Dry ingredients including flour, baking soda, and salt are added until just combined to avoid overmixing. Optional walnuts can be folded into the batter for texture. The batter is baked in a greased 9x13 pan until a toothpick comes out clean, indicating doneness.
While baking, brown butter frosting is prepared by carefully heating butter until it develops a nutty aroma and light brown color, then whisking in powdered sugar, vanilla, and milk to a smooth, spreadable consistency. This warm frosting is then poured evenly over the warm bars and spread gently to finish the dish.
The result is a tender, chewy brownie-bar hybrid with moist banana flavor complemented by the toasty brown butter frosting. These bars suit casual dessert occasions and can be customized with nuts or chocolate chips.
Variations include making the bars and frosting ahead of time, which allows convenient serving for up to two days when refrigerated. The bars freeze well frosted or unfrosted, wrapped tightly and kept frozen up to three months. Healthier versions reduce sugar and butter amounts. Substituting cream cheese frosting is also an option for a different finish.
Ingredients
For the Banana Bread Bars:
- 1-1/2 cups granulated sugar
- 1 cup yogurt or sour cream, plain, Greek
- 1/2 cup butter softened
- 2 large egg
- 3-4 banana mashed, ripe
- 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
- Preheat oven to 375 degrees F and grease a 9x13 inch pan with non-stick cooking spray.
- In a large bowl, cream together the sugar and butter. Beat in the sour cream and eggs, bananas and vanilla extract.
- Add the flour, baking soda, salt, and mix just until moistened. Stir in walnuts, if using.
- Spread batter evenly into prepared pan and bake for 23-28 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs. Make frosting while the bars bake.
For the Brown Butter Frosting:
- Heat the butter in a large skillet over medium heat. Allow it to come to a simmer until it starts to turn a delicate brown and has a nutty aroma (watch carefully so you don't burn the butter!) Remove from heat immediately.
- Whisk in the powdered sugar, vanilla extract and 1 tablespoon of milk until smooth. (Add a little more powdered sugar, or milk, if needed to thicken or thin the frosting). Pour the warm frosting over the warm bars. Spread gently with the back of a spoon.
Notes
- The bars can be baked and frosted one to two days in advance and stored covered in the refrigerator.
- Freeze completely cooled bars, frosted or unfrosted, wrapped tightly, for up to three months; thaw before serving.
- Add chopped walnuts or pecans for texture by mixing into the batter before baking.
- Mini milk or semi-sweet chocolate chips can be added into the batter for variety.
- For a lighter version, reduce sugar by half and use less butter in the frosting.
- Cream cheese frosting may be substituted for the brown butter frosting if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 47mg | 16% |
| Sodium | 268mg | 11% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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