Banana Bread Brownies
Banana Bread Brownies are so moist and delicious. It's a great way to use ripe bananas and the brown butter frosting is the perfect topping.
Servings: 20
Calories: 270kcal
Ingredients
For the Brownies:
- 1 ½ cups Granulated Sugar
- 1 cup Sour Cream
- ½ cup Butter softened
- 2 Large Eggs
- 3 Ripe Bananas mashed
- 1 Tablespoons Vanilla Extract
- 2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
For the Frosting:
- 4 Tablespoons Butter
- ¼ cup Light Brown Sugar
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- ¼ cup Milk
Instructions
For the Brownies:
- Preheat the oven to 375 degrees Fahrenheit and spray a 9X13 baking pan with a non-stick cooking spray.
- In a large mixing bowl, cream together the butter and sugar with a hand held mixer or stand up mixer until combined.
- Add in the sour cream, eggs, mashed bananas and vanilla extract. Mix until combined.
- Then stir in the flour, baking soda, salt and mix until just combined. Be careful not to over mix.
- Pour the batter evenly into a baking pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
For the Frosting:
- Heat the butter in a large skillet over medium high heat. Whisk in the brown sugar.
- Bring the mixture to a low boil and cook until the sugar dissolves and the butter starts to brown.
- Remove from heat.
- Whisk in the powdered sugar, vanilla extract and gradually add in the milk until the frosting is a good consistency.
- Pour the glaze over the warm banana brownies.
- Let the brownies set until the glaze has cooled.
- Then they are ready to cut, serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 4-5 days.
Nutrition
Calories: 270kcal | Carbohydrates: 44g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 180mg | Potassium: 109mg | Fiber: 1g | Sugar: 32g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
