Banana Bread Brownies
A delightful fusion of banana bread and brownies, these treats are moist, fudgy, and customizable to your liking.
Ingredients
For the Brownies
- 1 cup granulated sugar
- 1 cup sour cream (or plain Greek yogurt) Can substitute with yogurt.
- ½ cup unsalted butter, softened
- 2 large eggs Can substitute with applesauce or flaxseed meal for a vegan option.
- 4 ripe bananas, mashed (about 2 cups) The riper, the better.
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour For a healthier version, consider whole wheat flour.
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup chopped walnuts (optional) For added crunch.
For the Frosting
- ½ cup unsalted butter Softened for easy mixing.
- 4 cups powdered sugar Sift for a smoother frosting.
- 1½ teaspoons pure vanilla extract
- 3 tablespoons milk Add more if needed for consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.
Mixing the Batter
- In a large bowl, beat together the granulated sugar, softened butter, and sour cream.
- Add in the eggs, mashed bananas, and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add this mixture to your wet ingredients, stirring until just combined to avoid overmixing.
- Fold in walnuts or chocolate chips if using.
Baking
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for about 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Frosting
- While the brownies cool, prepare the frosting by beating the unsalted butter until creamy.
- Gradually add powdered sugar, vanilla extract, and milk; mix until smooth and spreadable.
Serving
- Once the brownies have cooled completely, frost with buttercream frosting, cut into squares, and enjoy.
Notes
Store in an airtight container at room temperature for up to 4 days, or freeze for up to two months.