Delicious Banana Bread Brownies

This banana bread brownie recipe transforms overripe bananas into an irresistible dessert that combines the best of two beloved treats. The thick, moist texture and decadent brown butter frosting create the perfect balance of flavors that will have everyone asking for seconds.

I first made these banana bread brownies during a particularly rainy weekend when my kitchen counter was overflowing with spotted bananas. What started as a simple way to avoid food waste has become our family's most requested dessert for gatherings and quiet Sunday afternoons alike.

• Ripe bananas: The spottier the better as they provide natural sweetness and moisture
• Greek yogurt: Adds tanginess and creates an incredibly moist texture without extra fat
• Butter: Use unsalted for better control of the overall saltiness
• Granulated sugar: Balances the banana flavor without overwhelming it
• Vanilla extract: Choose pure extract for the best flavor profile
• All-purpose flour: Provides the perfect structure while keeping the bars tender
• Baking soda: Ensures a proper rise without making the bars too cakey
• Salt: Enhances all the flavors especially the banana and brown butter notes
• Powdered sugar: Creates that smooth irresistible frosting texture

Step-by-Step Instructions

Prepare Your Pan:

Preheat your oven to 375°F and thoroughly grease a 9x13 inch baking pan with nonstick cooking spray. Make sure to get into the corners for easy removal later. The size of this pan is crucial for achieving the perfect thickness.

Create The Base Batter:

In a large bowl cream together the sugar and softened butter until light and fluffy about 3 minutes. The mixture should be pale yellow and noticeably increased in volume. This step incorporates air which helps create a tender crumb.

Add The Wet Ingredients:

Beat in the Greek yogurt, eggs, mashed bananas, and vanilla extract until thoroughly combined. The mixture may look slightly curdled at this point which is completely normal. The riper your bananas, the more pronounced banana flavor your bars will have.

Incorporate Dry Ingredients:

Add the flour, baking soda, and salt to the wet ingredients. Mix just until moistened being careful not to overmix as this can develop gluten and make the bars tough. The batter should be thick but spreadable with visible banana pieces throughout.

Bake To Perfection:

Spread the batter evenly in your prepared pan using a spatula to reach the corners. Bake for 23 to 28 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly springy to the touch.

Make Brown Butter Frosting:

While the bars bake heat butter in a skillet over medium heat until it turns a delicate amber color and smells nutty about 5 to 7 minutes. Watch carefully as it can burn quickly. This browning process creates complex toffee flavors that make this frosting extraordinary.

Finish The Frosting:

Remove browned butter from heat immediately and whisk in powdered sugar, vanilla extract, and milk until smooth. Adjust consistency as needed with additional milk or powdered sugar. The frosting should be pourable but not runny.

Frost While Warm:

Pour the warm frosting over the warm bars spreading gently with the back of a spoon to create an even layer. The warmth helps the frosting settle beautifully across the surface. Allow to cool completely before cutting into squares.

My absolute favorite part of this recipe is the moment when the butter begins to brown creating that intoxicating nutty aroma throughout the kitchen. It reminds me of making these with my grandmother who taught me that patience while browning butter is the secret to extraordinary baked goods.

Storage Secrets

These banana bread brownies actually taste better the day after baking as the flavors have time to meld together. Store them in an airtight container at room temperature for up to two days or refrigerate for up to a week. The frosting will remain set but not hard making them perfect for grabbing on the go. For longer storage freeze the cut brownies in a single layer then transfer to a freezer container with parchment between layers.

Perfect Banana Selection

The success of these brownies depends largely on your bananas. Look for ones with dark brown or black spots covering most of the peel these contain more natural sugar and stronger banana flavor. If your bananas aren’t quite ripe enough place them in a paper bag with an apple for 1 to 2 days to speed up the process. In a pinch you can also roast underripe bananas in their peels at 300°F for about 15 minutes to develop sweetness.

Worthy Variations

While the classic recipe is perfection consider adding half a cup of chopped walnuts or pecans for delightful texture contrast. Chocolate lovers can fold in a half cup of mini chocolate chips for pockets of melty goodness throughout. For a tropical twist add a quarter cup of shredded coconut and replace the vanilla with coconut extract in both the batter and frosting. During fall months cinnamon nutmeg and a pinch of cloves create a spiced banana bread brownie perfect for holiday gatherings.

Frequently Asked Questions

→ Can I use sour cream instead of Greek yogurt?

Yes, sour cream works perfectly as a substitute for Greek yogurt in this recipe. Both add moisture and richness to the batter.

→ Can I add chocolate chips or nuts to the batter?

Absolutely! Adding chopped walnuts, pecans, or mini chocolate chips will enhance the flavor and texture of these brownies.

→ How can I make these brownies healthier?

To make them lighter, reduce the sugar by half and use less butter (about 3-4 tablespoons) in the frosting.

→ Can I freeze these brownies?

Yes, allow the brownies to cool completely before freezing. Wrap them well in plastic wrap and aluminum foil, and freeze for up to 3 months.

→ What tips do you have for making brown butter frosting?

When making brown butter, be sure to watch it carefully as it simmers. Remove it from heat as soon as it turns golden brown and has a nutty aroma to avoid burning.