Banana Bread Brownies
These banana bread brownies combine the moistness of banana bread with the fudgy texture of brownies, making it a perfect dessert or snack.
Ingredients
Brownies
- 3 pieces ripe bananas, mashed Make sure they are really ripe for maximum sweetness.
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- to taste optional: chocolate chips or nuts For added flavor and texture.
Frosting
- 1/2 cup brown sugar
- 1/4 cup cream cheese Can replace with powdered sugar and milk for a glaze.
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- to taste powdered sugar Adjust based on sweetness preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, combine the mashed bananas and melted butter.
- Stir in brown sugar and granulated sugar until well mixed.
- Beat in the eggs and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture until just combined.
- Fold in any optional ingredients like chocolate chips or nuts.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean.
Frosting
- In a bowl, blend brown sugar, cream cheese, and butter until smooth.
- Mix in powdered sugar to reach desired sweetness.
- Once brownies are cool, spread the frosting on top and serve.
Notes
To store, keep brownies in an airtight container at room temperature for up to three days or refrigerate for up to a week. Making sure not to overmix your batter once the flour is added keeps your brownies tender.