What do you get when you cross banana bread with brownies? Banana bread brownies of course! Add some browned butter frosting and you’ve got a tasty little gem of a treat. For some reason I always have at least one very ripe banana begging to be baked into something. How fortuitous for me that I had 4 waiting for me. That meant I could make these super scrumptious brownies! The original recipe (found here) is from the Girl Who Ate Everything. I didn’t add the nuts but next time I think I might throw in some chocolate chips. Banana + chocolate = YUM! All your little monkeys will be happy to eat bananas in this form and all your big monkeys too. For me, a day without baking is like a day without sunshine. Some days you just have to make your own sunshine.
Banana Bread Brownies with Browned Butter Frosting
Banana Bread Brownies
1 1/2 cups granulated sugar
1 cup sour cream, at room temperature
1/2 cup unsalted butter, at room temperature
2 eggs, at room temperature
1 3/4 cups (3-4) large very ripe bananas, mashed
2 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 cup chopped walnuts (optional)
Browned Butter Frosting
1/2 cup butter
4 cups powdered sugar, sifted
1 1/2 tsp. vanilla bean paste or vanilla extract
3 Tbs. milk (or more for desired consistency)
Preheat oven to 375 degrees. Grease and flour or spray with non-stick spray with flour a 15 x 10 jelly roll pan. In a large bowl, beat together the butter and sugar until light and fluffy with a hand held electric mixer. Add the sour cream and eggs and mix until creamy. Blend in the bananas and vanilla until thoroughly combined. Add the flour, baking soda and salt and mix for another minute until just combined. Stir in walnuts if desired. Spread the mixture evenly into the prepared pan. Bake 20-25 minutes at 375 degrees or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
While the brownies are cooling make the frosting. In a large sauce pan melt the butter on medium heat until boiling. Watch closely because it will be burnt butter instead of browned butter if you’re not careful. It should be a light brown color with little brown bits in the bottom of the pan. Remove from the heat. Add the powdered sugar, vanilla and milk. Whisk until smooth. The consistency should be thicker than glaze but thinner than frosting. Spread the frosting evenly over the still warm brownies with an offset spatula. Serve warm or at room temperature. Enjoy!
Wishing you love, laughter and cake,