Banana Bread Brownies
These Banana Bread Brownies combine the moistness of banana bread with the fudginess of brownies, creating a delightful treat perfect for any occasion.
Ingredients
Brownie Batter
- 3 medium ripe bananas Ensure they are very ripe for the best flavor.
- 1 cup sour cream Can substitute with Greek yogurt.
- 1 cup granulated sugar
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- ½ cup unsweetened cocoa powder
- ½ cup chopped walnuts Can be replaced with chocolate chips or omitted.
- 1 teaspoon vanilla extract For brownie mixture.
- 2 large eggs
- ½ cup butter Melted.
Frosting
- 2 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract For frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
- In a mixing bowl, mash the ripe bananas until smooth.
- Stir the sour cream and vanilla extract into the mashed bananas until well combined.
- In another bowl, whisk together the granulated sugar, cocoa powder, and eggs until fluffy.
- Fold the banana mixture into the dry ingredients.
- Gradually add the all-purpose flour and walnuts, mixing until just combined.
- Pour the batter into the prepared baking pan, smoothing it out evenly.
Baking
- Bake for 25-30 minutes. Check doneness by inserting a toothpick into the center—it should come out clean.
- Let the brownies cool in the pan for about 10 minutes before frosting.
Notes
Storage: Keep brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. Freezing is possible for up to three months. You can skip the frosting if you're short on time; the brownies are still delicious on their own.