These delicious Banana Bread Brownies may be my favorite way to use ripe bananas, and are made extra moist with the addition of Greek yogurt. They’re topped with finger-licking brown butter glaze.
Other go-to recipes for using up my ripe bananas are Banana Cake, banana bran muffins or this delicious skinny banana bread recipe.
We enjoy every last bite of these cake-like banana bread bars because they never last long when I make them. The brown butter frosting is only 4 simple ingredients and makes them outstanding. You can customize the bars by adding nuts or chocolate chips instead of frosting, and I like to cut them into small squares for a bite size after school treat.
How to Make Banana Bread Brownies:
Mix we Ingredients: Cream butter and sugar: Beat in the sour cream and eggs, bananas and vanilla extract.
Add dry ingredients: flour, baking soda, salt, and mix just until moistened. Stir in walnuts, if using.
Bake: Pour batter into a 9×13 inch baking pan or half sheet pan. For a 9×13’’ pan, bake for 23-28 minutes or until a toothpick inserted in the center comes out clean or with few crumbs.
Make the glaze: Heat butter over medium heat and allow it to come to a simmer until it turns a delicate brown (watch carefully so you don’t burn the butter). Remove from heat immediately. Whisk in the powdered sugar, vanilla extract and milk until smooth.
Pour Glaze over Bars: This is easiest when the bars are warm. Spread gently with the back of a spoon.
Recipe Variations:
- Add nuts: add chopped walnuts or pecans to the batter before baking.
- Add chocolate chips: add mini milk or semi sweet chocolate chips.
- Change the frosting: I love the brown butter frosting but this cream cheese frosting would also be delicious.
- Healthier banana bread bars: cut the sugar in half for a lighter version and use 3-4 Tbs of butter for the frosting instead of 6.
Make Ahead And Freezing Instructions:
To make ahead: bake and frost them one to two days ahead of time. Store them covered, in the refrigerator.
To freeze: allow them to cool completely and freeze them frosted or unfrosted right in the pan. Cover them well with plastic wrap and aluminum foil before freezing and freeze for up to 3 months. Allow to thaw completely before serving.
FOLLOW MEonFACEBOOK,TWITTER,INSTAGRAM andPINTERESTfor more great recipes!
Recipe
4.96 from 523 votes
Banana Bread Brownies
These delicious Banana Bread Brownies may be my favorite sweet treat to use up ripe bananas! They're thick and moist with a finger-licking brown butter frosting.
Print Pin Review
Author Lauren Allen
Course Dessert, Snack
Cuisine American
Servings 16
Calories 254
Cost 5
Prep 10 minutes mins
Cook 25 minutes mins
Total 35 minutes mins
Save Recipe
Ingredients
For the Banana BreadBars:
- 1-1/2 cups granulated sugar
- 1 cup plain Greek yogurt (or sour cream)
- 1/2 cup butter softened
- 2 large eggs
- 3-4 ripe bananas mashed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
For the Glaze:
- 4 Tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 Tablespoon milk
Instructions
Preheat oven to 375 degrees F and grease a 9×13 inch pan with non-stick cooking spray.
In a large bowl, cream together the sugar and butter. Beat in the sour cream and eggs, bananas and vanilla extract.
Add the flour, baking soda, salt, and mix just until moistened. Stir in walnuts, if using.
Spread batter evenly into prepared pan and bake for 23-28 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs. Make frosting while the bars bake.
For the Brown Butter Frosting:
Heat the butter in a large skillet over medium heat. Allow it to come to a simmer until it starts to turn a delicate brown and has a nutty aroma (watch carefully so you don't burn the butter!) Remove from heat immediately.
Whisk in the powdered sugar, vanilla extract and 1 tablespoon of milk until smooth. (Add a little more powdered sugar, or milk, if needed to thicken or thin the frosting). Pour the warm frosting over the warm bars. Spread gently with the back of a spoon.
Notes
Recipe Variations:
- Add nuts: add chopped walnuts or pecans to the batter before baking.
- Add chocolate chips: add mini milk or semi sweet chocolate chips to batter before baking.
- Change the frosting: I love the brown butter frosting but this cream cheese frosting would also be delicious.
- Healthier banana bread bars: cut the sugar in half for a lighter version and use 3-4 Tablespoons of butter for the frosting instead of 6.
Make ahead Instructions: bake and frost one to two days ahead of time. Store covered, in the refrigerator.
Freezing Instructions: allow them to cool completely and freeze them frosted or unfrosted, right in the pan. Cover well with plastic wrap and aluminum foil before freezing and freeze for up to 3 months. Allow to thaw completely before serving.
Nutrition
Calories: 254kcalCarbohydrates: 39gProtein: 4gFat: 9gSaturated Fat: 6gCholesterol: 47mgSodium: 268mgPotassium: 122mgFiber: 1gSugar: 24gVitamin A: 313IUVitamin C: 2mgCalcium: 24mgIron: 1mg
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
I originally shared this recipe June 2017. Updated January 2021.
Process photos by Nikole fromThe Travel Palate.
This post contains affiliate links.
Related Posts
Oreo Cupcakes
Lemon Cake
Double Chocolate Chip Cookies
Biscoff Cookies
Original Post
Updated
Categories
- Brownies/Bars
- Budget Friendly Meals
- Dessert
About The Author
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.
Learn More
