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Banana Bread Brownies

Combine the best of banana bread and brownies in these fudgy banana bread brownies topped with a rich brown butter glaze. Perfect for using overripe bananas!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Banana Bread Brownie Base
  • 3 large large very ripe bananas About 1 and 1/4 cups / 300g mashed
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup granulated white sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/4 cups all-purpose flour 160g
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips or chopped walnuts Optional
For the Brown Butter Glaze
  • 3 tablespoons unsalted butter
  • 1 and 1/2 cups powdered sugar, sifted
  • 3–4 tablespoons whole milk
  • 1/2 teaspoon pure vanilla extract
  • pinch salt

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F) and grease a 9×13-inch (23x33cm) baking pan with butter or cooking spray.
  2. Line the pan with parchment paper, leaving an overhang on two opposite sides to act as handles.
Making the Brownie Base
  1. Mash the ripe bananas until smooth in a large mixing bowl.
  2. Add the melted butter, granulated sugar, and brown sugar; whisk to combine.
  3. Whisk in the eggs and vanilla extract until smooth.
  4. Fold in the flour, baking powder, baking soda, cinnamon, and salt until just combined.
  5. If using, fold in chocolate chips or walnuts.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 25-30 minutes, checking for doneness with a toothpick.
Making the Brown Butter Glaze
  1. While the brownies are baking, make the glaze by browning butter in a saucepan over medium heat.
  2. Once the butter is golden and smells nutty, remove from heat and let cool slightly.
  3. Add sifted powdered sugar, vanilla, and milk to the browned butter and whisk until smooth.
Glazing and Cooling
  1. Pour the warm glaze over the brownies while still in the pan and let cool for about 30 minutes.
  2. Use the parchment overhang to lift the cooled brownies out of the pan and cut into 16 bars.

Notes

For clean cuts, refrigerate before slicing. You can also freeze these bars for up to 3 months.