Description
Banana Bread Brownies are a delicious hybrid dessert combining the moistness of banana bread with the rich decadence of brownies. Featuring ripe bananas, butter, and optional walnuts and chocolate chips, these bars are topped with a sweet buttery glaze for an irresistible treat perfect for any occasion.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup semisweet chocolate chips (optional)
Glaze
- 1/4 cup unsalted butter
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal and cleanup.
- Make the Wet Mixture: In a large bowl, whisk together the melted butter and granulated sugar until smooth and well combined. Add the eggs and vanilla extract, mixing until fully incorporated. Stir in the mashed ripe bananas to add natural sweetness and moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasonings.
- Mix Batter: Gradually fold the dry ingredients into the wet banana mixture, blending just until combined to avoid overmixing and ensure tender texture. Fold in chopped walnuts and semisweet chocolate chips if using for added crunch and chocolatey flavor.
- Bake the Brownies: Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the Glaze: While the brownies bake, melt the butter in a small saucepan over low heat. Stir in powdered sugar, milk, and vanilla extract until smooth and glossy, creating a rich glaze.
- Glaze and Cool: Once the brownies are done, let them cool in the pan for about 10 minutes. Pour the warm glaze evenly over the top, spreading gently. Allow the brownies to cool completely before cutting into 16 squares to set the glaze properly.
Notes
- For a cakier texture, add an extra egg to the batter.
- Use heavy cream instead of milk in the glaze for a richer topping.
- Store brownies in an airtight container at room temperature for up to 3 days to maintain freshness.
