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Moist Banana Bread Brownies with Brown Butter Frosting

A rich, fudgy square of banana bread brownies topped with creamy peanut butter frosting and mini chocolate chips.
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Make these banana bread brownies, a perfect dessert mashup combining moist banana bread texture with rich brownie flavor. Top them with a simple brown butter frosting for an indulgent treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, plus 2 tablespoons for frosting
  • 1 1/2 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • For the Brown Butter Frosting:
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups powdered sugar, sifted
  • 1/4 cup mashed ripe banana
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Melt 1 cup of butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams and brown bits form at the bottom, giving off a nutty aroma. Remove from heat and let cool slightly. This is your brown butter base.
  3. In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until combined.
  4. Beat in the eggs one at a time until fully incorporated. Stir in the vanilla extract and the 1 cup of mashed banana until just mixed. Do not overmix.
  5. In a separate medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Fold in the chocolate chips.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter. You want fudgy banana brownies, not cake.
  9. Let the brownies cool completely in the pan on a wire rack.
  10. Prepare the Brown Butter Frosting: Melt the remaining 2 tablespoons of butter in a small saucepan until it browns, similar to step 2. Remove from heat and let cool slightly.
  11. In a medium bowl, beat the browned butter with the powdered sugar, 1/4 cup mashed banana, and 1/4 teaspoon salt until smooth and creamy. Add a teaspoon of milk if the frosting is too stiff.
  12. Once the brownies are completely cool, spread the brown butter frosting evenly over the top. Cut into squares and serve your banana bread brownies.

Notes

  • Use very ripe, spotty bananas for the best banana flavor and moisture in both the batter and the frosting.
  • To achieve a fudgy texture, avoid overmixing the batter once the flour is added.
  • For a richer flavor, you can substitute 1/4 cup of the all-purpose flour with almond flour.

Nutrition

Find it online: https://fooddexterity.com/banana-bread-brownies/