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Easy Banana Bread Brownies With Creamy Frosting

A delightful combination of banana bread and fudgy brownie, topped with a nutty browned-butter frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the brownies
  • 2 large eggs
  • 1.5 cups white sugar
  • 1 cup regular sour cream
  • 1 stick unsalted butter at room temperature
  • 3 large ripe bananas, mashed
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 0.75 teaspoon kosher salt
  • 2 cups chopped pecans
For the frosting
  • 0.5 cup unsalted butter
  • 3 cups powdered sugar
  • 1.5 teaspoons pure vanilla extract
  • 3 tablespoons whole milk

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 9 x 13 inch baking pan with nonstick baking spray and line it with parchment paper.
  2. In a large bowl, use an electric mixer to combine the sugar, sour cream, butter, and eggs until well mixed.
  3. Add the mashed bananas and vanilla extract to the mixture and combine thoroughly.
  4. In a separate bowl, mix together the flour, baking soda, salt.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined. Stir in the chopped pecans gently.
  6. Pour the batter into the prepared baking pan.
Baking
  1. Bake for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Remove from the oven and allow to cool.
Frosting
  1. In a heavy skillet, heat 0.5 cup of unsalted butter over medium heat until it turns light brown and smells nutty.
  2. Transfer the melted butter to a bowl and gradually add the powdered sugar, mixing well after each addition.
  3. Add the milk and vanilla extract and blend until smooth with an electric mixer.
  4. Spread the frosting evenly over the cooled brownies and cut into bars.

Notes

Serve brownies warm or at room temperature. To warm, microwave a bar for 10 seconds before serving. Store in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. Freeze unfrosted bars for up to 3 months.