Banana Bread Brownies: Decadent Comfort You Can’t Resist Recipe
Introduction
Banana bread brownies combine the best of both worlds: the moist, comforting texture of banana bread with the rich, chocolaty punch of brownies. This indulgent treat is perfect for satisfying your sweet tooth and making good use of overripe bananas.
Ingredients
- 3 medium ripe bananas (use overripe bananas for optimal flavor)
- 1 cup sour cream (adds richness; Greek yogurt is a great substitute)
- 1 cup granulated sugar (sweetens the brownies)
- 1 cup all-purpose flour (provides structure; swap for a gluten-free blend if desired)
- ½ cup unsweetened cocoa powder (essential for chocolate flavor)
- ½ cup chopped walnuts (brings crunch; can substitute with chocolate chips)
- 1 teaspoon vanilla extract (elevates overall taste)
- 2 large eggs (bind the ingredients)
- ½ cup butter (use unsalted for better control of sweetness)
- 2 cups powdered sugar (for the frosting)
- ¼ cup heavy cream (adjusts frosting consistency)
- 1 teaspoon vanilla extract (for the frosting)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- Step 2: Mash the ripe bananas in a mixing bowl until smooth. Stir in sour cream and vanilla extract until combined.
- Step 3: In another bowl, whisk together granulated sugar, cocoa powder, and eggs until the mixture is fluffy and pale.
- Step 4: Carefully fold the banana mixture into the cocoa and egg mixture, then gently incorporate the flour and chopped walnuts.
- Step 5: Pour the batter into the prepared baking pan and smooth the top evenly.
- Step 6: Bake for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out mostly clean.
- Step 7: Allow the brownies to cool in the pan for about 10 minutes before preparing the frosting.
- Step 8: To make the frosting, whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Spread over the cooled brownies.
Tips & Variations
- For extra flavor, toast the walnuts lightly before mixing them in.
- Swap walnuts with chocolate chips or dried fruit for different textures.
- Use Greek yogurt instead of sour cream for a tangier taste and lighter texture.
- If you prefer a dairy-free version, substitute butter and heavy cream with coconut oil and coconut cream.
Storage
Store banana bread brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm gently in the microwave or oven to keep them moist and soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bananas for this recipe?
Yes, thaw frozen bananas completely and drain any excess liquid before mashing to avoid excess moisture in the batter.
How can I make these banana bread brownies more chocolatey?
To boost the chocolate flavor, add a handful of chocolate chips to the batter or increase the cocoa powder by a tablespoon or two.
PrintBanana Bread Brownies: Decadent Comfort You Can’t Resist Recipe
These Banana Bread Brownies combine the moistness of ripe bananas with rich cocoa and crunchy walnuts to create a decadent treat that’s both comforting and irresistible. Perfectly baked to a fudgy texture and topped with a smooth, sweet frosting, this recipe is an ideal twist on traditional brownies that blends banana bread flavors with chocolatey indulgence.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 9 servings (1 brownie per serving) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Brownie Batter
- 3 medium ripe bananas (preferably overripe for optimal flavor)
- 1 cup sour cream (or Greek yogurt as a substitute)
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 large eggs
- 1 cup all-purpose flour (or gluten-free flour blend)
- ½ cup chopped walnuts (optional, can substitute with chocolate chips)
- ½ cup unsalted butter, melted
Frosting
- 2 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan thoroughly to prevent sticking.
- Mash bananas and mix wet ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Stir in sour cream and 1 teaspoon of vanilla extract until the mixture is well combined.
- Combine sugar, cocoa, and eggs: In a separate bowl, whisk together the granulated sugar, unsweetened cocoa powder, and eggs until the mixture becomes fluffy and paler in color, indicating well-aerated batter.
- Fold banana mixture with dry ingredients: Gently fold the banana and sour cream mixture into the cocoa mixture. Then carefully incorporate the flour and chopped walnuts, mixing just until combined to avoid overworking the batter.
- Prepare for baking: Pour the finished batter evenly into the greased baking pan. Use a spatula to smooth the top for even baking.
- Bake the brownies: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center — it should come out with a few moist crumbs but not wet batter.
- Cool before frosting: Allow the brownies to cool in the pan for about 10 minutes, which helps them set and makes them easier to frost.
- Prepare frosting and finish: In a bowl, mix the powdered sugar, heavy cream, and vanilla extract until smooth. Spread the frosting evenly over the cooled brownies before slicing and serving.
Notes
- For best flavor and texture, use overripe bananas with brown spots.
- You can substitute sour cream with Greek yogurt to reduce fat.
- Walnuts can be swapped with chocolate chips or omitted for nut-free brownies.
- Check brownies a few minutes before the minimum baking time to prevent overbaking.
- Allow brownies to cool completely before refrigerating leftovers to maintain moisture.
Keywords: banana bread brownies, chocolate brownies, banana dessert, walnut brownies, homemade brownies, easy chocolate dessert
