Banana Bread Brownies
These Banana Bread Brownies combine the beloved flavors of banana bread with the dense, fudgy texture of brownies, topped with tangy cream cheese frosting for an irresistible treat.
Ingredients
- Banana Bars
- 1/2 cup unsalted butter softened to room temperature
- 1 1/2 cups sugar granulated white sugar
- 1 teaspoon vanilla extract pure vanilla recommended
- 1 cup sour cream full-fat preferred
- 2 large eggs room temperature
- 2 cups all-purpose flour spoon and level method
- 1 teaspoon baking soda fresh for best rise
- 1 teaspoon kosher salt
- 1 1/2 cups ripe bananas 3-4 bananas, mashed
- Cream Cheese Frosting
- 8 ounces cream cheese softened, full-fat
- 1/2 cup butter softened to room temperature
- 1 teaspoon pure vanilla extract
- 3 1/2-4 cups confectioners' sugar adjust for desired consistency
Instructions
- Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly and line with parchment paper for easy removal.
- Mix Wet Ingredients: Cream the softened butter and sugar together in a large bowl. Beat until light and fluffy, about 2-3 minutes. Add vanilla extract and mix well.
- Add Eggs and Sour Cream: Beat in the eggs one at a time, making sure each egg incorporates fully before adding the next. Stir in the sour cream until smooth.
- Add Bananas: Fold in the mashed bananas. The mixture should be well combined but don't overmix. Some small banana chunks are perfectly fine.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution of leavening agents.
- Bring It Together: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Don't overmix—this keeps the bars tender.
- Pour and Spread: Pour the batter into your prepared pan. Spread it evenly with a spatula. The batter will be thick and spreadable.
- Bake: Bake for 30-35 minutes. The bars are done when a toothpick inserted in the center comes out clean. The top should be golden brown.
- Cool: Let the bars cool completely in the pan, about 1-2 hours. Don't rush this step before frosting.
- Make the Frosting: Beat the softened cream cheese and butter together until fluffy, about 3-4 minutes on medium speed. Add vanilla extract and mix. Gradually add powdered sugar, one cup at a time. Beat until smooth and creamy.
- Frost and Serve: Spread the frosting evenly over cooled bars using an offset spatula. Cut into squares and enjoy.
Notes
Pro Tips: Use room temperature ingredients for smoother blending
Don't open the oven door while baking
Test doneness with a toothpick in multiple spots
Frosting spreads easier at room temperature
Use very ripe bananas with brown spots for best flavor Storage: Room temperature: 2-3 days in an airtight container
Refrigerated: Up to 1 week
Frozen: Up to 3 months (wrap individually in plastic wrap, then place in freezer bags) Variations: Chocolate Chip: Add 1 cup chocolate chips to the batter
Walnut Crunch: Add 1 cup chopped, toasted walnuts
Cinnamon Swirl: Mix 2 teaspoons cinnamon into half the batter and swirl
Brown Butter: Brown the butter before mixing for nutty, caramel notes Substitutions: Sour cream can be replaced with Greek yogurt in equal amounts
Frozen bananas work well (thaw completely and drain excess liquid)
Sugar can be reduced by up to 1/4 cup in the bars
Claude can make mistakes. Please double-check responses.
Don't open the oven door while baking
Test doneness with a toothpick in multiple spots
Frosting spreads easier at room temperature
Use very ripe bananas with brown spots for best flavor Storage: Room temperature: 2-3 days in an airtight container
Refrigerated: Up to 1 week
Frozen: Up to 3 months (wrap individually in plastic wrap, then place in freezer bags) Variations: Chocolate Chip: Add 1 cup chocolate chips to the batter
Walnut Crunch: Add 1 cup chopped, toasted walnuts
Cinnamon Swirl: Mix 2 teaspoons cinnamon into half the batter and swirl
Brown Butter: Brown the butter before mixing for nutty, caramel notes Substitutions: Sour cream can be replaced with Greek yogurt in equal amounts
Frozen bananas work well (thaw completely and drain excess liquid)
Sugar can be reduced by up to 1/4 cup in the bars
Claude can make mistakes. Please double-check responses.
