Banana Bread Brownies

We all know the saying about breakfast being the most important meal of the day, yet it’s often the first to be skipped as we rush to get everyone out the door. Despite the chaos of mornings, breakfast is crucial—it kick-starts our metabolism, wakes up our brains, and gets us ready for the day. But what if you could enjoy breakfast and dessert at the same time? Enter banana bread brownies, the delightful solution to this conundrum!

Banana bread brownies are the perfect partner to your morning coffee, making for a convenient grab-and-go breakfast or mid-morning snack. Adding chopped nuts, like walnuts, can take them to the next level by enhancing texture and adding a boost of protein and nutty sweetness. Plus, they’re an excellent way to use up those overripe bananas that might otherwise go to waste—think of it as delicious food recycling!

What elevates our banana bread brownies to dessert status is a thin, sweet, and gooey layer of frosting. This isn’t just any frosting; it gets its rich flavor from browned butter, resulting in a golden glaze that’s simply irresistible. Perfect for a Sunday brunch or as a quick weekday breakfast, these brownies make morning meals feel like a treat, ensuring you won’t want to skip breakfast again!

Why You’ll Love This Recipe

This recipe combines the comforting flavors of banana bread with the indulgence of brownies. It’s easy to make, uses pantry staples, and is adaptable for various dietary needs. Plus, the frosting adds a delightful twist that makes it feel like a special treat, whether you’re serving it for breakfast or dessert.

Kitchen Equipment You’ll Need

• 9×13-inch baking dish
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Measuring cups and spoons
• Saucepan
• Toothpick

Ingredients

For the brownies:

• 2 eggs
• 3 bananas, mashed
• 1 ½ cups sugar
• 1 cup sour cream
• ½ cup (1 stick) butter, softened
• 2 cups flour
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ¼ teaspoon cinnamon
• ½ cup chopped walnuts (optional)

For the frosting:

• ½ cup (1 stick) butter, melted
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• ⅓ cup milk

Step-by-Step Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish or line it with parchment paper.
2. Mash the bananas until just smooth, then stir in the cinnamon until well blended.
3. In a large bowl, beat together the sugar, softened butter, sour cream, and eggs until creamy. Mix in the vanilla extract and mashed bananas.
4. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture in three small batches. If using, fold in the chopped walnuts.
5. Pour the batter into the prepared baking dish, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly.
6. For the frosting, melt the butter in a large saucepan until it turns a light golden brown.
7. Whisk in the powdered sugar one cup at a time, followed by the vanilla and milk. Mix until the frosting has thickened.
8. Pour the warm frosting over the banana brownies, using a spatula to spread it evenly on top. Let them cool completely before cutting into squares to serve.

Tips for Success

• Use ripe bananas for the best flavor and natural sweetness.
• Don’t overmix the batter once you add the dry ingredients to keep the brownies tender.
• Make sure the frosting is warm when spreading, as it will be easier to work with.

Additional Tips and Variations

• For a nut-free version, simply omit the walnuts.
• Try adding chocolate chips for an extra indulgent treat.
• Use Greek yogurt instead of sour cream for a slightly tangy flavor.

Nutritional Highlights (Per Serving)

While exact values depend on portion size, these banana bread brownies offer a balance of carbs, fats, and protein, with the added benefit of potassium from the bananas.

Frequently Asked Questions (FAQ)

Can I freeze banana bread brownies?
Yes, you can freeze them! Wrap individual portions tightly in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour can be used, but expect a denser texture and a nuttier flavor.

What can I substitute for sour cream?
Plain yogurt, Greek yogurt, or buttermilk are great substitutes for sour cream in this recipe.

Conclusion

We hope these banana bread brownies brighten your mornings as much as they do ours. They’re a delightful blend of comfort and indulgence, perfect for any time of day. We’d love to hear how yours turned out, so please share your baking adventures with us in the comments!