Banana Bread Brownies Brown Butter Frosting (Printable)
Moist, banana-packed bars crowned with a nutty brown butter frosting for an indulgent twist on two classics.
# What You'll Need:
→ Banana Bread Brownies
01 - 1 cup unsalted butter, melted
02 - 2 cups granulated sugar
03 - 4 large eggs
04 - 1 ½ cups mashed ripe bananas (about 3-4 bananas)
05 - 2 teaspoons vanilla extract
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - ½ teaspoon salt
→ Brown Butter Frosting
09 - ½ cup unsalted butter
10 - 2 cups powdered sugar, sifted
11 - 2-3 tablespoons milk
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease.
02 - Whisk melted butter and sugar in a large bowl until smooth.
03 - Beat in eggs one at a time, mixing well after each addition. Stir in mashed bananas and vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Fold dry ingredients into wet mixture until just combined. Spread batter evenly into prepared pan.
06 - Bake for 27-32 minutes until a toothpick inserted in center comes out clean. Cool completely in pan.
07 - Cook butter in a saucepan over medium heat for 4-5 minutes until golden brown with nutty aroma. Cool for 5 minutes.
08 - Combine browned butter, powdered sugar, 2 tablespoons milk, vanilla extract, and salt. Beat until smooth and spreadable, adding more milk if needed.
09 - Spread frosting over cooled brownies. Cut into squares and serve.
# Expert Advice:
01 -
- These bars stay incredibly moist for days, unlike traditional banana bread that can dry out
- The brown butter frosting adds a sophisticated, caramel-like depth that transforms something homey into something special
02 -
- Let the browned butter cool for exactly 5 minutes—too hot and the frosting melts, too cool and it seizes up
- Wait for the brownies to cool completely before frosting, or you'll end up with a delicious mess
03 -
- Use a light-colored saucepan for browning butter so you can actually see the color change
- The toothpick test should come out with moist crumbs, not completely clean—overbaking kills that fudgy texture