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Ultra-Moist Banana Bread Brownies with Brown Butter Frosting

A close-up of a moist, dark chocolate banana bread brownies square topped with peanut butter frosting and chocolate chips.
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You get the best of both worlds with these banana bread brownies: the moist, dense texture of banana bread mixed with the rich, fudgy quality of brownies. Top them with a nutty brown butter frosting for a truly satisfying homemade treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, plus 2 tablespoons for frosting
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 2 medium bananas)
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • For the Brown Butter Frosting: 1/2 cup (1 stick) unsalted butter
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–3 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Melt 1 cup of butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together the cooled melted butter, granulated sugar, and brown sugar until combined.
  4. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract and the mashed bananas until just mixed. Do not overmix.
  5. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Fold in the chocolate chips.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 30 to 35 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for a fudgy result.
  9. Let the brownies cool completely in the pan on a wire rack before frosting.
  10. To make the frosting, melt the remaining 2 tablespoons of butter in a small saucepan until browned, similar to step 2. Let cool slightly.
  11. In a medium bowl, beat the browned butter until smooth. Gradually beat in the sifted powdered sugar and vanilla extract.
  12. Add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  13. Spread the brown butter frosting evenly over the cooled banana brownies. Cut into squares and serve.

Notes

  • For the fudgiest texture, slightly underbake the brownies; the center should still look slightly soft when you remove them.
  • Use very ripe, spotty bananas for the best banana flavor and moisture in your banana bread brownie recipe.
  • If you prefer a different topping, substitute the brown butter frosting with a simple vanilla glaze or a cream cheese frosting.

Nutrition

Find it online: https://carlacooking.com/banana-bread-brownies/