Banana Bread Brownies
These soft and chewy banana bread brownies are made with ripe mashed bananas, brown sugar, melted butter, and warm cinnamon, then optionally finished with a smooth vanilla glaze and chopped nuts.
Equipment
- 8x8-inch baking pan
- large mixing bowl
- Medium mixing bowl For whisking the dry ingredients.
- small saucepan For preparing the optional glaze.
- whisk
Ingredients
- 1 cup mashed ripe bananas, about 2–3 medium bananas
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon, optional
- ½ cup chopped walnuts or pecans, optional
- 2 tbsp unsalted butter, for glaze
- 1 cup powdered sugar, for glaze
- 1–2 tbsp milk, for glaze
- ½ tsp vanilla extract, for glaze
Instructions
- Preheat the oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper for easy removal.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth.
- Add the eggs, vanilla, and mashed bananas; mix until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gently fold the dry mixture into the wet mixture until no dry streaks remain. Avoid overmixing.
- Stir in the nuts if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- In a small saucepan, melt butter over low heat.
- Remove from heat, whisk in powdered sugar, vanilla, and enough milk to create a smooth, pourable glaze.
- Once the brownies are baked, let them cool for at least 15 minutes before drizzling with the glaze.
- Cut into squares and serve slightly warm or at room temperature.
Notes
Let the brownies cool for at least 15 minutes before drizzling with the optional glaze. Serve slightly warm or at room temperature.