Banana Bread Brownies
Dense, chewy banana bread brownies with warm cinnamon spice and a silky brown butter cream cheese frosting that melts right on top.
Ingredients
For the brownies:
- 3 large ripe bananas mashed (about 1¼ cups)
- ⅔ cup unsalted butter melted
- 1½ cups packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the brown butter cream cheese frosting:
- ¼ cup unsalted butter
- 4 ounces cream cheese softened
- 2 cups powdered sugar sifted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper or spray with nonstick cooking spray.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth.
- Stir in the melted butter until well combined.
- Add the brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and the sugar is incorporated.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Pour the dry ingredients into the wet ingredients and fold gently until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan before frosting.
- For the frosting, melt the butter in a small saucepan over medium heat, swirling occasionally, until golden brown with brown flecks and a nutty aroma. Pour into a bowl and cool for 10 minutes.
- Beat the softened cream cheese with the cooled brown butter until smooth. Add the powdered sugar and vanilla and beat until fluffy.
- Spread the frosting over the cooled brownies. Slice into 16 bars and serve.
Notes
Use very ripe bananas with lots of brown spots for the best flavor and moisture.
Let the melted butter cool slightly before adding the eggs to prevent scrambling.
Do not overmix the batter—fold until just combined for tender brownies.
The brownies are done when a toothpick comes out with moist crumbs, not wet batter. Pull them from the oven a minute early rather than overbaking.
Brown butter goes from toasted to burnt quickly. Watch it closely and remove from heat as soon as it turns amber and smells nutty.
Store frosted brownies in the refrigerator because of the cream cheese frosting. Let sit at room temperature 10 to 15 minutes before serving.
Let the melted butter cool slightly before adding the eggs to prevent scrambling.
Do not overmix the batter—fold until just combined for tender brownies.
The brownies are done when a toothpick comes out with moist crumbs, not wet batter. Pull them from the oven a minute early rather than overbaking.
Brown butter goes from toasted to burnt quickly. Watch it closely and remove from heat as soon as it turns amber and smells nutty.
Store frosted brownies in the refrigerator because of the cream cheese frosting. Let sit at room temperature 10 to 15 minutes before serving.