I am obsessed with banana bread – throw a little butter on a slice just out of the oven…I’m drooling just thinking about that. Flipping through Style & Home I came across this banana bread brownie – the best of both worlds. 

It was to die for – my boyfriend and my family plowed through it in a night; paired with some ice cream or a glass of milk…just the best. The icing seems like a bit of a hassle but you have to do it. When I made it I had a ton of it but I just piled it on – there’s no such thing as too much icing. They also recommend chopped chocolate but I didn’t have any so I used dark chocolate chips instead.

Here is the recipe that can be found on Style & Home.

Banana Bread Brownies

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Ingredients
Brownies

  • 3 large ripened bananas, mashed 
  • 1 cup melted unsalted butter, divided
  • 1 cup granulated sugar, divided
  • 3 eggs
  • 1 cup all-purpose flour, divided
  • 1/2 tsp pure vanilla extract
  • 1/2 cup sifted cocoa powder
  • 1/2 cup dark chocolate chips

Walnut Brown Butter Frosting

  • 1 cup unsalted butter
  • 1 cup walnuts
  • 3 cups icing sugar, divided
  • 1 tsp kosher salt

Directions

  1. Preheat the oven to 350°F. In a large bowl, whisk together the bananas, 1/2 cup of the butter, 1/2 cup of the sugar and 1 egg. Fold in 1/2 cup of the flour.
  2. In a separate bowl, whisk together the remaining butter, sugar and eggs and the vanilla. Fold in the remaining flour and the cocoa powder; fold in the chocolate. Fold the two mixtures together until they’re not quite combined (the mixture should be marbled); scrape everything into a 9″ square pan lined with parchment paper.
  3. Bake for 25 to 30 minutes, until the brownies are lightly puffed but the centre is wobbly. Allow to cool for 5 minutes, then remove the brownies from the pan and let cool completely on a wire rack.
    To make the frosting, heat the butter and walnuts in a saucepan over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the butter melts and the walnuts turn golden brown.
  4. Remove from the heat and transfer to a blender. Pulse until the walnuts are puréed. Pour the mixture into a heatproof bowl and chill in the freezer until the butter is solid. Let the butter sit at room temperature until softened.
  5. Whip the butter mixture with a hand mixer on high speed until it’s light and fluffy, 3 to 4 minutes. Reduce the speed to low, stir in 1 cup of the icing sugar and the salt. Increase the speed to medium-high for 2 minutes. Repeat with the remaining 2 cups icing sugar. Spread the icing over the cooled brownies.

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Enjoy!

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2 thoughts on “Banana Bread Brownie”

  1. ugh.. this looks amazing and I have most of the ingredients in my pantry already so, I guess I HAVE to make it now! hah The bananas make it sorta healthy, right?!

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