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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.