Description
A delightful mash-up of banana bread and brownies, these Banana Bread Brownies are fudgy, chewy, and perfect for using up ripe bananas.
Ingredients
Scale
- 3 medium ripe bananas, about 1 1/4 cups mashed (300 g)
- 1/2 cup unsalted butter, melted and slightly cooled (113 g)
- 1 cup granulated sugar (200 g)
- 1/2 cup light brown sugar (100 g)
- 2 large eggs
- 1 to 2 teaspoons vanilla extract
- 1 cup all-purpose flour (125 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup sour cream or thick Greek yogurt (120 g)
- Optional add-ins: 1 cup chocolate chips or chopped walnuts
- Optional icing: 1 cup powdered sugar, 1 to 2 tablespoons milk, a pinch of salt, and 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-inch square or 9 by 13-inch metal pan with parchment paper.
- In a large bowl, whisk the melted butter and both sugars until glossy.
- Whisk in the eggs one at a time, then add vanilla extract.
- Mash the bananas in a separate bowl and whisk them into the butter mixture.
- Stir in sour cream or yogurt.
- Sprinkle flour, baking powder, baking soda, and salt over the bowl. Gently fold until combined.
- Fold in chocolate chips or nuts if using.
- Spread the batter into the pan and smooth the top.
- Bake for 22 to 28 minutes for a 9 by 13-inch pan or 28 to 34 minutes for a 9-inch square pan. Check for doneness early.
- Cool in the pan for at least 20 minutes before slicing.
Notes
For deeper flavor, consider browning the butter. Use very ripe bananas for the best moisture and sweetness. Add a pinch of cinnamon or nutmeg for extra flavor.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg