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BANANA BREAD BROWNIES

These irresistible Banana Bread Brownies might just be my new favorite way to use ripe bananas. Made extra moist with the addition of Greek yogurt, they’re finished off with a decadent brown butter glaze that’s simply finger-licking good.

INGREDIENTS

For the Banana Bread Bars:

  • 1-1/2 cups granulated sugar
  • 1 cup plain Greek yogurt (or sour cream)
  • 1/2 cup softened butter
  • 2 large eggs
  • 3-4 ripe bananas, mashed
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

For the Glaze:

  • 4 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk

INSTRUCTIONS

  • Preheat the oven to 375°F and grease a 9×13 inch pan with non-stick cooking spray.
  • In a large bowl, cream together the sugar and butter. Beat in the Greek yogurt (or sour cream), eggs, mashed bananas, and vanilla extract.
  • Add the flour, baking soda, and salt, mixing until just combined. If desired, stir in chopped walnuts or other nuts.
  • Pour the batter evenly into the prepared pan. Bake for 23-28 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. While the bars bake, prepare the glaze.

For the Brown Butter Glaze:

  • In a large skillet, melt the butter over medium heat. Allow it to simmer until it turns golden brown and releases a nutty aroma (be careful not to burn the butter!). Remove from heat.
  • Whisk in the powdered sugar, vanilla extract, and 1 tablespoon of milk until smooth. If needed, adjust the consistency by adding more powdered sugar or milk.
  • Pour the warm glaze over the warm bars, spreading it gently with the back of a spoon.

Notes & Variations

  • Add nuts: Fold in chopped walnuts or pecans into the batter before baking.
  • Add chocolate chips: Stir in mini milk or semi-sweet chocolate chips before baking.
  • Change the frosting: If you prefer, substitute the brown butter glaze with cream cheese frosting for a different twist.
  • Healthier option: Reduce the sugar by half for a lighter version and use 3-4 tablespoons of butter for the frosting instead of 6.

Make-Ahead Instructions: You can bake and frost these bars one to two days in advance. Store them covered in the refrigerator.

Freezing Instructions: Let the bars cool completely, then freeze them (frosted or unfrosted) directly in the pan. Wrap them tightly in plastic wrap and foil before freezing. They will stay fresh for up to 3 months. Thaw completely before serving.

NO SPREAD SUGAR COOKIES WITHOUT BAKING POWDER

Discover how to make the ultimate no-spread sugar cookies that hold their shape perfectly in the oven! These delightful cut-out cookies, made without baking powder or baking soda, use simple ingredients and have a soft, melt-in-your-mouth texture. Plus, you’ll find plenty of baking tips, decorating ideas, and 9 delicious flavor variations!

Ingredients

  • 2/3 cup (135 g / 4.8 oz) unsalted butter, softened for 10 to 15 minutes
  • 3/4 cup (150 g / 5.3 oz) granulated sugar (white sugar)
  • 1/4 teaspoon salt
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 1/4 cups (275 g / 9.7 oz) all-purpose flour, spooned and leveled

Instructions

Cream Butter and Sugar:

  • In a stand mixer with the paddle attachment or using a handheld mixer, beat the softened butter, granulated sugar, and salt on high speed until creamy and pale, about 2 minutes.

Add Wet Ingredients:

  • Add the egg, vanilla extract, and almond extract. Mix on medium speed until fully incorporated, scraping down the sides of the bowl as needed.

Add Dry Ingredients:

  • Reduce the mixer speed to low and gradually add the flour. Mix until there are no visible streaks of flour—be careful not to overmix. The dough may appear crumbly, which is normal.

Divide Dough:

  • Gently knead the dough together until smooth. Divide it into 2 equal portions and shape each piece into a flat disk. You can either continue with the next steps or wrap each disk in plastic wrap and refrigerate until ready to bake.

Preheat Oven:

  • Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or non-stick baking mats.

Roll Out Cookie Dough:

  • Dust your work surface and rolling pin with flour. Roll out one dough disk at a time to about 1/4 inch (6 mm) thick, starting from the center and working your way outwards. Occasionally turn the dough to prevent sticking.

Cut Out Shapes:

  • Use cookie cutters to cut out shapes, pressing down firmly to create clean edges. Transfer the cut-out shapes to the prepared baking sheets.

Repeat:

  • Repeat the process with the remaining dough, re-rolling scraps as necessary. If the dough becomes too warm, chill it in the fridge.

Bake:

  • Bake the cookies for 8 to 10 minutes, or until the edges start to turn lightly golden.

Cool:

  • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Notes

    Flavor Variations

    • Chocolate: Replace 1/8 cup of flour with 1/8 cup unsweetened cocoa powder.
    • Citrus: Add the finely grated zest of 2 to 3 lemons or oranges.
    • Coffee: Dissolve 1 tablespoon instant coffee powder in 1 tablespoon boiling water, let cool slightly, and add when creaming the butter and sugar.
    • Hazelnut: Replace 1/3 cup flour with 1/2 cup ground hazelnuts; knead in extra flour if the dough becomes too soft.
    • Brown Sugar & Spices: Swap white sugar for brown sugar and add 1 tablespoon ground cinnamon.
    • Peppermint: Use 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract; tint the dough with pink gel food coloring if desired.
    • Chocolate Chip: Knead in 1/2 to 1 cup mini chocolate chips, pressing any that fall out back into the dough.