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.
