Banana Bread Brownies with Frosting (Print Version)
# Ingredients:
→ Banana Bread Brownies Base
01 -
1 cup raw walnut halves
02 -
6 tablespoons unsalted butter
03 -
1 cup mashed ripe banana (about 3 medium)
04 -
⅔ cup honey
05 -
⅓ cup light or dark brown sugar
06 -
1 large egg
07 -
2 teaspoons pure vanilla extract
08 -
¾ cup all-purpose flour
09 -
¾ cup white whole wheat flour
10 -
½ teaspoon ground cinnamon
11 -
1 teaspoon baking powder
12 -
¼ teaspoon baking soda
13 -
¼ teaspoon kosher salt
→ Brown Butter Frosting
14 -
6 tablespoons unsalted butter
15 -
1 ½ cups powdered sugar
16 -
1 teaspoon pure vanilla extract
17 -
1 to 2 tablespoons heavy cream (or half-and-half or milk of choice)
# Instructions:
01 -
Heat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, creating handles on opposite sides, and coat with nonstick spray. Toast walnuts on a rimmed baking sheet for 8-10 minutes until fragrant, tossing once. Chop roughly when done.
02 -
Mash bananas in a large bowl. Brown butter in a light-colored saucepan over medium-low until pecan-colored and nutty-smelling, about 3-5 minutes. Pour immediately over mashed bananas. Add honey and brown sugar, whisk until smooth. Once cooled to lukewarm, whisk in egg and vanilla.
03 -
Combine all dry ingredients in a separate bowl. Fold gently into banana mixture just until flour disappears. Fold in walnuts. Spread in prepared pan and bake 22-25 minutes until edges are lightly browned and toothpick comes out clean.
04 -
Brown butter again in the same pan. Remove from heat and gradually stir in powdered sugar. Add cream as needed for spreadable consistency, then stir in vanilla. Frost completely cooled brownies before slicing.
# Notes:
01 -
Walnuts can be replaced with 2/3 cup chocolate chips, white chocolate chips, or peanut butter chips
02 -
Can be stored in an airtight container in the refrigerator for up to 3 days
03 -
Can be frozen (frosted or unfrosted) for up to 3 months