These Banana Bread Brownies are like if banana bread and brownies or blondies made a baby and had the best brownie recipes made with a banana mixture that has a cake-like texture with the moistness of a brownie.
This banana bread brownie recipe is also made with super simple ingredients that you will already have on hand to make this sweet treat when you have overripe bananas.
What makes this the perfect dessert also has the best cream cheese frosting to pair with banana brownies and one of the best ways to use your banana.
Make more great recipes with banana flavor:
- Easy Chocolate Chip Banana Bread Recipe
- Sheet Pan Healthy Banana Cake Recipe
- Nutella Banana Bread Recipe
- Brown Butter Banana Bread Recipe
Ingredients used to make Banana Bread Brownies:
For the brownies
- Butter, softened at room temperature
- Granulated sugar
- Brown sugar
- Sour cream
- Eggs, room temperature
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Cinnamon
- Very ripe bananas, mashed
- Chopped walnuts
For the cream cheese frosting
- Block-style cream cheese, softened at room temperature
- Butter, softened at room temperature
- Powdered sugar
- Vanilla extract
How to make Banana Bread Brownies:
For the Brownies
- Prep. Preheat the oven to 350°F and grease an 8X8-inch baking dish liberally with cooking spray or butter in the bottom of the pan.
- Cream. In the large bowl of an electric mixer, cream together the butter and sugars on high speed until fluffy and noticeably lighter in color (about 2-3 minutes).
- Add the remaining wet ingredients. Reduce the mixer to medium speed and mix in the sour cream. Mix in the beaten eggs, one at a time, followed by the vanilla.
- Combine the dry ingredients. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Put it all together. On low speed, gradually mix the dry ingredients into the wet ingredients. Finally, mix in the mashed bananas and fold in the walnuts.
- Bake. Spread the batter evenly into the prepared pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool. Remove the brownies from the oven and allow them to cool completely. In the meantime, make the frosting.
For the Frosting
- Make the cream cheese frosting. Beat the cream cheese and butter until smooth and creamy in a medium bowl. Add the powdered sugar, one cup at a time, beating until smooth after each addition and scraping the sides with a rubber spatula. Stir in the vanilla extract.
- Frost the brownies. Once the warm bars have cooled completely, spread the cream cheese frosting evenly over the top.
Ways to change up this banana brownie recipe:
- Whole chocolate chips
- Use brown butter instead of softened butter (but bring it back to the same texture)
- Add cocoa powder to the frosting to make it a chocolate frosting
- Line the pan with parchment paper for easy removal
- Switch to brown butter frosting instead of cream cheese frosting
How to store a pan of banana bread brownies:
Either store the brownies in an airtight container at room temperature for 3-4 days. Or keep the brownies in the square pan and cover them with plastic wrap and store them in the fridge for the best results.
More recipes in brownie form:
- Fudgy Brownies Recipe
- Mom’s Famous Chocolate Marshmallow Brownies Recipe
- Better Than Anything Brownies Recipe
- Red Velvet Brownies with White Chocolate Buttercream Frosting Recipe
- Reese’s Brownies Recipe
Crowd pleaser dessert bars like this perfect recipe:
- Lunch Lady Peanut Butter Bars Recipe
- Sheet Pan Chocolate Chip Cookie Bars Recipe
- Cream Cheese and Pumpkin Roll Bars Recipe
- No Bake Scotcheroo Bars Recipe
- Cake Mix Cookie Bars Recipe
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Banana Bread Brownies Recipe
This banana bread brownie recipe is made with super simple ingredients that you will already have on hand to make this sweet treat when you have overripe bananas.
Serving
Ingredients
Brownies
- ½ cup butter, softened at room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 cup sour cream
- 2 eggs, room temperature
- 1½ teaspoons vanilla extract
- 2 cups flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 4 very ripe bananas, mashed
- ¾ cup chopped walnuts
Cream Cheese Frosting
- 8 ounces cream cheese, softened at room temperature
- ½ cup butter, softened at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prep. Preheat the oven to 350°F and grease an 8X8-inch baking dish liberally with baking spray or butter.
- Cream. In the bowl of an electric mixer, cream together the butter and sugars on high speed until fluffy and noticeably lighter in color (about 2-3 minutes).
- Add the remaining wet ingredients. Reduce the mixer to medium speed and mix in the sour cream. Mix in the eggs, one at a time, followed by the vanilla.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Put it all together. On low speed, gradually mix the dry ingredients into the wet ingredients. Finally, mix in the bananas and fold in the walnuts.
- Bake. Spread the batter evenly into the prepared baking dish and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool. Remove the brownies from the oven and allow them to cool completely. In the meantime, make the frosting.
- Make the cream cheese frosting. Beat the cream cheese and butter until smooth and creamy. Add the powdered sugar, one cup at a time, beating until smooth after each addition. Stir in the vanilla extract.
- Frost the brownies. Once the brownies are completely cool, spread the cream cheese frosting evenly over the top.
Notes
Ways to change up the recipe:
- Whole chocolate chips
- Use brown butter instead of softened butter (but bring it back to the same texture)
- Add cocoa powder to the frosting to make it a chocolate frosting
- Line the pan with parchment paper for easy removal
- Switch to brown butter frosting instead of cream cheese frosting
Nutrition
Calories: 600 kcal · Carbohydrates: 84 g · Protein: 7 g · Fat: 28 g · Saturated Fat: 14 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 89 mg · Sodium: 445 mg · Potassium: 301 mg · Fiber: 2 g · Sugar: 62 g · Vitamin A: 763 IU · Vitamin C: 4 mg · Calcium: 81 mg · Iron: 2 mg
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