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Banana Bread Brownies

Banana bread brownies with a dense, fudgy banana bar texture, a crinkled top crust, and a warm brown butter glaze poured over for soaking. Bakes in a 9x13 pan and finishes with a glossy, sliceable powdered sugar glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Banana bread brownie batter
  • 3 bananas Ripe bananas mashed until smooth.
  • 0.5 cup unsalted butter Brown and cool slightly before mixing.
  • 1 cup brown sugar
  • 2 eggs Large eggs.
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup chocolate chips
Brown butter glaze
  • 3 tbsp butter Brown for the glaze.
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Bake the banana brownie bars
  1. Preheat the oven to 350°F and grease a 9x13 pan.
  2. Brown butter in a saucepan until it turns golden and smells nutty, then remove from heat and cool slightly.
  3. Whisk the browned butter, brown sugar, eggs, and vanilla extract into the mashed bananas until smooth.
  4. Fold in the all-purpose flour, baking soda, cinnamon, and salt until just combined, then stir in chocolate chips.
  5. Spread the batter evenly in the pan and bake for 25–30 minutes, until a toothpick comes out with just a few moist crumbs.
Make the brown butter glaze and finish
  1. Brown the glaze butter in a saucepan until golden, then whisk with powdered sugar, milk, and vanilla until smooth.
  2. Pour the glaze over the warm bars, then slice once the glaze is set.

Notes

Pro tip: Cool the browned butter slightly before mixing so the eggs don’t scramble, but keep the batter warm enough to spread easily. Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze baked bars for up to 2 months. For a lightly lighter option, replace half the all-purpose flour with whole wheat pastry flour for a similar texture.