Banana Bread Brownies (Print Version)
# Ingredients:
→ Base Layer for Banana Brownies
01 -
¾ cup white whole wheat flour
02 -
1 large egg
03 -
⅔ cup honey
04 -
1 cup raw walnut halves
05 -
¼ teaspoon kosher salt
06 -
2 teaspoons pure vanilla extract
07 -
⅓ cup light or dark brown sugar
08 -
6 tablespoons unsalted butter
09 -
¾ cup all-purpose flour
10 -
1 cup mashed ripe banana (roughly 3 medium bananas)
11 -
½ teaspoon ground cinnamon
12 -
1 teaspoon baking powder
13 -
¼ teaspoon baking soda
→ Topping: Brown Butter Frosting
14 -
6 tablespoons unsalted butter
15 -
1 teaspoon pure vanilla extract
16 -
1 ½ cups powdered sugar
17 -
1 to 2 tablespoons heavy cream (or any milk or half-and-half you prefer)
# Instructions:
01 -
Warm up your oven to 350°F. Use parchment paper to line an 8×8-inch pan, leaving some overhang on opposite sides, and lightly spray it with cooking spray. On a rimmed tray, bake the walnuts for about 8-10 minutes until they smell nutty, making sure to stir once. Afterward, chop into chunky pieces.
02 -
In a large mixing bowl, mash your bananas until smooth. In a bright saucepan, heat butter on low-medium until it turns brown and has a rich nutty smell, usually 3-5 minutes. Quickly pour it over the mashed bananas. Whisk in honey and sugar until it's well blended. Let it cool a bit, then whisk in the egg and vanilla.
03 -
Mix all the dry ingredients in another bowl. Add the dry mixture gradually to the banana blend, folding just enough for no flour bits to remain. Stir in the walnut chunks lightly. Move the batter into your prepared pan and bake for 22-25 minutes. It's ready when the edges are slightly golden and a toothpick comes out clean from the center.
04 -
In the same saucepan, brown the butter again. Pull it off the heat, then stir in powdered sugar little by little. Add cream or milk a tiny bit at a time until it's easy to spread. Blend in the vanilla at the end. Once the brownies are completely cool, spread the frosting on top and slice them up.
# Notes:
01 -
Swap walnuts for 2/3 cup of chocolate chips, peanut butter chips, or white chocolate chips.
02 -
Keep in the fridge in a sealed container for up to 3 days.
03 -
Can be frozen, whether frosted or not, for up to 3 months.