Banana Bread Brownies with Brown Butter Frosting

Soft like banana bread, rich like a brownie — this irresistible treat delivers the best of both worlds. Ripe bananas and sour cream create an ultra-moist, tender crumb, while toasted pecans add a satisfying crunch. But the real magic? A silky brown butter frosting with deep, nutty flavor that takes every bite to the next level.

 Ingredients

FOR THE BATTER
• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 3 large ripe bananas, mashed
• 1 cup sour cream
• ½ cup unsalted butter, softened
• 2 cups chopped pecans
• 2 tsp pure vanilla extract
• 1 tsp baking soda
• ¾ tsp kosher salt

FOR THE BROWN BUTTER FROSTING
• ½ cup unsalted butter
• 3 cups powdered sugar
• 3 tbsp whole milk
• 1½ tsp pure vanilla extract

 Instructions

 Prepare the pan
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Line with parchment paper, leaving overhang for easy lifting, and lightly spray again.

 Make the batter
Beat sugar, sour cream, and softened butter until smooth and creamy. Mix in mashed bananas and vanilla. In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing just until combined. Fold in pecans.

 Bake and cool
Spread batter evenly in the pan. Bake 20–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

 Brown the butter
Melt butter in a skillet over medium heat, stirring often. When golden brown specks form and it smells nutty, remove from heat and transfer to a bowl immediately.

 Make the frosting
Gradually mix powdered sugar into browned butter, about one cup at a time. Add milk and vanilla. Beat until smooth and spreadable.

 Frost and slice
Spread frosting over cooled brownies. Let set, lift from pan using parchment, and cut into bars.

Moist, nutty, rich, and unforgettable — these banana bread brownies disappear fast!