Enter the Banana Bread Brownies.
If there is one thing I’ve learned in my 40 years in the kitchen, it’s that texture is everything. We all love banana bread, but let’s be honest: sometimes you want something denser, chewier, and significantly more indulgent.
Unlike traditional banana bread, which relies on a cakey crumb, these bars are designed to satisfy that deep, fudgy craving usually reserved for chocolate brownies. By using melted brown butter and omitting leavening agents that create “lift,” we achieve a dense, melt-in-your-mouth texture that is absolutely addictive. With the crunch of toasted almonds and a hit of flaky sea salt on the glaze, this is the grown-up version of your childhood favorite.
Table of Contents
Why You’ll Love Banana Bread Brownies
- Ideally Fudgy, Not Cakey: We skip the baking powder to ensure these stay dense and chewy—just like a brownie should be.
- The “Brown Butter” Upgrade: Taking 5 extra minutes to brown the butter adds a nutty, toffee-like depth that elevates the bananas.
- No Mixer Required: You can make this entire batter with just a whisk and a spatula.
- Perfect for Crowds: These slice beautifully and transport easily, making them the ultimate potluck hero.
Ingredients Needed
For the Brownies:
- Unsalted Butter: We will brown this to create a rich, nutty base.
- Brown Sugar: Provides moisture and that essential chewy texture (white sugar makes them too crisp).
- Ripe Bananas: You want them spotty and brown. Mash them until very smooth.
- Egg & Yolk: One whole egg plus an extra yolk adds richness and density.
- Vanilla Extract: A generous splash balances the banana flavor.
- All-Purpose Flour: Measured correctly (spoon and level!).
- Sliced Almonds: As seen in the photos, these add a necessary textural contrast to the soft crumb.
For the Glaze & Topping:
- Powdered Sugar: Sift it to avoid lumps.
- Butter & Milk: For a creamy, pourable consistency.
- Flaky Sea Salt: The finishing touch that cuts through the sweetness.
How to Make Banana Bread Brownies
- Brown the Butter: Melt the butter in a saucepan over medium heat. Swirl constantly until it foams, crackles, and eventually smells nutty with brown bits at the bottom. Remove from heat immediately and let cool slightly. This is the flavor secret!
- Whisk the Wets: In a large bowl, whisk the cooled brown butter with the brown sugar until combined. Beat in the mashed banana, egg, egg yolk, and vanilla extract until smooth.
- Fold the Dry: Gently stir in the flour and salt. Stop mixing as soon as the flour streaks disappear to keep them tender.
- Add the Crunch: Fold in the sliced almonds.
- Bake: Pour into a parchment-lined 8×8 pan. Bake at 350°F (175°C) for 25–30 minutes. The edges should be golden, but the center should still look slightly soft (it sets as it cools).
- Glaze: Whisk the glaze ingredients together. Pour over the warm brownies.
- Finish: Sprinkle immediately with flaky sea salt so it sticks to the glaze. Let cool completely before slicing.
Expert Tips for Success
- Don’t Over-Bake: This is the #1 rule for brownies. If a toothpick comes out completely clean, they might be dry. You want a few moist crumbs clinging to the tester.
- Mash Well: Leave a few small chunks of banana for texture, but mostly mash it smooth so it distributes evenly through the batter.
- The Slice: Use a plastic knife to cut the brownies (it prevents sticking!) or wipe your metal knife with a warm, damp cloth between cuts for those sharp, professional edges shown in the photos.
- Toasting Nuts: For extra flavor, lightly toast the almond slices in a dry pan for 2 minutes before adding them to the batter.
Serving and Storage Tips for Banana Bread Brownies
- Storage: These bars stay incredibly moist at room temperature for up to 3 days if stored in an airtight container.
- Freezing: Flash freeze the cut squares on a baking sheet for an hour, then transfer to a freezer bag. They thaw in about 15 minutes on the counter—perfect for emergency cravings!
- Serving: Serve slightly warm with a scoop of salted caramel ice cream for a dessert that will impress any dinner guest.
Frequently Asked Questions
Can I use frozen bananas? Yes! Thaw them completely and drain off the excess clear liquid before mashing. If you don’t drain them, the batter will be too wet.
Why are my brownies cakey? You likely incorporated too much air or added leavening agents (baking soda/powder). Do not use a hung mixer; hand whisking ensures less air is trapped, keeping them dense.
Can I swap the nuts? Absolutely. While the almonds provide a delicate crunch, walnuts or pecans are classic pairings with banana.
Tried this recipe? I’d love to hear how it turned out! Did you get that perfect crackly glaze? Leave a star rating and a comment below it helps other home bakers find this recipe.
Fudgy Brown Butter Banana Bread Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Brown the Butter: Melt 1/2 cup butter in a saucepan over medium heat. Cook, stirring constantly, until it foams and turns a golden amber color with a nutty aroma (about 5-7 minutes). Pour into a large mixing bowl to stop the cooking and let cool for 5 minutes.
- Mix Wet Ingredients: Whisk the brown sugar into the cooled butter until combined (it will look like wet sand). Add the egg, egg yolk, vanilla, and mashed banana. Whisk until smooth.
- Add Dry Ingredients: Switch to a spatula. Add the flour and salt. Stir gently until just combined—do not overmix.
- Fold & Bake: Fold in the sliced almonds. Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out moist but not wet.
- Glaze: While the brownies cool, whisk together the powdered sugar, melted butter, vanilla, and milk until smooth. Pour over the warm brownies.
- Finish: Sprinkle immediately with flaky sea salt. Allow to cool completely in the pan before lifting out and slicing into squares.
