This Banana Bread Brownie recipe strikes the ideal balance between a soft, cake-like treat and a rich, chewy brownie. Mashed ripe bananas and sour cream create a tender, ultra-moist texture with a fudgy crumb that stays fresh for days. The real standout, though, is the brown butter frosting—its deep, nutty flavor pairs beautifully with the sweetness of the bananas and the crunch of toasted pecans.

Banana Bread Brownies

Ingredients

FOR THE BATTER
All-purpose flour — 2 cups
Granulated sugar — 1 ½ cups
Ripe bananas, mashed — 3 large
Sour cream — 1 cup
Unsalted butter, softened — ½ cup (1 stick)
Pecans, chopped — 2 cups
Pure vanilla extract — 2 teaspoons
Baking soda — 1 teaspoon
Kosher salt — ¾ teaspoon

FOR THE BROWN BUTTER FROSTING
Unsalted butter — ½ cup (1 stick)
Powdered sugar — 3 cups
Whole milk — 3 tablespoons
Pure vanilla extract — 1 ½ teaspoons

How to Make Banana Bread Brownies

Step 1: Prepare the Pan
Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick spray. Line with parchment paper, allowing extra to hang over the sides, then spray the parchment as well.

Step 2: Make the Batter
In a large mixing bowl, beat together the sugar, sour cream, and softened butter until creamy. Mix in the mashed bananas and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the chopped pecans.

Step 3: Bake and Cool
Spread the batter evenly into the prepared pan. Bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the brownies to cool completely before adding the frosting.