so lemme tell you a little bit about this dessert... there are chocolate chips mixed into the best banana bread batter that is baked to perfection. it is seriously so moist + light + fluffy. then, it is slathered in this brown butter vanilla glaze that is just ever so salty and cut up into bite-sized pieces so that you can just pop a bite into your mouth. trust me on this when I say... you have to try these ASAP!
banana bread brownies + brown butter glaze
yields: 18 brownies prep time: 10 minutes bake time: 35 minutes
1 ½ cups white sugar
1 cup sour cream
½ cup [1 stick] butter, room temperature*
2 large eggs
2 large or 3 smaller [very ripe] bananas, mashed
2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
4 Tbsp. butter
1 ½ cups powdered sugar
1 ½ Tbsp. vanilla almond milk**
1 tsp. vanilla extract
½ tsp. kosher salt
Preheat the oven to 375° and lightly grease a 9x13 glass baking dish.
In a large bowl or the bottom of a stand mixer, beat together the sugar, sour cream, butter and eggs until creamy.
Beat in the mashed banana and vanilla extract.
Add the flour, baking soda and salt and beat until everything is fully incorporated.
Spread the batter evenly into the prepared baking dish. Bake for 25 minutes.
While the brownies are cooling, prepare the glaze.
Heat 4 Tbsp. of butter in a saucepan over medium heat.
Allow the butter to cook down until it begins to brown, swirling occasionally so it doesn’t burn.
Once browned, turn off the heat and begin whisking in the powdered sugar ½ cup at a time.
As the butter and sugar thickens, at the milk, vanilla and salt.
Whisk until everything is combined and the chunks of powdered sugar have dissolved.
Pour the glaze over the brownies and smooth with a spatula so that the whole thing is covered.
Allow the glaze to cool completely before cutting and enjoy!
*if you don’t already have butter at room temperature, you can easily make it – place the stick in the microwave and heat up all 4 sides for 5 seconds each.
**you can use any type of milk – I just always have vanilla almond milk on hand.