Ingredients
- 1 1/2 cups granulated sugar
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 2 eggs
- 4 ripe bananas, mashed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans, optional
- 1/2 cup unsalted butter, for frosting
- 3 cups powdered sugar
- 1 1/2 teaspoons vanilla extract, for frosting
- 3 tablespoons milk
Instructions
- Preheat oven to 375°F (190°C). Grease a 15×10-inch baking pan or line it with parchment paper.
- In a large bowl, cream together granulated sugar, sour cream, softened butter, and eggs until smooth and fluffy.
- Add mashed bananas and vanilla extract, then mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture and stir until just combined. Fold in nuts if using.
- Spread the batter evenly into the prepared pan.
- Bake for 20 to 25 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- While the brownies bake, melt the frosting butter in a saucepan over medium heat. Cook until golden brown and nutty-smelling, then remove from heat.
- Stir powdered sugar, vanilla extract, and milk into the browned butter until smooth and spreadable.
- Spread frosting over the warm brownies and let set before slicing into squares.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Nuts are optional and may be replaced with chocolate chips.
- Do not overbake, or the brownies may become dry.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze individual squares for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 285
- Sugar: 34g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
