Sweet, chewy, banana brownies are a delicious dessert. A rich blondie base with tasty banana flavor and topped with an easy frosting.
A family favorite dessert
This sweet treat is similar in texture to butterscotch brownies and similar in taste to banana bread. They have a dense, fudgy like texture that is irresistible and the creamy, vanilla frosting adds a whole other layer of yumminess.
These make such a wonderful dessert, snack, or even breakfast with a hot cup of coffee. It’s also the perfect recipe to make when you have ripe bananas.
What you need
Banana – Ripe banana adds tons of flavor to this recipe. You will want about 1/2 cup of mashed banana total so either 1 large or 2 smaller bananas. You can use the back of a fork or potato masher to achieve a nice creamy texture.
Butter – Unsalted, sweet cream butter. You will need melted butter for the brownies and the frosting.
Brown sugar – The recipe calls for light brown sugar but you can substitute dark brown sugar.
Flour – All-purpose flour.
Egg, vanilla extract, salt
Powdered sugar, heavy cream – These are needed for the vanilla frosting.
How to make banana brownies
These brownies come together in one bowl and no mixer is needed. This helps for easy clean-up.
- Preheat: Preheat oven to 350 degrees F. Line a baking dish with either foil or parchment paper. Spray with non-stick cooking spray. **The foil helps to easily remove the brownies to cut once finished baking.
- Mix: In a large bowl, mix together melted butter and brown sugar until combined. Stir in eggs, vanilla, and mashed banana. Stir in flour and salt until combined.
- Bake: Spread the batter in the prepared baking dish and bake for about 25-30 minutes. The edges will start to turn golden brown and toothpick should come out clean when inserted. Remove from oven and let cool at room temperature.
- Frosting: While brownies are cooling, mix butter, cream, vanilla, and powdered sugar to make frosting. **If the frosting is too thin, add extra powdered sugar. If too thick add a splash of cream.
- Try to use a ripe banana, the browner the better. The riper they are, the more sweet they will taste.
- This recipe can be easily doubled and baked in a 9 x 13 baking dish.
- These fudgy banana brownies are so good and sweet on their own so feel free to leave off the frosting if you prefer.
- If making frosting and it turns out too runny, add a little powdered sugar until desired thickness. If it’s too thick, add an extra splash of cream.
How to store
Store: These banana brownies can be stored in an airtight container at room temperature for 3 days or in the refrigerator for about one week.
Freeze: You can freeze the whole pan by covering in plastic wrap and then foil. You could also freeze them in individual squares in freezer safe bags. When ready to eat, thaw at room temperature.
More delicious desserts
- Cake mix brownies – Use your favorite cake mix flavor to make brownies.
- Cake mix cookie bars – Super easy cookie bars filled with M&M’s.
- Black forest brownies – Chewy chocolate brownies with cherries.
- Cream cheese blondies – Blondies swirled with sweet cream cheese.
Feel free to let me know if you tried this recipe in the comments below. I love hearing from you!
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 large ripe banana, mashed
- 4 tablespoons unsalted butter, melted
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- 2 1/2 cups powdered sugar
- Preheat oven to 350 degrees F. Line an 8 x 8 baking dish with either foil or parchment paper. Spray with non-stick cooking spray.
- Mix together butter and brown sugar. Mix in egg and vanilla extract. Mix in mashed banana.
- Stir in flour, salt, and mix until well combined.
- Spread the batter in prepared pan. Bake for 25 minutes or until toothpick comes out clean. Let cool before removing from baking dish.
- Beat butter and cream with electric mixer until smooth. Mix in vanilla and powdered sugar and beat until frosting forms.
- Spread the frosting over cooled banana brownies.