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Banana Bread Brownies

Banana bread brownies with a crinkled-top, fudgy texture are baked in a sheet-pan style and finished with a brown butter glaze poured over warm bars. The dense banana crumb stays moist while the glaze soaks in for rich, sliceable banana bars.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Banana bread brownie batter
  • 3 ripe bananas mashed
  • 0.5 cup unsalted butter browned and cooled slightly
  • 1 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup chocolate chips
Brown butter glaze
  • 3 tbsp butter browned
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Prep and brown the butter
  1. Preheat the oven to 350°F and grease a 9x13 pan.
  2. Brown the butter in a saucepan until golden and nutty smelling, then remove from heat and cool slightly.
Make the banana brownie batter
  1. Whisk the browned butter, brown sugar, eggs, and vanilla into the mashed bananas until smooth.
  2. Fold in the all-purpose flour, baking soda, cinnamon, and salt until just combined, then stir in the chocolate chips.
Bake the bars
  1. Spread the batter evenly in the greased pan.
  2. Bake for 25–30 minutes at 350°F until a toothpick comes out with just a few moist crumbs.
Glaze and slice
  1. Brown the glaze butter in a saucepan, then whisk with powdered sugar, milk, and vanilla until smooth.
  2. Pour the glaze over the warm bars and slice when set.

Notes

For the most crinkled, set glaze, pour the brown butter glaze over the bars while they’re still warm from the oven. Store covered in the fridge up to 4 days; freeze baked bars up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and bake time may run 2–4 minutes longer.