So we changed a few things. First, we substituted the regular flour for Gluten-free. we used gluten all-purpose flour. I looked it up it read an even exchange which was easy. I didn’t have all the powdered sugar I needed and I used some regular sugar. I looked up the radio for that. it worked out fine. We’re added on serving of apple sauce because of flour tends to be very drying. I like my calls, brownies really moist and not dry or cakey. I also use copper chef and because of the heat conduction, cook times are quicker. so 20 minutes max or 15 for gooier. We used Almond milk instead of regular milk. We opted to use the walnuts. good source of omegas!
I made this for a neighbor and she really enjoyed it. I used about 4 small ripe bananas and baked for 30 minutes in a 13X9 pan. I threw it in the freezer for about an hour but it was still very moist so it really is more of a cake than a brownie. But still delicious. My neighbor said it was sweet enough w/o the frosting
Best banana recipe. I always throw overripe bananas in the freezer, and when I have 4 collected, I thaw them out and make this recipe.. changed it up a bit..although this recipe as is, is just perfect… I used self-rising flour and skipped the salt and soda..(because I was out of all-purpose..but still turned out perfect) and also used an 8×13 pan, and increased baking time…this time I added mini choc chips…the kiddos went crazy~!~!~! maybe someone else has noted this, I didn’t read thru all the recipes but Bon appetite
This is the best banana recipe I’ve ever found. Mine didn’t turn out brownie-like but the fluffiest cake-like and I added pumpkin spice instead of vanilla in the icing. It’s amazing!!!
These are INSANELY delicious! I found this recipe last year and have made them several times since, including just this afternoon- yum! I use chopped walnuts in the batter and toast another 1/2 cup to sprinkle on top. Go. Make them! 🙂
Banana Bread Brownies
40 minutes to prepare 12-16 squares
3 bananas, mashed
1 ½ cups sugar
1 cup sour cream
½ cup (1 stick) butter, softened
2 cups flour
2 teaspoons vanilla
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon cinnamon
½ cup chopped walnuts (optional)
½ cup (1 stick) butter, melted
3 cups powdered sugar
2 teaspoons vanilla extract
⅓ cup milk
Preheat oven to 375°F and grease a 9×13-inch baking dish or line with parchment paper.
Mash bananas until just smooth. Add cinnamon and stir until well blended.
In a large bowl, beat sugar, butter, sour cream, and eggs until creamy. Add vanilla extract and mashed bananas.
In a separate bowl, combine flour, baking soda, and salt. Slowly add dry ingredients to wet in 3 small batches. Optional: fold in chopped walnuts.
Pour batter into a baking dish, spreading evenly, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven to cool slightly.
In a large saucepan, melt butter until just golden brown in color.
Whisk in powdered sugar one cup at a time, followed by vanilla and milk.
Once the mixture has come together and thickened, pour warm frosting over top of banana brownies, using a spatula to spread evenly over the top. Cool completely before cutting into squares to serve.