Description
Banana Bread Brownies combine the rich, moist texture of banana bread with the fudgy decadence of brownies. Enhanced with creamy sour cream and crunchy walnuts, these brownies deliver a perfect balance of sweetness and nuttiness, making them an ideal comfort dessert for any occasion.
Ingredients
Scale
Brownie Batter
- 1 ½ cups sugar
- 1 cup sour cream
- ½ cup unsalted butter, softened
- 2 eggs
- 3 ripe bananas, mashed
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- ½ cup walnuts, chopped
Instructions
- Prepare Oven and Pan: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, blend sugar, sour cream, softened butter, and eggs using an electric mixer until the mixture is smooth and creamy. Then stir in the mashed bananas and vanilla extract until evenly combined.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet mixture. Mix carefully until just combined to avoid overmixing, which can make the brownies tough.
- Incorporate Walnuts: Gently fold in the chopped walnuts to distribute them evenly throughout the batter without breaking them down too much.
- Bake: Pour the prepared batter evenly into the greased baking pan. Place in the preheated oven and bake for 20-30 minutes, checking with a toothpick inserted in the center; when it comes out clean, the brownies are done.
- Cool and Serve: Allow the brownies to cool slightly in the pan before cutting. Enjoy them plain or dress up with your favorite frosting, whipped cream, or ice cream.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Do not overmix the batter to keep the brownies tender.
- Walnuts can be substituted with pecans or omitted for nut-free version.
- These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For added indulgence, serve warm topped with vanilla ice cream.