Description
Deliciously moist and rich Banana Bread Brownies combining the sweetness of ripe bananas with the classic dense texture of brownies, enhanced by tangy sour cream and crunchy walnuts. Perfect for a comforting dessert or snack.
Ingredients
Scale
Wet Ingredients
- 1 ½ cups sugar
- 1 cup sour cream
- ½ cup unsalted butter, softened
- 2 eggs
- 3 ripe bananas, mashed
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
Add-ins
- ½ cup walnuts, chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Combine Wet Ingredients: In a mixing bowl, use an electric mixer to blend sugar, sour cream, softened butter, and eggs until the mixture is smooth and creamy. Then, add the mashed bananas and vanilla extract, mixing again until incorporated.
- Mix Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt into the wet ingredients. Mix gently until just combined to avoid overworking the batter, which keeps the brownies tender.
- Fold in Walnuts: Carefully fold in the chopped walnuts using a spatula to evenly distribute the nuts without deflating the batter.
- Bake the Brownies: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 20 to 30 minutes, checking with a toothpick inserted in the center that it comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the banana bread brownies to cool slightly in the pan before slicing. Enjoy them plain or topped with your favorite frosting for an extra indulgence.
Notes
- Do not overmix the batter once flour is added; this prevents tough brownies.
- Using very ripe bananas enhances the natural sweetness and moisture.
- Chopped walnuts add a delightful crunch but can be omitted or substituted with pecans.
- Make sure to grease the baking pan well or line it with parchment paper for easy removal.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- These brownies keep well in an airtight container at room temperature for up to 3 days, or can be refrigerated for up to a week.
