You'll love these deliciously moist banana bread brownies.

Calling all banana bread lovers and brownie fanatics: This sweet combination was made for you. Although, with its decadent walnut brown butter frosting, we’re pretty sure this is a dessert just about anyone can get behind.

 

Ingredients

Banana Bread Brownies

• 1-1/2 cups mashed ripened bananas (about 3 large bananas)
• 1 cup melted unsalted butter, divided
• 1 cup granulated sugar, divided
• 3 eggs
• 1 cup all-purpose flour, divided
• 1/2 tsp pure vanilla extract
• 1/2 cup sifted cocoa powder
• 100g chopped good-quality dark chocolate

Walnut Brown Butter Frosting

• 1 cup unsalted butter
• 1 cup walnuts
• 3 cups icing sugar, divided
• 1 tsp kosher salt
   

Directions

1 Preheat the oven to 350°F. In a large bowl, whisk together the bananas, 1/2 cup of the butter, 1/2 cup of the sugar and 1 egg. Fold in 1/2 cup of the flour.

2 In a separate bowl, whisk together the remaining butter, sugar and eggs and the vanilla. Fold in the remaining flour and the cocoa powder; fold in the chocolate. Fold the two mixtures together until they’re not quite combined (the mixture should be marbled); scrape everything into a 9" square pan lined with parchment paper.

3 Bake for 25 to 30 minutes, until the brownies are lightly puffed but the centre is wobbly. Allow to cool for 5 minutes, then remove the brownies from the pan and let cool completely on a wire rack.

4 To make the frosting, heat the butter and walnuts in a saucepan over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the butter melts and the walnuts turn golden brown. Remove from the heat and transfer to a blender. Pulse until the walnuts are puréed. Pour the mixture into a heatproof bowl and chill in the freezer until the butter is solid. Let the butter sit at room temperature until softened.

5 Whip the butter mixture with a hand mixer on high speed until it’s light and fluffy, 3 to 4 minutes. Reduce the speed to low, stir in 1 cup of the icing sugar and the salt. Increase the speed to medium-high for 2 minutes. Repeat with the remaining 2 cups icing sugar. Spread the icing over the cooled brownies.

Serves: 16