Ingredients
Equipment
Method
- Preheat your oven to 375°F. Grease or line a 9×13 baking pan with parchment paper.
- In a large bowl, beat the sugar and butter together until combined. Add the sour cream, eggs, mashed bananas, and vanilla extract. Blend these wet ingredients until the mixture is smooth.
- Add the flour, baking soda, and salt to the wet mixture. Mix only until the dry ingredients are just combined into the batter.
- Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean. Allow the brownies to cool completely before applying the frosting.
- Prepare the frosting: Add the butter to a medium skillet. Melt the butter over medium-low heat, stirring gently, until it becomes foamy. Watch the butter closely until it turns a light brown color. Remove it from the heat immediately and pour the browned butter into a large bowl or the bowl of a stand mixer.
- Add the powdered sugar and vanilla extract to the browned butter. Mix to combine. With the mixer running on low speed, gradually add the milk until you form a smooth, creamy frosting.
- Increase the mixer speed to high and beat the frosting for 3 to 5 minutes until it becomes light and fluffy. Spread the frosting over the cooled brownies, then sprinkle the top with cinnamon.
Nutrition
Notes
You can store the frosted banana brownies covered or in an airtight container at room temperature for up to 5 days. If you plan to freeze them, place the frosted bars in the freezer for a couple of hours first. Wrap them tightly first in plastic wrap and then in foil. Store them in the freezer for up to 3 months. Unwrap and let them thaw before serving.