Seriously, You Need to Try This Banana Bread Brownie Situation

I know it's a mouthful (the name, I mean, though the brownies too). So, full disclosure: I first made these banana bread brownies with brown butter frosting by accident. I'd honestly intended regular banana bread (the sad brown bananas on the counter were basically shouting at me), but turns out, I started tossing in extra stuff, got distracted by my dog chasing a squirrel through the back garden, and well—brownies! These were such a happy mess-up. And even my picky cousin Micah, who's more into savory things — like literally just eats toast and cheese some days — went back for seconds. That's saying something.

And let me tell you, nothing compares to the smell. If you can resist digging in while these cool enough for frosting... hats off to you. I never can. Also, don't ask how many times I've made these in the past month. Actually, do. It's five. Or six. Maybe seven?

So, Why Will You Love This? (Apart form the obvious)

I make this when the weather's gross, when someone I love is grumpy, or honestly, just because there are 3 bananas quietly plotting to turn black. My family goes a bit bonkers for this recipe, which is odd, because my mum's not even much of a dessert person. It's the brown butter, really — that nutty smell is like a good jumper on a rainy day (or a cuppa after a long walk). There's less faffing about than most fancy cakes and, side note, if you hate mashing bananas, just smash 'em in a zip-top bag. Way more satisfying. Not saying that’s why I do it. Or that my kitchen survived unscathed the first time I tried it.

Also, this is my go-to treat when I want to pretend I’ve got my life together, but, erm, don’t. It looks impressive, the frosting covers all ills, and if you mess up the slicing, just call it “rustic” and everyone thinks it’s chic.

Gather These Ingredients (Substitutions Welcome)

3 ripe bananas (the spottier, the sweeter — but I’ve even used ones that were practically mush. Worked a treat.)
½ cup unsalted butter, melted (I switch to coconut oil if I’m out—tastes a bit different, still good)
¾ cup brown sugar (dark or light, doesn't matter much; sometimes I sub in a mix if I run low)
1 large egg
1 teaspoon vanilla extract (my gran swore by Nielsen-Massey but regular old supermarket stuff totally does the job)
1 cup plain/all-purpose flour
½ teaspoon salt (I sometimes add a pinch more—big salt fan here)
½ teaspoon baking soda
½ teaspoon cinnamon (or leave it out, but I like a hint; sometimes add a dash of nutmeg if I’m feeling spicy)

For the Brown Butter Frosting:

¼ cup unsalted butter
1 ½ cups powdered sugar (or icing sugar, if you're posh)
2 tablespoon milk (anything from oat to dairy—it all works, though coconut gives a little twist)
½ teaspoon vanilla extract
Pinch salt

Here’s How I (Usually) Make Them — but Feel Free to Wing It

Heat your oven to 350°F/175°C. Grease or line an 8-inch square baking tin with parchment (if you've only got round, fine, go wild; it'll still taste fab).
In a giant-ish bowl, mash the bananas. If you want, do the zip-top bag bash. Add the melted butter (not too hot, or you'll scramble the egg in a minute), then mix in the brown sugar, egg, and vanilla. Stir until it's basically smooth — some banana lumps are fine.
Sift in (or just dump, I don't always sift) the flour, salt, baking soda, and cinnamon. Gently fold it all together. Don't overmix! The first time I made these, I basically stirred for ages and it ended up a bit tough. Learn from my aching arm, please.
Scrape the batter into your pan—it's pretty thick, so don't worry if it doesn't pour. At this stage, I always swipe a fingerful (shhh). Smooth the top out, mostly. Perfection isn't the goal here.
Bake 22 to 28 minutes—you want the edges set and the centre just a bit squidgy, not raw. If your oven is anything like mine, check at 20; ovens are fiendishly unreliable, if you ask me. Toothpick test: should come out with moist crumbs, not wet batter.
Cool completely before frosting. I’m telling myself this as much as you.
Make the frosting: In a small pot, melt the butter over medium heat until foamy and golden brown (it'll smell heavenly and you’ll see brown speckles forming). Don't walk off and forget it! I’ve burnt it twice, and wow, acrid is not a good frosting flavor. Pour into a bowl, cool 5-ish minutes.
Add powdered sugar, milk, vanilla, and salt. Beat well until smooth and spreadable. If too thick, add a splash more milk. Or go for a drippy glaze if you like that look—it’s adaptable.
Spread frosting over the cooled brownies. Cut into bars or messy triangles—no one cares. Eat one. Hide one for later, because trust me, they'll vanish like socks in the wash.

Some Notes from My (Not-So-Perfect) Experiments

If your bananas aren't super ripe, microwave 'em for 30 seconds. Softens 'em right up. Learned this out of desperation, worked a treat!
Don’t stress about mixing order. I got distracted by a phone call halfway through once and just dumped it all in. Still delicious.
The frosting sometimes sets a bit hard if left uncovered (especially in winter). Cover, or just eat them faster. Easy fix.

I’ve Tried These Variations—Some Worked, Some Didn’t

Swapped in almond flour for a gluten-free version once, and it was... okay. Not as moist. Maybe needs a bit more fiddling. If you crack the code, let me know.
Chopped pecans or walnuts—great for crunch, unless you’ve got a nut hater lurking around.
A swirl of Nutella, right on top before baking, makes 'em extra special—but be gentle swirling. I once nearly mixed it all in and lost the effect.
One time I tripled the cinnamon by accident. Not my best idea.

You Really Don’t Need Fancy Equipment—Here’s What I Use

A square (8”/20cm) baking pan. Or round. Or, in a pinch, split between muffin tins. I actually love that because you get more crispy edges (my favourite bit).
A mixing bowl, a wooden spoon, a fork for mashing. Didn’t use my stand mixer last time—couldn’t be bothered.
Parchment paper helps for neat removal, but sometimes I just grease the heck out of the pan and hope for the best.

(If you don't have an electric mixer for frosting, elbow grease works. Or bribe a teenager to help. Turns out they love frosting.)

Irresistible Banana Bread Brownies with Brown Butter Frosting

How I (Try) to Store Them—But They Never Last

Technically, you can store these brownies in an airtight container at room temp for up to 3 days. But... in my house, they’ve never made it past day one and a half. Fridge works too if your place gets warm—just let them come to room temp before eating for best flavor. Or eat them cold straight form the fridge, no judgement here.

Serve 'Em Up: My Way or Yours?

Bit of a weirdo move but I love these with strong black coffee. My little niece prefers hers with a glass of cold milk (dipped in, like cookies—kids, eh?). Once I brought a panful to a picnic and served them with strawberries. Huge hit. If you’ve got vanilla ice cream lying around, don’t hesitate.

Lessons Learned the Hard Way (AKA: Pro Tips)

I once tried to frost while the brownies were warm. Don’t. The frosting basically slid off like a melting snowman. Wait. Seriously.
If you rush the browning of the butter, you risk straight-up burning it. Keep an eye out; better a few minutes extra than a pan of suspiciously dark goo.
If the centre seems underdone but the top is browning too much, lay a bit of foil on top loosely and cook for 3 to 5 more minutes. Actually, I find the edges are best slightly over, so it's up to you.

Burning Questions I Actually Get (And Honest Answers)

Can I freeze these banana brownies?: Yep—just cut, wrap individually, and freeze. Defrost in the fridge overnight or zap in the microwave for a snack. Though, really, who has leftovers?
Can I use bananas that aren’t super ripe?: Honestly, it’s fine, but the flavor won’t be quite as banana-y. Add a tiny splash more sugar if you like.
Do I have to make the brown butter frosting?: Well, you don’t. But it’s basically the point. Still, they’re good plain too, especially with a handful or so of chocolate chips. Or check out Sally’s brown butter tips if you want a deep dive.
I hate cinnamon, can I just leave it out?: Absolutely. Actually, I sometimes skip it myself if I'm low on spice or just not feeling it. No rules.
Any good resources for baking gear?: I’m oddly attached to my trusty square tin from Lakeland, but anything that works is fair game.

If you make these, send me a message on Instagram. I love seeing where my chaotic baking ends up. And if you discover a new twist, please, tell me before my bananas die of old age.

Sorry, just realised I spent more words talking about my oven than actual baking, but hey, that’s how kitchen chats go, isn’t it? Enjoy, mate!

Irresistible Banana Bread Brownies with Brown Butter Frosting