Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease or line a 9x13 inch baking pan with parchment paper.
- In a large bowl, beat together the sugar and softened butter until well combined. Add the sour cream, eggs, mashed bananas, and vanilla extract. Blend until the mixture is smooth.
- Add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly browned.
- Let the brownies cool completely in the pan before frosting.
- To make the frosting, melt the butter in a medium skillet over medium-low heat, stirring gently, until it becomes foamy and turns a light brown color. Watch it closely to prevent burning, then immediately remove from heat and pour into a large bowl or the bowl of a stand mixer.
- Add the powdered sugar and vanilla extract to the melted butter. Mix to combine. With the mixer on low speed, gradually add the milk until you achieve a smooth and creamy frosting consistency.
- Beat the frosting on high speed for 3-5 minutes until it becomes light and fluffy. Spread the frosting evenly over the cooled brownies. Sprinkle with cinnamon before serving.
Nutrition
Notes
Store frosted banana brownies covered or in an airtight container at room temperature for up to 5 days. To freeze, place the frosted bars in the freezer for a couple of hours until firm, then wrap them tightly in plastic wrap and then in foil. Store in the freezer for up to 3 months. Unwrap and thaw at room temperature before serving.