Ingredients
Equipment
Method
- Preheat your oven to 375°F. Grease or line a 9x13 inch baking pan with parchment paper.
- In a large bowl, beat the sugar and butter until combined. Add the sour cream, eggs, mashed bananas, and vanilla extract. Blend until smooth.
- Add the flour, baking soda, and salt to the wet ingredients. Mix until just combined.
- Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely before frosting.
- For 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. Remove from heat immediately 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. Beat on high speed for 3-5 minutes until the frosting is light and fluffy.
- Spread the frosting evenly over the cooled brownies. Sprinkle with cinnamon.
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, then wrap them tightly in plastic wrap and foil. Store in the freezer for up to 3 months. Unwrap and thaw before serving.