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A close-up of a perfectly square Banana Bread Brownie on rustic parchment paper with golden-brown crumb.

The Best Banana Bread Brownies with Cream Cheese Frosting

These dense, visually stunning Banana Bread Brownies feature a golden-brown crumb, hearty chunks of walnut, and a luscious, light tan cream cheese frosting. The perfect marriage of classic banana bread and rich blondies.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread Brownies
  • 1 cup overripe bananas Mashed (about 2-3 large bananas).
  • 1/2 cup unsalted butter Melted.
  • 1 cup light brown sugar Packed.
  • 1 large egg Room temperature.
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour Spoon-and-leveled.
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup walnuts Roughly chopped.
Light Tan Cream Cheese Frosting
  • 4 oz cream cheese Softened.
  • 1/4 cup unsalted butter Softened.
  • 1 cup powdered sugar Sifted.
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon

Equipment

  • 1 8x8-inch Metal Baking Pan Ensures even baking and a golden-brown crust.
  • 1 Electric Hand Mixer Required to whip the frosting until luscious and airy.

Method
 

Make the Banana Bread Brownies
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with rustic parchment paper, leaving an overhang on the sides. Spray lightly with non-stick cooking spray to ensure easy removal later.
  2. In a large mixing bowl, aggressively whisk together the 1/2 cup (113g) melted unsalted butter and 1 cup (200g) packed light brown sugar until smooth and glossy. Add the room-temperature egg and 1 tsp (5ml) vanilla extract, whisking until the mixture lightens in color. Fold in the 1 cup (225g) of mashed overripe bananas.
  3. Sprinkle the 1 cup (125g) all-purpose flour, 1/2 tsp (2g) baking powder, and 1/4 tsp (1.5g) salt over the wet mixture. Switch to a rubber spatula and gently fold until just combined. Do not overmix. Gently fold in the 1/2 cup (60g) chopped walnuts until they are evenly distributed, leaving a few visible chunks near the surface.
  4. Pour the thick, hearty batter into your prepared pan and smooth the top with your spatula. Bake for 25-30 minutes. You will know they are done when a deep golden-brown crumb forms around the edges and a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let cool completely in the pan.
  5. While the brownies cool, beat the 4 oz (113g) softened cream cheese and 1/4 cup (56g) softened butter on medium speed until completely smooth. Gradually add the 1 cup (120g) powdered sugar, 1/2 tsp (2ml) vanilla extract, and 1/4 tsp (1g) ground cinnamon. Whip for 2-3 minutes until the frosting transforms into a light tan, luscious, and airy cloud.
  6. Using the parchment paper overhang, lift the completely cooled brownies out of the pan. Swirl the light tan frosting generously over the top, creating mouth-watering swoops and peaks. Using a large, sharp chef's knife, cut the block into 9 perfect squares, wiping the blade between cuts for pristine edges.

Notes

Measure Flour Correctly: Use a kitchen scale or the spoon-and-level method.
Cool Completely Before Frosting: If the blondies are even slightly warm, the cream cheese frosting will melt.
Wipe the Knife: Run your knife under hot water and wipe it clean between cuts for perfectly neat squares.