These Banana Walnut Brownies combine pronounced banana flavor with a pleasant walnut crunch. They’re sweet, satisfying, and surprisingly easy to make—no advanced baking skills required.
If you enjoy versatile, comforting baked goods, this banana brownie recipe is a must-try. They work well for breakfast, an afternoon snack, or an after-dinner treat, and are a great way to use ripe bananas.
Why You’ll Love This Recipe
- A tasty way to use ripe bananas before they go to waste.
- Made with pantry-friendly ingredients so it’s budget-friendly.
- Simple steps make this recipe approachable for beginner bakers.
Ingredients
Gather a few baking staples, ripe bananas, and walnuts to make this straightforward banana dessert. The quantities below make about 12 brownies.
- 2 large eggs
- 3 large ripe bananas, mashed
- 1 1/2 cups granulated sugar
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup chopped walnuts
Frosting:
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 1/2 teaspoons pure vanilla extract
- 3 tablespoons whole milk (plus 1–2 tablespoons to thin, if needed)
- Pinch of salt
- Chopped walnuts for topping (about 1/4 cup)
Equipment
These are the tools that make the recipe easy to prepare:
- 9×13 baking dish
- Mixing bowls
- Parchment paper
- Electric mixer or standing mixer
- Medium saucepan
How to Make These Banana Walnut Brownies
Follow these clear, step-by-step instructions for reliably delicious results.
- Preheat the oven to 350°F (175°C). Line a 9×13 baking dish with parchment paper and set aside. (Tip: lightly crumple the parchment before lining the pan to help it lay flat.)
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a mixer bowl, beat the softened butter with the sugar, sour cream, and eggs until smooth and creamy.
- Mix in the mashed bananas and vanilla extract until evenly incorporated.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chopped walnuts by hand.
- Pour the batter into the prepared pan and smooth the top.
- Bake 25–30 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from the oven and let cool about 15 minutes.
- To make the frosting, melt 1/2 cup unsalted butter in a medium saucepan over medium heat for 2–4 minutes. Watch closely; when the butter takes on a light brown color and a nutty aroma, remove from heat.
- Whisk in the powdered sugar, milk, vanilla, and a pinch of salt until smooth. If the frosting is too thick, add 1–2 tablespoons more milk to reach spreadable consistency.
- Spread the frosting over the slightly cooled brownies and sprinkle with chopped walnuts.
- Let the frosting set for about an hour before cutting into squares and serving.
Substitutions and Additions
Customize the recipe based on what you have or personal preferences:
- Out of bananas? Use applesauce or canned pumpkin puree in equal measure for similar moisture and sweetness.
- Swap walnuts with pecans or almonds, or omit nuts entirely for a nut-free version.
- For a lighter option, replace sour cream with the same amount of Greek yogurt.
Storage
Store leftover brownies in an airtight container at room temperature for up to 3 days. Keep them away from heat so the frosting stays set.
To freeze, wrap cooled brownies tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw on the counter for a couple of hours before serving.
What to Serve With Brownies
These banana walnut brownies are lovely on their own or paired with a glass of cold milk or a hot cup of coffee. They also work well as a sweet finish to a casual meal.
Pro Tips
- Use room-temperature ingredients for a smoother, more even batter.
- Mix just until combined to avoid developing gluten, which can make brownies tough.
- Check the brownies during the final minutes of baking to prevent overbaking.
- Allow the brownies to cool slightly before frosting so the icing sets properly.
FAQs
Answers to common questions about this recipe:
Brownies are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Lining the pan with parchment paper makes removing the brownies simple and helps you cut even squares. Wait until the frosting sets before lifting them from the pan.
Thaw brownies at room temperature on the counter for a couple of hours, or overnight in the refrigerator.
More Brownie Recipes You May Enjoy
If you like brownies, try experimenting with other flavor variations next time.
- 3-Ingredient Pumpkin Brownies
- Tahini Brownies
- Maraschino Cherry Brownies
- Copycat Little Debbie Cosmic Brownies
Banana Walnut Brownies
These Banana Walnut Brownies are rich, packed with banana flavor, and have a satisfying walnut crunch. They’re quick and easy to prepare.
15 minutes
30 minutes
15 minutes
1 hour
12 Brownies
Pam
Ingredients
- 2 large eggs
- 3 large ripe bananas, mashed
- 1 1/2 cups granulated sugar
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup chopped walnuts
Frosting:
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 1/2 teaspoons pure vanilla extract
- 3 tablespoons whole milk
- 1/4 cup chopped walnuts for topping
Instructions
- Preheat oven to 350°F and line a 9×13 baking dish with parchment paper. Set aside.
- Whisk together the flour, baking soda, and salt in a large bowl.
- Beat the softened butter with sugar, sour cream, and eggs until smooth.
- Stir in mashed bananas and vanilla extract.
- Gradually add the dry ingredients and mix until just combined.
- Fold in chopped walnuts.
- Pour batter into the prepared pan and bake 25–30 minutes until lightly golden.
- Cool for about 15 minutes.
- Melt the frosting butter in a saucepan until lightly browned and nutty in aroma, then remove from heat and whisk in powdered sugar, milk, and vanilla. Add extra milk if needed to thin.
- Spread frosting over the brownies, top with walnuts, and let set for an hour before cutting.
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