Ingredients:

  • 3 large overripe bananas (340g)
  • 0.75 cup unsalted butter (170g), melted and browned
  • 1.5 cups granulated white sugar (300g)
  • 1 large egg
  • 1.5 tsp vanilla extract
  • 0.5 tsp kosher salt
  • 1.5 cups all-purpose flour (190g)
  • 0.5 tsp ground Saigon cinnamon
  • 0.5 cup unsalted butter (113g) for frosting
  • 2 cups confectioners' sugar (240g)
  • 2.5 tbsp whole milk
  • 1 tsp vanilla extract

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (175°C) and line your 9x13-inch pan with parchment paper, leaving an overhang on the sides. Note: This allows for easy removal later.
  2. Brown the Butter: Melt 3/4 cup butter in a large microwave safe bowl. Continue heating in 30 second bursts, stirring in between, until you see brown bits and smell a nutty aroma.
  3. Mash the Bananas: Add your 3 bananas directly into the hot brown butter and mash thoroughly with a fork. Note: The heat from the butter helps release the banana starches.
  4. Sweeten the Mix: Whisk the 1.5 cups granulated sugar into the warm banana and butter mixture.
  5. Emulsify: Add the egg, 1.5 tsp vanilla, and salt to the bowl. Whisk vigorously for exactly 60 seconds until the mixture looks glossy and pale.
  6. Fold the Dry: Gently stir in the 1.5 cups flour and cinnamon using a spatula. Mix until no white streaks of flour remain. Note: Overmixing here will make the brownies tough.
  7. Bake: Pour the batter into the pan and bake for 30 minutes. The edges should be golden and pulling away from the sides.
  8. Prepare Frosting: While the bars cool, brown the remaining 1/2 cup butter in a saucepan over medium heat.
  9. Whisk the Topping: Remove from heat and whisk in the confectioners' sugar, milk, and the remaining 1 tsp vanilla until the frosting is velvety and smooth.
  10. Finish: Spread the warm frosting over the cooled brownies. Let it set for 15 minutes before slicing into 24 bars.