I just made banana pancakes this morning and can’t wait to make these. These sound delicious.
I don’t comment on everything I’ve made from well-plated. Please know that whatever I have made, and there are many, all have been delicious.
I baked it for 25 minutes and the toothpick came out clean. But after cooling it and cutting, it had raw dough in the middle. Now I am putting it back in the oven and I hope I don’t ruin it. It looks and smells so good. What went wrong?
OH MY WORD. I was going to make a banana bread but decided to take a risk and make these instead. I practically had to kick my family out of the kitchen to keep them from eating them all in minutes!!! Thank you. Will be making these again soon.
Made these this past weekend and can’t taste any banana at all, just honey. 2/3 cup honey is WAY too much; would scale it back if making again. So disappointing as we were wanting banana and ended up with basically a honey cake.
Hi Kristen, I’m so sorry to hear that these weren’t a hit for you. I know it can be frustrating to try a new recipe and not have it turn out as planned, so I really wish you would’ve loved them as much as we did!
Simply to die for! Super easy and quick to make with those brown bananas sitting on your counter! Soft, sweet, moist and healthy! Checks all the boxes! The icing is a MUST too! Who doesn’t love browned butter!? Thanks for the fabulous recipe Erin ???
Oh. My. Goodness. These are THE BEST!!! I have literally had to make them twice since you first posted them last week! I had to turn down the request for them to be made a third time, I made your oatmeal banana bread instead, which is another family favorite, figured I would cut down on the processed sugar a bit. Thanks for always giving us the BEST recipes. I am super excited for your cookbook to be released!
This is probably the best banana recipe I have every tried. We did the double batch, and baked it on a half sheet pan (Texas sheet cake). Every bit of it came out perfectly. Everyone in the family loved it, and I was amazed at how easily it went together. I will never bake regular banana bread again! Thank you so much and I shared it with all my friends!
AMAZINGLY DELICIOUS!! I had a bunch of overripe bananas and felt like something more dessert-ish than bread. Plus q boredom. So I made these and doubled the recipe to share with a neighbor. So good and moist! I didn’t have walnuts so did half toasted pecans and half chocolate chips. I had planned on making the frosting too but didn’t have enough powdered sugar in the house. But honestly they don’t need it. Great recipe
I want to try this recipe, but not a big family of honey. You recipe didn’t mention if you could substitute sugar and how much. Is that possible with this recipe?
Hi Betty! I would not suggest this swap. The honey adds moisture to the bars, so they will be dry if you use sugar. Maple syrup would be the only swap I can recommend. I hope you enjoy the recipe if you try it!
WOW!!! This recipe is absolutely amazing!!! I am very impressed… I also enjoy most desserts without the frosting, but after reading about melting the butter for the frosting as you do to make the brownies (which I truly LOVE!!!), I thought I would try it!!! I also agree, you NEED to do it. These are a hit with both of my parents!!! Thanks so much for sharing!!!
This is so delicious !!! I am gluten free so I used half oat flour, half Bobs Red Mill 1 for 1 GF flour and maple syrup instead of honey (that’s what I had at home) It is super moist and I wish I did a double batch!
Made these last night. Like another fan, I baked 25 minutes, but my toothpick came out a little gooey. I gave it another five minutes, the top was puffed nicely, I was on the phone so didn’t bother to re-test since it seemed close the first time. I also had ‘raw dough’ appearance in the middle squares.
I see Author’s comment about clumping bananas, that might have been it. My Viking ovens are calibrated, I used an 8″ square, new Calphalon metal pan, everything exactly (which is kinda rare for me to not change something, LOL). They’re tasty. Not sure they’re worth the calories n fat, but then we don’t eat many desserts to begin with. At least they’re quality, delicious calories and fat. Thanks for the recipe.
Hi Leslie! I’m sorry to hear that these didn’t turn out as you’d hoped. It definitely sounds like it could’ve been the bananas. I’m happy that you still enjoyed the flavors!
I tried this banana brownie recipe for the first time a few weeks ago, and we loved it. The texture was dense and moist. I could almost detect a hint of butterscotch — perhaps due to the combination of the browned butter and brown sugar? The brownies alone are sweet enough, so I didn’t frost them. I also had to add baking time, but it wasn’t an issue. They turned out great. Anyway, the recipe was a hit, and I’ll be making it again!
These turned out delicious! I didn’t quite have a full cup (maybe 2/3?) of banana so I topped it up with apple sauce and used only 1/2 cup of honey as the apple sauce had added sugar. I also used milk in the icing and everything turned out great ? Thankyou for the tasty recipe!
I think I missed an instruction on either to be size of pan or the baking time. Mine ended up baking for close to 50 mins like banana bread in an 8 in square pan.
Hi Patricia! I would not suggest this swap. The honey adds moisture to the bars, so they will be dry if you use sugar. Maple syrup would be the only swap I can recommend. I hope you enjoy the recipe if you try it!
I undercooked these brownies and had to initiate a rescue operation LOL (baking 20 minutes more after they had been cooled and cut into pieces), but the flavor of these ‘brownies’ is exquisite (love brown butter) so I have to perfect them. I think the main issue was that I was a bit heavy handed with the banana/honey and I used a mix of white chocolate/butterscotch chips versus walnuts, so I had an extra moist batter. Curious if the brown sugar should be packed or not? Also, could you describe the target consistency after baking? Am I shooting for cakey or fudgy brownies? Appreciate your thoughts on this one. It’s a 5 star recipe despite my 3 star execution! Love your blog, I’ve tried at least 50 recipes and have been delighted with the results! BTW – the brown butter mashed sweet potatoes from your cookbook are heavenly!
I’m so happy that you enjoyed the recipe, Lisa! Thank you for sharing this kind review! The brown sugar should be packed, and the texture of the brownies should be moist, thick, and chewy. I hope this helps!
I just made banana pancakes this morning and can’t wait to make these. These sound delicious.
I don’t comment on everything I’ve made from well-plated. Please know that whatever I have made, and there are many, all have been delicious.
Thank you SO much for sharing this kind comment, Judy van Riper! I hope you love this recipe if you try it!
I baked it for 25 minutes and the toothpick came out clean. But after cooling it and cutting, it had raw dough in the middle. Now I am putting it back in the oven and I hope I don’t ruin it. It looks and smells so good. What went wrong?
Hi Lily! Baked banana goods can be tricky, and sometimes the mashed banana can clump together and resemble raw dough. I hope it turned out delicious!
OH MY WORD. I was going to make a banana bread but decided to take a risk and make these instead. I practically had to kick my family out of the kitchen to keep them from eating them all in minutes!!! Thank you. Will be making these again soon.
SO SO glad you loved these too Joanie, thank you!
Made these immediately after seeing your post and SO GOOD. We were licking the pan!
Tara, I’m so happy to hear that you loved these too, thank you!!
Made these this past weekend and can’t taste any banana at all, just honey. 2/3 cup honey is WAY too much; would scale it back if making again. So disappointing as we were wanting banana and ended up with basically a honey cake.
Hi Kristen, I’m so sorry to hear that these weren’t a hit for you. I know it can be frustrating to try a new recipe and not have it turn out as planned, so I really wish you would’ve loved them as much as we did!
Simply to die for! Super easy and quick to make with those brown bananas sitting on your counter! Soft, sweet, moist and healthy! Checks all the boxes! The icing is a MUST too! Who doesn’t love browned butter!? Thanks for the fabulous recipe Erin ???
I’m SO happy that you enjoyed the recipe, Brynn! Thank you for sharing this kind review!
Oh. My. Goodness. These are THE BEST!!! I have literally had to make them twice since you first posted them last week! I had to turn down the request for them to be made a third time, I made your oatmeal banana bread instead, which is another family favorite, figured I would cut down on the processed sugar a bit. Thanks for always giving us the BEST recipes. I am super excited for your cookbook to be released!
Thank you SO much for sharing this kind review, Brandi! I’m happy that this recipe has been a hit!
This is probably the best banana recipe I have every tried. We did the double batch, and baked it on a half sheet pan (Texas sheet cake). Every bit of it came out perfectly. Everyone in the family loved it, and I was amazed at how easily it went together. I will never bake regular banana bread again! Thank you so much and I shared it with all my friends!
Thank you for sharing this kind review, Kathy! I’m SO pleased that you enjoyed the recipe!
AMAZINGLY DELICIOUS!! I had a bunch of overripe bananas and felt like something more dessert-ish than bread. Plus q boredom. So I made these and doubled the recipe to share with a neighbor. So good and moist! I didn’t have walnuts so did half toasted pecans and half chocolate chips. I had planned on making the frosting too but didn’t have enough powdered sugar in the house. But honestly they don’t need it. Great recipe
I’m so pleased that you enjoyed the recipe, Alisa! Thank you for sharing this kind review!
I want to try this recipe, but not a big family of honey. You recipe didn’t mention if you could substitute sugar and how much. Is that possible with this recipe?
Hi Betty! I would not suggest this swap. The honey adds moisture to the bars, so they will be dry if you use sugar. Maple syrup would be the only swap I can recommend. I hope you enjoy the recipe if you try it!
WOW!!! This recipe is absolutely amazing!!! I am very impressed… I also enjoy most desserts without the frosting, but after reading about melting the butter for the frosting as you do to make the brownies (which I truly LOVE!!!), I thought I would try it!!! I also agree, you NEED to do it. These are a hit with both of my parents!!! Thanks so much for sharing!!!
I’m so happy that you enjoyed the recipe, Dena! Thank you for sharing this kind review!
This is so delicious !!! I am gluten free so I used half oat flour, half Bobs Red Mill 1 for 1 GF flour and maple syrup instead of honey (that’s what I had at home) It is super moist and I wish I did a double batch!
I’m SO pleased that you enjoyed the recipe, Patricia! Thank you for sharing this kind review!
Made these last night. Like another fan, I baked 25 minutes, but my toothpick came out a little gooey. I gave it another five minutes, the top was puffed nicely, I was on the phone so didn’t bother to re-test since it seemed close the first time. I also had ‘raw dough’ appearance in the middle squares.
I see Author’s comment about clumping bananas, that might have been it. My Viking ovens are calibrated, I used an 8″ square, new Calphalon metal pan, everything exactly (which is kinda rare for me to not change something, LOL). They’re tasty. Not sure they’re worth the calories n fat, but then we don’t eat many desserts to begin with. At least they’re quality, delicious calories and fat. Thanks for the recipe.
Hi Leslie! I’m sorry to hear that these didn’t turn out as you’d hoped. It definitely sounds like it could’ve been the bananas. I’m happy that you still enjoyed the flavors!
I tried this banana brownie recipe for the first time a few weeks ago, and we loved it. The texture was dense and moist. I could almost detect a hint of butterscotch — perhaps due to the combination of the browned butter and brown sugar? The brownies alone are sweet enough, so I didn’t frost them. I also had to add baking time, but it wasn’t an issue. They turned out great. Anyway, the recipe was a hit, and I’ll be making it again!
I’m so glad you enjoyed these, Nena! Thank you for sharing this kind review!
Yum! I can’t wait to try! Can I just omit the walnuts without substituting chocolate chips? Thanks so much!
Emily, yes that should be fine. I hope you love them!
These turned out delicious! I didn’t quite have a full cup (maybe 2/3?) of banana so I topped it up with apple sauce and used only 1/2 cup of honey as the apple sauce had added sugar. I also used milk in the icing and everything turned out great ? Thankyou for the tasty recipe!
I’m so happy that you enjoyed them, Bee! Thank you for sharing this kind review!
I’m sure these are good But the way it has been presented on the internet makes printing off these recipes really tedious and a HUGE waste of paper.
Hi Leila! If you scroll down to the recipe card, there is a “Print” button that will allow you to only print the recipe. I hope this helps!
I think I missed an instruction on either to be size of pan or the baking time. Mine ended up baking for close to 50 mins like banana bread in an 8 in square pan.
Hi Cheyenne! Did you bake them at 325 degrees F? I hope you were able to enjoy them!
Can I substitute sugar for honey..and how much?
Hi Patricia! I would not suggest this swap. The honey adds moisture to the bars, so they will be dry if you use sugar. Maple syrup would be the only swap I can recommend. I hope you enjoy the recipe if you try it!
I undercooked these brownies and had to initiate a rescue operation LOL (baking 20 minutes more after they had been cooled and cut into pieces), but the flavor of these ‘brownies’ is exquisite (love brown butter) so I have to perfect them. I think the main issue was that I was a bit heavy handed with the banana/honey and I used a mix of white chocolate/butterscotch chips versus walnuts, so I had an extra moist batter. Curious if the brown sugar should be packed or not? Also, could you describe the target consistency after baking? Am I shooting for cakey or fudgy brownies? Appreciate your thoughts on this one. It’s a 5 star recipe despite my 3 star execution! Love your blog, I’ve tried at least 50 recipes and have been delighted with the results! BTW – the brown butter mashed sweet potatoes from your cookbook are heavenly!
I’m so happy that you enjoyed the recipe, Lisa! Thank you for sharing this kind review! The brown sugar should be packed, and the texture of the brownies should be moist, thick, and chewy. I hope this helps!