This banana bread and Nutella combination is a favorite at my house and the gatherings I bring it to.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 20 |
| Yield: | 20 brownies |
Ingredients
- 1 ½ cups white sugar
- 1 cup sour cream
- ½ cup butter, softened
- 2 eggs
- 1 ¾ cups mashed ripe bananas
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup chopped walnuts (Optional)
- 1 ½ cups chocolate-hazelnut spread (such as Nutella®), or more to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9×13-inch baking pan.
- Beat sugar, sour cream, softened butter, and eggs together in a bowl until creamy. Add mashed bananas and vanilla extract and blend again. Add flour, baking soda, and salt and blend again until smooth and creamy. Fold in walnuts. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
- Remove brownies from the oven, leaving oven on. Add chocolate-hazelnut spread to the top without spreading.
- Return pan to the hot oven until chocolate-hazelnut spread is softened, 2 to 3 minutes. Remove from oven and spread chocolate-hazelnut spread over brownies.
- Cut cooled brownies into 20 squares.
- Brownies are tasty warm, but better after being put in the refrigerator to cool down overnight. The chocolate-hazelnut topping will harden and set up better.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 215 mg |
| Sugars | 28 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe came out great! I loved it warm. I didn’t have to heat up the Nutella; I just spread it on the warm cake. I used less than half a jar of Nutella, just to get a nice taste.
Really tasty and moist, and they disappeared within minutes when I brought them to work. Mine took the full 25 minutes to bake. For the icing, I found it much easier to warm the Nutella jar up for 20-30 seconds in the microwave and to spread it over top of the cooled cake. Not sure why these are called brownies though. They are a banana cake with chocolate icing.
Oh my! This dessert was so delicious. I made it for Super Bowl Sunday and it was gobbled up. People that didn’t even like bananas enjoyed this. The “brownie” is similar to a moist banana cake and has delicious flavor. The Nutella topping works well with it. Definitely a keeper!
We really like these! I was a bit skeptical at first about the flavor combination but it works well. I followed the recipe and used a medium jar of nutella which was just right. I kept these in the refrigerator as recommended and the nutella set up just like frosting only thicker. I like them cold. The cake is very moist and has a nice banana flavor to it.
Super yummy! I thought they were even better the next day. I did prefer them at room temperate rather then overnight in the fridge which I did so the Nutella would harden up a bit. In my opinion it was more of a banana bread/cake then a brownie. In fact that’s what my children were referring to it as when asking for it for breakfast. I did everything as instructed (without the walnuts).
Omg! So yummy! Made as directed. No changes. Super moist. Will def be adding to my recipe rotation.
It’s actually a great receipe but more like a moist banana cake rather than a brownie. I ALWAYS half the sugar amount for all my cakes. I adjusted it to 15 servings to fit my 8”x8” baking tin. Used 3/4 to 1c of riped bananas and 1c of broken up walnuts. I only spread 1 layer of Nutella at the end. Everyone at home loves it!
A-mazing. Thick, chewy frosting… so flavorful.
This was a huge hit in our house! So easy & delicious! I substituted vanilla yogurt for the sour cream.