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Preheat your oven to 375 degrees and spray a 9 by 13 pan with cooking spray.
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In the bowl of a stand mixer, beat together sugar, sour cream, butter and eggs until smooth, about 2-3 minutes.
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Add in the mashed bananas and vanilla and mix again, 1-2 minutes.
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Add your flour, baking soda, and salt and beat again for another minute or until mixture is smooth, with some small banana chunks remaining.
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Pour batter into your greased pan and bake for 20 minutes, or until sides start to brown. Remove from oven and let cool completely.
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Once brownies are cool, make the frosting.
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In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and peanut butter until very smooth.
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Add 2 tsp. of milk and beat to incorporate. Add more milk if mixture still seems too thick to move around freely in the bowl.
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Add the powdered sugar in 1/2 cup increments, beating to combine after each addition. Once all sugar is incorporated, add more milk if you don't have a frosting like consistency.
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Add milk and beat after each addition until you achieve a thick, but spreadable frosting.
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Spread frosting over your brownies and then put in the fridge to set. T
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he brownie actually get better as they sit, moister and denser. So feel free to make these ahead and serve them the next day. I think these taste better cold, but serve at any temperature you desire! Enjoy!