Banana Bread Brownies

Health Highlights

Ingredients

4 small	Banana (s) (just ripe; peeled (overly ripe bananas contain fructans))
4 small	Banana (s) (just ripe; peeled (overly ripe bananas contain fructans))
1 cup	Cane sugar (granulated)
1 cup	Cane sugar (granulated)
1/2 cup	Butter, salted (melted; or vegetable oil of choice)
1/2 cup	Butter, salted (melted; or vegetable oil of choice)
171 gm	Greek yogurt, plain, 2% M.F. (Chobani non fat plain Greek)
171 gm	Greek yogurt, plain, 2% M.F. (Chobani non fat plain Greek)
1 tsp	Vanilla extract, pure (or paste)
1 tsp	Vanilla extract, pure (or paste)
2 large	Egg
2 large	Egg
2 cup	Almond flour/meal, Bob's Red Mill (gluten free; (I used Trader Joe's gluten free all purpose; ))
2 cup	Almond flour/meal, Bob's Red Mill (gluten free; (I used Trader Joe's gluten free all purpose; ))
1 tsp	Baking soda
1 tsp	Baking soda
1/2 cup	Walnuts (chopped)
1/2 cup	Walnuts (chopped)
1/2 cup	Butter, salted
1/2 cup	Butter, salted
2 1/2 cup	Coconut sugar
2 1/2 cup	Coconut sugar
1 tbsp	Coconut milk, reduced fat (Tablespoon milk of choice)
1 tbsp	Coconut milk, reduced fat (Tablespoon milk of choice)
1 tsp	Vanilla extract, pure (or vanilla paste)
1 tsp	Vanilla extract, pure (or vanilla paste)

Preheat oven to 350 degrees Farenheit
Lightly oil 8 x 8 square pan.
Mash bananas with fork or potato masher until creamy in medium size bowl.
Add in sugar, butter or oil, yogurt vanilla and eggs until blended.
Slowly add in flour and baking soda.
Fold in walnuts.
Pour mixture into prepared pan and bake for about 35 minutes. {You may want to cover with tin foil for the last 10 minutes of cooking to avoid over browning.}
Prepare Icing: Brown butter in small saucepan over medium heat. Watching carefully and moving pan to move butter around while cooking. Remove from heat when butter is lightly browned.
Let butter cool just a little -about 2-3 minutes.
Stir in confectioner's sugar, milk and vanilla, blending until creamy with a fork, whisk or use electric beaters. (I used a whisk)
Spread icing over warm brownies as it spreads easier.
EAT!

Calories 13697

Calories from fat 6356

Calories from saturated fat 2423

Total Fat 706 g

Saturated Fat 269 g

Trans Fat 15.6 g

Polyunsaturated Fat 76 g

Monounsaturated Fat 116 g

Cholesterol 1863 mg

Sodium 5961 mg

Potassium 7281 mg

Total Carbohydrate 1680 g

Dietary Fiber 61 g

Sugars 1524 g

Protein 175 g