Happy Wednesday! I’m exhausted and it’s only lunchtime. This morning I spent some time cleaning our front door and porch area, which for the past five weeks was home to a mother bird and her babies. We wondered why she always flew away when we opened the door, and then discovered she had built her nest right in our wreath. I thought it was adorable; my husband was less enthusiastic, but after some negotiation he agreed to let her stay a while.
The boys and I loved watching the eggs until they hatched. The babies were tiny and sweet at first, but they grew quickly. Two days ago we heard them chirping for the first time, and yesterday I watched the brave fledglings edge toward the wreath rim, ready for their first flight. I adored seeing them take that leap. I even took a photo of two of them as they prepared to leave the nest—see the bottom picture.
Now, on to my delicious brownies. Grab a glass of milk.
I wrote this brownie recipe last week, baked a batch, and my whole family raved about them. They’re especially good chilled in the refrigerator. This is an easy, upgraded brownie mix that’s become my current favorite. The caramelized roasted bananas and cream cheese swirl lift the brownies, and the peanut butter in the frosting makes them irresistible. Give these a try—you won’t regret it.
Caramelized Roasted Banana Swirled Brownies with Peanut Butter Sweet Cream Frosting
3 large ripe bananas
2 tablespoons cold butter, cut into small pieces
3 tablespoons brown sugar
8 oz softened cream cheese
1/4 cup sugar
1 box brownie mix (9×13 size)
For the frosting:
8 oz softened cream cheese
2 heaping tablespoons creamy peanut butter
1 1/2 cups powdered sugar
1. Preheat the oven to 350°F. Slice the bananas into 1/2-inch rounds and arrange them in a medium baking dish. Scatter the butter pieces evenly over the bananas and sprinkle with the brown sugar. Bake for about 30 minutes, until the bananas are bubbly and caramelized. Remove from the oven and let sit 10 minutes, then mix in the cream cheese and 1/4 cup sugar until smooth.
2. Prepare the brownie mix according to the package directions. Line a 7×11-inch baking dish (for thicker brownies) with foil and spray the foil with cooking spray. Pour the brownie batter into the prepared pan. Drop spoonfuls of the banana-cream mixture evenly over the batter. Gently swirl a knife through the banana mixture and brownie batter to create a marbled effect—be careful not to scrape the bottom to avoid tearing the foil. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely, then lift them out using the foil edges.
3. For the frosting, beat together the softened cream cheese and peanut butter until smooth. Gradually add the powdered sugar, mixing until you reach your desired consistency—you can add a little more if you like a thicker frosting. Spread the frosting over the cooled brownies and cut into squares. Serve chilled or at room temperature. Enjoy!
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Caramelized Roasted Banana Swirled Brownies with Peanut Butter Sweet Cream Frosting
Ingredients
For the Banana Swirled Brownies:
- 3 large ripe bananas
- 2 tablespoons cold butter cut into small pieces
- 3 tablespoons brown sugar
- 8 oz softened cream cheese
- 1/4 cup sugar
- 1 box brownie mix 9×13 size
For the Peanut Butter Frosting:
- 8 oz softened cream cheese
- 2 heaping tablespoons creamy peanut butter
- 1 ½ cups powdered sugar
Instructions
For the Banana Brownies:
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Preheat oven to 350°F. Slice bananas into 1/2-inch pieces and place in a baking dish. Top with butter pieces and brown sugar, then bake about 30 minutes until caramelized and bubbly. Let sit 10 minutes, then combine with cream cheese and sugar until smooth.
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Prepare the brownie mix as directed. Line a 7×11-inch pan with sprayed foil and pour in the batter. Dollop the banana-cream mixture evenly over the batter and swirl gently with a knife. Bake 40–45 minutes or until a toothpick in the center comes out clean. Cool completely, then lift from the pan using the foil.
For the Peanut Butter Frosting:
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Beat the cream cheese and peanut butter until smooth, then gradually add the powdered sugar until you reach the desired thickness. Spread over the cooled brownies, slice into squares, and serve.
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Here are the brave young birds at the edge of my wreath getting ready for their first flight. Aren’t they cute?