Banana Bread Brownies are the ultimate dessert mash-up—bringing together the soft, moist texture of banana bread with the rich, fudgy indulgence of a brownie. These bars are sweet, satisfying, and perfect for when I’ve got overripe bananas on the counter and a serious chocolate craving.
Why You’ll Love This Recipe
I love how this recipe blends two classic favorites into one irresistible treat. The banana adds natural sweetness and moisture, while the brownie base makes it feel decadent. It’s great for using up extra bananas, and it’s easy to whip up in one bowl with no mixer needed. Whether I serve them as a snack, dessert, or breakfast on-the-go, they’re always a hit.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ripe bananas, mashed
unsalted butter, melted
brown sugar
granulated sugar
egg
vanilla extract
all-purpose flour
unsweetened cocoa powder
baking powder
salt
optional: chocolate chips or chopped walnuts for extra richness and crunch
directions
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I preheat the oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch baking pan with parchment paper.
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In a large bowl, I mix the mashed bananas, melted butter, brown sugar, granulated sugar, egg, and vanilla extract until well combined.
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I stir in the flour, cocoa powder, baking powder, and salt, mixing until just combined.
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I fold in chocolate chips or walnuts if using.
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I pour the batter into the prepared pan and spread it evenly.
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I bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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I let the brownies cool before slicing into squares and serving.
Servings and timing
This recipe makes about 9–12 squares, depending on how I slice them. Prep time is 10 minutes, and bake time is 25–30 minutes.
Variations
Sometimes I swirl a little peanut butter or Nutella into the batter for extra flavor. I’ve also made a marbled version by swirling half banana bread batter with half classic brownie batter. For a gluten-free option, I use a 1:1 gluten-free flour blend with great results.
storage/reheating
I store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. To freeze, I wrap individual brownies and store them in a freezer-safe bag for up to 2 months. I thaw at room temp or microwave for a few seconds to warm them up.
FAQs
Can I use frozen bananas?
Yes, I thaw them first and drain any excess liquid before mashing and adding to the batter.
Are these more like cake or brownies?
They’re a bit of both—moist like banana bread but dense and rich like a brownie. The texture is perfectly fudgy with a tender crumb.
Can I reduce the sugar?
Yes, I’ve cut the sugar slightly and they still turn out delicious, especially if the bananas are very ripe.
Do I need a mixer?
No mixer needed—I stir everything together by hand in one bowl, which makes cleanup super easy.
Can I double the recipe?
Yes, I double it and bake in a 9×13-inch pan. I add a few extra minutes to the baking time and check with a toothpick.
Conclusion
Banana Bread Brownies are an easy, flavorful twist on two classic recipes. They’re moist, chocolatey, and totally satisfying—a great way to use up ripe bananas and treat myself at the same time. Whether I’m baking for family, friends, or just a sweet snack for the week, these brownies always deliver.
Print
Banana Bread Brownies
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 9–12 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Banana Bread Brownies are a rich, fudgy twist on two classic treats—banana bread and brownies. Perfectly moist with deep chocolate flavor and naturally sweet from ripe bananas, these easy one-bowl bars are ideal for dessert, snacks, or even breakfast. A delicious way to use up overripe bananas and satisfy your chocolate craving!
Ingredients
- 2 ripe bananas, mashed
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- Optional: ½ cup chocolate chips or chopped walnuts
Instructions
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Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper.
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In a large bowl, whisk together mashed bananas, melted butter, brown sugar, granulated sugar, egg, and vanilla extract until well combined.
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Add flour, cocoa powder, baking powder, and salt. Stir until just combined—do not overmix.
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Fold in chocolate chips or walnuts, if using.
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Pour batter into prepared pan and spread evenly.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Let cool completely before slicing into squares and serving.
Notes
- For a swirled variation, swirl in peanut butter or Nutella before baking.
- Make it gluten-free with a 1:1 gluten-free flour blend.
- Use extra-ripe bananas for best flavor and moisture.
- No mixer needed—just one bowl and a spoon!
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