This decadent Banana Bread Brownies Recipe marries moist banana bread and fudgy chocolate brownies into one irresistible treat that uses up overripe bananas and satisfies every sweet craving.
Why You’ll Love This Recipe
- Two desserts in one: banana bread meeting rich brownies.
- One-bowl mixing—minimal cleanup and no fancy tools needed.
- Puts overripe bananas to work—zero food waste.
- Easily adaptable for gluten-free, vegan, or nut-free diets.
- Perfect balance of sweetness and chocolate depth in each bite.
- Ready to pack for school lunches, office snacks, or gift boxes.
- Crowd-pleaser at brunches, bake sales, and family gatherings.
- Freezer-friendly for make-ahead convenience on busy days.
Ingredients
- 1½ cups mashed ripe bananas (about 3 medium bananas)
- ½ cup unsalted butter, melted (substitute coconut oil for dairy-free)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (swap for 1:1 gluten-free blend if needed)
- ½ cup unsweetened cocoa powder (I love Guittard or Hershey’s Special Dark)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips or chopped nuts (optional for extra texture)
- 1 teaspoon ground cinnamon (optional for a warm spice note)
Directions
- Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease with butter, ensuring easy removal later. - Mix Wet Ingredients
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy. Tip: a flat whisk breaks up sugar lumps faster. - Add Eggs and Bananas
Crack in the eggs one at a time, whisking well after each addition. Stir in mashed bananas and vanilla extract until fully combined. - Combine Dry Ingredients
In a separate bowl, sift together flour, cocoa powder, baking powder, salt, and cinnamon (if using). This prevents clumps and ensures an even rise. - Bring Batter Together
Gently fold dry ingredients into the wet mixture using a silicone spatula—stop folding as soon as streaks disappear to keep brownies tender. - Fold in Mix-Ins
Sprinkle in chocolate chips or nuts, folding them in evenly. - Transfer to Pan
Pour batter into your prepared pan, smoothing the top with the back of a spoon or offset spatula for an even bake. - Bake
Bake for 20–25 minutes, or until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking for that perfect fudgy center. - Cool and Chill
Let brownies cool in the pan on a wire rack for 10 minutes, then transfer (with parchment) onto the rack and chill in the fridge for at least 15 minutes before slicing—this helps clean, sharp edges.
Servings & Timing
Makes 16 brownies
15 minutes prep, 25 minutes baking, 15 minutes chilling—55 minutes total
Variations
- Peanut butter swirl: Dollop peanut butter on top before baking and swirl for a nutty contrast.
- Nutty twist: Fold in ½ cup chopped walnuts or pecans for crunch.
- Gluten-free: Use a 1:1 gluten-free flour blend to keep it celiac-friendly.
- Vegan: Replace each egg with a flax egg (1 tbsp flaxseed + 3 tbsp water) and use coconut oil for butter.
- Espresso kick: Stir in 1 tablespoon instant espresso powder to deepen the chocolate flavor.
- Tropical hint: Add ½ cup shredded coconut or chopped pineapple for a sunny twist.
Storage & Reheating
Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze in individual wraps for up to 2 months. To serve, let frozen brownies thaw at room temperature or microwave a slice for 10–15 seconds to soften.
FAQs
Q: Can I use very brown bananas?
A: Absolutely—overripe bananas with dark spots are sweeter and mash more easily, giving extra flavor.
Q: How do I know when brownies are done?
A: Look for set edges and a toothpick that comes out with a few moist crumbs—avoid a clean pull, which means overbaked.
Q: Can I make these ahead of time?
A: Yes, bake as directed, cool completely, then refrigerate or freeze; thaw in the fridge before slicing.
Q: My brownies turned out dry—what went wrong?
A: Likely overbaked; reduce baking time by a few minutes and watch closely after 18 minutes.
Q: What can I substitute for sugar?
A: Try coconut sugar or a 1:1 sugar alternative, though texture may vary slightly.
Q: How can I make these extra fudgy?
A: Underbake slightly and ensure chilling time in the fridge to set the center.
Q: Can I double the recipe?
A: Yes—use a 9×13-inch pan and extend baking by 5–10 minutes, checking for doneness.
Q: Why add cinnamon?
A: It’s optional but adds warmth and depth—skip it if you prefer pure chocolate notes.
Conclusion
This Banana Bread Brownies Recipe brings together the best of both worlds—moist, banana-packed batter and a fudgy, chocolatey finish—making it a family favorite and a zero-waste winner. Give it a try, let me know how yours turn out in the comments, and don’t forget to explore more delicious recipes like my Classic Banana Bread or Ultimate Fudge Brownies next!
Banana Bread Brownies Recipe
Ingredients
- 1 1/2 cups mashed ripe bananas about 3 medium bananas
- 1/2 cup unsalted butter melted (or substitute coconut oil)
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour or gluten-free 1:1 blend
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper or grease lightly.
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth and glossy.
- Beat in eggs one at a time, then stir in mashed bananas and vanilla extract until fully combined.
- Sift together flour, cocoa powder, baking powder, salt, and cinnamon (if using) to remove lumps.
- Gently fold the dry mix into the wet ingredients using a spatula until no streaks remain.
- Stir in chocolate chips or nuts, distributing them evenly throughout the batter.
- Pour batter into the prepared pan and smooth the surface with an offset spatula.
- Bake 20–25 minutes until edges are set and a toothpick inserted in the center comes out with moist crumbs.
- Let brownies cool in the pan for 10 minutes, then transfer to a rack and chill 15 minutes before slicing.
Notes
Nutrition
