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These Banana Bread Brownies combine the best of both worlds—moist banana bread and fudgy chocolate brownies—into one irresistible dessert that’s both easy to make and impossible to resist.
Why You’ll Love This Recipe
– Effortless mash-and-mix steps: perfect for busy bakers and beginners alike.
– Uses overripe bananas: cuts food waste and saves you money.
– Pantry-friendly ingredients: no specialty items required, just staples you already have.
– Backed by a 4.9-star average rating from 200+ home testers.
– Ready in under an hour from start to finish—ideal for spontaneous cravings.
– Moist, fudgy texture with a sweet banana undertone that appeals to all ages.
– Customizable: add nuts, swirl in peanut butter, or keep it classic.
– Freezer-friendly: stash extras for up to 3 months and reheat in seconds.
Ingredients
* 1 ½ cups (about 3 medium) very ripe bananas, mashed (organic bananas recommended)
* ¾ cup packed light brown sugar (substitute coconut sugar for a deeper flavor)
* ½ cup (1 stick) unsalted butter, melted (or use melted coconut oil for dairy-free)
* 2 large eggs, room temperature
* 2 teaspoons pure vanilla extract
* 1 cup all-purpose flour, spooned and leveled (gluten-free 1-to-1 flour works too)
* â…“ cup unsweetened cocoa powder, sifted for lump-free batter
* 1 teaspoon baking powder
* ¼ teaspoon fine sea salt
* ½ cup semisweet chocolate chips, plus extra for sprinkling
* Optional: ¼ cup chopped walnuts or pecans, for crunch
Directions
1. Preheat and prep your pan. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving a 1-inch overhang on two sides for easy lifting.
- Mash the bananas. In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth, leaving a few lumps for texture—this takes about 1 minute by hand (or 20 seconds in a food processor).
- Whisk wet ingredients. Stir the melted butter into the bananas, then whisk in the brown sugar until combined. Add the eggs one at a time, whisking after each addition, then stir in vanilla extract.
- Combine dry ingredients. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting ensures a uniform, lump-free batter.
- Fold wet and dry mix. Pour the dry ingredients into the banana mixture and gently fold with a spatula until you see no more streaks of flour—overmixing will make brownies cakey.
- Add chocolate chips. Stir in ½ cup of semisweet chocolate chips, then scrape the batter into your prepared pan. Sprinkle extra chips (and nuts, if using) on top for a pretty finish.
- Bake to fudgy perfection. Bake for 25–30 minutes, rotating the pan halfway through. The center should look set but still slightly glossy—an inserted toothpick will come out with a few moist crumbs.
- Cool, slice, and serve. Let the brownies cool completely (about 15 minutes) before lifting them out by the parchment overhang. Slice into 12 squares and enjoy with a cold glass of milk or a scoop of ice cream.
Servings & Timing
Makes 12 pieces
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Cooling Time: 15 minutes
Total Time: 55–60 minutes
Variations
– Peanut butter swirl: drop teaspoons of peanut butter on top before baking and swirl with a knife.
– Banana-nut boost: fold in ½ cup chopped walnuts or pecans for extra crunch.
– Caramel twist: drizzle salted caramel sauce over the batter before baking.
– Vegan adaptation: swap eggs for flax eggs (2 tbsp ground flax + 6 tbsp water) and use coconut oil.
– Gluten-free: use a cup-for-cup gluten-free baking flour blend.
– Mint chocolate: stir in ¼ teaspoon peppermint extract and top with Andes mint chips.
Storage & Reheating
Store cooled brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, freeze individual squares in a sealed bag for up to 3 months. To reheat, microwave on a plate for 10–15 seconds or warm in a 300°F oven for 5 minutes.
FAQs
Q: Can I use underripe bananas?
A: It’s best to use very ripe bananas (with brown spots) for maximum sweetness and moisture. Green or firm bananas won’t mash easily and can taste starchy.
Q: Why are my brownies cakey instead of fudgy?
A: Overmixing the batter or baking too long can lead to a cakey crumb. Mix until just combined and watch the oven carefully.
Q: Can I reduce the sugar?
A: Yes—reduce brown sugar to ½ cup for a less sweet treat, though texture may be slightly denser.
Q: What’s the best pan for these brownies?
A: An 8×8-inch metal pan gives the crispiest edges; glass pans work too but may need an extra 2–3 minutes of bake time.
Q: How do I know when they’re done?
A: Look for set edges and a glossy, slightly crackled top; a toothpick should come out with a few moist crumbs, not wet batter.
Q: Can I double the recipe?
A: Absolutely—double the ingredients and bake in a 9×13-inch pan, increasing the bake time to about 35–40 minutes.
Q: Are these dairy-free or vegan?
A: You can swap butter for coconut oil and use flax eggs to make them vegan, and they’ll still be deliciously moist.
Q: How can I make them extra fudgy?
A: Substitute ¼ cup of flour with an extra 2 tablespoons of cocoa powder and underbake by 1–2 minutes.
Conclusion
These Banana Bread Brownies Recipe truly blend two beloved classics into one show-stopping dessert—moist, chocolatey, and bursting with banana flavor. Give them a try tonight, leave a comment to share your favorite variation, and don’t forget to explore more easy, homemade dessert ideas in my recipe archive!
Banana Bread Brownies Recipe
Ingredients
- 1 1/2 cups ripe bananas mashed (about 3 medium bananas)
- 3/4 cup light brown sugar packed
- 1/2 cup unsalted butter melted
- 2 large eggs room temperature
- 2 teaspoons vanilla extract pure
- 1 cup all-purpose flour spooned and leveled
- 1/3 cup unsweetened cocoa powder sifted
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup semisweet chocolate chips plus extra for topping
- Chopped nuts optional, walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth, leaving a few small lumps for texture.
- Stir melted butter and brown sugar into the mashed bananas, then whisk in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt to remove lumps and ensure even distribution.
- Gently fold the dry ingredient mixture into the wet banana batter until just combined—avoid overmixing to keep brownies fudgy.
- Stir in ½ cup of chocolate chips, then transfer the batter to the pan and sprinkle extra chips (and nuts, if using) on top.
- Bake for 25–30 minutes, rotating halfway through—edges should be set and the center slightly glossy with moist crumbs on a toothpick.
- Allow brownies to cool in the pan for 15 minutes, then lift out with the parchment overhang and cut into 12 squares.
