Banana Bread Brownies Recipe
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.
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.
Notes
For extra fudginess, reduce baking time by 2 minutes. Leftovers can be stored at room temperature in an airtight container for 3 days or frozen for up to 3 months.
Nutrition
Calories: 210kcal
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