Banana Bread Brownies

Delicious banana bread brownies topped with chocolate chips on a rustic wooden table.
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Banana Bread Brownies

Banana Bread Brownies started as a happy accident: one chilly October afternoon I mashed overripe bananas, grabbed brownies ingredients on a whim, and filled the kitchen with the kind of warm, cinnamon-sweet aroma that makes you want to wrap your hands around a mug and never let go. This Banana Bread Brownies recipe quickly became a reader favorite because it blends the best of two seasonal comforts — the tender, banana-laced loaf and the fudgy, chocolatey square — into one irresistible bite. If you love cozy fall baking, this is the recipe that will have neighbors knocking and friends asking for seconds. For a lighter banana twist, try these 10-minute healthy banana bread cookies as a quick companion treat.

Why you’ll love these Banana Bread Brownies

  • Two textures in one: dense, banana-spiced base with a glossy brownie top.
  • Uses ripe bananas to reduce waste and add natural sweetness.
  • Flexible: swap nuts, chocolate, or add a streusel for extra crunch.

Ingredients

  • 1 cup mashed very ripe bananas (about 2-3 medium)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or chopped chocolate
  • Optional: 1/2 cup chopped walnuts or pecans

If you like ultra-simple banana baking, you might also enjoy this 4-ingredient banana bread recipe for inspiration on using mashed bananas.

Step-by-step instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
  2. Mix wet ingredients: In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, eggs, and vanilla until smooth.
  3. Combine dry ingredients: In a separate bowl, sift or whisk together the flour, cocoa powder, baking powder, and salt.
  4. Fold gently: Add the dry mixture to the wet ingredients and fold just until combined. Stir in the chocolate chips and nuts if using.
  5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 22–28 minutes, or until a toothpick comes out with a few moist crumbs (you want fudgy, not dry).
  6. Cool and slice: Let the Banana Bread Brownies cool completely in the pan before lifting them out by the parchment and slicing into squares.

For recipe ideas that repurpose baked goods, check out this creative banana bread bread pudding approach.

Tips for success

  • Use very ripe bananas: Brown-spotted bananas give the best flavor and sweetness.
  • Don’t overmix: Fold until just combined to keep brownies tender.
  • Check early: Oven temps vary — start testing at 22 minutes to avoid overbaking.
  • Room-temperature eggs: These incorporate more easily and help the batter come together.
  • Swap-ins: Fold in a handful of chopped nuts, swirl in peanut butter, or top with a sprinkle of sea salt for contrast.

If you love keeping banana bakes moist, this banana bread cookies recipe has tips that translate well to brownies, especially for texture adjustments.

Variations (easy to try)

  • Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
  • Streusel topping: Mix 1/3 cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter, and a pinch of cinnamon. Sprinkle before baking for a crumbly top.
  • Double chocolate: Increase cocoa to 1/2 cup and use dark chocolate chips for a richer bite.
  • Banana-swirled caramel: Dollop homemade or store-bought caramel and swirl gently into the batter before baking.

For a decadent banana custard twist, see this banana bread pudding magnolia recipe for inspiration on rich add-ins and sauces.

Storage recommendations

  • Room temperature: Store in an airtight container for up to 2 days.
  • Refrigerate: Keep in an airtight container for up to 5 days; bring to room temperature or warm briefly before serving.
  • Freeze: Wrap squares individually in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw overnight in the fridge or reheat gently.

Conclusion

If you’re craving a cozy, crowd-pleasing dessert this season, these Banana Bread Brownies hit every note: warm banana flavor, fudgy chocolate, and an inviting aroma that fills your home. For another excellent take on the banana-brownie crossover, check out The BEST Banana Bread Brownies – Tastes Better From Scratch for more inspiration.

FAQs

  1. Can I make Banana Bread Brownies without eggs?
    Yes — substitute each egg with 1/4 cup unsweetened applesauce or use a commercial egg replacer following package directions. The texture will be slightly denser but still delicious.
  2. How ripe should the bananas be?
    Very ripe, with lots of brown spots or mostly brown skin. These are sweeter and mash easily, giving the best banana flavor.
  3. Can I halve the recipe?
    Yes — bake in a smaller 7×7-inch pan or adjust baking time slightly. Start checking for doneness a few minutes earlier.
  4. Are Banana Bread Brownies freezer-friendly?
    Absolutely. Wrap individual squares tightly and freeze up to 3 months. Reheat in a microwave or let thaw in the refrigerator overnight.
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Banana Bread Brownies 2026 02 27 152257 1

Banana Bread Brownies

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  • Author: mateo
  • Total Time: 43 minutes
  • Yield: 9 servings
  • Diet: Vegetarian
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Description

These Banana Bread Brownies combine the flavors of banana bread and brownies for a cozy, two-texture treat that’s perfect for fall.

Ingredients

  • 1 cup mashed very ripe bananas (about 2-3 medium)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or chopped chocolate
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
  2. Mix the mashed bananas, melted butter, brown sugar, eggs, and vanilla in a large bowl until smooth.
  3. Combine the flour, cocoa powder, baking powder, and salt in a separate bowl.
  4. Fold the dry mixture into the wet ingredients just until combined. Stir in the chocolate chips and nuts if using.
  5. Bake for 22–28 minutes, until a toothpick comes out with a few moist crumbs.
  6. Cool completely in the pan before lifting out and slicing into squares.

Notes

Use very ripe bananas for the best flavor and sweetness. Don’t overmix the batter to keep brownies tender.

  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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