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Treats like Brown Butter Brownies and Sour Cream Banana Bread are both classic baked goods that are loved by many. This recipe for banana bread brownies combines the fudgy, chocolatey goodness of brownies with the moisture and flavor of banana bread. The result is a delicious treat that is sure to please a crowd.
If you are a fan of interesting and delicious brownies and bars, you should also check out my pumpkin swirl brownies, frosted banana bars, brown butter blondies, and the shockingly tasty beet brownies.
Table of Contents
Why Make These Banana Brownies?
This recipe is a fun idea that gives you the best of both worlds – fudgy brownies and moist banana bread in one pan. Baking with overripe bananas is also a great way to use up fresh produce and reduce food waste.
This banana bread brownie recipe is easy to make with simple ingredients you likely have on hand. It’s a delicious treat to bring to potlucks, bake sales or to enjoy with ice cream after dinner.
Kids and adults alike will love these sweet, chocolatey banana bread bars!
Ingredients Needed
This recipe only requires simple ingredients that most people have on hand. Exact recipe quantities are located in the recipe card below, but here is a summary.
You’ll need purpose flour, baking powder, salt, unsalted butter, granulated sugar, pure vanilla extract, eggs, cocoa powder, mini chocolate chips, and ripe bananas.
Recipe Tip
The secret ingredient is brown butter, which gives the brownies an incredibly rich, nutty flavor.
How to Make Banana Bread Brownies
Complete baking directions can be found in the recipe card below, but here is a step-by-step summary.
Step 1: Brown the Butter
Start by heating the butter in a small saucepan over medium heat. Cook until the butter turns a delicate brown color and smells nutty. Set aside to cool slightly.
Step 2: Prepare the Brownie Batter
Add the sugar and vanilla extract to the cooled browned butter. Next, beat in the eggs one at a time with a spoon.
In a separate bowl, whisk together the dry ingredients: flour, baking powder and salt. Gradually add these dry ingredients and stir the batter until it’s evenly moistened.
Divide the batter in half into two separate bowls.
Step 3: Mix the Brownie Portion
Add the cocoa powder and chocolate chips to one of the bowls and stir until combined. This mixture will be very thick.
Step 4: Make the Banana Bread Batter
In another medium bowl, mash the ripe bananas with a fork. Combine the mashed banana with the other half of the reserved batter. Mix just until incorporated.
Step 5: Assemble the Brownies
Grease a 8×8 inch square pan or line with parchment paper. Spread half of the brownie batter evenly into the bottom of the prepared pan. Pour the banana mixture over the brownie layer.
For the remaining chocolate batter, put it in a plastic bag, snip off the corner, and squeeze it onto the banana batter in lines. Use a butter knife or a spatula to swirl the two batters together to create a marbled appearance.
Step 6: Bake and Cool
Bake at 350°F for 35-40 minutes until a toothpick inserted in the center comes out clean. Let cool completely in the pan set at room temperature on a wire rack.
Cut into squares and enjoy!
FAQs
Here are some frequently asked questions and short answers about the banana bread brownie recipe.
Very ripe! The bananas should be covered in brown speckles. Overripe, spotty bananas work best.
Use an 8×8 inch square baking pan. A 9×9 inch pan will also work. Grease the pan or line it with parchment paper. Glass or metal both work, however a metal pan may cook the brownies faster.
Yes, use your favorite 1:1 gluten-free flour blend instead of all-purpose flour.
For best texture, I don’t recommend using 100% whole wheat flour. You can sub half of the all-purpose flour for whole wheat.
No frosting is needed, but if you like them extra rich, brown butter frosting is delicious! You could also use cream cheese frosting or fudgy chocolate frosting.
Yes, just use a 9×13 inch pan if doubling. The baking time should not vary much but trust the clean toothpick method.
Store in an airtight container in the refrigerator for up to 1 week. Wrap tightly and freeze for up to 3 months.
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Equipment
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 3 eggs
- 1/2 cup cocoa powder
- 1/2 cup mini chocolate chips
- 1 cup ripe bananas mashed, 1 large banana usually yields about 1/2 cup of mashed banana
Instructions
- Preheat oven to 350°F. Line with parchment or grease an 8×8 inch baking pan.
- Combine dry ingredients: Stir the flour, baking powder, and salt together in a bowl.
- Brown butter: In a medium sauce pot over medium heat, melt butter. Continue to cook while it foams and whisk constantly until it browns and you see some brown specks at the bottom and it starts to smell a bit toasted. Remove from heat.
- Mix base ingredients: Once the butter cools a bit, add the sugar and vanilla extract. Next, beat in the eggs one at a time with a spoon. Gradually add the dry ingredients and stir the batter until it's evenly moistened. Divide the batter in half into two separate bowls.
- Mix the brownie portion: Add the cocoa powder and chocolate chips to one of the bowls and stir until combined. This mixture will be very thick.
- Mix the banana bread portion: In the second bowl of batter, stir in the mashed banana.
- Prepare banana bread brownies: Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with all of the banana batter. For the remaining chocolate batter, you can either spoon it on top or you can put it in a plastic bag, snip off the corner, and squeeze it onto the banana batter in lines. Use a butter knife or a spatula to swirl the two batters together to create a marbled appearance.
- Bake: Place the baking dish in the preheated oven and bake until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, about 40 minutes. Cool them in the pan, cut into squares, and serve.
Notes
- Any time you bake with bananas, you’ll want to choose ones that are very ripe. My preference is to use bananas that have an equal amount of yellow and brown.
- Before you peel the banana, give it gentle but firm squeezes up and down until the entire fruit it mush. Then, when you peel it the entire banana will still stay whole but will already be perfectly mashed for your banana brownie batter.
- The chocolate portion of the batter is very thick. You may even need to use your hands to spread it evenly across the bottom of the pan.
- If your chocolate brownie portion is too thick to squeeze on through a plastic bag, just use a spoon to throw globs on top of the banana batter. Then use a butter knife to swirl it all together. I’ve made this banana brownie recipe many times and it always seems to turn out perfectly.
- I highly recommend storing leftover banana bread brownies in the freezer in an air tight freezer bag. It prevents me from eating the entire pan in one sitting and because they stay so incredibly moist, you can eat them straight out of the freezer because they’re soft!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
Easy steps, used ripe bananas for sweetness. The mini chocolate chips were a hit! Family enjoyed it! I enjoyed it with coffee.
I mean this recipe was hands down my most favorite brownie recipe ever. It was so simple and had the best flavor. Perfection!
Great recipe. I think I will add pecans on top next time.
Wonderful recipe! This is the first of my many attempts to make brownies from scratch that turned out good. Thank you for sharing this!
Hello. How much sugar should be used? I read the reviews and there seems to be some discrepancy about it. Someone said the books says
1/2 cup but the online recipes says 1 1/2 cups. Another said they cut the amount in half because they are to sweet with 1 1/2 cups of sugar. Please let me know as I do not want to make these until I know for sure.
They sound great. My family loves banana bread with chocolate chips so I thought these would be something new to try.
I did use 1.5 cups of sugar in the recipe, but you can definitely reduce the amount. I found that it was perfectly sweet (you need a fair amount of sugar when using unsweetened cocoa powder)
Delicious and easy! Thank you for this recipe. I added a couple tablespoons milk to the cocoa batter to make it easier to spread.
Delish, recipe is simple and easy to follow. Try not to eat them all in one sitting. 😀
Ate too much of it, so I turned around looking for the “Nutrition Facts” but I did not find any.
It was delicious, did not follow directions to the letter, i.e used salted butter because it was available, did not divide batter in two bowls before baking, did not swirl the banana but mixed it all the way. I guess I did all the shortcuts to cut time, i.e. mixed all the dry ingredients first then mixed in the wet ones.
Thank you. I will bring it to my next pot luck gathering.
nutrition info added!
I’ve made these once before already and they were great they went very fast and I have a hankering for them all the time now definitely a new favorite. Thanks for the recipe .
Way too much sugar. I cut it in half. I put the chips in the mixture before the flour, so they melted into the batter. I added the powder and some more chips to the banana mixture. Excellent browies!!!
Hi there! I think you have a typo! It should be 1/2 cup sugar per the recipe in the book.
The recipe states 1 and 1/2 cups of sugar. Should it only be 1/2 cup?
Nope. 1 1/2 cups.