Banana Bread Brownies are the ultimate treat, blending the moist richness of banana bread with the fudgy decadence of brownies. In just 15 minutes of prep, you’ll create a dessert that’s bursting with warm banana flavor and a hint of cinnamon. The texture is pure magic—soft, chewy, and slightly gooey in the center, with a golden crust that’s irresistible. Perfect for breakfast, dessert, or a sweet snack, these brownies are a crowd-pleaser every time.
After 45 minutes in the oven, your kitchen will smell like a cozy bakery, and the result is pure indulgence. Each bite offers a luscious balance of sweetness and spice, with a melt-in-your-mouth finish. Whether you’re using up ripe bananas or simply craving something comforting, these brownies are a must-try. Easy to make and impossible to resist, they’re the perfect way to satisfy your sweet tooth.
What You’ll Need for Banana Bread Brownies
- ¾ cup (3¾oz/105g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (4oz/115g) butter, melted (unsalted preferred)
- 1 ½ cups (12oz/340g) granulated sugar
- 3 large eggs, at room temperature (let sit out for 30 minutes)
- 2 teaspoons vanilla extract
- ½ cup (2oz/57g) unsweetened cocoa powder
- ½ cup (3oz/85g) bittersweet chocolate, finely chopped (or use chocolate chips)
- 2 large (10oz/284g) very ripe bananas, mashed (the riper, the sweeter!)
How to Make Banana Bread Brownies
- Preheat the oven to 350°F (180°C). Butter an 8×8-inch (20x20cm) baking pan and line it with parchment paper. Set aside.
- In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk together and set aside.
- In a separate bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth and well combined.
- Combine the wet and dry ingredients, mixing until just incorporated. Divide the batter evenly into two separate bowls.
- In one bowl, sift in the cocoa powder and stir in the chopped chocolate until fully combined.
- In the other bowl, stir in the mashed bananas until evenly distributed.
- Dollop the brownie batter into the prepared pan, then pour the banana batter over the top.
- Use a butter knife to swirl the chocolate batter through the banana batter, creating a marbled look. Avoid overmixing.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the brownies cool completely in the pan before cutting into squares.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Defrost at room temperature or in the microwave for 1 minute.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Banana Bread Brownies with a drizzle of warm caramel sauce or a dollop of whipped cream for a decadent treat. For a nutty twist, sprinkle chopped walnuts or pecans on top before baking. If you’re a chocolate lover, a simple ganache made with equal parts heavy cream and chocolate will take these brownies to the next level.
Serve It Up: Creative Serving Suggestions
These brownies are perfect on their own, but they shine even brighter with a scoop of vanilla ice cream for a warm-and-cold contrast. For a brunch-friendly option, pair them with a cup of coffee or a glass of cold milk. Feeling fancy? Dust with powdered sugar or add a few fresh banana slices for a polished presentation.
Keep It Fresh: Storage and Reheating Tips
Store your Banana Bread Brownies in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months. To reheat, simply microwave a slice for 10-15 seconds for that just-baked warmth. If frozen, let them thaw at room temperature for an hour or pop them in the microwave for a quick defrost.
Mix It Up: Recipe Variations to Try
Swap the bittersweet chocolate for milk chocolate or white chocolate for a sweeter twist. Add a handful of shredded coconut or dried cranberries to the banana batter for extra texture. For a healthier version, substitute half the flour with whole wheat flour and reduce the sugar by ¼ cup—it’s still delicious!
Quick Tips: Time-Saving Hacks
Use a food processor to mash the bananas quickly and evenly. If you’re short on time, skip the marbling step and simply layer the batters—it’ll still taste amazing. Pre-measure your ingredients the night before to streamline the prep process and get these brownies in the oven faster.
Banana Bread Brownies
Ingredients
- ¾ cup all-purpose flour (3¾oz/105g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, melted (4oz/115g)
- 1 ½ cups granulated sugar (12oz/340g)
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup unsweetened cocoa powder (2oz/57g)
- ½ cup bittersweet chocolate, finely chopped (3oz/85g)
- 2 large very ripe bananas, mashed (10oz/284g)
Instructions
- Preheat the oven to 350°F (180°C) and butter and line with parchment an 8×8-inch (20x20cm) baking pan. Set aside.
- In a medium mixing bowl, combine the flour, baking powder, and salt.
- In a separate mixing bowl, whisk together the butter, sugar, eggs, and vanilla extract.
- Combine the wet and dry ingredients and then divide the batter evenly into 2 separate bowls.
- In one bowl, sift in the cocoa powder and stir in the chopped chocolate.
- In the other bowl, stir in the mashed banana.
- Dollop the brownie batter into the prepared pan, then pour over the banana batter.
- Take a butter knife and swirl the chocolate batter through the banana batter without mixing it completely, to create a marbled look.
- Bake for 40-45 minutes, until a wooden skewer inserted in the middle, comes out clean. Let cool completely before cutting into squares.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Defrost at room temperature or in the microwave for a minute.
