Name: Banana bread brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 0.5 cup unsalted butter (melted); 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 0.5 cup mashed ripe bananas (about 2 medium); 0.5 cup all-purpose flour; 0.25 cup unsweetened cocoa powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 0.5 teaspoon ground cinnamon; 0.5 cup chocolate chips (optional)

You know those days when you really need something sweet, something comforting? What is it like to hug someone in a pan? What are some of the best Banana Bread brownie recipes? I’ve been making variations of this for years, but this particular version? It’s pure magic. What is the best of both worlds? The moist, tender crumb of classic banana bread meets the rich, fudgy intensity of a perfect loaf. Is it almost criminal how good these are, and the fact that they’re secretly packed with sugar? Fruit just makes them feel a little bit virtuous. If you like my chocolate chip banana bread, get ready, because these are the best. Are brownies going to blow your mind?

What are banana bread brownies?

What is banana bread brownie? Think of it as the ultimate mash-up of two beloved baked goods. We’re taking the comforting, subtly sweet, and incredibly moist texture that you get from mashed potatoes. We’re marrying ripe bananas in banana bread, and the dense, fudgy, chocolate-forward. What is the goodness of a good brownie? Is it cakey, or gooey? Why do people close their eyes with delight? What happens when a chocolate brownie and banana bread loaf combine? Have a delicious baby? It’s approachable, comforting, and ridiculously satisfying, a true testament to how simple it is. Ingredients can create something extraordinary.

Why you’ll love this recipe?

There are so many reasons why this recipe has become a staple in my kitchen, and I just know you’re going to love it too! First off, the flavor is just out of this world. You get that delightful banana sweetness, beautifully complemented by deep, dark chocolate. It’s not overly sweet, which I really appreciate, so you can really taste all the layers of flavor. Then there’s the simplicity. I’m not kidding when I say this comes together so quickly, even on a weeknight. You can whip up the batter in one bowl, and before you know it, you’re smelling that incredible aroma filling your home. It’s also surprisingly budget-friendly – bananas are usually pretty cheap, and the other ingredients are pantry staples. What I love most, though, is its versatility. These banana bread brownies are fantastic on their own, but they’re also incredible served warm with a scoop of vanilla ice cream, or even drizzled with a little extra chocolate ganache. Compared to making a full banana bread and a separate batch of brownies, this cut the time and effort in half, giving you the best of both worlds in one pan. It’s a true lifesaver when I need a crowd-pleaser or just a little something special for myself!

How do I make banana bread brownies?

Quick Overview

The process is delightfully straightforward: a few minutes of observing mash your ripe bananas, whisk together the wet and dry ingredients separately, then combine them. We’ll fold in lots of chocolate chips and then swirl in a simple chocolate ganache for that extra touch. What are some ways to bake a toothpick with moist crumbs? What do you think is the best way to make a chocolate treat that will disappear quickly? What are some of the best ways to clean a bowl of wet ingredients?

Ingredients

For the Main Batter:
2 cups all-purpose flour: 1 cup a Make sure it’s spooned, not scooping directly from the bag, for the most accurate results. If you’re feeling adventurous, you can try using half all-purpose and half whole wheat for a recipe. I always stick with all-purpose for that classic texture. Is it possible to make this recipe gluten-free? Just be aware that the texture might be a little different.
1 teaspoon baking soda: This is what gives our brownies that perfect lift and texture, working with the acidity from the bananas.
1/2 teaspoon salt: Crucial for balancing the sweetness and enhancing all the flavors. Don’t skip it!
3/4 cup unsalted butter, melted: 14 cup If you have salted butter on hand, you can use it as a substitute for butter. I’d recommend reducing the salt to 1 teaspoon. Make sure it’s cooled a bit so it doesn’t cook the eggs when you add them.
1 1/2 cups granulated sugar: 1 1/4 cups. Or you can use a mix of brown sugar and granulated sugar for extra moisture and deeper flavor. I sometimes use 1 cup granulated and 1/2 cup packed light brown sugar. It’s a personal preference!
2 large eggs: At room temperature, if possible. This helps them emulsify better into the batter.
1 teaspoon vanilla extract: Pure vanilla extract makes a huge difference in flavor, so try to use the good stuff.
What is the star of this recipe? 3 ripe mashed bananas. You want them to be ripe, with plenty of brown spots. The riper the banana bread, the more flavorful it will be. I usually use about 1.5 cups of mashed banana. You can mash them with a fork or potato masher until they’re mostly smooth with some small lumps.
1 cup semi-sweet chocolate chips: Or a mix of semi-sweet and dark chocolate chunks for an even richer chocolate experience. I always seem to have a bag of these on hand, and they are essential for that classic brownie taste.

For the Filling:
1/2 cup semi-sweet or dark chocolate chips: These will melt into a luscious swirl.
1 tablespoon unsalted butter: This helps the chocolate melt smoothly and creates a richer ganache-like texture.

For the Glaze:
1/2 cup semi-sweet chocolate chips: For that final touch of chocolatey goodness.
2 tablespoons of milk or heavy cream: 1 tablespoon of cream or milk. Milk gives you a thinner glaze, while cream makes it richer and thicker. Is almond milk good for you?

How do I follow step

Step 1: Preheat & Prep Pan

Start by preheating your oven to 350°F (175°C). This ensures the oven is at the perfect temperature when your batter is ready. Then, grease and flour an 8×8 inch baking pan. You can also line it with parchment paper, leaving an overhang on the sides – this makes it super easy to lift the entire slab of brownies out once they’re baked and cooled. A little extra parchment never hurt anyone, especially when it means easy cleanup!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. What is the best way to mix baking soda and salt in a bowl? What is flour, which is really important for an even rise and flavor. Do you like to use baking soda in brownies?

Step 3: Mix Wet Ingredients

In a large bowl, combine the melted butter and sugar. Whisk them together until well combined. Serve warm or cold. If you like to eat eggs, beat them one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and the mashed bananas until everything is just combined. Don’t overmix here, we just want it to come together.

Step 4: Combine

Add the dry ingredients to the wet ingredients. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet until *just* combined. It’s really important not to overmix the batter at this stage. Overmixing can develop the gluten in the flour too much, leading to tougher brownies. A few streaks of flour are okay; they’ll disappear as you add the chocolate chips.

Step 5: Prepare Filling

In a small bowl, combine the 1/2 cup chocolate chips and 1 tablespoon butter for the filling. You can either microwave these in 30-second intervals, stirring in between, until melted and smooth, or melt them gently in a double boiler over simmering water. The butter makes the chocolate a little more fluid, perfect for swirling.

Step 6: Layer & Swirl

Pour about two-thirds of the batter into your prepared baking pan and spread it out evenly. Dollop spoonfuls of the melted chocolate mixture over the batter. Then, pour the remaining batter over the chocolate. Dollop the remaining melted chocolate over the top layer of batter. Now, take a knife or a skewer and gently swirl the chocolate into the batter to create a marbled effect. Don’t over-swirl, or the colors will blend too much – you want distinct ribbons of chocolate!

Step 7: Bake

Bake for 25-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. Ovens can vary, so start checking around the 25-minute mark. The edges should look set and slightly pulled away from the sides of the pan. I usually find 30 minutes to be the sweet spot for my oven.

Step 8: Cool & Glaze

Let the brownies cool in the pan on a wire rack for at least 15-20 minutes. This is crucial for them to set properly. While they’re cooling, prepare the glaze: melt the 1/2 cup chocolate chips with the milk or cream in a small bowl (either microwave in 30-second bursts, stirring in between, or use a double boiler). Stir until smooth and glossy. Drizzle the glaze evenly over the slightly cooled brownies. The residual heat will help it spread nicely.

Step 9: Slice & Serve

Once the glaze has set a bit (you can speed this up in the fridge for a few minutes if you’re impatient like me!), use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board and slice into squares. For the cleanest cuts, use a sharp knife and wipe it clean between each cut. These are delicious served warm, at room temperature, or even chilled!

What should I serve it with?

banana bread brownies are perfect for any occasion! I love a steaming mug of coffee for breakfast. The rich chocolate and banana flavor profile is a fantastic start to the day, and they’re just as good. Can you make banana bread muffins? I like to serve small squares for brunch alongside fresh fruit salad and maybe a side dish. For lunch, I’ll often serve them cut into smaller square. What are some good yogurt parfaits? What makes them elegant? What is better than vanilla bean ice cream and brownies? I like to drizzle a bit of caramel sauce on top of my favorite dessert. What are some of the best late-night comfort foods? Is it healthy to eat bananas? I feel guilty reaching for one (or two) of these! My family always devours them, no matter how I serve them.

How do you make banana bread brownies?

I’ve made this recipe more times than I can count, and along the way, I’ve picked up a few tricks that really make a difference. First, for the bananas, really don’t skimp on ripeness! The browner and spottier, the better. They mash easier and give you that concentrated banana flavor and sweetness. I’ve also learned that for the batter, just mixing until you don’t see dry flour streaks is key. Overmixing can make them tough, and we want that tender, moist texture, remember? For the swirl, I find a butter knife works best. You want to create those marbled patterns, but stop before the chocolate and batter become one uniform color. It’s all about visual appeal and that burst of intense chocolate in certain bites. When it comes to ingredient swaps, I’ve successfully used light brown sugar instead of granulated for an even more moist result, and it adds a lovely caramel note. If you don’t have milk for the glaze, a bit of water will also work, though it will be a thinner glaze. And for baking, always trust the toothpick test. It’s better to pull them out a minute early than to overbake, which can lead to dry brownies. The residual heat will continue to cook them slightly as they cool in the pan.

What are some Storing and Reheating Tips?

These banana bread brownies are delightfully forgiving when it comes to storage. At room temperature, I find they stay wonderfully moist and chewy for about 2-3 days, especially if they’re stored in an airtight container. If you’ve glazed them, make sure the glaze is fully set before covering to avoid smudging. If you need them to last longer, the refrigerator is your friend. They’ll keep well in an airtight container in the fridge for up to a week. The texture might firm up a bit when chilled, but that’s easily fixed. For reheating, you can pop a slice in the microwave for about 10-15 seconds to bring back that fudgy, gooey goodness. Alternatively, a few minutes in a warm oven (around 300°F/150°C) works wonders, especially if you want to warm up the glaze again. If you plan to freeze them, I highly recommend cutting them into squares first. Wrap each square tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2-3 months. Thaw them at room temperature or gently reheat them. For the glaze timing, if you’re freezing them, it’s best to glaze them *after* thawing and reheating to ensure the glaze stays pristine!

What are some frequently asked questions?

How can I make this gluten free?

Yes, you absolutely can! I recommend using a good quality gluten-free all-purpose flour blend that contains xanthan gum. What is the recipe for using the same amount of flour? What are gluten-free baked goods? Is it better to bake brownies with bananas or crumblier? What is the best way to keep your I’d suggest adding an extra tablespoon or two of mashed banana if the batter seems too dry after baking. How do you mix gluten-free flour?

Do I need to peel the zucchini?

Actually, this recipe doesn’t call for zucchini! It uses bananas as its primary fruit component, which gives it that wonderful moistness and natural sweetness. If you were thinking of a zucchini bread recipe, the approach is similar: you’d typically use shredded zucchini, and yes, peeling is generally optional for zucchini in baking as the skin blends in well and contains nutrients. But for these banana bread brownies, no zucchini is involved!

Can I make this as muffins instead?

You certainly can! This batter would make fantastic muffins. You’ll want to fill your muffin liners about two-thirds full. The baking time will be shorter, likely around 18-22 minutes. Test for doneness with a toothpick inserted into the center of a muffin – it should come out with moist crumbs. You can also add the chocolate swirl to the muffins by dolloping the melted chocolate on top before baking and giving it a gentle swirl with a toothpick.

How can I adjust the sweetness level?

The sweetness is fairly balanced, but if you prefer them less sweet, you can reduce the granulated sugar slightly, perhaps to 1 1/4 cups total, or use a combination of granulated and brown sugar as mentioned in the ingredients. You could also omit some of the chocolate chips if you find them too sweet. Conversely, if you have a serious sweet tooth, you could add a bit more sugar or use milk chocolate chips, but I find the current balance perfect for appreciating the banana and chocolate notes.

What can I use instead of the glaze?

There are plenty of alternatives if glaze isn’t your thing! You could simply dust the cooled brownies with a little powdered sugar for a classic look. Another option is to make a simple chocolate drizzle using just melted chocolate chips. Or, for a real treat, a dollop of whipped cream or a scoop of ice cream served alongside is always a winner. Some people love a sprinkle of flaky sea salt on top of the brownies after glazing or dusting for an extra flavor pop that complements the chocolate.

Final Thoughts

I really hope you give these banana bread brownies a try! They’re more than just a recipe to me; they’re a little slice of happiness. They embody that perfect balance of comfort and decadence, and the fact that they’re so easy to whip up makes them an absolute lifesaver. Whether you’re looking for a treat to share with family, a sweet something for a bake sale, or just a way to use up those overripe bananas on your counter, these brownies have got you covered. They’re proof that sometimes, the simplest combinations yield the most spectacular results. If you love this, you might also enjoy my recipe for ultimate fudgy chocolate brownies or my classic moist banana bread – they’re all family favorites! Let me know in the comments how yours turn out, and don’t be afraid to get creative with your own swirls and additions! Happy baking!