Banana Bread Brownies

I adore these Banana Bread Brownies—a rich, fudgy twist on banana bread that combines the cozy familiarity of ripe bananas with the decadent indulgence of brownies. They’re irresistible and perfect for satisfying both banana and chocolate cravings.

Why You’ll Love This Recipe

I love how this recipe brings together two favorites: the comforting, fruity sweetness of banana bread and the gooey intensity of chocolate brownies. The result is a fudgy, flavorful bar that’s easy to make and utterly addictive—perfect for snack time, dessert, or even breakfast if you’re feeling reeeeally adventurous.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Ripe bananas, mashed
• Unsalted butter, melted
• Granulated sugar (or brown sugar for extra depth)
• Eggs
• Vanilla extract
• All‑purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt
• Chocolate chips or chunks (optional, for extra chocolatey bites)

directions

1. I preheat the oven to 350°F (175°C) and line a square baking pan with parchment paper or lightly grease it.

2. In a large bowl, I whisk together the melted butter, sugar, eggs, and vanilla until smooth and glossy.

3. I stir in the mashed bananas until fully incorporated.

4. I sift (or whisk) together the flour, cocoa powder, baking powder, and salt in a separate bowl.

5. I gently fold the dry ingredients into the banana mixture, stirring just until no streaks remain. If I’m using chocolate chips, I fold them in now.

6. I pour the batter into the prepared pan and spread it evenly.

7. I bake for 25–30 minutes, or until the edges look set and a toothpick inserted into the center comes out with a few moist crumbs (you want fudgy brownies, not dry ones!).

8. I let the brownies cool completely in the pan before slicing them into squares.

Servings and timing

This recipe yields about 9–12 brownies (depending on how you slice).
Prep time: ~10 minutes
Bake time: ~25–30 minutes
Cooling time: ~15 minutes
Total time: ~50–55 minutes

Variations

• Nutty add‑in: I’ll fold in chopped walnuts or pecans for crunch.

• Peanut butter swirl: I swirl in dollops of peanut butter before baking for a salty-sweet twist.

• Healthier version: I swap part of the flour for whole wheat or oat flour, and reduce the sugar slightly.

• Double chocolate: I stir in both cocoa powder and chocolate chunks for extra richness.

• Spice it up: I add a pinch of cinnamon or espresso powder to intensify the chocolate flavor.

storage/reheating

I store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them (without frosting or toppings) in a freezer-safe bag for up to 2 months—then thaw overnight at room temperature. To refresh, I’ll microwave a brownie for 8–10 seconds so the edges turn gooey again.

FAQs

Can I make these dairy‑free?

Yes—I substitute the butter with coconut oil or vegan margarine and use dairy-free chocolate chips. The brownies stay fudgy and delicious.

Can I make mini muffins instead?

Absolutely—I bake them in lined muffin tins at 350°F for about 18–20 minutes until a toothpick comes out with moist crumbs.

Why did my brownies turn out cakey?

I’ve found that overmixing the batter or overbaking can lead to cakey results. I mix just until blended and pull them from the oven as soon as a few moist crumbs cling to the toothpick.

Can I add frosting or toppings?

Of course—I love frosting them with cream cheese frosting, a chocolate ganache, or sprinkling coarse sea salt on top for balance.

Are these freezer‑friendly?

Yes—see storage above! I freeze individual squares in layers separated by parchment so they’re easy to grab one at a time.

Conclusion

Banana Bread Brownies are one of my favorite hybrid treats—they’re rich, moist, and packed with flavor. I love how they satisfy both banana and chocolate cravings in a single bite. Whether for a cozy afternoon snack, a lunchbox surprise, or a sweet dessert, these brownies always disappear fast.