I love how these bars bring together the best of both worlds: the sweet, comforting flavor of ripe bananas and the deep, chocolaty richness of brownies. They bake up moist, tender, and with a beautiful swirl of flavor and texture. The recipe is simple, uses ingredients I usually already have in the pantry, and works perfectly as a snack, dessert, or even an indulgent breakfast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Banana Bread Layer
1 cup mashed ripe bananas (about 2–3 bananas)
½ cup granulated sugar
½ cup brown sugar
½ cup melted butter or oil
2 large eggs
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon (optional)
Brownie Layer
½ cup melted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup cocoa powder
½ cup all-purpose flour
¼ tsp salt
Optional Add-ins
Chopped nuts
Chocolate chips
Caramel drizzle
Directions
Preheat & Prep I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Make the Banana Bread Batter In a large bowl, I mix the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth. Then I stir in the flour, baking soda, salt, and cinnamon just until combined.
Make the Brownie Batter In a separate bowl, I whisk together the melted butter, sugar, eggs, and vanilla. I then add the cocoa powder, flour, and salt and mix until the batter is smooth and glossy.
Layer & Bake I pour the banana bread batter into the greased pan and spread it evenly. Then I gently spoon the brownie batter over the top and spread it carefully to cover. If I’m feeling fancy, I swirl the two layers slightly with a knife for a marbled effect. I bake for 25–30 minutes, until a toothpick inserted near the center comes out mostly clean (a few moist crumbs are fine).
Cool & Slice I let the bars cool completely in the pan before slicing. If I want to take them over the top, I drizzle with caramel or sprinkle extra chocolate chips or chopped nuts on top.
Servings and timing
This recipe makes about 12 to 16 servings depending on how I slice it, and takes around 1 hour total including cooling time. Baking time is 25–30 minutes, but I always let them cool fully so they hold their shape when cut.
Variations
I fold chocolate chips into the banana or brownie batter for extra indulgence.
For crunch, I add walnuts or pecans to either layer.
I swirl in a spoonful of peanut butter or Nutella before baking.
If I want extra moisture, I add a spoonful of sour cream or yogurt to the banana batter.
I’ve also made this in an 8×8 pan for thicker bars—just increase the baking time by 5–10 minutes.
Storage/Reheating
I store these bars in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. They also freeze beautifully—just wrap them tightly and freeze for up to 2 months. I reheat individual bars in the microwave for 10–15 seconds for that warm, bakery-fresh taste.
FAQs
Can I use frozen bananas?
Yes, I let them thaw and drain off any excess liquid before mashing and adding them to the batter.
Do I have to make both layers?
Not at all! I sometimes double the banana layer for a full banana bread bar, or the brownie layer for an extra chocolatey treat.
Can I make this gluten-free?
Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking blend and check that my other ingredients are gluten-free.
How can I tell when it’s done?
I insert a toothpick near the center—it should come out with a few moist crumbs but not raw batter.
Can I swirl the layers together?
Definitely. I use a butter knife to gently swirl the brownie and banana batters for a marbled look and a beautiful cross-section when cut.
Conclusion
These Homemade Banana Bread Brownies are the kind of treat I keep on repeat—they’re easy to make, perfect for sharing, and always a hit with anyone who tries them. Whether I’m baking for comfort or celebration, this recipe brings two of my favorite desserts together in the best possible way.
