Introduction

Banana Bread Brownies offer the perfect blend of moist banana bread and rich chocolate brownie in one delicious treat. They’re easy to make and satisfy both banana lovers and chocolate cravings alike. This recipe creates a beautifully fudgy, flavorful dessert that’s sure to become a new favorite.

Two square pieces of nut cake are stacked on a white plate placed on a white marbled surface. Each piece has a thick bottom layer of brown cake with visible nut pieces inside, topped with a smooth, creamy off-white frosting layer. The top piece is garnished with three walnut halves, adding texture and color contrast. In the blurred background, more similarly frosted cake pieces rest in a white bowl. The lighting makes the frosting look soft and rich, and the cake looks moist with a slightly crumbly edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe bananas, mashed
1/2 cup melted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cocoa powder
1/2 cup milk
1/2 cup chocolate chips (optional)

For the Topping (Optional):

1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, cut into small pieces

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper for easy removal.
Step 2: In a large bowl, mash the ripe bananas. Add the melted butter, granulated sugar, eggs, and vanilla extract. Beat until the mixture is well combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder. Gradually add these dry ingredients to the wet banana mixture, stirring just until combined.
Step 4: Stir in the milk and chocolate chips, if using, ensuring an even distribution throughout the batter.
Step 5: Pour the batter evenly into the prepared baking pan and spread it out smoothly.
Step 6: For the optional topping, mix the brown sugar and cinnamon together. Sprinkle it evenly over the batter and dot the top with the small pieces of butter.
Step 7: Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
Step 8: Let the brownies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Step 9: Cut into squares and enjoy your delicious banana bread brownies!

Tips & Variations

For extra fudginess, substitute half of the all-purpose flour with almond flour or finely ground oats.
Swap milk for buttermilk to add a subtle tang and tender crumb.
Try adding chopped nuts like walnuts or pecans for added crunch.
The cinnamon-brown sugar topping is optional but adds a lovely sweet-spicy crust—don’t skip it if you like a bit of contrast.
Use very ripe bananas with lots of brown spots for the best natural sweetness and flavor.

Storage

Store banana bread brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. To reheat, warm in the microwave for about 15 seconds or until just heated through to keep them moist and delicious.

How to Serve

A close-up view of a square piece of moist banana cake with visible chunks of banana and walnuts inside, topped with a thick, smooth layer of creamy white frosting, scattered with pieces of chopped walnuts on top. The cake sits on a white marbled surface with a light dusting of powdered sugar around it. In the background, another piece of the same cake is placed on a white plate with blurred yellow bananas behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw completely and drain any excess liquid before mashing to avoid making the batter too wet.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may vary slightly, but it will still be delicious.