Have you ever wished you could combine the comforting flavors of classic banana bread with the rich, fudgy texture of chocolate brownies? Well, your sweet dreams just came true! This banana bread brownie recipe is the perfect hybrid dessert that brings together the best of both worlds; moist, tender, and packed with chocolate goodness. Whether you're using up those overripe bananas sitting on your counter or craving something special for dessert night, these banana bread brownies will become your new favorite treat.
I've been making this banana bread brownie recipe for years, and it never fails to impress; the combination creates a dessert that's neither too cakey nor too dense, just perfectly balanced. What makes these banana bread brownies truly special is how they satisfy both the banana bread lovers and the brownie enthusiasts in your family. Trust me, once you try this banana bread brownie creation, you'll wonder why you ever had to choose between the two!
The Perfect Fusion: Why This Recipe Stands Out
Traditional banana bread is wonderful, but sometimes it lacks that rich chocolate intensity we crave. Regular brownies are delicious, but they can feel a bit one-dimensional. This banana bread brownie recipe brilliantly merges both worlds, using ripe bananas to add natural sweetness and moisture while cocoa powder delivers that deep chocolate flavor. The result is a dessert that's incredibly moist, subtly fruity, and satisfyingly chocolatey all at once.
What sets this banana bread brownie apart from other recipes is the perfect texture balance. The bananas keep everything tender and add nutritional value, while the brownie elements give you those coveted crispy edges and gooey center. Unlike standard banana bread that can sometimes turn out dry, these banana bread brownies stay moist for days thanks to the fat content and banana moisture. Plus, they're easier to slice into perfect squares than traditional banana bread, making them ideal for sharing at potlucks, bake sales, or just enjoying with your afternoon coffee!
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Ingredients
- Ripe bananas
- All-purpose flour
- Cocoa powder
- Granulated sugar
- Brown sugar
- Eggs
- Butter or vegetable oil
- Vanilla extract
- Baking soda
- Baking powder
- Salt
- Chocolate chips
- Greek yogurt or sour cream
See recipe card for quantities.
Instructions
Prepare the Batter
- Preheat your oven to 350°F and line your baking pan with parchment paper
- In a large bowl, mash the ripe bananas until smooth with minimal lumps
- Mix in the melted butter, eggs, vanilla extract, and Greek yogurt until well combined
- Add both sugars and whisk until the mixture is glossy and smooth
Combine Dry Ingredients
- In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt
- Gently fold the dry ingredients into the wet mixture using a spatula
- Avoid overmixing; stop when you no longer see dry flour streaks
- Fold in chocolate chips for extra richness and texture
Bake to Perfection
- Pour the batter into your prepared baking pan and spread evenly
- Bake for 25-35 minutes, checking with a toothpick inserted in the center
- The toothpick should come out with a few moist crumbs but not wet batter
- Allow to cool in the pan for 10 minutes before transferring to a wire rack
Equipment For Banana Bread Brownies
- 9x13 inch baking pan or 8x8 inch square pan for thicker banana bread brownies
- Mixing bowls (large and medium)
- Whisk and rubber spatula
- Measuring cups and spoons
- Parchment paper or non-stick cooking spray
- Wire cooling rack
- Electric mixer (optional)
Expert Cooking Tips
- Use bananas that are very ripe with plenty of brown spots for maximum sweetness and flavor in your banana bread brownies
- Don't overmix the batter once you add the flour; this keeps the texture tender rather than tough
- Room temperature eggs blend more smoothly into the batter
- For extra fudgy results, slightly underbake and let them finish setting as they cool
- Add a pinch of espresso powder to enhance the chocolate flavor without adding coffee taste
- Let the brownies cool completely before cutting for cleaner slices
- Toast some chopped walnuts or pecans to fold into the batter for added crunch
Recipe Variations
- Peanut Butter Swirl: Dollop peanut butter on top and swirl with a knife before baking your banana bread brownies
- Nutella Filled: Create a layer of Nutella in the middle for an extra decadent treat
- Vegan Version: Replace eggs with flax eggs and use coconut oil instead of butter
- Protein Boost: Add a scoop of chocolate protein powder and reduce flour slightly
- Cream Cheese Frosting: Top cooled brownies with tangy cream cheese frosting for extra richness
- Gluten-Free: Substitute with a 1:1 gluten-free baking flour blend
- Coconut Twist: Mix in shredded coconut and top with toasted coconut flakes
- Caramel Drizzle: Finish with salted caramel sauce for a gourmet touch
Storage
- Store banana bread brownies in an airtight container at room temperature for up to 3 days
- Refrigerate in a sealed container for up to one week; bring to room temperature before serving for best texture
- Freeze individual squares wrapped in plastic wrap and placed in freezer bags for up to 3 months
- Thaw frozen brownies overnight in the refrigerator or at room temperature for 1-2 hours
- For added freshness, place a slice of bread in the container to maintain moisture
- Avoid stacking without parchment paper between layers to prevent sticking
The Game-Changing Secret
Here's what professional bakers won't always tell you: the secret to exceptional banana bread brownies lies in two key techniques. First, browning your butter before adding it to the batter creates a nutty, caramelized depth that elevates the entire flavor profile. Second, letting your batter rest for 10-15 minutes before baking allows the flour to fully hydrate, resulting in a more cohesive texture.
Another insider tip for the ultimate banana bread brownie is the "knock test"; after removing them from the oven, gently tap the pan on the counter a few times. This releases any air bubbles and helps the brownies settle into that perfect dense-yet-tender consistency. These small steps make a dramatic difference and will have everyone asking for your secret recipe!
FAQ
What is the number one mistake made when making banana bread?
The most common mistake when making banana bread or banana bread brownies is overmixing the batter after adding the flour. When you overmix, you develop too much gluten, which creates a tough, dense texture instead of the tender crumb we want. Mix just until the flour disappears; a few small lumps are perfectly fine. Another frequent error is using bananas that aren't ripe enough; for the best banana bread brownie, your bananas should be very spotty or even mostly black for maximum sweetness and moisture.
How long do you bake banana brownies for?
Banana bread brownies typically bake for 25-35 minutes at 350°F, depending on your pan size and desired texture. For an 8x8 inch pan, aim for the longer end (30-35 minutes) for thicker brownies; for a 9x13 inch pan, check around 25-28 minutes. The key indicator is when a toothpick inserted in the center comes out with moist crumbs but no wet batter. Remember that your banana bread brownie will continue cooking slightly from residual heat after removing from the oven, so slightly underbaking is better than overbaking for that fudgy texture.
Are you supposed to refrigerate banana bread after baking?
You don't need to refrigerate banana bread brownies immediately after baking unless you live in a very hot, humid climate. At room temperature in an airtight container, your banana bread brownie will stay fresh for 3-4 days. However, refrigeration extends shelf life to about a week and can actually enhance the fudgy texture some people prefer. If you do refrigerate your banana bread brownies, let them come to room temperature for 15-20 minutes before serving, or warm them briefly in the microwave for that fresh-baked taste and texture.
What is a fun fact about banana bread?
Here's a fascinating tidbit: banana bread became popular during the Great Depression when resourceful home cooks refused to waste overripe bananas, and baking powder/soda became widely available for home use. Interestingly, recipes for banana bread brownie combinations didn't appear until much later when home bakers started experimenting with fusion desserts in the 1990s. Another fun fact is that bananas used in banana bread brownies release more natural sugars as they ripen, which is why those spotty, almost-black bananas create the sweetest, most flavorful results; they can contain up to 80% more antioxidants than yellow bananas!
Your Next Baking Adventure Awaits
Now that you've mastered this incredible banana bread brownie recipe, you're equipped to create a dessert that'll have everyone asking for seconds. These banana bread brownies prove that sometimes the best recipes come from thinking outside the box and combining two beloved classics. The beauty of this recipe is its versatility; you can dress it up with frosting for special occasions or keep it simple for everyday treats.
If you loved making these banana bread brownies, you'll definitely want to try our Must-Try Cheddar Cheese Bread Recipe for a savory baking adventure that's equally impressive. And for another way to use up those ripe bananas and extra veggies, check out our Zucchini and Carrot Muffins (Irresistibly Moist!); they're just as delicious and perfect for breakfast or snacking. Happy baking, and don't forget to share your banana bread brownie creations with friends and family.
From my kitchen, with heart.
Nicole Harper ❤️
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Pairing
These are my favorite dishes to serve with Banana Bread Brownies
Banana Bread Brownie
Equipment
- 1 9x13 inch baking pan Line with parchment paper
- 2 Mixing bowls Large and medium
- 1 Whisk For wet ingredients
- 1 Rubber spatula For folding batter
- 1 Measuring cups and spoons
- 1 Wire cooling rack
- 1 Electric mixer Optional, speeds up mixing
Ingredients
- 3 medium Ripe bananas Very spotty for best flavor
- 1 ½ cups All-purpose flour
- ½ cup Cocoa powder Unsweetened
- ½ cup Granulated sugar
- ½ cup Brown sugar Packed
- 2 large Eggs Room temperature
- ½ cup Butter Melted (or vegetable oil)
- 1 teaspoon Vanilla extract
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ¾ cup Chocolate chips Optional mix-in
- ¼ cup Greek yogurt or sour cream Adds moisture
Instructions
- Preheat the oven to 350°F (175°C). Line your baking pan with parchment paper.
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add eggs, melted butter (or oil), yogurt or sour cream, and vanilla extract. Whisk until combined.
- Add both sugars and mix until smooth.
- In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
- Stir in the chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly. Bake for 30 minutes or until a toothpick inserted comes out mostly clean.
- Cool on a wire rack for 10 minutes.
- Slice into 12 squares and enjoy.
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