Can’t decide between banana bread and brownies? Now you don’t have to. This Brownie Banana Bread recipe blends the deep, fudgy richness of a classic brownie with the moist, comforting flavor of homemade banana bread—all in one unforgettable loaf. Perfect for chocolate lovers and banana bread fans alike, this Brownie Banana Bread is a must-bake if you’ve got overripe bananas on the counter. In just over an hour, you’ll have a rich, tender slice that’s ideal for dessert, snacking, or even breakfast. Trust us—this is Brownie Banana Bread like you’ve never tasted before.
Why This Brownie Banana Bread Is Worth Making
There’s something truly magical about the combination of bananas and chocolate—especially when it comes to Brownie Banana Bread. This easy recipe transforms everyday pantry staples into a rich, indulgent dessert that feels bakery-worthy with minimal effort. The natural sweetness of ripe bananas perfectly balances the deep cocoa flavor, making each bite of this Brownie Banana Bread satisfyingly sweet without being overwhelming.
What sets this Brownie Banana Bread apart is its incredible texture—dense and fudgy like a classic brownie, yet moist and tender like your favorite banana bread. It’s the kind of treat that works any time of day: as a cozy breakfast, a mid-afternoon pick-me-up, or a decadent dessert (especially when served warm with a scoop of vanilla ice cream). One slice, and you’ll understand why this Brownie Banana Bread is about to become a staple in your kitchen.
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Ingredients
- Very ripe bananas
- Unsalted butter
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Semi-sweet chocolate chips
See recipe card for quantities.
Why These Ingredients Work
- Very ripe bananas: The riper, the better! They provide natural sweetness and moisture.
- Cocoa powder: Gives that rich brownie flavor without making the bread too dense.
- Brown sugar: Adds moisture and a hint of caramel flavor that pairs beautifully with bananas.
- Chocolate chips: Half go in the batter, half on top for that perfect chocolate bite in every slice.
Ingredient Substitutions
- Butter: Swap with coconut oil for a dairy-free option.
- All-purpose flour: Use a 1:1 gluten-free flour blend for a gluten-free version.
- Eggs: Replace with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan alternative.
- Sugar: Reduce by ¼ cup if you prefer a less sweet treat, or substitute with coconut sugar for a less refined option.
Instructions
Prepare the Batter
- Preheat your oven to 350°F, prepare your loaf pan, and mash the ripe bananas in a large bowl.
- Mix in melted butter, both sugars, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk dry ingredients (flour, cocoa powder, baking soda, and salt), then gradually fold into the banana mixture along with most of the chocolate chips.
Bake Your Brownie Banana Bread
- Pour the batter into your prepared loaf pan and sprinkle remaining chocolate chips on top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- If the top is browning too quickly, tent with aluminum foil halfway through baking.
Cool and Serve
- Allow the brownie banana bread to cool in the pan for 15 minutes before transferring to a wire rack.
- Let it cool completely for at least 30 minutes before slicing for the best texture.
- Store in an airtight container or freeze individual slices for longer storage.
- Prepare Batter:A mixing bowl with mashed bananas, chocolate chips, and ingredients being stirred—real, messy kitchen scene.
- Bake It : Batter topped with chocolate chips and banana slices in a parchment-lined pan, about to go into the oven.
- Cool & Serve: Loaf cooling on a wire rack, one slice pulled out showing its fudgy interior—perfect cozy homemade moment.
Equipment
- 9x5-inch loaf pan: The perfect size for even baking.
- Parchment paper: Makes removal and cleanup so much easier.
- Mixing bowls: One for wet ingredients, one for dry.
- Fork or potato masher: For mashing those bananas to the right consistency.
- Rubber spatula: Helps fold ingredients gently without overmixing.
- Cooling rack: Essential for proper cooling to prevent a soggy bottom.
Pro Baking Tips for Perfect Brownie Banana Bread
- Don't overmix: Stir just until the ingredients are combined to keep your bread tender.
- Check for doneness carefully: Because of the dark color from cocoa, it can be tricky to tell when it's done. Use a toothpick and look for moist crumbs, not wet batter.
- Banana ripeness matters: The browner and spottier your bananas, the sweeter and more flavorful your bread will be.
- Room temperature eggs: These blend more evenly into the batter, creating a better texture.
- Measure cocoa correctly: Spoon cocoa into your measuring cup rather than scooping, which can pack it down and add too much.
Delicious Variations
Double Chocolate Banana Bread
Add an extra ¼ cup of chocolate chips to the batter for an even more intense chocolate experience.
Nutty Brownie Banana Bread
Fold in ½ cup of chopped walnuts or pecans for added crunch and flavor.
Peanut Butter Swirl
Before baking, swirl ¼ cup of warmed peanut butter into the top of the batter for a delicious flavor combo.
Spiced Chocolate Banana Bread
Add ½ teaspoon of cinnamon and a pinch of cayenne for a Mexican chocolate twist.
Dietary Modifications
Gluten-Free Brownie Banana Bread
Replace all-purpose flour with a 1:1 gluten-free baking blend. Add ¼ teaspoon of xanthan gum if your blend doesn't include it.
Vegan Brownie Banana Bread
Use flax eggs instead of regular eggs, plant-based butter, and vegan chocolate chips.
Reduced-Sugar Option
Cut the granulated sugar to ½ cup and rely more on the natural sweetness of very ripe bananas.
Whole Grain Version
Substitute half the all-purpose flour with whole wheat flour for added fiber (note: this will make a slightly denser bread).
Storage
Counter Storage
Store in an airtight container at room temperature for up to 3 days. The flavor actually improves on day 2!
Refrigerator Storage
Keep refrigerated in an airtight container for up to 1 week. Bring to room temperature before serving or warm slightly for the best texture.
Freezing Instructions
Wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or microwave from frozen for 20-30 seconds for a quick treat.
Make-Ahead Tips
This brownie banana bread freezes beautifully, making it perfect for meal prep. Make a double batch and freeze one loaf for later!
The Secret to the Fudgiest Brownie Banana Bread
I discovered this by accident one rainy afternoon, baking to use up the last of some overripe bananas. I pulled the Brownie Banana Bread from the oven a few minutes early, thinking I’d made a mistake. But as it cooled, something magical happened—the center set into the fudgiest, most decadent texture I’d ever tasted. The secret? Take it out when a toothpick comes out with just a few moist crumbs. The residual heat finishes the job, giving you that signature brownie-like gooeyness while still holding its shape. It’s now my go-to trick for the perfect Brownie Banana Bread every single time.
FAQ
Do banana bread brownies need to be refrigerated?
No, brownie banana bread doesn't require refrigeration if consumed within 2-3 days. Store it in an airtight container at room temperature to maintain moisture and flavor. For longer storage, refrigerate for up to 1 week or freeze for 3 months. The fridge can dry out your brownie banana bread, so if refrigerating, warm slightly before serving for the best texture and taste.
What is the number one mistake made when making banana bread?
The number one mistake when making brownie banana bread is not using properly ripened bananas. Underripe bananas lack sweetness and flavor, resulting in bland bread. Equally important is overmixing the batter, which develops too much gluten and creates a tough, dense texture. For perfect brownie banana bread, use spotty, fragrant bananas and mix just until ingredients are combined.
Can I put banana bread in the fridge right after baking?
Never refrigerate brownie banana bread immediately after baking. Allow it to cool completely at room temperature first, about 1-2 hours. Hot bread creates condensation in the container, making it soggy. Once fully cooled, wrap tightly in plastic wrap or store in an airtight container before refrigerating. This preserves moisture and prevents your brownie banana bread from drying out.
How overripe is too overripe for banana bread?
For brownie banana bread, bananas with brown or black peels and a strong sweet smell are perfect. However, if bananas have a fermented odor, visible mold, or liquid seeping out, they're too far gone. The ideal overripe banana is soft, very fragrant, and spotty or black-skinned. These provide maximum natural sweetness and flavor that perfectly complement the chocolate in brownie banana bread.
Craving Satisfied: Brownie Banana Bread That Steals the Show
There’s nothing quite like the rich, fudgy goodness of this Brownie Banana Bread—it’s where two iconic treats collide in the best possible way. Whether you're using up overripe bananas or just looking for a comforting, chocolatey bake, this recipe checks every box. Moist, decadent, and easy to make, it's the kind of dessert that vanishes in minutes… especially when served warm with a scoop of ice cream.
Tried this Brownie Banana Bread recipe? I’d love to hear how it turned out! Drop a comment below and let me know if it became an instant favorite in your home too.
And if you’re in the mood for more delicious kitchen adventures, don’t miss these reader-favorite recipes: the ultra-soft and chewy Easy Mini Batbout Recipe for savory cravings, or the fluffy, golden Quick Beignet Recipe No Yeast for a quick fried treat that skips the wait.
So go ahead—bake up something sweet, share a slice, and come back for more irresistible recipes like this Brownie Banana Bread. Your cravings will thank you.
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Pairing
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Brownie Banana Bread Recipe
Equipment
- 1 9x5-inch loaf pan Lined with parchment for easy removal
- 1 Mixing bowls One for wet and one for dry ingredients
- 1 Rubber spatula For folding the batter gently
- 1 Fork or masher For mashing ripe bananas
- 1 Cooling rack Prevents soggy bottom after baking
Ingredients
- 3 Very ripe bananas Mashed
- ½ cup Unsalted butter Melted
- ½ cup Granulated sugar Packed
- ¼ cup Brown sugar
- 2 Large eggs Room temperature
- 1 teaspoon Vanilla extract
- ¾ cup All-purpose flour Spoon and level for accuracy
- ½ cup Unsweetened cocoa powder Sifted
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- ¾ cup Semi-sweet chocolate chips Divided – some for topping
Instructions
- Preheat the oven to 350°F and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas, then whisk in melted butter, granulated sugar, brown sugar, eggs, and vanilla.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually fold dry ingredients into the wet mixture. Add in most of the chocolate chips, saving some for the top.
- Pour batter into the pan and top with remaining chocolate chips (and banana slices if desired).
- Bake for 55–65 minutes, until a toothpick inserted in the center comes out with moist crumbs.
- Let cool in pan for 15 minutes, then transfer to a wire rack and cool at least 30 minutes before slicing.
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