Banana Bread Brownies bring the best of two treats together, banana bread and fudgy brownies. They are warm, soft, and have a gentle banana taste with chocolate notes. People love them because they feel like a cozy snack, and they work for breakfast, dessert, or a sweet bite with coffee.
This recipe is a crowd-pleaser, easy to make, and perfect when you have ripe bananas to use up. The texture is moist and dense, like a brownie with banana flavor, and the top can be slightly crackly or soft, based on how you bake them. You will smile when you smell the kitchen, and you will want to make them again.
how to prepare Banana Bread Brownies
- Preheat the oven to 350°F, and grease an 8×8 inch pan or line it with parchment paper.
- Mash 2 to 3 ripe bananas in a bowl until smooth.
- In a separate bowl, melt 1/2 cup butter, then stir in 1 cup sugar and 2 eggs, one at a time, until mixed. Add 1 teaspoon vanilla.
- Stir the mashed bananas into the butter mixture.
- In another bowl, mix 1 cup flour, 1/3 cup cocoa powder, 1 teaspoon baking soda, and a pinch of salt.
- Fold the dry mix into the wet mix until just combined, do not overmix. If you like, add 1/2 cup chocolate chips or chopped nuts for texture.
- Pour the batter into the prepared pan, spread it evenly, and tap the pan gently on the counter to remove air bubbles.
- Bake for 25 to 35 minutes, check at 25 minutes with a toothpick, it should come out with a few moist crumbs for fudgy texture.
- Let the brownies cool in the pan for 10 to 15 minutes, then lift them out to a rack to cool more, or cut and serve warm.
Why You’ll Love Banana Bread Brownies
- They use ripe bananas, so you waste less food, and get great banana flavor.
- The texture is rich and moist, like banana bread and brownie in one, great for banana lovers.
- They are easy to make with simple pantry items, no fancy tools needed.
- You can change them, add chocolate chips, nuts, or a glaze, and make banana bread bars or banana brownies your way.
tips for success
- Use very ripe bananas for the best banana taste, brown spots are good.
- Do not overmix the batter, mix until dry bits disappear, that keeps them tender.
- Check baking time early, ovens vary, start at 25 minutes for an 8×8 pan.
- Let them cool a bit before cutting, warm brownies hold together better if slightly cooled.
- If you want more banana flavor, add a little banana extract, a few drops will help.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream, or plain with a cup of coffee.
- Dust with powdered sugar, or drizzle a simple chocolate or caramel glaze.
- Cut into bars for a lunchbox treat, or small squares for a party plate.
- Pair with fresh fruit, such as berries, to balance the sweetness.
FAQs
Q: Can I use less sugar, will they still be good?
A: Yes, you can reduce sugar by 1/4 cup to 1/3 cup, they will be less sweet but still tasty, the banana helps keep them moist.
Q: Can I freeze Banana Bread Brownies?
A: Yes, wrap pieces in plastic wrap and put them in a freezer bag, they keep well for up to 3 months. Thaw at room temperature or warm in the oven for a few minutes.
Q: Can I make these in a larger pan or muffin tins?
A: Yes, for a 9×13 pan increase bake time to 30 to 40 minutes, for muffins bake 15 to 20 minutes, check with a toothpick.
Q: Do I need to use cocoa, can I make plain banana bread brownies?
A: You can skip the cocoa and make a banana bread bar if you prefer, the texture will be closer to banana bread, not brownie.
Conclusion
If you want a tested variation or a glaze idea, see a full take on banana bread bars that blends banana and brownie ideas naturally at The BEST Banana Bread Brownies – Tastes Better from Scratch, it has extra tips and a glaze you can try.
Banana Bread Brownies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease an 8x8 inch pan or line it with parchment paper.
- Mash 2 to 3 ripe bananas in a bowl until smooth.
- In a separate bowl, melt 1/2 cup butter, then stir in 1 cup sugar and 2 eggs, one at a time, until mixed. Add 1 teaspoon vanilla.
- Stir the mashed bananas into the butter mixture.
- In another bowl, mix 1 cup flour, 1/3 cup cocoa powder, 1 teaspoon baking soda, and a pinch of salt.
- Fold the dry mix into the wet mix until just combined, do not overmix.
- If you like, add 1/2 cup chocolate chips or chopped nuts for texture.
- Pour the batter into the prepared pan, spread it evenly, and tap the pan gently on the counter to remove air bubbles.
- Bake for 25 to 35 minutes, checking at 25 minutes with a toothpick; it should come out with a few moist crumbs for a fudgy texture.
- Let the brownies cool in the pan for 10 to 15 minutes, then lift them out to a rack to cool more, or cut and serve warm.
