Banana Bread Brownies Recipe
If you love the comforting warmth of banana bread and the fudgy, chocolatey decadence of brownies, the Banana Bread Brownies Recipe is a kitchen win: a cross between two classics that keeps the tender crumb and banana flavour while delivering the rich, slightly chewy brownie texture. This post walks you through everything — why this mashup works, ingredient choices, step-by-step instructions, troubleshooting, clever variations (vegan, gluten-free, nutty, swirled), and thoughtful serving and storage tips. Consider it your complete guide to mastering banana bread brownies every time.
Why Banana Bread Brownies? What makes this recipe special
Banana bread and brownies are both beloved for their comforting, homey qualities, but they have different technical profiles. Banana bread is typically moist and tender, relying on mashed ripe bananas and chemical leaveners. Brownies are denser, with a fudgy or cakey crumb depending on the butter-to-flour ratio and mixing technique. The magic of this Banana Bread Brownies Recipe is balancing those textures:
- Keep enough banana to bring flavor and moisture without making the bars cakey.
- Use melted chocolate or cocoa plus a moderate amount of fat to create fudgy richness.
- Control mixing to develop just enough structure for clean slices without drying out the finished bars.
The result: a tender, banana-forward batter with a chocolaty bite and a glossy, slightly crackled top — like a brownie wearing a banana bread jacket.
Flavor profile and texture goals
When you make banana bread brownies, aim for:
- Clear banana aroma and flavour (from ripe bananas, sometimes with a splash of vanilla or brown sugar).
- A fudgy, slightly chewy interior (achieved with chocolate, butter or oil, and minimal overmixing).
- A balanced sweetness that lets banana and chocolate sing together — not cloying.
- A bake that slices cleanly without crumbling.
Ingredients — what you need and why
Below is a reliable ingredient list with notes on why each item matters. Quantities assume a 9×9-inch pan (or 8×8 for thicker bars). If you prefer a different pan, see the scaling notes later.
Ingredients (9×9-inch pan)
- 1 cup (240 g) mashed very ripe bananas — about 2 large bananas
Ripe bananas (lots of brown flecks) deliver the best flavour and sugar content. - 4 oz (115 g) bittersweet or semisweet chocolate, chopped OR 1/2 cup (45 g) unsweetened cocoa powder + 1/4 cup (60 g) butter/oil adjustment
Using melted chocolate gives a glossy top and fudgy crumb; cocoa is fine when combined with extra fat. - 6 tbsp (85 g) unsalted butter, melted (or 1/3 cup neutral oil for extra moisture)
- 2 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar OR 1/2 cup granulated + 1/4 cup light brown sugar for depth
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (30 g) unsweetened cocoa powder (if using chopped chocolate, this layer adds depth)
- 1/2 tsp baking powder — just enough to lift, not turn cakey
- Optional mix-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips, or 1/4 cup caramel bits
Notes on ingredient swaps
- Butter vs. oil: Butter adds flavour and contributes to a glossy top when melted and cooled slightly before adding eggs. Oil keeps the bars very moist and is more forgiving for longer storage.
- Chocolate vs. cocoa: Melted chocolate = fudgier, richer bars. Cocoa is lighter but still delicious. If using cocoa, increase fat slightly (add 1–2 tbsp butter or oil).
- Sugar: Brown sugar adds caramel notes that complement banana. Reduce sugar slightly if your bananas are extremely ripe and sweet.
- Flour: For a denser fudgy bar, use all-purpose. For a lighter crumb, use 1/2 cup AP + 1/4 cup cake flour (not necessary but an option).
- Eggs: Eggs provide structure; for vegan, see the vegan variation below.
Equipment you’ll want
- 9×9-inch baking pan (or 8×8 if you want thicker bars)
- Parchment paper (for an easy lift-out)
- Medium mixing bowls
- Whisk and rubber spatula (or wooden spoon)
- Measuring cups and kitchen scale (scale preferred for accuracy)
- Optional: double boiler or microwave-safe bowl for melting chocolate
Step-by-step method — the reliable approach
Follow this method for consistent results and an ideal texture.
1. Prep the pan and oven
Preheat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving a 2-inch overhang on two sides for easy removal. Lightly grease the parchment.
2. Melt chocolate and butter (if using chocolate)
Place chopped chocolate and butter in a heatproof bowl over simmering water (double boiler). Stir until smooth. Alternatively, microwave in 20–25 second bursts, stirring between bursts. Let cool for 3–5 minutes so it’s warm, not hot.
If you’re using cocoa powder instead of chopped chocolate, whisk the cocoa into the melted butter or oil until smooth.
3. Mix the wet ingredients
In a medium bowl, mash the bananas until mostly smooth (a few small lumps are fine). Whisk in the sugar, eggs, and vanilla until combined. Add the melted chocolate/butter mixture (cooled) and mix gently until uniform.
4. Combine dry ingredients
In a separate bowl, sift or whisk together flour, cocoa powder (if using), baking powder, and salt. Sifting helps ensure even distribution and prevents lumps.
5. Fold wet and dry together
Add the dry ingredients to the wet in two additions, folding gently with a spatula. Mix until you no longer see flour streaks — do not over mix. Stir in any mix-ins (nuts, chips) at the end.
6. Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake at 350°F (175°C) for 22–30 minutes:
- For fudgier bars: start checking at 22 minutes. The center should look set but still slightly glossy; a toothpick will come out with a few moist crumbs but not wet batter.
- For cake-like bars: bake closer to 28–30 minutes until a toothpick comes out mostly clean.
Avoid overbaking — you want fudgy, not dry.
7. Cool and slice
Let the pan cool on a wire rack for at least 30–45 minutes. For cleaner slices, chill in the fridge for 1–2 hours, then lift out using the parchment overhang and slice with a sharp knife warmed under hot water and wiped dry between cuts.
Troubleshooting — common issues and fixes
- Too gooey in the center after recommended bake time: Your oven runs cool, or your bananas were extra wet. Return to the oven for 3–6 minutes, checking frequently. If the top is done but the center remains very soft, chill for an hour to set.
- Dry, cakey texture: You overbaked, or used too much flour. Next time, shorten bake time and measure flour by weight. Consider swapping half the butter for oil or reducing flour by 1–2 tablespoons.
- Soggy bottom: Pan is too small/thin, or batter was too wet. Make sure to use a proper pan and line with parchment. Bake a few extra minutes.
- No glossy top: Overmixing eggs into a hot chocolate mixture can prevent the glossy top. Let melted chocolate cool slightly before stirring into eggs, and avoid vigorous beating.
Expert tips for consistent success
- Use very ripe bananas: The riper, the better — deep brown speckled or fully brown bananas are ideal because they add sweetness and banana aroma.
- Measure by weight: Flour and chocolate are especially variable. Use grams when precision matters.
- Cool slightly before slicing: Fudgy bars keep their shape better if cooled or chilled before cutting.
- Don’t overmix: Fold until just combined. Overmixing develops gluten and makes bars tougher.
- Line your pan: Parchment makes removing brownies effortless and avoids scraping or breaking.
- Warm knife for glossy slices: Run a sharp knife under hot water, dry it, then slice — repeat between cuts for neat edges.
- Flavour boosters: A pinch of espresso powder enhances the chocolate; a tablespoon of bourbon or dark rum deepens the banana notes (optional).
Variations to try
Chocolate-swirl banana bread brownies
Divide batter in half. Stir 1/3 cup melted chocolate into one half; fold cocoa or plain batter into the other. Drop spoonfuls alternately in the pan and run a knife through to create swirls. Bake as directed.
Nutty banana bread brownies
Stir in 1/2 to 3/4 cup toasted walnuts or pecans for crunch. Toast nuts briefly in a 350°F oven for 5–7 minutes or on a dry skillet until fragrant.
Salted caramel banana brownies
After baking and cooling slightly, drizzle warm salted caramel over the top or sandwich a thin layer of caramel in the middle before baking (pour half the batter, add caramel, top with remaining batter). Be mindful of added moisture.
Gluten-free
Substitute a 1:1 gluten-free flour blend (that includes xanthan gum) cup-for-cup. Expect a slightly different crumb but similar flavour. Measure by weight when possible.
Vegan banana bread brownies (egg-free, dairy-free)
- Replace eggs with 2 flax eggs: 2 tbsp ground flaxseed + 6 tbsp water, mixed and allowed to gel for 5–10 minutes.
- Use coconut oil or neutral oil instead of butter.
- Use dairy-free dark chocolate or cocoa + extra fat.
- Add 1/2 tsp baking soda along with 1/2 tsp vinegar to help rise slightly.
Peanut butter banana brownies
Fold in 1/3 cup peanut butter chips or swirl 3–4 tbsp peanut butter on top before baking. Peanut butter pairs beautifully with both banana and chocolate.
Serving suggestions and presentation
Banana bread brownies are versatile — they work as a snack, dessert, or even an indulgent breakfast treat with coffee.
- Serve warm with a scoop of vanilla or salted caramel ice cream and a drizzle of chocolate or caramel sauce.
- Dust lightly with powdered sugar or cocoa for a simple finish.
- Top with toasted banana chips or chopped toasted nuts for texture.
- For a breakfast twist, serve with Greek yogurt and fresh berries to cut through the richness.
Storage, reheating, and freezing
Short-term storage
- At room temperature: Store in an airtight container for up to 2 days.
- Refrigerated: Place in an airtight container for up to 5 days — chilling firms the texture and helps clean slicing.
Freezing
- To freeze: Slice and wrap individual bars tightly in plastic wrap, then place in an airtight freezer bag for up to 3 months.
- To thaw: Transfer to the fridge overnight, then bring to room temperature or warm briefly in a 300°F oven for 8–10 minutes, or microwave for 15–25 seconds (watch for melting).
Make-ahead and scaling tips
- Make the batter and keep it in the fridge for up to 24 hours before baking. Bring to near room temperature before baking; you may need to add 2–4 extra minutes to baking time.
- To scale: If using an 8×8 pan, baking time increases (thicker bars) — check from 25 minutes onward. For a 9×13 pan (thinner bars), reduce bake time by 5–8 minutes.
Nutrition and portioning (approximate)
Nutrition varies based on ingredients and mix-ins. As a rough estimate for the standard recipe (cut into 9 squares):
- Calories per square: ~280–340 kcal
- Fat: 14–18 g
- Carbohydrates: 35–45 g
- Protein: 3–5 g
For lighter versions, use less sugar, swap some butter for applesauce or oil, and reduce mix-ins. For accurate numbers, plug your exact recipe into a nutrition calculator.
Frequently asked questions (FAQ)
Q: Can I use green bananas in this recipe?
A: No — you want very ripe bananas (brown-spotted or fully brown). Green bananas are starchy and won’t provide the sweetness or flavour required.
Q: Why did my bars sink in the middle?
A: Likely underbaked in the center, or you used too much banana liquid. Next time, test earlier and allow residual heat to finish the center, or reduce banana by 1–2 tablespoons.
Q: Can I double the recipe?
A: Yes. Use a 9×13-inch pan and reduce thickness by adjusting bake time (start checking 5–8 minutes earlier than double-the-time expectation because the batter is spread thinner).
Q: How do I prevent the top from cracking?
A: Cracks are normal and often desirable on brownies. To minimize cracks, bake at a slightly lower temperature (325°F/163°C) for a few extra minutes for gentler rising, but expect some crackling.
Final thoughts — why this recipe belongs in your repertoire
The Banana Bread Brownies Recipe is a comforting, creative hybrid that’s forgiving, customizable, and crowd-pleasing. It’s a brilliant way to use overripe bananas and a perfect base for experimenting — swirl in caramel, add toasted nuts for crunch, or make it vegan for plant-based guests. Follow the method, respect the texture goals (fudgy yet banana-forward), and you’ll have a batch of bars that are rich, tender, and hard to resist.
Banana Bread Brownies Recipe
Ingredients
- 1 cup 240 g very ripe bananas, mashed (about 2 large bananas)
- 4 oz 115 g bittersweet or semisweet chocolate, chopped (or use cocoa variation)
- 6 tbsp 85 g unsalted butter, melted (or 1/3 cup neutral oil)
- 2 large eggs room temperature
- 3/4 cup 150 g granulated sugar (or 1/2 cup sugar + 1/4 cup brown sugar)
- 1 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- 3/4 cup 95 g all-purpose flour
- 1/4 cup 30 g unsweetened cocoa powder (if using chopped chocolate)
- 1/2 tsp baking powder
- Optional mix-ins: 1/2 cup nuts or chocolate chips
Instructions
Preheat & Prep:
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy lifting.
Melt Chocolate & Butter:
- In a heatproof bowl, melt chopped chocolate with butter over simmering water (or microwave in short bursts). Cool slightly.
Mix Wet Ingredients:
- In a bowl, mash bananas. Add sugar, eggs, and vanilla. Whisk until combined. Stir in the melted chocolate mixture.
Combine Dry Ingredients:
- In another bowl, whisk together flour, cocoa powder (if using), baking powder, and salt.
Fold Together:
- Add dry ingredients to the wet in two parts, folding gently until just combined. Do not over mix. Fold in optional mix-ins.
Bake:
- Spread batter into prepared pan and smooth the top. Bake for 25–30 minutes. A toothpick inserted into the center should come out with a few moist crumbs.
Cool & Slice:
- Cool completely on a rack (or chill for cleaner slicing). Lift out using the parchment overhang, and cut into 9 squares.
Notes
- Tips:
• Use very ripe bananas for best sweetness and flavour.
• For extra fudginess, under bake slightly and cool fully before slicing.
• Warm knife under hot water between cuts helps clean slices. - Storage:
Store in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Freeze individually wrapped squares for up to 3 months. - Variations:
• Swirled: Add chocolate or caramel swirl.
• Vegan: Use flax eggs and dairy-free chocolate.
• Nutty: Add toasted walnuts or pecans.