These Banana Bread Brownies are the perfect blend of soft, moist banana bread and rich, fudgy brownies. They have the sweetness of ripe bananas, the chewiness of a classic brownie, and a hint of warm vanilla that makes every bite irresistible. Whether you’re a banana lover or just need a way to use up overripe bananas, this recipe is a must-try!
Why You’ll Love This Recipe?
If you love banana bread and brownies, this is the best of both worlds. These bars are packed with banana flavor, have a soft and chewy texture, and are topped with a simple brown butter glaze that takes them to the next level. Plus, they’re super easy to make—no fancy ingredients, just simple pantry staples.
Ingredients
You only need a few basic ingredients to whip up these delicious brownies. Some of the key ingredients include:
- For the Brownie Batter:
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- fine salt
- unsalted butter
- light brown sugar
- unsweetened chocolate, chopped
- eggs, at room temperature
- pure vanilla extract
- For the Banana Bread Batter:
- all-purpose flour
- granulated sugar
- baking soda
- ground cinnamon
- fine salt
- egg, at room temperature
- bananas, mashed
- sour cream
- unsalted butter, melted
- pure vanilla extract
- For the Topping:
- unsalted butter
- unsweetened chocolate
- confectioners’ sugar
- boiling water
- toasted walnuts, coarsely chopped
How to Make Banana Bread Brownies
Mash the bananas
In a large bowl, mash the bananas until smooth. A few lumps are okay—it adds to the texture!
Mix the wet ingredients
Stir in melted butter, brown sugar, eggs, and vanilla until well combined. This creates a rich, flavorful base.
Add the dry ingredients
Gently fold in flour, baking soda, and a pinch of salt. Mix until just combined—don’t overmix, or they won’t be as soft.
Bake until golden
Spread the batter into a greased baking pan and bake until the edges are lightly golden and the center is set.
Make the brown butter glaze
Melt butter in a saucepan until it turns golden brown, then whisk in powdered sugar and a splash of milk. Pour over the warm brownies for the ultimate finish.
Expert Tips and Tricks
- Use overripe bananas for the best sweetness and flavor.
- Don’t overmix the batter—gentle folding keeps them soft and chewy.
- If you want extra richness, add chocolate chips or chopped nuts.
- Let the glaze soak in while the brownies are still warm for a gooey, irresistible topping.
Recipe Variations and Possible Substitutions
- Swap half the flour for whole wheat flour for a slightly nuttier flavor.
- Use coconut sugar instead of brown sugar for a different sweetness.
- Skip the glaze and dust with powdered sugar for a lighter option.
- Add a swirl of peanut butter or Nutella for extra indulgence.
Serving and Pairing Suggestions
These banana bread brownies are delicious on their own, but they also pair well with a hot cup of coffee, a glass of cold milk, or even a scoop of vanilla ice cream for a dessert-worthy treat. If you’re serving them at a gathering, a sprinkle of chopped walnuts or a drizzle of melted chocolate makes them even more special.
Storage and Reheating Tips
- Store in an airtight container at room temperature for up to three days.
- Keep them in the fridge for up to a week if you prefer a firmer texture.
- Freeze for up to three months—just thaw at room temperature before serving.
- If you like them warm, microwave for a few seconds before enjoying.
FAQs
Can I use frozen bananas?
Yes! Just thaw them completely and drain any excess liquid before using.
Can I make these gluten-free?
You can swap the flour for a 1:1 gluten-free baking mix, and they’ll still turn out great.
Can I add nuts or chocolate chips?
Absolutely! Walnuts, pecans, or chocolate chips make a great addition.
Do I need to use the glaze?
No, they’re delicious on their own, but the glaze adds an extra layer of flavor.
Conclusion
Banana Bread Brownies are the perfect mix of soft, chewy, and full of flavor. Whether you enjoy them as a snack, dessert, or even breakfast (we won’t judge!), they’re guaranteed to be a hit. Keep this recipe handy for when you have overripe bananas—you’ll never want to waste them again!
Print
Banana Bread Brownies
- Prep Time: 45 minutes
- Cook Time: 35-40 minutes
- Total Time: Approximately 3 hours 5 minutes (including cooling time)
- Yield: 26 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful fusion of flavors with these Banana Bread Brownies. This recipe combines the moist, tender crumb of banana bread with the rich, fudgy texture of brownies, creating a treat that’s sure to satisfy your sweet tooth. Perfect for using up overripe bananas, these brownies are a crowd-pleaser for any occasion.
Ingredients
For the Brownie Batter:
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 stick (8 tablespoons) unsalted butter
- 1 1/4 cups light brown sugar
- 3 ounces unsweetened chocolate, chopped
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
For the Banana Bread Batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1 large egg, at room temperature
- 3 very ripe bananas, mashed
- 1/3 cup sour cream
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 teaspoon pure vanilla extract
For the Topping:
- 2 tablespoons unsalted butter
- 2 ounces unsweetened chocolate
- 1 cup confectioners’ sugar
- 3 to 4 tablespoons boiling water
- 1 cup toasted walnuts, coarsely chopped
Instructions
Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Line a 9-by-13-inch glass baking dish with aluminum foil, leaving a 2-inch overhang on each end for easy removal.
Make the Brownie Batter:
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a saucepan, bring the butter, brown sugar, and 1/2 cup water to a simmer. Remove from heat and whisk in the chopped unsweetened chocolate until smooth. Let cool slightly.
- Whisk in the eggs and vanilla extract until well combined.
- Stir in the dry ingredients until just combined. Set aside.
Make the Banana Bread Batter:
- In a medium bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt.
- In a large bowl, beat the egg. Add the mashed bananas, sour cream, melted butter, and vanilla extract, mixing until well combined.
- Stir in the dry ingredients until just combined.
Assemble and Bake:
- Use a medium ice cream scoop to dollop about half of the banana bread batter into the prepared baking dish.
- Spoon or pour the brownie batter around the banana bread batter, partially covering it.
- Dollop the remaining banana bread batter over the top, ensuring some brownie batter remains visible.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool in the baking dish on a rack for about 1 hour.
Prepare the Topping:
- Lift the brownies out of the pan using the foil overhang, but leave them in the foil.
- In a small heatproof bowl, combine the butter and unsweetened chocolate. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Sift the confectioners’ sugar into a medium bowl.
- Whisk in the melted chocolate mixture and boiling water to create a smooth glaze, adding more water if necessary to achieve a drizzling consistency.
Glaze and Serve:
- Drizzle the glaze over the cooled brownies.
- Sprinkle the toasted walnuts evenly over the top.
- Let the glaze set for about 30 minutes before cutting into squares and serving.
Notes
- For a nut-free version, omit the walnuts.
- Ensure all ingredients are at room temperature before starting for best results.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 401
- Sugar: 29g
- Sodium: 261mg
- Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 57mg
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