Banana Bread Brownies

by
Delicious banana bread brownies served on a plate with chocolate drizzle.
Jump to Recipe·Print Recipe

I love simple sweets that feel like home, and Banana Bread Brownies do just that. I pull ripe bananas from my counter, mix a few pantry items, and soon the whole house smells warm and sweet. I always say this treat sits between cake and brownie in the best way.

My dad James first tasted these at my kitchen table and gave them two thumbs up. My sister Jennifer asked for the recipe the next day.

What You’ll Need

  • 2 medium-sized ripe bananas
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar (packed)
  • 1/2 cup unsalted butter (melted)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

My Trusted Kitchen Tools

I like tools that keep things easy and fast. I use a 9×9 inch baking pan, a rubber spatula, a fork for mashing bananas, and a wire rack to cool the brownies. I also pull out a small bowl for dry mix and a larger bowl for wet mix. If you like, a hand mixer can help, but I usually mix by hand.

I once made a twice-batch after reading about a twist on my treat in my notes about banana bread cinnamon rolls, and it gave me new ideas about texture and swirls. For a fun spin, try my take on banana bread cinnamon rolls with cream cheese frosting for a weekend bake.

Bringing It All Together

  • Preheat oven to 350°F (175°C) and grease a 9×9 inch pan or line it with parchment.
  • Mash the ripe bananas in a mixing bowl until smooth.
  • Add granulated sugar, brown sugar, and melted butter and mix until combined.
  • Beat in the eggs and vanilla until well mixed.
  • Whisk flour, cocoa powder, baking soda, and salt in a separate bowl.
  • Fold the dry mix into the banana mix with a rubber spatula until just combined.
  • Fold in chocolate chips if using.
  • Pour batter into the prepared pan and spread it evenly.
  • Bake for about 25 minutes or until a toothpick shows a few moist crumbs.
  • Let cool in the pan for 10 minutes, then move to a wire rack to cool fully.
Banana Bread Brownies

Making It Your Own (Swaps & Ideas)

I like to change small things to make a new bite each time. Swap chocolate chips for chopped nuts for crunch. Add a tablespoon of espresso powder for depth. If you want a more cake like crumb, add a bit more flour, a tablespoon at a time. For a stronger banana taste, use very ripe bananas or add a tablespoon of banana puree.

You can also add spices. A pinch of cinnamon or a bit of instant coffee powder lifts the cocoa and banana. For a lighter sweet, use half white sugar and half maple syrup, though you will get a moister bake.

If you love a twist, try the idea I used when I made a tray inspired by another favorite: the texture and chocolate blend remind me of my chocolate espresso banana bread, so I sometimes borrow ideas like a richer chocolate layer or a quick glaze.

How We Love to Serve It

We slice these into squares and serve them warm for snack time. I often warm one briefly in the oven and serve with plain yogurt or a scoop of vanilla ice cream for dessert. For kids, a smear of peanut butter makes a filling snack.

When I take these to a picnic, I wrap single pieces in parchment and tie them with string. They stay moist and travel well. For a brunch, I line a plate and let guests help themselves. If you enjoy a richer chocolate hit, top each square with a few extra chocolate chips right after baking so they melt slightly.

For one of my party tables, I paired them with a cool cup of pudding and got great feedback by offering a play on my other dish, the banana pudding brownies, to give guests a small flight of banana treats.

A Few Tips For Success

I keep the mix gentle. Over mixing makes the bake tough. Fold just until you do not see dry flour. Measure flour by spooning it into the cup and leveling with a knife to avoid heavy batter. Watch the bake at 20 minutes if your oven runs hot; ovens vary.

Use very ripe bananas for more flavor. If you have brown spots, that is perfect. If you want glossy tops, add a tiny dab of melted butter on top before baking. Let the pan cool for the set time so slices hold shape.

Saving Some For Later

You can keep these on the counter for two days in an airtight box. For longer, freeze in a single layer on a tray, then move to a bag for up to three months. Thaw at room temperature or warm briefly in an oven at low heat. To keep fresh, wrap each square in plastic or parchment before freezing.

If you freeze, do not add cream or ice cream until serving. Reheat from frozen in a 325°F oven for about 10 minutes or until warmed mostly through.

From My Kitchen to Yours

I love how this recipe sits between a bread and a brownie. It works for a quick snack, a small dessert, or a weekend treat. I hope it brings the same warm, calm feeling to your home that it brings to mine.

Your Questions, Answered

How ripe should bananas be for Banana Bread Brownies?

I often get asked how ripe the bananas should be for Banana Bread Brownies. I use very ripe bananas with brown spots. They mash easily and offer the best sweetness and flavor.

Can I make Banana Bread Brownies without butter?

Yes. You can swap melted butter for an equal amount of mild oil like canola or vegetable oil. The texture will be moist but a little less rich.

How can I tell when Banana Bread Brownies are done?

I check with a toothpick. It should come out with a few moist crumbs but not wet batter. The top will look set and the edges will pull slightly from the pan.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
banana bread brownies 2026 02 27 114723 1 Banana Bread Brownies

Banana Bread Brownies

  • Author: sarah
  • Total Time: 40 minutes
  • Yield: 9 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delicious Banana Bread Brownies that combine the best of cake and brownie textures, perfect for a sweet snack or dessert.

Ingredients

Scale
  • 2 medium-sized ripe bananas
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar (packed)
  • 1/2 cup unsalted butter (melted)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×9 inch pan or line it with parchment.
  2. Mash the ripe bananas in a mixing bowl until smooth.
  3. Add granulated sugar, brown sugar, and melted butter and mix until combined.
  4. Beat in the eggs and vanilla until well mixed.
  5. Whisk flour, cocoa powder, baking soda, and salt in a separate bowl.
  6. Fold the dry mix into the banana mix with a rubber spatula until just combined.
  7. Fold in chocolate chips if using.
  8. Pour batter into the prepared pan and spread it evenly.
  9. Bake for about 25 minutes or until a toothpick shows a few moist crumbs.
  10. Let cool in the pan for 10 minutes, then move to a wire rack to cool fully.

Notes

Use very ripe bananas for more flavor. You can store leftovers in an airtight box for two days or freeze for up to three months.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie
  • Calories: 200
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 60mg

Keywords: banana brownies, easy dessert, baking recipe

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!