Banana Bread Brownies

My banana bread brownies are a chocolate lover’s dream come true. 

Made with a rich blend of cocoa powder and melty chocolate chips, each bite is packed with chocolatey goodness. 

And the mashed banana in the mix? It guarantees a moist, tender texture and adds a natural sweetness that beautifully complements the deep chocolate flavors.

I know a lot of banana bread recipes don’t include cocoa powder. But those aren’t real fudgy brownies, if you ask me!

So, if you want sweet banana flavor with fudgy brownies all in one mouthful, this is the recipe for you.

Why You’ll Love These Banana Bread Brownies

Banana bread brownies are a delightful twist on traditional banana bread. They’re moist, flavorful, and have that perfect brownie texture we all love. 

Plus, they’re a great way to use up overripe bananas and satisfy chocolate cravings simultaneously.

So, there are a lot of reasons to love these bad boys. 

• They’re easy to make, so you can whip them up whenever the craving strikes. 
• They’re impossibly indulgent thanks to the melty chocolate and fruity flavor.
• And they’re gorgeous! Seriously, who could resist a second piece?

Whether you’re looking for an after-dinner dessert or a special treat to brighten your afternoon, banana bread brownies are the answer. 

TOP TIP: Serve these brownies with a drizzle of melted Biscoff for a truly indulgent treat!

Ingredients for Banana Bread Brownies

Creating the perfect banana bread brownies requires a few simple ingredients. Here’s what you’ll need:

• Unsalted Butter: Enriches the texture, lending a moist and tender crumb to the bake.
• Granulated and Brown Sugar: Brown sugar imparts a deep, caramel-like sweetness, enhancing the overall richness of the dish. White sugar provides sweet balance and helps create that crackly top.
• Eggs and Egg Yolks: These are the binding agents that contribute to the cake’s stability and richness.
• Vanilla Extract and Salt: Balance and complement the chocolate and banana flavors.
• Ripe Bananas: Mashed bananas infuse the bake with natural sweetness and a moist texture.
• All-Purpose Flour: Structures the other ingredients into a soft, cohesive body.
• Unsweetened Cocoa Powder: Adds a robust chocolate flavor, introducing a rich and decadent element.
• Baking Powder: Gives the brownies a small amount of lift, so they’re not too fudgy and have that hint of banana bread texture.
• Chocolate Chips: They melt into pockets of gooey goodness, offering a delightful surprise with each bite.
• Sliced Banana (optional): They caramelize beautifully, adding a decorative and flavorful finish.

How to Make Banana Bread Brownies

Making banana bread brownies is simple and quick. Follow these steps for a delicious treat:

1. Preheat the oven to 350°F (175°C), grease a 9x9 inch baking pan, and line it with parchment paper.
2. Beat the melted butter, brown sugar, and granulated sugar until well combined.
3. Add the eggs, yolks, vanilla, and mashed banana, mixing until smooth.
4. Whisk the flour, cocoa powder, baking powder, and salt in a separate bowl.
5. Gradually mix the dry ingredients into the banana mixture, stirring halfway, then add chocolate chips until well mixed.
6. Pour batter into the prepared pan, spread evenly, and top with banana slices if desired.
7. Bake for 25-35 minutes, or until a toothpick comes out mostly clean.
8. Let cool completely in the pan, then lift out, cut into squares, and enjoy.

Tips for the Perfect Banana Bread Brownies

Brownies are an easy one-bowl dessert, but they’re so easy to overbake. 

Luckily, my banana bread brownies strike a flawless balance between moist banana bread and the rich, fudgy texture of brownies. 

Whether you’re a seasoned baker or trying your hand at this recipe for the first time, follow these tips to ensure your brownies turn out perfectly every time.

• Use Overripe Bananas: The key to the rich banana flavor and natural sweetness in these brownies is using overripe bananas. The darker and more speckled, the better!
• Properly Measure Ingredients: Be precise with your measurements, especially for the flour and cocoa powder, to avoid a dry or dense texture. I always weigh my ingredients, but if you use cups, be sure to spoon the flour into the measuring cup and level it off with a knife for the best results.
• Mixing Matters: When combining the wet and dry ingredients, mix by hand just until you see no streaks of flour. Over-mixing can lead to tough brownies.
• Add banana chunks: I had some less ripe bananas on hand, so I cut them into chunks and nestled them into the batter once I’d poured it into the pan. As you can see, it came out great! The added fruit really helps to keep these from being too decadent.
• Don’t Overbake: Keep a close eye on your baking time. Pull them out when the edges are just pulling away from the pan, and a toothpick inserted in the center comes out with a few moist crumbs. They’ll continue to set as they cool. Aim for about 90°C (195°F).
• Cool Completely: Let the brownies cool completely in the pan before slicing into them. This patience pays off with clean cuts and fully set, fudgy texture.

Recipe Variations

Ready to shake things up with your banana bread brownies? 

These treats are just begging for a little experimentation, and there’s no end to the twists you can add to make them your own. 

Here are some playful and tasty variations to try, ensuring each batch is fresh and exciting

• Nutty Delight: Add chopped walnuts or pecans for a crunchy texture that contrasts beautifully with the fudgy brownies.
• Double Chocolate: For an extra chocolatey treat, swap the regular chocolate chips for white or dark chocolate chips, or even a mix of both!
• Coffee Infusion: Enhance the chocolate flavor with a teaspoon of espresso powder added to the batter. It’ll give a subtle mocha taste that complements the banana beautifully.
• Swirls of Flavor: Before baking, swirl in some peanut butter, Biscoff, or Nutella for a decadent twist.
• Spice It Up: Stir in a teaspoon of cinnamon or a pinch of nutmeg to add warmth and spice.
• Caramel Drizzle: Drizzle salted caramel sauce over the cooled brownies for a decadent finish.

How to Store/Freeze/Reheat

I should warn you - these don’t last long. Somehow, they vanished from the plate in minutes!

That said, they’ll store well in a house with more willpower than mine.

Storing: Keep the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Freezing: Wrap each brownie in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.

Reheating: To reheat, microwave individual brownies for about 15-20 seconds or until warm.

FAQs

Q: Can I make these brownies gluten-free? 

A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

Q: Can I use whole wheat flour instead of all-purpose flour?

A: Yes, but the texture will be denser. You can also use a mix of whole wheat and all-purpose flour.

Q: How ripe should the bananas be?

A: For the best results, use very ripe bananas that are covered in brown speckles. Overripe bananas are sweeter and mash easily, enhancing both the flavor and the moisture of the brownies.

Q: What type of baking pan is best?

A: An 8x8 or 9x9 inch square baking pan is ideal. You can use either glass or metal, but note that metal pans might cook the brownies a bit faster

Q: How should I serve Banana Bread Brownies? 

A: These brownies are versatile! Enjoy them as a snack with coffee or tea or as a delightful dessert after a meal. They’re tasty, both warm and at room temperature.

Q: Can too much or too little banana affect the recipe? 

A: Yes, adding too many bananas can make the brownies too soggy with an underbaked middle, while not enough banana might not give the desired moist texture.

Q: Can I double the recipe? 

Doubling the recipe is straightforward—simply use a larger pan, like a 9x13 inch, and you may need to slightly adjust the baking time. Check the bake after 30 minutes and then at 5-minute intervals from there.