Banana Bread Brownies arrive at the table with a refined riff on two classics: the tender banana crumb of a loaf and the dense, chocolatey intensity of a brownie. The aroma of caramelized bananas and warm cocoa fills the kitchen as the edges crisp while the center remains fudgy. For a related take on dense banana-chocolate treats, see this recipe for fudgy banana brownies for inspiration.
Why Make This Recipe
- Effortless Yet Elegant: simple technique produces a polished, bakery-quality finish.
- Minimal Ingredients: pantry staples transform into layered, nuanced flavors.
- Impressive Flavor: the interplay of ripe banana sweetness and bittersweet cocoa feels elevated.
This version refines both components — a brownie-like base enriched with mashed bananas and a gentle swirl of dark chocolate — giving depth without heaviness. For a lighter twist on banana-and-chocolate pairings, compare with our guilt-free chocolate banana bread.
Ingredients
Base
- 1/2 cup (115 g) unsalted butter, melted and cooled (room temperature if solid)
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240 g) mashed ripe bananas (about 2 medium bananas), very ripe for sweetness and moisture
- 3/4 cup (95 g) all-purpose flour, spooned and leveled
- 1/3 cup (35 g) unsweetened cocoa powder, sifted
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
Sauce / Swirl
- 2 oz (55 g) dark chocolate (60–70%), finely chopped, melted (for a chocolate swirl)
Topping
- 1/3 cup toasted walnuts or pecans, roughly chopped (optional)
- Flaky sea salt, a light dusting (optional)
Precision notes: use very ripe bananas for stronger banana aroma; measure flour by spooning into the cup; sift cocoa for a smooth batter.
How to Make Banana Bread Brownies
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving an overhang for easy removal. (Mini-tip: press parchment into corners for neat edges.)
- Whisk melted butter and sugar in a bowl until glossy and slightly aerated. Add eggs one at a time, whisking until the mixture becomes pale and ribbon-like. Add vanilla. (Visual cue: batter lightens and thickens.)
- Fold in mashed bananas until evenly incorporated; the batter will be glossy and slightly thick.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. (Mini-tip: sift cocoa to avoid lumps.)
- Gently fold dry ingredients into the banana mixture until just combined; aim for a smooth, velvety batter with no streaks. Do not overmix.
- Pour two-thirds of the batter into the prepared pan, smoothing the surface with an offset spatula. The batter should be dense but spreadable.
- Melt the dark chocolate until glossy. Dollop spoonfuls of melted chocolate over the batter, then drop remaining batter by spoonfuls. Using a knife, create a few elegant swirls—leave some contrast between chocolate and banana-batter. (Mini-tip: swirl in one direction for a marbled look.)
- Scatter toasted nuts across the top and lightly press them into the batter; finish with a faint sprinkle of flaky sea salt for balance.
- Bake 28–35 minutes until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). The center should still look slightly soft—it will continue to set as it cools. (Sensory cue: fragrant, caramelized banana and cocoa aroma.)
- Cool completely in the pan on a wire rack, then lift with the parchment overhang and slice into squares. For cleaner cuts, chill 20 minutes before slicing.
How to Serve Banana Bread Brownies
Serve slices on a warm plate with a thin smear of crème fraîche or mascarpone to contrast the chocolate. Arrange squares in an overlapping fan for an elegant pastry-style display. Garnish with a few toasted nut pieces and a delicate dusting of cocoa or powdered sugar. For a refined dessert, pair with a small scoop of vanilla-bean gelato and a micro-mint leaf.
How to Store Banana Bread Brownies
Allow brownies to cool completely before storing to preserve texture. Keep in an airtight container at room temperature for up to 3 days, layering parchment between pieces to avoid sticking. For longer storage, wrap tightly and refrigerate up to 1 week or freeze individual squares for up to 2 months; thaw at room temperature and warm briefly in a low oven (300°F/150°C) for a restored fudgy interior.
Tips to Make Banana Bread Brownies
- Use very ripe bananas (lots of brown speckles) for maximum sweetness and banana aroma.
- Toast nuts lightly in a dry skillet until fragrant to lift their flavor.
- Avoid overbaking: remove when center still has a few moist crumbs for that ideal brownie chew.
- For a glossy top, stir the sugar and butter briskly at the beginning to introduce a touch of air.
Variation (if any)
- Espresso-enhanced: add 1 teaspoon instant espresso powder to the dry mix to deepen chocolate notes.
- Citrus lift: fold in 1 teaspoon orange zest for a bright counterpoint to chocolate.
- Single-serve: bake in a lined muffin tin for portable, slightly crisper edges.
FAQs
Can I use frozen bananas?
Yes. Thaw and drain excess liquid, then mash well. Measure after mashing to ensure the correct moisture level.
How do I make these nut-free?
Omit the nuts and replace with a sprinkle of toasted seeds, or leave plain; a light dusting of sea salt still enhances the flavors.
Can I use whole wheat flour?
You can substitute up to half the all-purpose flour with finely milled whole wheat, but expect a denser crumb and slightly nuttier flavor.
Conclusion
Banana Bread Brownies translate humble ingredients into a composed, sophisticated treat—fudgy in the center, tender with banana perfume, and edged with crisp chocolate. They offer approachable technique with a polished result, ideal for both casual teatime and plated desserts. For further inspiration and a complementary take on this mash-up, explore Banana Bread Brownies – Gemma’s Bigger Bolder Baking. Share your plating photos and notes in the comments; how would you make this dish your own?
Print
Banana Bread Brownies
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Delicious Banana Bread Brownies combine the tenderness of banana bread with the rich flavors of brownies for a sophisticated dessert.
Ingredients
- 1/2 cup (115 g) unsalted butter, melted and cooled
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240 g) mashed ripe bananas (about 2 medium bananas)
- 3/4 cup (95 g) all-purpose flour, spooned and leveled
- 1/3 cup (35 g) unsweetened cocoa powder, sifted
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 2 oz (55 g) dark chocolate (60–70%), finely chopped, melted
- 1/3 cup toasted walnuts or pecans, roughly chopped (optional)
- Flaky sea salt, a light dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment.
- Whisk melted butter and sugar in a bowl until glossy. Add eggs one at a time, whisking until pale.
- Fold in mashed bananas until evenly incorporated.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Fold dry ingredients into the banana mixture until just combined.
- Pour two-thirds of the batter into the prepared pan, smoothing the surface.
- Melt the dark chocolate and dollop over the batter. Use a knife to create swirls.
- Scatter toasted nuts on top and lightly press them in. Sprinkle with flaky sea salt.
- Bake for 28–35 minutes until edges are set and a toothpick comes out with a few moist crumbs.
- Cool completely in the pan on a wire rack, then lift out and slice into squares.
Notes
Use very ripe bananas for maximum sweetness and aroma. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg