Banana Bread Brownies: The Perfect Combination

There’s a magic that happens when warm banana and rich chocolate meet: a heady, comforting aroma that draws you to the kitchen, a soft-but-fudgy bite that melts on the tongue, and a sweetness that feels like a hug. This Banana Bread Brownies recipe captures that magic — banana’s tender crumb meets cocoa’s dark, slightly bitter depth, finished with pockets of melty chocolate chips and a cinnamon-brown-sugar sparkle on top. It’s the kind of bake that makes mornings cozier, afternoons sweeter, and any gathering instantly more irresistible.

If you’re curious about a slightly different version or want reference tips from another take on this hybrid treat, check out this detailed recipe for inspiration: Banana Bread Brownies — recipe and notes.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes (including a brief cool)
Servings: 12 squares
Difficulty Level: Easy — great for beginner bakers and busy home cooks

Nutrition Highlights

Estimated nutrition per serving (1 of 12 squares). Values are approximate and were calculated using ingredient composition data from USDA FoodData Central and cross-checked with general guidance from Mayo Clinic on portion and macronutrient interpretation.

Calories: ~300 kcal
Protein: ~4 g
Carbohydrates: ~44 g
- Sugars: ~24 g
- Dietary Fiber: ~2.5 g
Fat: ~12 g
- Saturated Fat: ~6–7 g
Sodium: ~150 mg

Notes: These figures are estimates for guidance only. If you need precise nutrition for medical reasons, consider entering the exact brands and quantities into a nutrition calculator or app that uses FoodData Central values.

Why You’ll Love It

Aromas & Flavor: The scent of roasted banana with warmed cocoa and cinnamon is nostalgic and comforting — great for mornings or cozy evenings.
Textural Contrast: Tender banana crumb meets fudgy brownie-like interior; the cinnamon-brown-sugar topping caramelizes slightly for a pleasant crunch and buttery dots of flavor.
Social & Practical: Easy to slice and share, this recipe is ideal for potlucks, school lunches, or an after-dinner treat. It’s also forgiving: ripe bananas mean less added moisture fuss, and the method is quick.
Quick Win for Seasonal Baking: Use overripe bananas to avoid waste and welcome seasonal baking vibes any time of year.

Step-by-Step Instructions

Ingredients

2 ripe bananas, mashed
1/2 cup melted butter (113 g)
1 cup granulated sugar (200 g)
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (about 188 g)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cocoa powder (about 50 g), unsweetened
1/2 cup milk (120 ml), whole or 2% (see substitutions)
1/2 cup chocolate chips (optional, about 90 g)
1/4 cup brown sugar (about 50 g)
1/2 teaspoon ground cinnamon
1 tablespoon butter, cut into small pieces (for dotting the top)

Optional ingredients / substitutions

For a dairy-free version: substitute melted butter with coconut oil (same volume) and use a non-dairy milk.
For lower sugar: reduce granulated sugar to 3/4 cup and omit chocolate chips, or use 1/3 cup brown sugar instead of both sugars combined (texture will be slightly less sweet).
Gluten-free option: use a 1:1 gluten-free flour blend (measure weight-for-weight) and add 1/4 teaspoon xanthan gum if your blend lacks it.
Add-ins: chopped nuts (walnuts or pecans), a swirl of peanut butter, or a handful of dried fruit.

Equipment

9×13-inch baking pan
Mixing bowls
Whisk and spatula
Cooling rack

Directions

Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment, leaving an overhang for easy removal.
In a large bowl, mash the 2 ripe bananas until smooth-ish (small lumps are fine). Add the 1/2 cup melted butter, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. Beat or whisk until the mixture is well combined.
In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 cup cocoa powder until evenly distributed.
Gradually add the dry ingredients to the wet mixture, folding or stirring until just combined. Avoid overmixing — stop when you see no streaks of flour.
Stir in 1/2 cup milk and 1/2 cup chocolate chips (if using) until evenly incorporated; the batter should be thick but spreadable.
Spread the batter evenly in the prepared pan using a spatula.
In a small bowl, mix 1/4 cup brown sugar with 1/2 teaspoon ground cinnamon. Sprinkle this mixture evenly over the batter, then dot the top with the 1 tablespoon pieces of butter.
Bake in the preheated oven for 25–30 minutes. Begin checking at minute 25: insert a toothpick into the center — it should come out with a few moist crumbs (you want fudgy, not fully dry).
Allow the brownies to cool on a rack for about 10 minutes in the pan, then use the parchment overhang to lift them out and cool completely on the rack before slicing into 12 squares.

Practical tips:

Avoid overbaking: these are best slightly underdone for fudgy texture.
Use very ripe bananas (lots of brown spots) for the best sweetness and banana flavor.
If your pan runs small, reduce bake time slightly and check doneness earlier.

Ways to Enjoy

Simple slice on its own for a quick snack.
Warm a square and serve with a scoop of vanilla ice cream for dessert.
Spread a thin layer of softened butter or almond butter for morning toast-style enjoyment.
Pair with coffee, chai, or a robust black tea — the chocolate and banana stand up well to bold drinks.
For a brunch board, serve alongside fruit, yogurt, and a savory item to balance the sweetness.
If you want a savory-leaning pairing note or another side for your brunch table, try a bright lemony roasted potato dish for contrast — this recipe for crispy lemon potatoes is an exciting complement.

Keeping it Fresh

Room temperature: Store in an airtight container at room temperature for 2–3 days. Keep slices separate with parchment if stacking.
Refrigeration: If your kitchen is warm or you prefer chilled brownies, refrigerate in an airtight container for up to 5 days. Bring to room temperature or warm briefly before serving for best texture.
Freezer: Wrap individual squares tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge or at room temperature; warm briefly before serving.

Insider Secrets

Texture balance: The banana adds moisture and softness; the cocoa and slightly reduced flour keep the center fudgy. If you want a cakier bar, add an extra 1/4 cup flour.
Butter temp matters: Melted butter yields a dense, moist crumb. Don’t use hot butter — let it cool slightly so it doesn’t cook the eggs when mixed.
Cinnamon-brown-sugar topping: That simple sprinkle adds crunch, warmth, and a bakery-style finish. For a glossy top, press the brown-sugar mixture gently into the batter before dotting with butter.
Doneness cues: Look for slightly set edges and a center that jiggles just a touch. A toothpick with a few moist crumbs is perfect.
Flavor boost: A pinch of espresso powder (1/2 teaspoon) in the batter intensifies the chocolate without adding coffee flavor.

Creative Twists

Vegan version: Replace butter with melted coconut oil (1:1), eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 10 minutes), and milk with almond or oat milk. Use dairy-free chocolate chips.
Nutty banana-chocolate: Fold in 3/4 cup chopped toasted walnuts or pecans for crunch and flavor contrast.
Peanut butter swirl: Drop spoonfuls of peanut butter over the batter and swirl gently before sprinkling the brown-sugar topping for a peanut-butter-banana-cup vibe.
Spiced orange: Add 1 teaspoon orange zest and 1/4 teaspoon ground nutmeg for a citrus-laced twist that brightens the chocolate.
Lower-sugar: Reduce granulated sugar to 3/4 cup and skip the chocolate chips; use 1/4 cup unsweetened applesauce to maintain moistness if needed.

Frequently Asked Questions

Q: Can I halve the recipe and bake in a smaller pan?
A: Yes — halve ingredients and bake in an 8×8-inch pan. Check doneness earlier (around 20 minutes), as a smaller pan may need less time.

Q: My bars turned out dry — what went wrong?
A: Common causes: overbaking, not using ripe bananas, or too much flour. Next time, reduce bake time slightly and be sure to measure flour by weight or spoon-and-level method.

Q: Can I omit chocolate chips?
A: Absolutely — the batter is delicious without them. Omitting chips reduces sugar and makes the texture a bit more uniformly fudgy.

Q: What’s the best banana to use?
A: Very ripe bananas with brown spots (even mostly brown skins) provide the sweetest, most intense banana flavor and moisture.

Q: How do I reheat slices without drying them?
A: Warm a slice in the microwave for 10–15 seconds or in a low oven (300°F / 150°C) for 5–7 minutes wrapped in foil to preserve moisture.

Conclusion

This Banana Bread Brownies recipe is a comforting, crowd-pleasing mashup — quick to make, forgiving, and endlessly adaptable. Try it for weekend breakfasts, a potluck dessert, or a cozy treat beside your favorite cup of tea. If you want another tested take with slightly different ratios and frosting ideas, see this version with step-by-step photos: Moist and Easy Banana Bread Brownies – Frosting and Fettuccine. For a bold, bakery-style approach with alternate techniques, Gemma’s detailed recipe is also a great reference: Banana Bread Brownies – Gemma’s Bigger Bolder Baking.

If you make these, I’d love to hear how you customize them — tag your photos, leave a comment, or share tips with fellow readers. Happy baking!

Conclusion

Related Posts