Name: Banana Bread Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1/2 cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract; 3/4 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons cocoa powder (for brownie portion); Optional: 1/3 cup chocolate chips or chopped walnuts

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Banana bread brownies are the best of both worlds—soft, moist banana bread meets the rich, fudgy goodness of a brownie. These bars are packed with banana flavor and swirled or topped with a chocolatey twist that makes them absolutely irresistible.

Why You’ll Love This Recipe

I love banana bread brownies because they’re comforting, easy to make, and have just the right balance of sweetness and richness. They’re perfect for using up ripe bananas, and I don’t need a mixer—just one bowl and a few pantry staples. Whether I make them with a chocolate swirl or fully mix in cocoa, they always come out tender, chewy, and full of flavor. Banana Bread Brownies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas, mashed
Granulated sugar
Brown sugar
Unsalted butter, melted
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Cocoa powder (for the brownie layer or swirl)
Optional: chocolate chips or chopped walnuts

Directions

I preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan.
In a large bowl, I mash the bananas and mix in the melted butter, sugars, egg, and vanilla until smooth.
I stir in the flour, baking soda, and salt until just combined.
I divide the batter in half and stir cocoa powder into one half to create the brownie portion.
I spread the banana layer in the pan, then add dollops of the brownie batter on top and swirl with a knife—or layer them as I prefer.
If I’m using chocolate chips or nuts, I sprinkle them on top or fold them into the batter before layering.
I bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
I let them cool in the pan before slicing into bars.

Servings and timing

This recipe makes about 9–12 brownies, depending on how I slice them. It takes around 10 minutes to prep and 25–30 minutes to bake, so I usually plan for 40 minutes total.

Variations

I sometimes use peanut butter chips or swirl in a spoonful of Nutella for a decadent twist. For a gluten-free version, I use a 1:1 gluten-free flour blend. I’ve also made them fully chocolate by mixing cocoa powder into the entire batter, or fully vanilla with extra banana and skipping the cocoa for a more classic banana bread bar.

storage/reheating

I store banana bread brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. To reheat, I pop one in the microwave for about 10–15 seconds—it brings back that just-baked softness. They also freeze well for up to 2 months; I wrap individual bars and thaw as needed. Banana Bread Brownies

FAQs

Can I make these without cocoa?

Yes, I skip the cocoa for a blondie-style banana bread bar. They’re still moist and delicious, just without the chocolate flavor.

Can I use oil instead of butter?

I’ve used vegetable or coconut oil in place of butter, and it works great. The texture stays soft and chewy.

How ripe should the bananas be?

The riper, the better. I use bananas with lots of brown spots—they’re sweeter and mash easily.

Do I need an electric mixer?

Nope! I mix everything by hand. It’s a simple, low-effort recipe that doesn’t need fancy tools.

Can I double the recipe?

Yes, I double the ingredients and bake in a 9×13-inch pan. I just add a few extra minutes to the baking time and check with a toothpick.

Conclusion

Banana bread brownies are one of my favorite quick bakes when I want something comforting, sweet, and a little chocolatey. They’re soft, flavorful, and easy to make with ingredients I usually already have at home. Whether I enjoy them as a snack, dessert, or breakfast treat, they always hit the spot.