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Banana Bread Brownies

A cozy mashup of banana bread’s moist warmth and brownies’ rich, chocolatey intensity, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 squares
Course: Brunch, Dessert, Snacks
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, melted substitute with coconut oil for dairy-free
  • 1 cup granulated sugar use coconut sugar for caramel note
  • 1/2 cup brown sugar, packed omit for lighter sweetness
  • 2 large eggs, room temperature use flax eggs (2 tbsp ground flax + 6 tbsp water per egg) for vegan
  • 1 teaspoon vanilla extract or swap with a pinch of cinnamon for warmth
  • 1 1/2 cups mashed ripe bananas (about 3 medium bananas) overripe is best
Dry Ingredients
  • 1 cup all-purpose flour substitute half with whole wheat for a heartier bite
  • 1/2 cup unsweetened cocoa powder Dutch-processed for deeper color and richness
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt to balance sweetness
Add-ins
  • 1 cup chocolate chips or chopped chocolate optional but recommended
  • 1/2 cup chopped walnuts or pecans optional; toast for extra flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment paper, leaving an overhang for easy lifting.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until glossy and slightly thickened.
  3. Beat in the eggs one at a time, followed by vanilla. Stir in the mashed bananas until silky and sweet.
  4. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
  5. Gently fold the dry ingredients into the banana mixture until just combined; avoid overmixing.
  6. Fold in chocolate chips and nuts if using.
  7. Pour the batter into the prepared pan and smooth the top. Tap the pan to settle the batter.
Baking
  1. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  2. Let cool completely in the pan on a wire rack before lifting out and slicing into squares.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.