Banana Bread Brownies are here, and the combo of two of our favorite treats is a total hit! This delicious dessert combines our moist and flavorful fan-favorite banana bread with the rich, chocolatey, chewy texture of homemade brownies.
We go OFF on unique banana bread recipes here on Fit Foodie, and have for YEARS! From our Banana Bread Donuts to our Brown Butter Banana Bread Cinnamon Rolls and now to these banana bread brownies, we are basically the queens of banana bread. We’ve finally married two of our favorite things—banana bread and—to create the ultimate dessert everyone will love.
These brownies have both the banana bread flavor AND brownie flavor in one + the texture of brownies. They’re chewy, chocolatey and seriously so so good.
We ❤️ making these as a fun alternative to traditional brownies. They’ve been a hit at school pickup and backyard BBQs alike.
- All-purpose flour: We used all-purpose flour for this recipe.
- Cocoa powder: This is what gives our brownies that rich, chocolatey flavor.
- Unsalted butter: We recommend using unsalted butter in this recipe.
- Bananas: Make sure your bananas are ripe and spotty for the best flavor. This is a GREAT recipe to use up overripe bananas.
- Light brown sugar: This adds a touch of sweetness and moisture to our banana bread brownies.
- Chocolate chips: We used semi-sweet chocolate chips, but you can use any kind of chocolate you like.
Hearth and Hand
Standing Mixer
This Hearth and Hand standing mixer is our favorite!
If you do not have ripe bananas, you can place them in the oven at 350℉ for 15 minutes to simulate natural ripening. Let them cool before use.
Ways to Add Even More Goodness
Want to up the flavor and texture of your banana bread brownies even more? Add nuts, such as chopped walnuts or pecans, to the batter before baking.
You can also swirl in some peanut butter or Nutella before baking. Make it a la mode by topping with a scoop of ice cream or frozen yogurt. YUM!
Banana bread brownies are best stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.
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Preheat the oven to 350℉ and spray an 8×8-inch aluminum pan with cooking spray.
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In a medium-sized bowl, mix the all-purpose flour, cocoa powder, and salt. Pour the dry ingredients through a sifter (or fine mesh strainer) to make sure there are no lumps in the dry ingredients. Set aside.
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Next, add the melted butter, mashed bananas, brown sugar, and vanilla extract to a large bowl and mix together on low/medium with a handheld or stand mixer.
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Add the eggs one at a time into the butter and banana mixture. Mix to combine.
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In a separate small bowl, add ½ cup of the chocolate chips and melt them in the microwave on high for 15-second intervals, stirring and repeating until the chocolate chips are melted.
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Add the melted chocolate chips to the butter mixture and mix on low until all the ingredients are mixed together.
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Slowly add the dry ingredients to the wet and stir to combine. Transfer the batter to the prepared pan. Top with remaining chocolate chips.
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Bake the brownies at 350℉ for 20-25 minutes.
- If you do not have ripe bananas, you can place them in the oven at 350℉ for 15 minutes to simulate natural ripening. Let them cool before use.
Calories: 310 kcal, Carbohydrates: 42 g, Protein: 3 g, Fat: 16 g, Fiber: 3 g, Sugar: 30 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
