banana bread brownies recipe
The Best banana bread brownies recipe
These brownies are also a lifesaver for busy days. They’re easy to make ahead—just bake them and store them in an airtight container—and they reheat beautifully, so they’re great for meal prep or when you’re short on time. Plus, they’re surprisingly good for you in a small way. The bananas add natural fiber, and the whole-wheat flour keeps it heartier than traditional brownies. Whether you’re hosting a small gathering, treating yourself after a long week, or just craving something sweet, these brownies hit the spot without the guilt. My kids swear by them, and I’ve never had a batch go to waste.
Banana Bread Brownies with a Twist
A rich, fudgy twist on classic banana bread, these brownies blend moist banana flavor with a gooey chocolate center. Perfect for satisfying cravings without the extra carbs.
🥘Ingredients
- 1½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- ½ cup melted butter or oil
- ½ cup chopped walnuts or chocolate chips
- 1 tbsp melted butter
👨🍳Directions
-
1
Preheat oven to 350°F. Line a loaf pan with parchment paper and lightly grease the sides. -
2
In a large bowl, whisk flour, cocoa powder, baking powder, and salt. Stir in brown sugar and granulated sugar. -
3
Add eggs one at a time, whisking well after each. Mix in mashed bananas and vanilla extract. -
4
Fold in melted butter until smooth. Stir in chopped nuts or chocolate chips. -
5
Pour batter into the prepared pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted comes out with moist crumbs.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan (9×5 inches)
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Banana Bread Brownies with a Twist Works
❓ Frequently Asked Questions About Banana Bread Brownies with a Twist
How do I make sure my banana bread brownies stay moist?
Use a mix of ripe and slightly underripe bananas—ripe ones release more natural sweetness and moisture. Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For extra moisture, brush the top with melted butter or a light dusting of flour before baking.
Can I substitute the chocolate chips for something else?
Yes! Swap chocolate chips for chopped nuts (walnuts or pecans work well), dried fruit (raisins or cranberries), or even a sprinkle of crushed cookies (like Oreo). If you prefer a lighter texture, replace half the chocolate chips with white chocolate chips or a mix of dark and milk chocolate.
What if I don’t have a baking sheet or parchment paper?
Line a regular baking dish (like a 9-inch square pan) with parchment paper, grease it lightly with oil or butter, then transfer the brownie mixture to it. Alternatively, use a silicone mat (like a baking mat) for easy removal. If using a pan without parchment, grease it thoroughly to prevent sticking.
How can I adjust the recipe for a gluten-free or nut-free version?
For gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend (like Bob’s Red Mill or King Arthur). For nut-free, omit any chopped nuts and ensure your chocolate chips are nut-free (check labels). Add 1 extra tablespoon of almond flour or ground oats to help bind if needed.
Why do my brownies sometimes turn out too dense or dry?
Overmixing can make them dense, so fold wet ingredients (banana puree, melted butter) just until combined. If they’re dry, check your baking time—these brownies are best baked until the edges are set but the centers are still soft (about 10–12 minutes at 350°F). Overbaking pulls moisture out. If they’re too dry, lightly brush with milk or cream cheese after baking.
