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Banana Bread Brownies

Four Banana Bread Brownies stacked ona blue plate

Keeping with my whole fruit situation that I have going on, I started thinking about bananas.

Which took me about 1.7 seconds.

You see, I don’t love bananas.

Actually I really don’t even like them in their natural state.  The mushiness, the smell…

Funny thing about it, is it’s actually a fruit I am not allergic to.

Yes, people, I have an actual fruit allergy.  It’s a real thing.

Anyway, I’m not a huge banana fan.

But I do like banana bread.  It’s this strange situation.  I like it even better with peanut butter cups, in case you were wondering.

So here I am. Thinking about bananas once again…

How can I eat one without having to actually EAT one?

Then I remembered this recipe that I jotted down a few years ago that went into the depths of my recipe folder…

I have no idea where I got it, no idea when I wrote it, but there it is…

Banana Bread Brownies.

So I decided to get to work.

I had these from bunch to mouth in about 45 minutes…and I didn’t even have to use my mixer.

Just get some old bananas.

Did you ever wonder if getting into banana bread was on the bucket list of bananas?  I mean they have this nice long life, get all old and squishy and then either end up in someone’s compost OR in a delicious loaf of banana bread.  Think about it, worms burrowing through your banana body or being baked with sugar and vanilla…It’s really the perfect way to go.

I think I want my death to be via banana bread.  Not today, I mean.  When I get old and squishy.

That didn’t make sense.

A square banana bread brownie on an aqua plate


On a side note I have spelled banana wrong every single time I have typed it so far.  Don’t you think it looks better as bananana?
First you need to melt some chocolate chips and butter together.
I forgot to take a picture of that…so close your eyes and imagine a saucepan with chocolate chips and butter melted together.
Good.
Set that aside to cool.

Banana bread brownies ingredients in a mixing bowl
A collage of three photos of banana bread brownie batter
A collage of two photos of banana bread brownie batter in a baking pan with chocolate drizzled on top
Banana bread brownie squares in a stack

Now get some elderly bananas and mush the heck of of them.
Then add some sugar and vanilla…

Mix that together, then add some beaten eggs, some flour and salt.
Then pour almost all of your melted chocolate into the batter. Set aside 1/4 cup of the chocolate to use in a minute.
See, now pour the last bit of chocolate on top and swirly-whirl it in.
Then bake. That’s it.
See how pretty?
These brownies are dense and yummy filled with just the right amount of banana flavor!

Print
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Banana Bread Brownies

  • Author: Cookies & Cups

Description

makes 25 brownies


Ingredients

Scale
  • 6 Tbsp butter
  • 3/4 cup semi-sweet chocolate chips
  • 2 tsp vanilla
  • 1 1/2 cups mashed ripe bananas (about 3)
  • 1/2 cup granulated sugar
  • 3 eggs, beaten
  • 1 3/4 cup all purpose flour
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350°
  2. Spray a 9×9 pan with cooking spray, set aside
  3. In a medium sauce pan, combine butter and chocolate chips. Over medium-low heat, melt together, stirring occasionally. When melted, set aside to cool.
  4. In a large bowl combine the mashed bananas, sugar and vanilla. Stir in beaten eggs until evenly incorporated.
  5. Stir in flour and salt until just combined.
  6. Pour all but 1/4 cup melted chocolate into the banana mixture and stir.
  7. Pour the batter into your prepared pan and drizzle remaining 1/4 cup melted chocolate on top, and swirl it into the batter.
  8. Bake 25-30 minutes until the center is set and a toothpick comes out clean.
  9. Brownies will be very dense.
  10. Cool completely and cut into squares.

Notes

store in an airtight container for up to 3 days

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90 comments on “Banana Bread Brownies”

  1. Andrea Alpaugh

    Love this! I made it by recipe the first time and was wonderful. However I always change recipes and I really like the minor changes I made. First, I only had an 8 x 8 pan so this increased the baking time to 55 minutes in my oven (always check with the toothpick test so you don’t over bake). I only used 2 eggs. I added 1/4 teaspoon baking soda and 2 Tablespoons water. I substituded 1/2 cup uncooked oatmeal for 1/2 cup of the flour. Also I added 1/2 cup chopped pecans. These turned out much less dense than the original. Also to make them even prettier I dusted them with powdered sugar before serving. I find they can be stored in an airtight container or zippy bag in the fridge for up to a week. Best if warmed for 15 to 30 seconds in the microwave if they have been stored. Like fresh from the oven. Hmmm….next I might want to see about adding a cream cheese filling…I’ll let y’all know. This recipe is a favorite.

  2. I loved the concept of these. Made them for the first time today, and the flavor is really good, but the texture is a bit funny. Some kinda gummy spots? I don’t know if it’s my doing or just what happens when brownies and banana bread merge : )
    I might add whole chocolate chips to the batter next time, to hide the texture a bit, and amp up the chocolate content- that never hurts right?

  3. As someone who always puts chocolate chips in their banana bread, trying this recipe was a must! And while I applaud the concept, the real deal was a little lacking. These were not brownie-like at all. Maybe I just like a fudgey brownie, but these were more like a dense cake . . . and not in a good way. More like a fluffy cake gone wrong or a yeast bread that didn’t rise.
    Also, quite lacking on the chocolate front for a brownie, yet not nearly sweet enough to be a blondie.
    I hope these comments aren’t too harsh, but I want to give an honest review.
    If I made them again, I would less flour and perhaps only two eggs + more chocolate!

  4. Christine Coughlin

    I’m going to make these right now, I am not kidding! I like you. You see, I too have been afflicted with said same addiction.

  5. I was trying to figure out a recipe besides banana bread that I could use with the ripe bananas I had and these were great and easy to make! I ended up using 1c whole wheat flour and unsweetened chocolate and it still came out great! It was just the right amount of sweet without being so overwhelming.However, I think next time I will use more chocolate and b.sugar like mentioned above because Of the chocolate lover that I am!Thanks for the recipe!

  6. I was trying to figure out a recipe besides banana bread that I could use with the ripe bananas I had and these were great! I ended up not having enough chocolate chips so I used unsweetened chocolate and it still came out great! It was just the right amount of sweet without being so overwhelming.However, I think next time I will use more chocolate because I love it so much!Thanks for the recipe!

  7. charlie banks

    After reading through endless comments I couldn’t find anyone who actually made these. So I have given it a go and am happy to say they were yummy and moreish. Something fun to add to your recipe book, but probably not my go-to recipe if I was to have a bunch of ‘elderly’ banana’s on hand.

    Below are the changes I made, as I personally wanted them a bit sweeter, more brownie-ish and with more of a banana kick.

    thanks to cookiesandcups for the idea of banana brownies! who would’ve thunk it.

    Banana Brownies

    Ingredients
    • 1/3 cup butter
    • 1 cup semi-sweet chocolate chips
    • 2 tsp vanilla
    • 4 roughly mashed banana’s
    • 1/2 cup white sugar
    • ½ cup brown sugar
    • 3 eggs, beaten
    • 1 3/4 cup all purpose flour
    • pinch salt

    How to Make

    Preheat oven to 175°c
    Spray a brownie pan with cooking spray, set aside.
    In a microwave safe cup (eg. pyrex measuring cup), combine butter and chocolate chips.
    Melt for about 1-2 minutes stirring in 30 second intervals.
    When melted, set aside to cool.
    Using the paddle attachment on your mixer, begin to smash the bananas.
    Add sugar and vanilla to the banana mash and continue to mix.
    Mix in beaten eggs on low until evenly incorporated.
    Stir in flour and salt until just combined.
    Pour all but 1/4 cup melted chocolate into the banana mixture and stir.
    Pour the batter into your prepared pan and drizzle remaining 1/4 cup melted chocolate on top, and swirl well it into the batter.
    Bake 25-30 minutes until the center is set and a toothpick comes out clean.
    Brownies will be very dense.
    Cool completely and cut into squares.

  8. charlie banks

    After reading through endless comments I couldn’t find anyone who actually made these. So I have given it a go and am happy to say they were yummy and moreish. Something fun to add to your recipe book, but probably not my go-to recipe if I was to have a bunch of ‘elderly’ banana’s on hand.

    Below are the changes I made, as I personally wanted them a bit sweeter, more brownie-ish and with more of a banana kick.

    thanks to cookiesandcups for the idea of banana brownies! who would’ve thunk it.

    How to Make

    Preheat oven to 175°c
    Spray a brownie pan with cooking spray, set aside.
    In a microwave safe cup (eg. pyrex measuring cup), combine butter and chocolate chips.
    Melt for about 1-2 minutes stirring in 30 second intervals.
    When melted, set aside to cool.
    Using the paddle attachment on your mixer, begin to smash the bananas.
    Add sugar and vanilla to the banana mash and continue to mix.
    Mix in beaten eggs on low until evenly incorporated.
    Stir in flour and salt until just combined.
    Pour all but 1/4 cup melted chocolate into the banana mixture and stir.
    Pour the batter into your prepared pan and drizzle remaining 1/4 cup melted chocolate on top, and swirl well it into the batter.
    Bake 25-30 minutes until the center is set and a toothpick comes out clean.
    Brownies will be very dense.
    Cool completely and cut into squares.

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