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Banana Bread Brownies

Sweet and soft banana bread brownies are two favorite desserts in one, bringing together the comforting flavors of homemade banana bread with the fudgy richness of a chocolate brownie. Yes, it’s as indulgent as it sounds!

Love chocolate as much as you love banana bread? Try my chocolate banana bread, too!

Why You’ll Love These Banana Bread Brownies

These banana bread brownies are the ultimate easy dessert for the banana bread lover who’s also chocolate-obsessed. Or, maybe it’s the brownie lover who’s also banana bread-obsessed? Either way, these homemade brownies are totally obsession-worthy. Here’s why:

  • The best of both worlds. Gone are the days when you need to choose between fluffy homemade banana bread and perfect fudgy brownies. Now, you can have BOTH!
  • Easy. The brownie batter comes together in minutes. It’s a great way to use up overripe bananas, and the rest of the ingredients are common pantry items.
  • Rich, fruity flavor. There’s a hint of banana sweetness and cinnamon spice throughout these rich, moist chocolate brownies loaded with chocolate chips and walnuts. The flavor, the soft texture, the touch of crunch… seriously irresistible!
Ingredients for banana bread brownies with text labels overlaying each ingredient.

Ingredients You’ll Need

You only need a few baking basics to make these mouthwatering banana bread brownies. I’ve included some notes below. Scroll down to the recipe card for a printable ingredients list.

  • Flour – All-purpose flour yields the most consistent results.
  • Cocoa Powder – I like to use Hershey’s Special Dark cocoa powder, but you can use any unsweetened cocoa powder you prefer.
  • Baking Powder
  • Cinnamon – A touch of cinnamon spice enhances these homemade brownies’ “banana bread” flavor. You can also use nutmeg or pumpkin pie spice, too.
  • Salt
  • Butter – Melted before you start. I recommend unsalted butter, or you can use salted butter, but consider leaving out any added salt in this case.
  • Sugar – Regular granulated sugar or light brown sugar.
  • Eggs
  • Vanilla – For the best flavor, opt for real vanilla extract over imitation.
  • Bananas – The best bananas to mash up for banana bread are overripe bananas (the elderly, spotty kind) and that’s what you’ll use for these brownies as well. The riper, the better!
  • Chocolate Chips and Chopped Walnuts – You’ll mix some into the brownie batter, and sprinkle the rest over top before baking.
Assorted banana bread brownies stacked on top of a wooden platter lined with parchment paper.

How to Make Banana Bread Brownies

Like my pecan pie brownies and cheesecake brownies, this banana bread brownie recipe is a delectable mash-up of two classic desserts. Here’s a step-by-step showing how easy they are to make! You’ll find printable instructions in the recipe card.

  • Mix the dry ingredients. Start by whisking the flour, cocoa powder, baking powder, cinnamon, and salt together in a bowl.
  • Mix the wet ingredients. Cream the melted butter and sugar together separately, and then add the eggs and vanilla. Finally, fold in mashed banana.
  • Combine. Next, add the dry ingredients to the wet batter and stir until they’re just combined. Stir in about a ½ cup of chocolate chips and chopped nuts.
  • Bake. Spread the brownie batter in a 9×9 baking pan lined with parchment paper. Bake your banana bread brownies at 350ºF for 30-35 minutes, and let the brownies cool completely before you slice them.
Close up of baked banana bread brownies in a parchment-lined baking pan.

Recipe Tips and Variations

I’ve made a LOT of brownies throughout the years, and this recipe might just be one of my favorites. Below are my pro tips for the absolute best homemade banana bread brownies, plus some easy variations:

  • Use ripe bananas. Just like when you’re baking a traditional banana bread loaf, the ripest bananas have the best sweetness. The bananas you use should be spotted or streaked with brown, and smell fragrant.
  • Test the brownies for doneness. Stick a toothpick into the center of your brownies as they near the end of the baking time. If the toothpick comes out clean or with a few crumbs, the brownies are done.
  • Don’t overbake. Overbaked brownies will be dry and crumbly. 
  • Give these brownies extra oomph. Serve your banana bread brownies with a scoop of vanilla ice cream (or homemade ice cream) and a drizzle of caramel sauce or fudge sauce.
  • Different nuts. Replace the walnuts in this recipe with roughly chopped pecans, hazelnuts, almonds, or macadamia nuts. Leave the nuts out altogether if you’re making these brownies nut-free.
Assorted banana bread brownies stacked on top of a wooden platter lined with parchment paper.

How Can I Ripen Bananas In a Hurry?

If you’re already craving banana bread brownies, but find yourself without any ripe bananas, let’s fix it! The fastest way to brown bananas is to use your oven. Preheat the oven to 300ºF, and place your bananas on a lined baking sheet. Bake the bananas for 15-20 minutes, until they’re browned all over.

A second, slightly less quick option is to place the bananas in a paper bag along with an apple. Loosely close the bag and let it sit out on the counter. Apples release ethylene, a gas that helps fruit ripen quicker. Your bananas should be browned within a day or two.

Close up of a banana bread brownie with a bite missing, with more brownies in the background.

How to Store Banana Bread Brownies

  • To store. Store these brownies in an airtight container on the counter for up to 3 days.
  • Freeze. To freeze your banana bread brownies, wait until they’re completely cool, and then store them in an airtight container or freezer bag. Place a piece of parchment paper between any layers. Freeze the brownies for up to 2 months and thaw them at room temperature.

More Easy Brownie Recipes

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Side view of banana bread brownies stacked on top of a wooden platter lined with parchment paper.

Banana Bread Brownies

  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Total Time: 52 minutes
  • Yield: 16 brownies 1x
  • Category: Brownies
  • Method: Oven
  • Cuisine: American

Description

These banana bread brownies are two favorite desserts in one, bringing together the fruity, nutty richness of homemade banana bread with a fudgy chocolate brownie. 


Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mashed ripe bananas (about 2)
  • 3/4 cup chocolate chips, divided
  • 3/4 cup walnuts, roughly chopped & divided

Instructions

  1. Preheat the oven to 350 degrees. Line a 9×9 pan with parchment paper.
  2. Combine the flour, cocoa powder, baking powder, cinnamon, and salt in a small mixing bowl. Whisk together until well combined.
  3. In a second bowl, combine melted butter and sugar. Whisk together until combined.
  4. Add the eggs and vanilla and whisk vigorously for 1 minute.
  5. Add the mashed banana and fold it together with a spatula.
  6. Add in the dry ingredients and fold until incorporated.
  7. Add ½ cup of the chocolate chips and walnuts and fold them into the batter.
  8. Spread the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips and walnuts on top.
  9. Bake in the preheated oven for 30-35 minutes until a toothpick inserted in the center comes out mostly clean. Remove from the oven and cool completely before cutting.

Notes

  • Store in an airtight container at room temperature for up to 3 days.

Keywords: banana bread brownies

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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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