Last Updated on February 20, 2026 by Souhail
Living in New York City means my kitchen counter is always a battlefield for space. Between the espresso machine and the pile of mail, there is usually a bunch of bananas sitting there, slowly turning spotty. I used to feel guilty about them until I realized they were begging to become something incredible.
That is how I fell in love with making Banana Bread Brownies. They are the perfect hybrid for when you cannot decide between cake and candy. This recipe fits perfectly into my busy life as a quick weeknight treat that feels fancy enough for guests.
The flavor profile is rich and caramelized from the fruit, balanced by deep chocolate notes. It is special because it solves the ripe banana dilemma without turning on the oven for an hour.
Table of contents
Why You Will Love This Hybrid Treat
You might be wondering why you should bake this instead of regular bread. The texture is the real star here. It is dense like a brownie but moist like quick bread.
- Double the Comfort: You get the nostalgia of banana bread with the indulgence of a brownie.
- Zero Waste: This is the best solution for those blackened bananas everyone else throws away.
- Customizable: You can easily swap ingredients to fit your diet. If you need a gluten-free option, try using the blend from this gluten-free banana bread that’s moist, fluffy, and foolproof every time to adapt the flour ratio.
- Quick Prep: There is no mixer required. Just bowls and a whisk.
My Secrets for Perfectly Fudgy Bars
Baking is chemistry, but it does not have to be stressful. I have learned a few tricks over the years in my test kitchen to ensure these come out perfect every single time.
- Banana Ripeness: Wait until the peels are mostly black. This ensures maximum sweetness and moisture.
- Do Not Overmix: Once you add the flour, stop stirring as soon as the white streaks disappear. Overmixing leads to tough bars.
- Boost the Moisture: For an extra protein kick and incredible tenderness, some bakers love adding cottage cheese. You can see how that works in this cottage cheese banana bread recipe for inspiration on texture.
- Cooling Patience: Let them cool completely in the pan. This helps them set so you get clean squares.
Let’s Walk Through the Steps
Before you grab the recipe card, let me talk you through the process so you feel confident. First, you will want to get your oven ready and line your baking pan with parchment paper for easy cleanup. Next, mash your bananas in a large bowl until they are mostly smooth with a few chunks remaining for texture.
Mix in your melted butter, sugar, and egg until everything is well combined. In a separate bowl, whisk together your flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet mixture and fold gently until just combined. Stir in your chocolate chips if you are using them.
Pour the batter into your prepared pan and spread it out evenly. Bake until a toothpick comes out with moist crumbs. Let them cool before slicing into squares.
Variants of the Recipe
One of the best things about this base recipe is how versatile it is. You can change the flavor profile with simple swaps.
Seasonal Spice Twist If you love autumn flavors, you can blend pumpkin into the batter. It adds earthiness and pairs beautifully with the chocolate. For more inspiration on combining these flavors, check out this banana pumpkin bread recipe.
Chocolate Lover’s Dream For a deeper chocolate hit, swap half the butter for melted dark chocolate. You can also swirl in some peanut butter before baking for a Reese’s vibe.
Sourdough Spin Do you have a starter hanging out in the fridge? You can incorporate sourdough discard for a tangy depth that cuts through the sweetness. It works similarly to this sourdough discard brownies recipe and adds a unique complexity.
Nutty Crunch Add chopped walnuts or pecans for texture. Toast them lightly before folding them in to wake up their oils.
Serving Suggestions
These bars are delicious on their own, but dressing them up makes them feel like a dessert party. Serve them warm with a scoop of vanilla bean ice cream melting on top. The contrast between the warm chocolate and cold cream is unbeatable. You can also drizzle salted caramel sauce over the top for a sweet and salty kick. For a brunch vibe, pair a square with a hot cup of coffee or a chai latte. If you are serving these at a party, dust them with powdered sugar right before plating for a professional finish.
Storage and Reheating Instructions
Store your leftovers in an airtight container at room temperature for up to three days. If you want them to last longer, keep them in the fridge for up to a week. To reheat, pop a square in the microwave for ten seconds to soften the chocolate. You can also freeze them for up to three months. Just wrap each brownie individually in plastic wrap before putting them in a freezer bag.
Creative Uses for the Recipe
Do not let leftovers go to waste. Crumble them over yogurt for a decadent breakfast treat. You can also use them as a base for a trifle by layering cubes with pudding and whipped cream. If you love experimenting with fermented flavors, you might enjoy exploring this sourdough brownies recipe for another way to use starter in desserts.
How Do You Make it
Banana Bread Brownies
12
servings15
minutes30
minutes220
kcalThese Banana Bread Brownies are the perfect solution for ripe fruit. Fudgy, chocolatey, and easy to make.
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Ingredients
3 large ripe bananas
0.5 cup unsalted butter, melted
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1.5 cups all-purpose flour
0.5 cup cocoa powder
1 teaspoon baking soda
0.5 teaspoon salt
0.5 cup chocolate chips
Directions
- Preheat oven to 350 degrees F and line an 8×8 inch pan with parchment paper.
- Mash bananas in a large bowl until mostly smooth with some chunks.
- Mix in melted butter, sugar, egg, and vanilla until well combined.
- Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl.
- Pour dry ingredients into wet mixture and fold gently until just combined.
- Stir in chocolate chips if using and pour batter into prepared pan.
- Bake for 30 minutes until a toothpick comes out with moist crumbs.
- Let cool completely in pan before slicing into squares.
Notes
- Ensure bananas are very ripe for the best sweetness.
- Do not overmix the batter to keep the texture tender.
- Use parchment paper for easy removal and cleanup.
- Store in an airtight container to maintain moisture.
- You can substitute almond flour for a gluten-free option.
- Add nuts for extra crunch if desired
Nutrition Facts
- Total number of serves: 12
- Calories: 220kcal
- Fat: 9g
- Carbohydrates: 34g
- Sugar: 20g
- Protein: 3g
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FAQS
Yes, just thaw them completely and drain any excess liquid before mashing.
Insert a toothpick in the center. It should come out with a few moist crumbs, not wet batter.
Absolutely. Wrap them tightly and freeze for up to three months.
The ratio of fat to flour and the use of ripe bananas creates a denser, fudgy texture.
You can reduce it by 0.25 cup, but the texture might be less tender.
No, you can mix everything by hand with a whisk and spatula.
A Little Story About This Recipe
I remember the first time I made these. It was a rainy Sunday in my Brooklyn apartment. I had no plans and a bunch of fruit that needed using. The smell of chocolate and baking bananas filled the small space, making it feel like home. It reminded me that the best recipes often come from necessity. Now, whenever I smell cocoa and bananas, I think of that quiet afternoon.
Join the Conversation
I would love to see your creations! Tag me on social media if you bake these. Let me know if you added any fun twists like nuts or extra chocolate. Your feedback helps me create more recipes for you.
Final Thoughts
These bars are a game changer for your baking routine. They are easy, delicious, and practical. Give this recipe a try this weekend and enjoy the comfort of chocolate and bananas. If you loved this, you might also enjoy exploring more quick bread options on the site. Happy baking!