Banana Bread Brownies: The Best of Both Worlds


 

Wet Ingredients:

  • ½ cup (113g) unsalted butter, melted and slightly cooled

  • 1 cup (200g) granulated sugar

  • 1 large egg + 1 egg yolk, at room temperature

  • 2 teaspoons pure vanilla extract

  • 1 cup (about 2-3 medium) very ripe bananas, mashed well (the spottier, the better)

Dry Ingredients:

  • 1 cup (125g) all-purpose flour

  • ½ cup (45g) unsweetened cocoa powder (natural or Dutch-process both work)

  • ½ teaspoon baking soda

  • ½ teaspoon fine sea salt

Optional Stir-Ins (Choose Your Adventure):

  • ½ cup semi-sweet chocolate chips – because more chocolate is never wrong

  • ½ cup chopped walnuts or pecans – for classic banana bread crunch

  • A swirl of peanut butter or Nutella – gently dragged through the top before baking

The Method: One Bowl, Zero Fuss

Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving overhang on two sides. This is your insurance policy for easy removal.

Step 2: The Wet Base
In a large bowl, whisk the melted butter and sugar together until well combined. It won't be fluffy like creamed butter—just smooth and glossy.

Add the egg, egg yolk, and vanilla extract. Whisk vigorously until the mixture is pale, thick, and slightly lighter in texture. This takes about 1 minute of honest whisking.

Add the mashed bananas and stir until fully incorporated. The mixture may look slightly curdled—this is fine.

Step 3: The Dry Integration
Sift or whisk the flour, cocoa powder, baking soda, and salt together in a separate small bowl (or directly over the wet ingredients through a fine-mesh sieve). This prevents cocoa lumps.

Gently fold the dry ingredients into the wet with a rubber spatula. Stir only until you no longer see streaks of flour. A few tiny lumps are perfectly fine. Overmixing will make these tough—be gentle.

If using chocolate chips or nuts, fold them in now.

Step 4: The Bake
Pour the thick, glossy batter into your prepared pan and spread it evenly to the edges.

Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist, fudgy crumbs attached. It should not come out clean, or you've overbaked. The top should look set and slightly crackly.

Step 5: The Crucial Cool
Place the pan on a wire rack and cool completely before lifting the brownies out using the parchment overhang. These brownies are incredibly fudgy and will crumble if cut while warm. Patience, friend.

Once cool, slice into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.

Pro-Tips for Banana Bread Brownie Perfection

  • The Ripeness Rule: The darker and spottier your bananas, the sweeter and more intense the flavor. Brown-black peels = peak banana potential.

  • Room Temperature Eggs: Cold eggs will seize the melted butter. If you forgot to set them out, place whole eggs in a bowl of warm water for 5 minutes.

  • The Perfect Crinkle: That glossy, crackly top happens when you beat the eggs and sugar together thoroughly. Don't skimp on that 1-minute whisk.

  • Check Early: Ovens vary wildly. Start checking at 25 minutes. Fudgy brownies are always better slightly underbaked than overbaked.

Variations: Make Them Your Own

Peanut Butter Swirl Banana Brownies:
Drop spoonfuls of creamy peanut butter over the batter before baking. Swirl gently with a knife.

Salted Caramel Banana Brownies:
Drizzle ¼ cup of caramel sauce over the top before baking, then sprinkle with flaky sea salt immediately after they emerge from the oven.

Vegan Banana Bread Brownies:
Substitute melted coconut oil for butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for the egg, and an extra flax egg for the yolk. Use dairy-free chocolate chips.

Gluten-Free:
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Do not overmix.

Storage & Make-Ahead Wisdom

Room Temperature: Store in an airtight container for up to 3 days. Place a paper towel in the container to absorb excess moisture and prevent sogginess.

Refrigerator: These brownies are incredibly fudgy when cold. Store for up to 5 days. Serve chilled or let sit at room temperature for 15 minutes.

Freezer: Wrap individual brownies tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave for 15 seconds.

Your Questions, Answered

Can I double this recipe?
Absolutely. Bake in a 9x13-inch pan and increase baking time to 35-40 minutes. Use the toothpick test to determine doneness.

Why are my brownies cakey instead of fudgy?
Likely overbaked or overmixed. Remove them from the oven at the first sign of a set center, and fold your dry ingredients gently.

Can I reduce the sugar?
You can reduce to ¾ cup, but the texture will be slightly less tender and the crackly top may not form. For best results, stick to 1 cup.

Can I make these without cocoa powder?
Then you'd have banana bread bars—also delicious! But for the brownie experience, the cocoa is essential.

These Banana Bread Brownies are proof that sometimes the best recipes are born from indecision. They honor both of their parents beautifully while becoming something entirely their own. If you love banana bread and you love brownies, you're about to fall head over heels.