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Delicious banana bread brownies topped with chocolate and walnuts

Banana Bread Brownies

These Banana Bread Brownies combine the moist comfort of banana bread with the fudgy, chocolatey richness of brownies, creating a uniquely nostalgic treat that's perfect for banana lovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium very ripe bananas, mashed until smooth The blacker the peel, the sweeter the mash.
  • ½ cup melted butter Substitute coconut oil for a dairy-free option.
  • 1 cup granulated sugar Balances the banana’s natural sweetness.
  • 2 large eggs, at room temperature Binds the batter and adds structure.
  • 1 teaspoon vanilla extract Deepens the overall flavor.
  • 1 cup all-purpose flour Measure by spooning into the cup and leveling off.
  • 1 teaspoon baking soda A gentle leavening agent.
  • ½ teaspoon salt Balances sweetness and enhances chocolate notes.
  • ½ cup cocoa powder Use unsweetened natural cocoa for a bright flavor.
  • ¼ cup milk Adds extra moisture; almond milk works for lactose-free.
  • 1 cup chocolate chips Optional but highly recommended.
  • ½ cup brown sugar Gives a warm, caramel-like tone.
  • 1 teaspoon ground cinnamon Enhances the banana flavor.
  • 2 tablespoons butter, melted for topping Brushed on top before baking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare an 8x8 inch baking pan with parchment paper or grease and flour it.
  2. Mash the bananas until mostly smooth with tiny lumps for texture.
  3. In a large bowl, whisk the wet ingredients: mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla until glossy.
  4. In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, salt, and cinnamon until uniform.
  5. Fold the dry mixture into the wet batter until just combined, stopping before overmixing.
  6. Add chocolate chips and fold them into the batter; reserve some for topping if desired.
  7. Transfer the batter to the prepared pan and smooth the top with a spatula.
  8. Brush the surface with melted butter and bake for 25 to 35 minutes, until the center is set but still moist.
  9. Allow to cool in the pan for about 15-20 minutes, then lift out onto a wire rack to cool longer before slicing.
  10. Slice into bars and serve.

Notes

These bars pair well with vanilla ice cream, caramel drizzle, or fresh berries for a delightful treat. Store at room temperature for up to 2 days or refrigerate for up to 5 days.