Banana Bread Brownies are what I make when my bananas go spotty and I want dessert fast. If you’ve ever stared at a bundle of tired bananas and thought, do I make bread or brownies, this is the sweet spot. You get the cozy banana flavor with the fudgy, chewy edges everyone fights over. It comes together with pantry basics, bakes quickly, and makes your kitchen smell like a hug. Grab a mixing bowl and I’ll walk you through it, step by step.
What Are Banana Bread Brownies?
Think of this as the best parts of banana bread and brownies combined. You get the soft, moist crumb you love in banana bread, plus the rich, almost fudgy texture of a blondie. There’s no cocoa in the base, so the banana flavor shines, but we add enough fat and sugar to create that classic brownie chew. The result is a one-bowl tray bake that slices like a dream and disappears even faster.
These bars are balanced. The bananas bring sweetness and moisture, while a bit of melted butter adds richness and helps make those shiny, crackly tops. A touch of yogurt or sour cream keeps the crumb tender. The batter is forgiving, which makes it perfect for weeknights, bake sales, or that moment when you realize friends are on the way and you promised dessert.
Why this mash-up works
Banana bread can sometimes be a little too cakey, and classic brownies can overshadow delicate flavors. This recipe finds the middle ground. Mashed bananas provide natural sweetness and structure, so you don’t need long beating times or fancy techniques. A quick mix by hand does the job, and the bars bake evenly without much fuss. If you like a little crunch, add nuts. If you want extra gooey pockets, fold in chocolate chips. It’s flexible and fun.
Flavor snapshot: buttery, vanilla-rich, a bit caramelly at the edges, and warmly spiced if you toss in cinnamon. The scent alone gets people peeking into your kitchen.
What You Need To Make Banana Bread Brownies
Here’s exactly what I keep on the counter when I make a pan. Keep it simple, and use ripe bananas with lots of brown freckles. They mash easily and taste sweeter.
- Ripe bananas: 3 medium, well speckled, about 1 1/4 cups mashed or 300 g.
- Unsalted butter: 1/2 cup or 113 g, melted and slightly cooled. Brown it for deeper flavor if you like.
- Granulated sugar: 1 cup or 200 g.
- Light brown sugar: 1/2 cup or 100 g, for gentle caramel notes.
- Large eggs: 2, at room temperature if possible.
- Vanilla extract: 1 to 2 teaspoons.
- All-purpose flour: 1 cup or 125 g.
- Baking powder: 1/2 teaspoon.
- Baking soda: 1/2 teaspoon.
- Fine salt: 1/2 teaspoon.
- Sour cream or thick Greek yogurt: 1/2 cup or 120 g, for moisture and tenderness.
- Optional add-ins: 1 cup chocolate chips, chopped chocolate, or toasted walnuts.
- Optional icing: 1 cup powdered sugar, 1 to 2 tablespoons milk, a pinch of salt, and 1/2 teaspoon vanilla.
- Pan and tools: 9 in square metal pan for thicker bars or a 9 by 13 in pan for thinner bars, parchment, a whisk, and a rubber spatula.
Good ingredients matter, but technique matters more. Use bananas that are soft and fragrant. Measure flour by fluffing it, spooning into the cup, and leveling off, or use grams for accuracy. If you use a glass pan, you may need a couple more minutes in the oven. Metal pans heat more evenly.
Quick check: if your bananas are pale and firm, they aren’t ready. A brown, speckled peel gives best flavor and texture.
How Do I Make Banana Bread Brownies
We’re keeping this easy. One bowl, one pan, and a simple mix. No special equipment needed.
- 1. Heat oven to 350 F or 175 C. Line your pan with parchment so the edges hang over. Lightly grease the sides for clean corners.
- 2. In a large bowl, whisk the melted butter with both sugars until glossy and combined. You want the sugar to start dissolving.
- 3. Whisk in the eggs one at a time, then add vanilla. Mix just until smooth and shiny.
- 4. Mash the bananas in a separate bowl, then whisk them into the butter mixture. A few small lumps are fine.
- 5. Stir in sour cream or yogurt. This is your moisture booster and keeps the bars soft for days.
- 6. Sprinkle flour, baking powder, baking soda, and salt over the bowl. Gently fold with a spatula until you see no dry pockets. Do not overmix.
- 7. Fold in chocolate or nuts if using. Save a handful to sprinkle on top for looks.
- 8. Spread batter into the pan, smoothing the top. Tap the pan once on the counter to pop air bubbles.
- 9. Bake 22 to 28 minutes for a 9 by 13 in pan or 28 to 34 minutes for a 9 in square. Start checking early. The top should be set, lightly golden at the edges, and a toothpick should come out with a few moist crumbs.
- 10. Cool in the pan for at least 20 minutes before lifting out. If you want icing, whisk it while the bars are warm, then drizzle and let it set.
Pan size and doneness cues
Taller bars in a square pan will need a bit more time. If the center looks wet or wobbly, give it a few more minutes. If the edges are getting dark and the middle is still raw, tent loosely with foil and keep baking. The sweet spot is a soft middle with chewy edges.
I made these for a weeknight dinner and they vanished before I could brew coffee. My kids asked for the recipe, which never happens. Moist, not too sweet, and the chocolate pockets were ridiculous.
Serving idea: warm squares with a scoop of vanilla ice cream, or cold bars with a coffee. Either way, you win.
Gemmas Pro Chef Tips For Making Banana Bread Brownies
Brown the butter for a deeper, nutty flavor. Melt it in a small pot, let it foam and turn golden, then cool slightly before mixing. That tiny step makes a huge difference.
Use very ripe bananas. The peel should be deeply speckled, and the fruit should mash easily. If yours are borderline, microwave them in short bursts to soften, or roast whole bananas on a sheet pan at 300 F for 15 minutes to concentrate flavor.
Whisk sugar with warm butter until it thickens and turns glossy. You’ll get that crinkly top everyone loves, and you won’t need a mixer.
Keep the batter thick. This is not a pourable cake batter. A thicker batter bakes into chewy edges and fudgy middles. If it looks too runny, you might have overmeasured the wet ingredients. Fold in a tablespoon or two of flour to fix it.
Do not overmix once the flour goes in. A few streaks are fine. Overmixing builds gluten, which makes bars tough.
Flavor boosters you can try: a pinch of cinnamon, a tiny bit of nutmeg, a spoon of espresso powder to deepen the caramel notes, or a swirl of peanut butter for a classic combo. Sprinkle flaky salt on top if you like salty sweet vibes.
Glaze or not is totally up to you. I like a thin vanilla icing when I’m serving these for brunch. For a richer vibe, skip icing and fold in chopped chocolate instead.
Cool before slicing so the bars set. A warm knife helps you get clean edges. If you love very gooey centers, keep them slightly underbaked and chill before cutting into neat squares.
How Do I Store Banana Bread Brownies?
Let the bars cool completely before storing. If they’re even a little warm, condensation forms and the tops get sticky. Store cut squares in an airtight container at room temperature for 2 to 3 days. Add a small piece of bread or a damp paper towel on the side to keep them soft, but not touching the bars. Replace as needed.
For the fridge, seal well to prevent drying. They’ll keep for 4 to 5 days chilled. I like to warm a square in the microwave for about 10 seconds to bring back that fresh-baked tenderness. If you added icing, refrigeration helps the glaze set nicely.
Freezing and thawing
Freeze unglazed squares in a single layer until firm, then move to a freezer bag with the air pressed out. They keep for up to 2 months. Thaw at room temperature or microwave gently. Add icing after thawing for best texture and shine.
Common Questions
Can I make these without eggs? Yes. Use 1/4 cup plain yogurt per egg or a flax egg. The texture will be a bit softer but still delicious.
Can I reduce the sugar? You can cut 2 to 4 tablespoons without issues. Any more and the texture changes. Sugar adds moisture and chew.
What if my bananas are not ripe? Roast them in their peels at 300 F for 15 to 20 minutes until dark and fragrant. Cool, peel, and mash.
Can I use whole wheat flour? Use half whole wheat and half all purpose. Full whole wheat makes the bars denser, so add an extra spoon of yogurt if you try it.
Why are my bars dry? Likely overbaked or too much flour. Bake until a few moist crumbs cling to a toothpick and measure flour by weight or spoon and level.
Ready to Bake Something Cozy?
Grab those ripe bananas, melt some butter, and you’re halfway to a tray of chewy, golden squares that make everyone smile. With a simple one bowl process, you get bakery level texture without hassle. Keep the tips in mind, watch the edges for doneness, and let the pan cool so the bars set just right. I can’t wait for you to try a warm piece and see how quickly they vanish from the plate. Save a square for breakfast, if you can. 
Banana Bread Brownies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful mash-up of banana bread and brownies, these Banana Bread Brownies are fudgy, chewy, and perfect for using up ripe bananas.
Ingredients
- 3 medium ripe bananas, about 1 1/4 cups mashed (300 g)
- 1/2 cup unsalted butter, melted and slightly cooled (113 g)
- 1 cup granulated sugar (200 g)
- 1/2 cup light brown sugar (100 g)
- 2 large eggs
- 1 to 2 teaspoons vanilla extract
- 1 cup all-purpose flour (125 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup sour cream or thick Greek yogurt (120 g)
- Optional add-ins: 1 cup chocolate chips or chopped walnuts
- Optional icing: 1 cup powdered sugar, 1 to 2 tablespoons milk, a pinch of salt, and 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-inch square or 9 by 13-inch metal pan with parchment paper.
- In a large bowl, whisk the melted butter and both sugars until glossy.
- Whisk in the eggs one at a time, then add vanilla extract.
- Mash the bananas in a separate bowl and whisk them into the butter mixture.
- Stir in sour cream or yogurt.
- Sprinkle flour, baking powder, baking soda, and salt over the bowl. Gently fold until combined.
- Fold in chocolate chips or nuts if using.
- Spread the batter into the pan and smooth the top.
- Bake for 22 to 28 minutes for a 9 by 13-inch pan or 28 to 34 minutes for a 9-inch square pan. Check for doneness early.
- Cool in the pan for at least 20 minutes before slicing.
Notes
For deeper flavor, consider browning the butter. Use very ripe bananas for the best moisture and sweetness. Add a pinch of cinnamon or nutmeg for extra flavor.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg