Banana Bread Brownies

These banana bread brownies bring together the comforting flavor of ripe bananas and the rich chewiness of classic brownies. Soft, moist, and lightly chocolatey, they are the perfect bake when you want something easy, satisfying, and a little different from traditional banana bread.

Why You’ll Love This Recipe

These brownies are simple to make with everyday pantry ingredients and no special equipment. The bananas add natural sweetness and moisture, while the chocolate chips give a deep, rich flavor. They are ideal for dessert, afternoon snacks, or even a sweet breakfast treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup coconut sugar or light brown sugar
½ cup unsalted butter, melted and slightly cooled
1 large egg, at room temperature
2 ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup dark chocolate chips

Directions

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper.

In a large mixing bowl, whisk together the coconut sugar and melted butter until smooth. Add the egg and mix well. Stir in the mashed bananas and vanilla extract until fully combined.

In a separate bowl, mix the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain. Fold in the dark chocolate chips.

Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Allow the brownies to cool completely in the pan before slicing and serving.

Servings and timing

This recipe makes 12 brownies.

Prep time: 10 minutes
Baking time: 25 to 30 minutes
Total time: about 40 minutes

Variations

You can add chopped walnuts or almonds for extra texture. For a stronger banana flavor, use very ripe bananas with dark spots. If you prefer a sweeter brownie, increase the chocolate chips to ¾ cup. A pinch of cinnamon can also add warmth and depth to the flavor.

Storage/Reheating

Store banana bread brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual pieces in the microwave for 10 to 15 seconds until just soft.

FAQs

Can I use frozen bananas?

Yes, thaw them completely and drain any excess liquid before mashing and using.

Can I replace coconut sugar with regular sugar?

Yes, light brown sugar works very well and keeps the brownies moist.

Are these brownies cakey or fudgy?

They are soft and moist with a texture between cakey banana bread and chewy brownies.

Can I make this recipe without cocoa powder?

You can, but the brownies will be more like banana bars rather than brownies.

What pan size works best?

An 8×8-inch pan gives thick, soft brownies. A 9×9-inch pan will make them slightly thinner.

How do I know when they are done baking?

The center should be set, and a toothpick should come out with a few moist crumbs, not wet batter.

Can I double the recipe?

Yes, double all ingredients and bake in a 9×13-inch pan, adding a few extra minutes to the baking time.

Can I reduce the sugar?

You can reduce the sugar to ½ cup, but the brownies will be less sweet.

Do these brownies freeze well?

Yes, wrap them individually and freeze for up to 2 months. Thaw at room temperature before serving.

Can I add more chocolate flavor?

You can increase the cocoa powder to ⅓ cup for a richer chocolate taste.

Conclusion

Banana bread brownies are a delicious way to use ripe bananas while enjoying the indulgence of a brownie. Easy to prepare and full of comforting flavors, this recipe is perfect for sharing or keeping on hand whenever a sweet craving strikes.

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