Banana Bread Brownies

We’re serious about our hybrid brownie recipes here at Taste of Home. The two main components—the brownies and the other standout flavor—must be identifiable in the dessert (see our pumpkin brownies and tiramisu brownies for proof). We held our banana bread brownies to this standard as well. Bananas aren’t just hiding in a batch of brownies, and banana bread isn’t baked in a brownie pan. Our approach marbles the two batters together in one so there are fudgy brownies and tender banana bread in every bite. It looks incredibly beautiful and tastes like chocolate-covered caramelized bananas. Um, yum.

Ingredients for Banana Bread Brownies

• Butter: You’ll need a stick and a half total of butter for this banana bread brownies recipe. Melt the butter and let it cool, then measure 1/2 cup for the brownie batter and 1/4 cup for the banana bread batter.
• Sugar: We use granulated sugar in the brownies and banana bread. You can use light brown sugar in a pinch, but it might create one too many flavor components in the recipe.
• Cocoa powder: I recommend using the best cocoa powder so the chocolate flavor can shine and doesn’t get lost in the banana flavor.
• Eggs: Bring two eggs to room temperature and lightly beat them together before mixing them into the brownie batter.
• All-purpose flour: Brownies and banana bread taste best with all-purpose flour. This type of flour provides just enough structure for each component while keeping the textures tender and chewy.
• Baking powder and baking soda: We use baking powder in the brownies and baking soda in the banana bread to make each component rise nicely.
• Bananas: You’ll need about four ripe bananas for this banana bread brownies recipe. The darker the bananas, the sweeter they’ll be. Just make sure they’re not moldy.
• Walnuts: Chopped walnuts add some much-needed texture to the brownies. I don’t enjoy the taste of raw walnuts, so I toast the nuts beforehand to bring out their nutty sweetness.

Directions

Step 1: Make the brownie batter

Preheat the oven to 350°F. In a bowl, whisk together the melted and cooled butter, granulated sugar and cocoa powder.

Stir in the lightly beaten eggs, 2% milk and vanilla extract.

Whisk in the all-purpose flour, baking powder and salt just until combined.

Finally, stir in the mashed bananas and walnuts.

Step 2: Pour it into the pan

Line a greased 13×9-inch baking pan with parchment, then grease the parchment. Pour the brownie batter into the pan.

Step 3: Mix the banana bread batter

In a separate bowl, whisk together the mashed banana, sugar, and melted and cooled butter until smooth.

Blend in the all-purpose flour, baking soda and salt until combined.

Step 4: Lightly swirl it with the brownie batter

Drop the banana bread batter by the spoonful over the brownie batter.

Lightly swirl the batters together with a knife. You want to see distinct layers of both batters, but they should be swirled enough so that there’s a little of both in every bite.

Step 5: Bake

Bake the banana bread brownies until a toothpick inserted into the center comes out with just a few moist crumbs, 35 to 40 minutes.

Cool the banana bread brownies on a wire rack. Once they’re cool enough to handle, lift them out of the pan using the parchment. Cut the banana bread brownies into bars. If desired, dust with confectioners’ sugar just before serving.

Recipe Variations

• Add chocolate chips: Want to add more chocolate flavor to your recipe for banana bread brownies? Fold a handful of chocolate chips into the brownie batter before pouring it into the pan.
• Swirl in Nutella: Nutella goes great in banana bread and in brownies, so why not swirl a few dollops into the batter when you add the banana bread?
• Change the nuts: Pecans, hazelnuts, macadamia nuts or slivered almonds are great alternatives for anyone averse to walnuts.

How to Store Banana Bread Brownies

Store banana bread brownies at room temperature for up to three days. You could also store them in an airtight container in the fridge for up to five days. If you prefer the latter, gently reheat your portions in the microwave to soften them up again.

Can you freeze banana bread brownies?

Yes, you can freeze banana bread brownies. Once they are baked and have cooled completely to room temperature, wrap them tightly in a few layers of storage wrap followed by one layer of aluminum foil. It’ll protect the brownies against freezer burn. Freeze them for up to two months and thaw them for an hour on the counter or overnight in the fridge.

Banana Bread Brownie Tips

How can you ripen bananas quickly?

You can ripen bananas quickly by roasting them in the oven. Place the four unpeeled bananas on a baking sheet in a 250° oven. Roast the bananas until the skins turn brown and the flesh is very soft, 15 to 20 minutes.

Can you bake these banana bread brownies in a different-sized pan?

Yes, you can bake the recipe for banana bread brownies in a different-sized pan. Instead of a 13×9-inch baking dish, bake them in two 9-inch round pans or two 8-inch square pans. You could also bake them in a 12-inch cast-iron skillet.

How do you cut clean slices of banana bread brownies?

To cut clean slices of banana bread brownies, lift them out of the pan using the parchment. Run a sharp chef’s knife under hot water, then carefully wipe it dry. Make the first cut in the brownies. Run the knife under hot water again to remove any debris, carefully wipe it dry again, then make the next cut. Repeat this process until you’ve made two long cuts and four short cuts, portioning 15 brownies.