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Banana Bread Brownies Recipe

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4.4 from 3 reviews

These Banana Bread Brownies combine the moist, sweet flavors of classic banana bread with the rich, chocolatey depth of fudgy brownies. Featuring swirls of banana and chocolate batter, studded with semisweet chocolate chips, this dessert is perfect for those craving a delightful treat that blends two favorites into one irresistible bake.

Ingredients

Wet Ingredients

  • ¾ cup unsalted butter
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup over-ripe mashed bananas (about 2 medium bananas)

Dry Ingredients

  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup unsweetened cocoa powder

Chocolate

  • ¾ cup semisweet chocolate chips
  • 2 tablespoons semisweet chocolate chips (for sprinkling)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9 x 9 x 2-inch square baking pan with parchment paper, allowing some overhang for easy removal later.
  2. Mix Butter and Sugars: In a large bowl, use an electric hand mixer or whisk to cream together ¾ cup unsalted butter, 1 cup granulated sugar, and ½ cup brown sugar until smooth and combined.
  3. Add Eggs and Vanilla: Beat in 3 large eggs and 2 teaspoons vanilla extract to the sugar and butter mixture until evenly incorporated.
  4. Add Flour and Salt: Stir in ¾ cup all-purpose flour and ½ teaspoon salt just until combined to avoid overmixing.
  5. Prepare Banana Mixture: In a separate medium bowl, mash 1 cup over-ripe bananas. Sprinkle ½ teaspoon baking powder over the bananas and stir well to combine.
  6. Combine Banana and Half Batter: Add half of the batter mixture to the mashed bananas and stir until fully integrated. Set this banana bread batter aside.
  7. Prepare Chocolate Batter: To the remaining batter, add ½ cup unsweetened cocoa powder and ¾ cup semisweet chocolate chips, stirring until thoroughly mixed for a rich chocolate brownie batter.
  8. Assemble the Layers: Spoon dollops of about half of the chocolate brownie batter into the prepared pan; it won’t cover the whole base. Pour the banana bread mixture evenly over the brownie batter. Then, drop spoonfuls of the remaining chocolate brownie batter on top. Use a knife to gently swirl the two batters together without fully blending.
  9. Add Chocolate Chip Topping: Sprinkle 2 tablespoons of semisweet chocolate chips evenly over the surface for added texture and chocolate bursts.
  10. Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
  11. Cool and Slice: Allow the banana bread brownies to cool completely in the pan before lifting out via parchment paper and slicing into 16 squares for serving.

Notes

  • Use over-ripe bananas for maximum sweetness and moisture.
  • Do not overmix the flour and wet ingredients to keep the texture tender.
  • Swirling the batters creates a beautiful marbled effect and flavor contrast.
  • Allow brownies to cool fully to set properly and slice neatly.
  • Store leftovers airtight at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://bitezly.com/banana-bread-brownies-recipe-2/