You know how banana bread feels like a warm hug, right? Well, imagine that comfort mixed with the indulgence of brownies. That’s what happened when I made these banana bread brownies, and honestly, I don’t think I can go back to regular banana bread anymore. This recipe came about after, once again, I found myself with a bunch of overly ripe bananas (seriously, how do they ripen so fast?). I didn’t feel like the usual banana bread, though, so I thought, why not take it in a brownie direction?
The result? A fudgy, moist, chocolatey square that still has that classic banana flavor shining through. Plus, they’re super easy to make. Perfect for when you want something sweet but don’t have the energy for a full-blown baking session.
What You’ll Need:
- 1/2 cup (1 stick) unsalted butter, melted – Melting the butter gives these brownies a rich, chewy texture. It’s the base of that fudgy magic.
- 1 cup light brown sugar – Brown sugar adds a subtle molasses-like flavor, which complements the bananas perfectly.
- 2 very ripe bananas, mashed – The riper, the better! Super soft bananas mean more natural sweetness and moisture.
- 1 large egg – Just one egg to bind everything together and keep the brownies soft.
- 1 teaspoon vanilla extract – I’m a firm believer that vanilla makes everything better.
- 1 cup all-purpose flour – You don’t need much flour here—just enough to hold everything together.
- 1/2 teaspoon baking powder – For a little lift. We want fudgy, but not dense like a brick!
- 1/4 teaspoon salt – Balances all the sweetness.
- 1/4 cup cocoa powder – This gives the brownies a mild chocolate flavor without overpowering the banana.
- 1/2 cup chopped walnuts or chocolate chips (optional) – If you’re feeling extra indulgent, throw these in for some texture and added yum.
Let’s Get Baking:
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. I like to line mine with parchment paper too, leaving a little overhang on the sides. It makes pulling the brownies out so much easier later. (Trust me, this little trick has saved me from many broken brownies.)
- In a large bowl, mash the bananas with a fork until they’re smooth but with a few lumps here and there—that’s part of the charm. Add the melted butter, brown sugar, egg, and vanilla extract. Give it all a good whisk until smooth and combined. It’s going to smell heavenly already.
- In another bowl, whisk together the dry ingredients: flour, baking powder, salt, and cocoa powder. Cocoa powder can sometimes clump, so whisking ensures it’ll mix smoothly into the batter.
- Slowly add the dry ingredients to the banana mixture, stirring just until combined. Don’t overmix—overworking the batter can make the brownies tough, and we want them soft and fudgy. (Source: Ineskohl.info)
- If you’re using walnuts or chocolate chips, gently fold them in now. I’m partial to a good walnut crunch in these brownies, but if you’re a chocoholic, go for the chips!
- Pour the batter into your prepared pan and spread it out evenly with a spatula. The batter will be thick, but that’s a good thing—it means fudgy brownies are on the way.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. You don’t want it completely clean—that means they’re too done. I usually start checking around the 25-minute mark because every oven is a bit different.
- Let the brownies cool in the pan for about 10 minutes before lifting them out (thanks to that parchment paper!) and transferring to a wire rack to cool completely. Or, you know, cut yourself a slice while they’re still warm. No judgment here—warm banana bread brownies are pretty irresistible.
Tips for the Best Banana Bread Brownies:
- Want them extra fudgy? Slightly underbake them by a couple of minutes. They’ll firm up as they cool, but that gooey center will still be there.
- No walnuts or chocolate chips? No worries! These brownies are great on their own, but you can experiment with other mix-ins, too. A handful of shredded coconut or even some peanut butter swirled into the batter would be amazing.
- Storing leftovers (if you have any!): Keep them in an airtight container at room temperature for up to 3 days, or pop them in the fridge for a fudgier texture. You can also freeze them, individually wrapped, for a quick treat later on.
There you have it—a perfect marriage of banana bread and brownies. They’re soft, slightly chewy, and packed with flavor. And if you’re like me, you might just start buying bananas specifically to let them ripen for this recipe. I mean, who could blame you?
