Soft, dense, and loaded with banana flavor, these banana bread brownies are the perfect mashup of two classic baked goods that your family will ask for again and again.
These banana bread brownies are everything you love about banana bread packed into a thick, fudgy brownie bar. They’re incredibly moist, packed with real banana flavor, and topped with a silky brown butter cream cheese frosting that puts them over the top.
If you’ve ever been stuck choosing between baking a batch of brownies or a loaf of banana bread, you don’t have to pick anymore. This recipe gives you both. The base is dense and chewy like a brownie, but it tastes like the best slice of banana bread you’ve ever had.
And those overripe bananas sitting on your counter? This is exactly what they were waiting for.
WHAT ARE BANANA BREAD BROWNIES?
Banana bread brownies take the best parts of banana bread—moist crumb, sweet banana flavor, warm cinnamon spice—and bake them into a thick, bar-style brownie. They’re not cakey like traditional banana bread and they’re not chocolatey like a classic brownie. They land somewhere right in between.
Here’s what makes them stand out:
Ripe bananas: The star of the show. Super ripe bananas with lots of brown spots give these brownies their deep, natural sweetness and moisture. The riper the banana, the better the flavor.
Brown sugar: Brown sugar adds a warm, almost caramel-like sweetness that pairs perfectly with the banana. It also keeps the brownies soft and chewy.
Butter: Melted butter gives the bars their rich, dense texture. This isn’t a fluffy cake—it’s thick, fudgy, and satisfying.
Cinnamon and vanilla: A touch of cinnamon and a splash of pure vanilla extract round out the flavors and give the brownies that cozy, just-baked warmth.
Cream cheese frosting: A smooth, tangy cream cheese frosting made with brown butter is spread over the top once the brownies have cooled. It’s the finishing touch that makes this recipe unforgettable.
The whole thing bakes in a 9×13-inch pan and takes less than 30 minutes in the oven. You’ll have a full pan of soft, banana-packed bars ready to cut and serve.
BANANA BREAD BROWNIE INGREDIENTS
You’ll need:
For the brownies:
- 3 large ripe bananas, mashed (about 1¼ cups)
- ⅔ cup unsalted butter, melted
- 1½ cups packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the brown butter cream cheese frosting:
- ¼ cup unsalted butter
- 4 ounces cream cheese, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
HOW TO PICK THE BEST BANANAS FOR BAKING
The bananas you use can make or break this recipe. You want bananas that are very ripe—we’re talking deep yellow with plenty of brown spots all over the peel. If the peel is almost completely brown or black, even better. Those bananas are sweeter, softer, and much easier to mash.
Green or barely yellow bananas won’t give you enough sweetness or moisture. They’ll make the brownies taste flat and a bit starchy.
If your bananas aren’t ripe enough yet, here’s a quick trick. Place them on a parchment-lined baking sheet and bake at 350°F for about 15 to 20 minutes. The peels will turn black and the bananas inside will soften and sweeten up. Let them cool before peeling and mashing.
You can also freeze overripe bananas to use later. Just peel them, toss them in a freezer bag, and freeze for up to three months. Thaw them on the counter before using and drain off any extra liquid.
BANANA BREAD BROWNIE SUBSTITUTIONS AND ADDITIONS
SUGAR: Light brown sugar is the best choice here because it brings that warm, molasses flavor. Dark brown sugar will work too and will give the brownies an even deeper flavor. You can use regular granulated sugar in a pinch, but you’ll lose some of that rich chewiness.
BUTTER: Unsalted butter gives you the most control over the salt level. If you only have salted butter, go ahead and use it—just skip the added salt in the recipe.
FLOUR: All-purpose flour is what you want for these brownies. It gives the perfect balance between dense and tender. Whole wheat flour can be substituted for half of the all-purpose flour if you want a slightly nuttier flavor, but the brownies will be a bit denser.
EGGS: Two large eggs help bind everything together and add richness. For an egg-free version, you can try using ¼ cup of unsweetened applesauce per egg, though the texture may be slightly different.
MIX-INS: This is where you can really make the recipe your own. Fold in ½ cup of chocolate chips for a chocolate banana combo that’s hard to beat. Chopped walnuts or pecans add a great crunch. Butterscotch chips are an underrated addition that works beautifully with the banana and brown sugar flavors. A handful of shredded coconut stirred into the batter adds a nice tropical twist.
FROSTING: The brown butter cream cheese frosting is the best topping for these bars, but if you want to keep things simpler, a basic cream cheese frosting or even a dusting of powdered sugar works just fine. For a completely different take, spread a layer of Nutella on top while the brownies are still warm.
SPICES: The cinnamon and nutmeg are classic, but you could also add a pinch of ground ginger or allspice for a spiced-up version. A tiny dash of cardamom gives the brownies a subtle, unexpected warmth that’s really nice.
HOW TO MAKE BANANA BREAD BROWNIES
This recipe is straightforward and doesn’t require a mixer. A couple of bowls, a whisk, and a spatula are all you need. Have all your ingredients measured out before you start and the whole process moves fast.
STEP ONE: Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper or spray it generously with nonstick cooking spray.
STEP TWO: In a large bowl, mash the ripe bananas with a fork until they’re mostly smooth. A few small lumps are perfectly fine—they add a nice texture to the finished brownies.
STEP THREE: Pour the melted butter into the bowl with the mashed bananas and stir until well combined.
STEP FOUR: Add the brown sugar, eggs, and vanilla extract. Whisk everything together until the mixture is smooth and the sugar is fully incorporated.
PRO TIP: Make sure your melted butter has cooled slightly before adding the eggs. If the butter is too hot, it can scramble the eggs and you’ll end up with bits of cooked egg in your batter.
STEP FIVE: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
STEP SIX: Pour the dry ingredients into the wet ingredients. Fold gently with a spatula or wooden spoon until just combined. Don’t overmix the batter. Overmixing develops the gluten in the flour, which will make the brownies tough instead of soft and tender.
PRO TIP: Stop mixing as soon as you no longer see streaks of flour. A few small pockets of dry flour are better than overmixed batter. The brownies will be much more tender this way.
STEP SEVEN: Pour the batter into the prepared pan and spread it out evenly with a spatula or the back of a spoon.
STEP EIGHT: Bake for 25 to 28 minutes. The brownies are done when a toothpick inserted in the center comes out with just a few moist crumbs—not wet batter. Don’t overbake. These are meant to be dense and fudgy, so pulling them out a minute early is better than leaving them in a minute too long.
STEP NINE: Remove from the oven and let the brownies cool completely in the pan before frosting. This is important. If you frost them while they’re still warm, the frosting will melt and slide right off.
STEP TEN: While the brownies cool, make the brown butter cream cheese frosting. Melt the butter in a small saucepan over medium heat. Swirl the pan occasionally and watch it closely. The butter will foam, then turn golden and start to smell nutty. Once you see brown flecks on the bottom of the pan and it smells toasty, immediately pour the brown butter into a bowl and let it cool for about 10 minutes.
PRO TIP: Brown butter goes from perfectly nutty to burnt in seconds. Stay close to the stove and keep the pan moving. The moment it smells like toasted nuts and the color turns amber, pull it off the heat.
STEP ELEVEN: Beat the softened cream cheese with the cooled brown butter until smooth. Add the powdered sugar and vanilla extract and beat until fluffy and creamy. If the frosting is too thick, add a teaspoon of milk at a time until it reaches a spreadable consistency.
STEP TWELVE: Spread the frosting evenly over the cooled brownies. Slice into bars and serve.
WHAT MAKES THESE THE BEST BANANA BREAD BROWNIES
A few things set this recipe apart from other banana bread brownie recipes out there.
First, the melted butter. A lot of banana bread recipes use softened butter that gets creamed with sugar. Melting the butter instead gives the brownies a much denser, chewier texture—more like an actual brownie and less like a slice of cake.
Second, the brown sugar. Using all brown sugar instead of a mix of white and brown sugar amps up that caramel-like sweetness and keeps the bars incredibly moist.
And then there’s the brown butter cream cheese frosting. Regular cream cheese frosting is good. Brown butter cream cheese frosting is on a completely different level. The nutty, toasted flavor of the brown butter mixed with the tangy cream cheese creates a frosting that people will not stop talking about.
The combination of all three is what makes this recipe a keeper.
HOW TO SERVE BANANA BREAD BROWNIES
These banana bread brownies are a crowd-pleaser whether you’re serving them at a potluck, a bake sale, or just pulling them out of the fridge for an after-dinner treat.
Cut them into squares and serve them at room temperature. They’re great on their own, but you can dress them up too. A scoop of vanilla ice cream on a warm brownie makes an incredible dessert. Drizzle with caramel sauce for something extra indulgent.
They’re also a hit at brunches and morning gatherings. The banana flavor makes them feel a bit more breakfast-appropriate than a regular brownie, especially if you go lighter on the frosting.
For parties, cut them smaller—bite-size pieces work perfectly on a dessert platter alongside cookies and other treats.
If you’re a fan of banana desserts, you’ll also love banana pudding, banana muffins, and banana cream pie. These brownies fit right in with that lineup.
HOW TO STORE BANANA BREAD BROWNIES
One of the best things about this recipe is that the brownies actually taste better the next day. The flavors deepen and the texture gets even more moist as they sit.
MAKE AHEAD: You can bake the brownies a day in advance and store them unfrosted in the pan, covered tightly with plastic wrap or aluminum foil. When you’re ready to serve, whip up the frosting, spread it on, and slice. This is a great strategy if you’re bringing them to an event and want to keep your morning simple.
You can also make the frosting ahead of time. Store it in an airtight container in the fridge for up to three days. Let it come to room temperature and give it a good stir before spreading it on the brownies.
IN THE FRIDGE: Store frosted brownies in an airtight container in the refrigerator for up to five days. Because of the cream cheese frosting, they should be refrigerated. Let them sit at room temperature for about 10 to 15 minutes before eating so the frosting softens up and the brownies aren’t too cold.
IN THE FREEZER: These brownies freeze beautifully. For the best results, freeze them without the frosting. Cut the cooled brownies into individual bars and wrap each one in plastic wrap, then place them all into a freezer-safe bag or container. They’ll keep in the freezer for up to three months.
When you’re ready to eat, thaw them at room temperature or in the fridge overnight. Add the frosting after they’ve thawed.
If you want to freeze them with the frosting already on, place the frosted brownies on a baking sheet in the freezer for about an hour until the frosting is firm. Then wrap them individually. This prevents the frosting from getting smashed during storage.
PRO TIP: Label your freezer bags with the date so you always know how fresh they are. These brownies are at their best within the first two months of freezing.
BANANA BREAD BROWNIE FAQS
Why are my banana bread brownies dry? The most common reason is overbaking. These brownies should come out of the oven when a toothpick still has a few moist crumbs on it. Baking them even two to three minutes too long can dry them out. Also, make sure you’re using ripe enough bananas—they add a lot of the moisture in this recipe.
Can I make these without eggs? You can substitute ¼ cup of unsweetened applesauce for each egg. The brownies will still be moist, though the texture may be slightly softer and less rich.
Do I have to use cream cheese frosting? Not at all. A simple dusting of powdered sugar is a quick and easy alternative. You could also use a vanilla buttercream, a chocolate ganache, or even a peanut butter frosting. Or skip the frosting entirely—the brownies are delicious on their own.
Can I add chocolate chips to this recipe? Chocolate chips are a fantastic addition. Fold ½ to ¾ cup of semi-sweet or dark chocolate chips into the batter right before pouring it into the pan. The melted pockets of chocolate with the banana flavor is a combination that’s hard to resist.
Can I double this recipe? You can double the recipe easily. Use two 9×13-inch pans or one large sheet pan. Keep the baking time the same, but check for doneness a couple of minutes early since oven temperatures can vary.
What’s the difference between banana bread and banana bread brownies? Traditional banana bread is baked in a loaf pan and has a lighter, more cake-like texture. Banana bread brownies are baked in a flat pan and are much denser, chewier, and fudgier—closer to a brownie than a bread. The flavor profile is similar, but the texture is where they really differ.
Can I use a different size pan? If you use a smaller pan, like a 9×9-inch, the brownies will be thicker and will need a longer bake time—add about five to eight extra minutes. If you use a larger pan, the brownies will be thinner and will bake faster, so check them a few minutes early.
Banana Bread Brownies
Ingredients
For the brownies:
- 3 large ripe bananas mashed (about 1¼ cups)
- ⅔ cup unsalted butter melted
- 1½ cups packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the brown butter cream cheese frosting:
- ¼ cup unsalted butter
- 4 ounces cream cheese softened
- 2 cups powdered sugar sifted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper or spray with nonstick cooking spray.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth.
- Stir in the melted butter until well combined.
- Add the brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and the sugar is incorporated.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Pour the dry ingredients into the wet ingredients and fold gently until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan before frosting.
- For the frosting, melt the butter in a small saucepan over medium heat, swirling occasionally, until golden brown with brown flecks and a nutty aroma. Pour into a bowl and cool for 10 minutes.
- Beat the softened cream cheese with the cooled brown butter until smooth. Add the powdered sugar and vanilla and beat until fluffy.
- Spread the frosting over the cooled brownies. Slice into 16 bars and serve.
Notes
Let the melted butter cool slightly before adding the eggs to prevent scrambling.
Do not overmix the batter—fold until just combined for tender brownies.
The brownies are done when a toothpick comes out with moist crumbs, not wet batter. Pull them from the oven a minute early rather than overbaking.
Brown butter goes from toasted to burnt quickly. Watch it closely and remove from heat as soon as it turns amber and smells nutty.
Store frosted brownies in the refrigerator because of the cream cheese frosting. Let sit at room temperature 10 to 15 minutes before serving.
