Fudgy Banana Bread Brownies Recipe

Banana Bread Brownies are the best of both worlds: the warm, fruity flavor of banana bread combined with the dense, chocolatey chew of homemade brownies. This hybrid dessert delivers moist banana notes and rich cocoa in every bite, making it a crowd-pleaser for bake sales, potlucks, or a cozy night in.

We love experimenting with banana bread in many forms — from muffins and donuts to cinnamon-roll twists — and these banana bread brownies are a natural next step. The recipe keeps things simple while highlighting ripe bananas and a generous hit of chocolate, resulting in a chewy, fudgy texture that still carries bright banana flavor.

Team Fit Foodie’s hot take on these brownies

These brownies combine banana bread flavor and classic brownie texture in one pan. They are chewy, chocolate-forward, and moist from mashed bananas. They work well sliced for school snacks, backyard gatherings, or as an after-dinner treat.

Simple Ingredients for Banana Bread Brownies

• All-purpose flour: Provides structure. Use regular all-purpose flour.
• Cocoa powder: Unsweetened cocoa gives rich chocolate flavor.
• Unsalted butter: Melted for a fudgy texture; use unsalted so you can control salt levels.
• Bananas: Use ripe, spotty bananas for the best natural sweetness and banana aroma.
• Light brown sugar: Adds moisture and a subtle caramel note.
• Chocolate chips: Semi-sweet chips work well; use your favorite chocolate.

What if I don’t have ripe bananas?

If your bananas aren’t ripe, place whole, unpeeled bananas on a baking sheet in a 350°F oven for about 15 minutes. The peels will darken and the fruit will soften and sweeten. Let them cool before peeling and mashing.

Ways to Add Even More Goodness

Customize these banana bread brownies to suit your palate. Stir in chopped walnuts or pecans for crunch. For a nutty swirl, add spoonfuls of peanut butter or Nutella into the batter and gently marble with a knife before baking. Serve warm with a scoop of vanilla ice cream to make them a la mode.

Storage

Store cooled banana bread brownies in an airtight container at room temperature for up to 3 days. To keep them longer, wrap individual pieces and freeze for up to 3 months. Thaw at room temperature or warm gently in a low oven.

Banana Bread Brownies Recipe

These banana bread brownies combine the best elements of both desserts: moist banana flavor with fudgy chocolate. Makes 9 squares.

By: Emily Richter

Prep: 15 mins • Cook: 25 mins • Total: 40 mins • Servings: 9

Ingredients

Dry

• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon sea salt

Wet

• 1/2 cup unsalted butter, melted
• 2 small ripe bananas, mashed (about 2/3 cup)
• 3/4 cup light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 3/4 cup chocolate chips, divided

Instructions

1. Preheat the oven to 350°F (175°C). Spray or line an 8×8-inch baking pan and set aside.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, and sea salt. Sift if needed to remove lumps and ensure a smooth batter.




3. In a large bowl, combine the melted butter, mashed bananas, and brown sugar. Beat on low to medium speed (or whisk by hand) until smooth. Add vanilla extract and mix.




4. Add the eggs one at a time, mixing well after each addition.




5. Place 1/2 cup of the chocolate chips in a microwave-safe bowl and melt in 15-second intervals, stirring between bursts until smooth. Stir the melted chocolate into the banana-butter mixture until fully incorporated.
6. Slowly fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining chocolate chips evenly over the surface.




7. Bake at 350°F for 20–25 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.




8. Allow the brownies to cool in the pan. Once cooled, slice into squares and serve. For warm brownies, reheat briefly and top with ice cream if desired.

Tips & Notes

• If bananas aren’t ripe, bake them (unpeeled) at 350°F for 15 minutes and cool before mashing to imitate ripening.
• Use room-temperature eggs so they incorporate more easily into the batter.
• For extra gloss and richness, use high-quality chocolate chips or chop a chocolate bar and fold in the pieces.

Nutrition (per serving, approximate)

Calories: 310 kcal • Carbohydrates: 42 g • Protein: 3 g • Fat: 16 g • Fiber: 3 g • Sugar: 30 g

Nutrition calculations are estimates and should be used as a guideline only.