In my cozy California kitchen, I often think of my grandmother’s gentle hands as she mashed ripe bananas for our morning breakfast breads. She had a saying: “A banana is never wasted.” When I moved from Kyoto to the U.S. for film school, I brought her handwritten recipes with me, tucked inside a small wooden box. One rainy Saturday, craving something nostalgic yet indulgent, I blended her banana bread with my favorite brownie base—and just like that, banana bread brownies were born.
These banana bread brownies are tender, moist, and rich with deep chocolate flavor, yet softened by the comforting sweetness of overripe bananas. They’re the perfect way to use up forgotten fruit and satisfy your sweet tooth at once. If you’ve ever asked yourself whether you can bake banana bread in a brownie pan or if banana bread can be turned into a fudgy treat, this recipe has your answer.
This recipe includes:
- An easy ingredient list with pantry staples
- A one-bowl mixing method
- A soft, brownie-like bite with a banana bread soul
And yes—it’s freezer-friendly!
Natural internal links: If you enjoy fusion recipes like this, you’ll love my Matcha Mochi Brownies and Black Sesame Banana Bread from my heritage-inspired baking collection.
Ingredients for Banana Bread Brownies
Everything You Need for the Perfect Texture and Flavor
| Ingredient | Amount |
|---|---|
| Unsalted butter, melted | ½ cup (1 stick) |
| Granulated sugar | 1 cup |
| Brown sugar | ¼ cup |
| Ripe bananas, mashed | 2 medium (about 1 cup) |
| Eggs | 2 large |
| All-purpose flour | ¾ cup |
| Cocoa powder (unsweetened) | ½ cup |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Vanilla extract | 1 tsp |
| Chocolate chips (optional) | ½ cup |
Instructions for Banana Bread Brownies
Step-by-Step Method for Moist, Fudgy Banana Brownies
This banana bread brownies recipe is a one-bowl wonder—meaning fewer dishes and quicker cleanup. You’ll love how the bananas and cocoa combine to create a texture that’s rich but tender, without being overly dense.
Step-by-Step Instructions:
- Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch pan with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy.
- Add mashed bananas, eggs, and vanilla extract. Mix until fully combined.
- . Fold gently until just combined—don’t overmix.
- Optional: Add chocolate chips or chopped walnuts for extra flavor and crunch.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25 to 30 minutes, until a toothpick comes out with some moist crumbs.
- In the pan Let the brownies cool completely before cutting them into squares.
These banana bread brownies hold up well and develop even better flavor the next day.
Natural internal link: For another quick, weeknight-friendly dessert, try my One-Bowl Matcha Butter Mochi—it’s as easy and satisfying as this one!
Serving Banana Bread Brownies
How to Serve Banana Bread Brownies in Every Occasion
Banana bread brownies are not just a blend of two treats—they’re a versatile dessert for any setting. Whether you’re slicing them for a lunchbox treat, plating them warm with a scoop of vanilla ice cream, or serving them at brunch beside a cup of matcha or coffee, they’re always a hit.
Thanks to the richness of cocoa and the sweetness of bananas, these brownies strike a delicious balance between fudgy and fluffy. If you’re wondering whether you can serve banana bread in a brownie pan, the answer is absolutely yes—this recipe was designed with that exact question in mind.
You can cut them into large squares for generous dessert servings or into mini bites for party trays. For an elevated twist, try topping them with:
- A drizzle of brown butter glaze (like in my Kinako Mochi Blondies)
- A sprinkle of toasted coconut or sesame seeds
- A dollop of whipped cream and banana slices
They’re also great chilled—making them a superb make-ahead dessert. Simply refrigerate the cooled brownies in an airtight container and serve straight from the fridge or bring them to room temp.
External recipe tip: You’ll also love how I Heart Naptime’s banana bread brownies pair theirs with a rich brown butter frosting, which can be adapted here if you’d like a frosted finish.
And yes, these do well as an after-school snack too—especially when paired with a glass of oat milk or hojicha tea.
Banana Bread Brownies Nutrition and Storage
What’s Inside Each Bite + How to Store Them Right
One of the best parts about this banana bread brownies recipe is how it satisfies without overloading. They balance the natural sweetness of bananas with the richness of cocoa, so one piece feels indulgent. Whether you’re watching your macros or just want to know what you’re biting into, here’s a quick breakdown.
Estimated Nutrition Per Serving (1 of 12 squares):
- Calories: 195
- Fat: 8g
- Saturated Fat: 4.5g
- Cholesterol: 38mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 18g
- Protein: 2.5g
- Sodium: 85mg
Note: Nutritional data may vary slightly depending on brands and additions like chocolate chips or nuts.
If you’re looking for lighter dessert inspiration, check out my Silken Tofu Chocolate Mousse—it’s just as satisfying but plant-based and lower in sugar.
Can Banana Bread Brownies Be Frozen?
Absolutely! These brownies freeze beautifully. Here’s how:
- Let them cool completely.
- Slice into individual squares.
- Wrap each square in parchment and place in a freezer-safe bag.
Store in freezer up to 3 months. To serve, thaw overnight in the fridge or zap in the microwave for 15–20 seconds.
External tip: Tastes Better From Scratch notes that adding a glaze before freezing isn’t ideal—so frost later for best results.
Frequently Asked Questions
Can I make banana bread in a brownie pan?
Yes, and that’s exactly what this recipe is designed for. A brownie pan (typically 8×8 or 9×9 inches) gives you the perfect depth and density for banana bread that’s soft in the center and slightly crisp on the edges.
Can you make banana bread in a brownie pan?
Absolutely. Using a brownie pan lets you achieve quicker baking times and a more even bake—no raw centers or overbrowned tops. Just be sure to line the pan with parchment for easy removal.
A Beautiful Mess banana bread brownies?
While A Beautiful Mess doesn’t currently host a version of banana bread brownies, our recipe offers the same creative spirit with a comforting blend of chocolate and banana. You could adapt their classic banana bread recipe by swapping some flour for cocoa powder and using this method for baking.
Can banana bread brownies be frozen?
Yes! These freeze wonderfully for up to 3 months. Wrap individual slices tightly and store in a sealed freezer bag. Thaw at room temp or reheat briefly in the microwave. This makes them perfect for make-ahead treats or surprise guests.
Conclusion: The Perfect Blend of Comfort and Chocolate
Banana bread brownies are more than just a dessert—they’re a little piece of nostalgia baked with love. Each bite brings together the richness of brownies and the tenderness of banana bread, creating a treat that’s just as perfect for brunch as it is for midnight snacking.
From my grandmother’s handwritten notes in Kyoto to my oven in California, this recipe is one I’ll pass on—and I hope you will too.
For more hybrid dessert inspiration, try my Chocolate Miso Loaf Cake or Sweet Potato Brownie Bars—both are soul-warming, simple, and full of memory.
Print
Banana Bread Brownies Recipe: A Moist, Chocolatey Twist on a Classic Favorite
- Total Time: 35 minutes
- Yield: 12 squares 1x
- Diet: Vegetarian
Description
These banana bread brownies combine the rich, fudgy texture of classic brownies with the sweet, comforting taste of ripe bananas. A one-bowl, freezer-friendly recipe perfect for brunch, dessert, or snacks.
Ingredients
½ cup unsalted butter, melted
1 cup granulated sugar
¼ cup brown sugar
2 ripe bananas, mashed
2 large eggs
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
1 tsp vanilla extract
½ cup chocolate chips (optional)
Instructions
1. Preheat oven to 350°F (175°C) and grease or line an 8×8-inch brownie pan.
2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until glossy.
3. Add mashed bananas, eggs, and vanilla. Mix until fully combined.
4. Sift in flour, cocoa powder, baking soda, and salt. Fold gently until just combined.
5. Stir in chocolate chips if using.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs.
8. Let cool completely before slicing into squares.
Notes
You can freeze banana bread brownies for up to 3 months.
Add chopped nuts for a crunchier bite.
Delicious served with whipped cream or brown butter glaze.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 square
- Calories: 195
- Sugar: 18g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2.5g
- Cholesterol: 38mg