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Banana Bread Brownies Recipe

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4 from 3 reviews

This Banana Bread Brownies recipe combines the rich, fudgy texture of classic brownies with the sweet, moist flavors of banana bread. Featuring a marbled swirl of chocolate and banana batters, these treats are perfect for dessert or a decadent snack. Baked to perfection in just over an hour, they offer a delightful twist for banana and chocolate lovers alike.

Ingredients

Dry Ingredients

  • ¾ cup (3¾oz/105g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup (4oz/115g) butter, melted
  • 1 ½ cups (12oz/340g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 large (10oz/284g) very ripe bananas, mashed

Chocolate Ingredients

  • ½ cup (2oz/57g) unsweetened cocoa powder
  • ½ cup (3oz/85g) bittersweet chocolate, finely chopped

Instructions

  1. Prepare the pan: Preheat the oven to 350°F (180°C). Butter and line an 8×8-inch (20x20cm) baking pan with parchment paper, then set aside.
  2. Mix dry ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir to distribute evenly.
  3. Mix wet ingredients: In a separate bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth and well combined.
  4. Combine batter bases: Add the dry ingredients to the wet ingredients and mix until just combined. Divide this batter evenly into two separate bowls.
  5. Make chocolate batter: Into one of the bowls, sift in the unsweetened cocoa powder and fold in the finely chopped bittersweet chocolate, ensuring even distribution.
  6. Make banana batter: In the other bowl, fold in the mashed very ripe bananas until thoroughly incorporated.
  7. Layer batters: Dollop the chocolate brownie batter into the prepared pan first. Then pour over the banana batter in an even layer.
  8. Create marble effect: Using a butter knife, gently swirl the chocolate batter through the banana batter without completely mixing, to create a marbled look.
  9. Bake: Bake in the preheated oven for 40 to 45 minutes, or until a wooden skewer inserted in the center comes out clean or with just a few moist crumbs.
  10. Cool and store: Allow the banana bread brownies to cool completely in the pan before cutting into squares. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. When ready to serve from frozen, defrost at room temperature or gently warm in the microwave for about one minute.

Notes

  • For best results, use very ripe bananas to maximize sweetness and moisture in the banana batter.
  • You can substitute bittersweet chocolate with semi-sweet chocolate if preferred, adjusting for sweetness.
  • Do not overmix the batter once the wet and dry ingredients are combined to keep the brownies tender.
  • The marbled swirling creates a beautiful appearance but avoid over-swiring to maintain distinction between the flavors.
  • This recipe yields 12 servings, making it perfect for sharing or gathering.
  • Store leftovers in an airtight container to maintain freshness and texture.

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