BANANA BREAD BROWNIES

Fudgy banana bread brownies combine ripe bananas with cocoa for a rich, moist treat — somewhere between banana bread and brownies. Easy to make and perfect for snack time or dessert.

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Prep Time 15

Cook Time 35

Total Time 50

Servings

Ingredients

Main Ingredients

3 medium ripe bananas mashed
0.5 cup unsalted butter melted
0.75 cup granulated sugar
0.5 cup packed brown sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1.25 cup all-purpose flour sifted
0.75 cup unsweetened cocoa powder sifted
0.5 teaspoon baking soda
0.5 teaspoon salt
1 cup semisweet chocolate chips
0.5 cup walnuts chopped, optional

Instructions

Preparation Steps

Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper and grease lightly.
In a large bowl, mash the ripe bananas until smooth. Stir in the melted butter until combined.
Add granulated sugar and brown sugar to the banana mixture and whisk until blended. Beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
Stir in chocolate chips and chopped walnuts, reserving a few to sprinkle on top if desired.
Spread the batter evenly into the prepared pan and smooth the top. Sprinkle reserved chocolate chips and nuts over the batter.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Remove from oven and cool in the pan on a wire rack before slicing.

Notes

Store leftovers covered at room temperature for 2 days or refrigerate for up to 5 days. Reheat briefly for a fudgier texture.