Imagine the comforting aroma of banana bread mingling with the rich decadence of fudgy brownies. That’s exactly what you get with these Banana Bread Brownies—a delightful marriage of two beloved treats that creates something truly special. The moist, banana-infused base is topped with a silky chocolate layer that will have everyone reaching for seconds.
Perfect for using up those overripe bananas sitting on your counter, this recipe transforms them into a dessert that’s far more exciting than traditional banana bread. Whether served as an afternoon treat with coffee or as a crowd-pleasing dessert, these brownies strike the perfect balance between familiar comfort and indulgent surprise.
Why You’ll Love This
- Uses up those spotty bananas that might otherwise go to waste
- Quick 45-minute recipe from start to finish—perfect for weeknight baking
- Two beloved desserts in one—no need to choose between banana bread and brownies
- Wonderfully moist texture that stays fresh for days
- Family-friendly treat that appeals to both banana lovers and chocolate enthusiasts
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup sour cream
- 1/2 cup butter, softened
- 2 large eggs
- 3 ripe bananas, mashed
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1/4 cup light brown sugar
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat oven to 375°F. Spray 9×13 pan with non-stick spray.
- Cream butter and sugar. Add sour cream, eggs, bananas, and vanilla.
- Stir in flour, baking soda, and salt until just combined. Don’t overmix.
- Pour into pan and bake 25-30 minutes until toothpick comes out clean.
- Brown butter with brown sugar. Add powdered sugar, vanilla, and milk until smooth.
- Pour frosting over warm brownies. Let set before cutting.
Tips & Variations
- For extra texture, add 1/2 cup chopped walnuts or pecans to the batter
- Make it more decadent by adding a cream cheese swirl—mix 4 oz softened cream cheese with 1/4 cup sugar and 1 egg, then swirl into the batter before baking
- Substitute dark chocolate chips for a less sweet, more intense chocolate flavor
- Add 1/2 teaspoon of espresso powder to the chocolate topping to enhance the chocolate flavor
- For a tropical twist, add 1/4 cup toasted coconut flakes to the batter
- These brownies freeze beautifully—wrap individual portions for quick treats anytime
Serving Suggestions
Serve these banana bread brownies slightly warm with a scoop of vanilla ice cream for a truly indulgent dessert experience. The contrast between the warm brownie and cold ice cream creates a delightful temperature play that enhances all the flavors.
For a casual coffee break treat, pair with a cup of hot coffee or cold milk. The banana flavor complements coffee particularly well, while the chocolate satisfies that afternoon sweet craving.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week
- The riper your bananas, the more pronounced the banana flavor will be
- Let the brownies cool completely before cutting for cleaner slices
- These taste even better the next day when the flavors have had time to meld
FAQs
Can I make these brownies gluten-free?
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The banana helps keep the texture moist even with gluten-free flour.
My bananas aren’t ripe enough. What can I do?
Place unpeeled bananas on a baking sheet and bake at 300°F for 15-20 minutes until blackened. This ripens them quickly and enhances the sweet banana flavor.
Can I double this recipe?
Absolutely! Double all ingredients and bake in a 9×13-inch pan. You may need to add 5-10 minutes to the baking time.
The chocolate topping is too thick to spread. How can I fix it?
Add an additional teaspoon of milk and reheat for 10-15 seconds in the microwave. Stir well until it reaches a pourable consistency.
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