Banana Bread Brownies
A delightful fusion of banana bread and brownies, these Banana Bread Brownies offer a rich, fudgy texture with the comforting sweetness of bananas. Perfect for chocolate lovers!
Ingredients
Main Ingredients
- ¾ cup unsalted butter Softened
- 1 cup granulated sugar
- ½ cup brown sugar Packed
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 cup over-ripe mashed bananas (about 2 medium bananas)
- ½ teaspoon baking powder
- ½ cup unsweetened cocoa powder
- ¾ cup semisweet chocolate chips
- 2 tablespoons semisweet chocolate chips (for sprinkling)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 9 x 9 x 2-inch square baking pan with parchment paper.
- In a large bowl, mix ¾ cup unsalted butter, 1 cup granulated sugar, and ½ cup brown sugar together using an electric hand mixer or whisk.
- Add in 3 large eggs and 2 teaspoons vanilla extract, then mix well.
- Stir in ¾ cup all-purpose flour and ½ teaspoon salt just until combined.
- In a separate medium bowl, mash 1 cup of over-ripe bananas and sprinkle ½ teaspoon baking powder on top. Stir to combine.
- Mix half of the brownie batter with the banana mixture and set aside.
- Add ½ cup unsweetened cocoa powder and ¾ cup semisweet chocolate chips into the remaining brownie batter, stirring to combine.
Assembly
- Spoon half of the brownie batter into the prepared pan (it doesn’t need to cover the bottom completely).
- Pour the banana mixture over the brownie batter, then drop spoonfuls of the remaining brownie batter on top.
- Use a knife to gently swirl the two mixtures together. Sprinkle 2 tablespoons of semisweet chocolate chips on top before baking.
Baking
- Bake for 40 to 45 minutes until a toothpick inserted into the center comes out clean with just a few crumbs attached.
- Allow to cool completely before slicing into squares.
Notes
Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For extended storage, wrap tightly in plastic wrap and freeze for up to 3 months. Use very ripe bananas for the best flavor and moisture.