Description
These Banana Bread Brownies are soft, chewy, and full of sweet banana flavor with a hint of chocolate. Perfect for breakfast, dessert, or a snack!
Ingredients
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For the Brownies
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas (about 2 medium bananas)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chocolate chips or chopped nuts (optional)
For the Frosting (Optional)
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
1. Make the Batter
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs, vanilla extract, and mashed bananas, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in the chocolate chips or nuts, if using.
2. Bake the Brownies
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely before frosting (if using).
3. Make the Frosting (Optional)
- In a bowl, beat the butter, powdered sugar, milk, and vanilla extract together until smooth and creamy.
- Spread the frosting over the cooled brownies.
Serving & Storage
- Slice into squares and serve at room temperature.
- Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.
Notes
- For extra moisture, add ¼ cup sour cream to the batter.
- Swap chocolate chips for white chocolate chips or chopped walnuts for variety.
- Make them gluten-free by using 1:1 gluten-free flour.