Why You’ll Love Banana Bread Brownies Recipe
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Two treats in one: Enjoy the comforting flavors of banana bread with the indulgent texture of a brownie.
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Ultra-moist: Sour cream (or Greek yogurt) and ripe bananas keep every bite tender.
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Customizable: Add nuts, chocolate chips, or switch up the frosting for endless variety.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1½ cups granulated sugar
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1 cup sour cream (or Greek yogurt)
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½ cup unsalted butter, softened
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2 large eggs
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3 ripe bananas, mashed
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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¾ teaspoon salt
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Optional: ½ cup chopped walnuts or pecans
For the brown butter glaze:
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½ cup (1 stick) unsalted butter
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2–3 cups powdered sugar
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1–2 tbsp milk
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1 tsp vanilla extract
directions
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Preheat your oven to 375°F. Grease a 9×13-inch baking pan with cooking spray.
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In a large bowl, cream together the sugar and softened butter until light. Add sour cream (or yogurt), eggs, mashed bananas, and vanilla; mix well.
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Add flour, baking soda, and salt; mix just until combined. Stir in nuts or chocolate chips if using.
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Pour the batter into the prepared pan and bake for 23–28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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While the brownies bake, prepare the glaze: melt the butter in a pan over medium heat, swirling until it turns a golden-brown color and smells nutty. Remove from heat and whisk in powdered sugar, milk, and vanilla until smooth.
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Once baked, let the pan cool slightly (warm, not hot), then spread the glaze evenly over the brownies. Let cool completely before cutting into squares.
Servings and timing
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Serves: About 12–16 brownies (9×13 pan yields 16 moderate pieces)
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Prep time: 10 minutes
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Cook time: 23–28 minutes
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Total time: Around 35–40 minutes
Variations
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Add-ins: Fold in ½ cup mini chocolate chips, chopped nuts, or dried fruit.
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Alternative frostings: Swap the glaze for cream cheese frosting for a tangy twist.
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Healthier version: Reduce sugar by 50%, cut butter in glaze to 3 tbsp, or use yogurt instead of sour cream.
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Chocolate swirl style: Make a marbled version by combining cocoa-infused batter and banana batter as separate swirls.
storage/reheating
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Store at room temperature in an airtight container for up to 3 days, or refrigerate for 5 days.
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To freeze: Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
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Reheat individual pieces in the microwave for 10–15 seconds for a warm, gooey treat.
FAQs
1. Can I use Greek yogurt instead of sour cream?
Yes—Greek yogurt is a perfect substitute and adds protein while keeping the texture moist.
2. Do the brownies freeze well?
Absolutely. They freeze up to 3 months; thaw fully before enjoying.
3. How do I know when they’re done?
Insert a toothpick in the center—it should come out clean or with a few moist crumbs, not wet batter.
4. Can I make them gluten-free?
Yes—substitute 1:1 gluten-free flour. Texture may vary slightly.
5. Can I reduce sugar?
You can halve the sugar in both the batter and glaze, though brownies will be less sweet.
6. Add chocolate chips or nuts?
Yes, both work well. Try ½ cup mini chips or chopped pecans/walnuts.
7. Cream cheese frosting instead?
Certainly! A tangy cream cheese frosting pairs beautifully with banana flavor.
8. How ripe should bananas be?
Very ripe—aim for bananas with brown spots; they’re sweeter and more flavorful.
9. Can I make them in a smaller pan?
Yes—use an 8×8 or 9×9 pan, and increase baking time by 5–10 minutes; watch closely.
10. Nut-free version?
Omit nuts and use chocolate chips or leave plain—it’s just as delicious without added mix-ins.
Conclusion
Banana Bread Brownies combine the best of two beloved desserts into one irresistible treat. Whether you’re using up overripe bananas or craving something gooey and flavorful, this recipe never disappoints. With plenty of variations and make-ahead options, it’s perfect for any occasion—from school snacks to potlucks. Give it a try, and watch it become a household favorite!
Banana Bread Brownies
These moist and delicious Banana Bread Brownies are the perfect fusion of banana bread and fudgy brownies! Packed with ripe bananas and a rich, buttery flavor, this easy dessert is perfect for using up overripe bananas and satisfying your sweet tooth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9–12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
- Cream cheese frosting (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
- In a large mixing bowl, combine melted butter and sugar. Stir until smooth.
- Add eggs and vanilla extract, beating well.
- Mix in mashed bananas until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, salt, baking soda, and cinnamon.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in walnuts or chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan. Top with cream cheese frosting if desired before slicing and serving.
Notes
- For extra banana flavor, use very ripe bananas with brown spots.
- These brownies taste even better the next day once the flavors have settled.
- You can skip the frosting for a lighter treat or dust with powdered sugar instead.
- Store in an airtight container for up to 4 days at room temperature, or refrigerate for longer freshness.
