I’ve always loved banana bread for its moist texture and comforting flavor, and brownies for their dense, fudgy richness. One day, I thought—why not bring the best of both worlds into a single, irresistible dessert? That’s how my Fudgy Banana Bread Brownies were born. This recipe came together in my kitchen on a rainy afternoon, the kind of day that calls for something warm, sweet, and deeply satisfying. With overripe bananas sitting on my counter and a craving for something chocolaty, inspiration struck. The first batch disappeared faster than I could let it cool. That’s when I knew I had to perfect the recipe and share it with everyone who loves both banana bread and brownies as much as I do.
You’re going to love this recipe because it brings the dense, chewy indulgence of a brownie together with the soft, moist crumb of classic banana bread. It’s a mash-up that feels nostalgic and new all at once. The bananas add natural sweetness and moisture, while the cocoa gives it that deep chocolate kick we all crave. And let’s not forget the melty chocolate chips that make every bite irresistible.
These banana brownies are versatile enough to enjoy in many ways. Serve them warm with a scoop of vanilla ice cream for dessert, or cut them into squares for an easy grab-and-go snack. They make a thoughtful homemade gift, a school lunchbox treat, or a satisfying sweet addition to a brunch table. Whether you enjoy them with coffee in the morning or as a late-night treat, they’re always a hit.
Another great thing? They’re affordable. You likely have everything you need already in your pantry: overripe bananas, cocoa powder, eggs, flour, and sugar. No special ingredients, no complicated steps. Just a few basic staples that come together in the most comforting way. Even better, it’s a no-fuss, one-bowl recipe that doesn’t require any fancy mixers or techniques. This makes it perfect for beginner bakers and seasoned pros alike.
Ingredients for the recipe
– 2 large ripe bananas (mashed)
– 1/2 cup unsalted butter (melted)
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup all-purpose flour
– 1/3 cup unsweetened cocoa powder
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup semi-sweet chocolate chips
HOW TO PREPARE THIS RECIPE
Making Fudgy Banana Bread Brownies is one of the most rewarding experiences in my kitchen. The preparation is straightforward and requires only one mixing bowl, making cleanup a breeze. These brownies combine the softness of banana bread with the dense, chocolaty richness of brownies—all in a few simple steps.
Step-by-Step Instructions for Preparation
1. Preheat and Prep the Pan
Start by preheating your oven to 175°C (350°F). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper or lightly grease it with a bit of butter. This will ensure easy removal once the brownies are baked.
2. Mash the Bananas
In a large mixing bowl, mash 2 ripe bananas using a fork until smooth and creamy. It’s best to use overripe bananas with brown spots—they’re sweeter and give the brownies extra moisture and depth of flavor.
3. Mix in the Wet Ingredients
To the mashed bananas, add 1/2 cup melted unsalted butter. Stir well until combined. Then, whisk in 1/2 cup granulated sugar and 1/4 cup brown sugar. Mix until the sugars dissolve slightly into the banana mixture. Add 1 large egg and 1 teaspoon vanilla extract, and continue mixing until smooth and well-blended.
4. Add the Dry Ingredients
Sift in 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 teaspoon salt, and 1/2 teaspoon baking powder. Using a spatula or whisk, gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix—this step is key to keeping the texture fudgy.
5. Stir in the Chocolate Chips
Fold in 1/2 cup semi-sweet chocolate chips. These melt beautifully in the oven and create gooey chocolate pockets throughout the brownies. If you’d like to personalize your batch, you can also add chopped walnuts or swirl in a spoonful of peanut butter or Nutella.
6. Bake the Brownies
Pour the batter into your prepared baking pan and spread it out evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not completely clean—remember, fudgy is the goal!). The edges should be set, while the center stays slightly soft.
7. Cool and Slice
Allow the brownies to cool in the pan for at least 20 minutes before removing and slicing. For even cleaner cuts, chill the pan in the fridge for 30 minutes after cooling.
Quick and Easy
This recipe is incredibly quick and easy to make. From start to finish, you’ll need less than an hour, and most of that time is just waiting while it bakes. There’s no complicated equipment involved—just a bowl, a spoon, and your oven. It’s ideal for those spontaneous baking urges when you want something rich and satisfying without a lot of hassle.
Customizable
These brownies are wonderfully customizable. You can swap the chocolate chips for white chocolate, dark chocolate chunks, or even a mix of both. Want a crunch? Add chopped pecans or hazelnuts. Want extra indulgence? Drizzle melted chocolate or peanut butter on top before baking. You can even make a dairy-free version by using vegan butter and dairy-free chocolate chips.
Popular with Many People
This dessert has a way of winning over everyone, from banana bread lovers to die-hard brownie fans. Kids adore them for the sweetness and gooey chocolate. Adults appreciate the nostalgic flavor and richness. They’re perfect for bake sales, family get-togethers, or a midweek treat. Trust me, these rarely last more than a day at my place!
PrintFudgy Banana Bread Brownies – The Perfect Mix of Cake & Brownies!
These Fudgy Banana Bread Brownies are the perfect fusion of two comforting classics—banana bread and rich, chocolaty brownies. Made with ripe bananas and cocoa, this simple one-bowl recipe yields a moist, dense, and decadent treat that satisfies every craving. Ideal for any occasion, from dessert to snack time.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 12 1x
Ingredients
- 2 large ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 175°C (350°F). Line an 8×8-inch (20×20 cm) baking pan with parchment paper or lightly grease it with butter.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
- Add the melted butter to the mashed bananas and stir until well combined.
- Add the granulated sugar and brown sugar. Mix until the sugars are mostly dissolved.
- Add the egg and vanilla extract, and whisk until the mixture is smooth and uniform.
- Sift in the flour, cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Avoid overmixing.
- Stir in the chocolate chips evenly through the batter.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Allow to cool in the pan for 20 minutes. For cleaner slices, refrigerate for 30 minutes before cutting.
- Slice into squares and serve.
Notes
Use overripe bananas for best flavor and moisture.
You can substitute the chocolate chips with white chocolate or chopped nuts.
For extra richness, swirl peanut butter or melted chocolate on top before baking.
Do not overbake—the center should remain slightly soft for the perfect fudgy texture.
FAQs
Q1: Can I use frozen bananas in this recipe?
Yes, you can! Frozen bananas work perfectly for these brownies. Just thaw them completely and drain off any excess liquid before mashing. They’ll still add that rich, sweet flavor and moisture the recipe needs.
Q2: What can I substitute for butter?
If you’re looking for a dairy-free alternative, melted coconut oil or a neutral vegetable oil can be used in place of butter. Keep in mind, coconut oil will add a slight coconut flavor, while vegetable oil has a more neutral taste.
Q3: Can I make this recipe gluten-free?
Absolutely. Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum or another binding agent. The texture may vary slightly, but they’ll still be delicious and fudgy.
Q4: How should I store these brownies?
Store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be refrigerated for up to a week or frozen for up to 2 months. Let them come to room temperature before serving—or warm them slightly for a gooey treat.
Q5: Can I double the recipe?
Yes! Simply double the ingredients and bake in a 9×13-inch (23×33 cm) pan. You may need to extend the baking time by 5–10 minutes. Keep a close eye on them and test with a toothpick.
Q6: Are these brownies more cakey or fudgy?
They’re definitely on the fudgy side. The mashed bananas and melted butter create a rich, moist texture, especially when you avoid overbaking. If you prefer them slightly cakier, add an extra 1–2 tablespoons of flour to the batter.