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Banana Bread Brownies

A delicious fusion of banana bread and brownies, these Banana Bread Brownies are warm, fudgy, and topped with a buttery cinnamon-brown sugar mixture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium Ripe Bananas Use very ripe bananas for optimal sweetness and moisture.
  • 1/2 cup Melted Butter Can substitute with neutral oil for a lighter taste.
  • 1 cup Granulated Sugar Can be reduced by up to 1/4 cup.
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Cocoa Powder
  • 1/4 cup Milk Can substitute with buttermilk or non-dairy milk.
  • 1 cup Chocolate Chips (Optional) Can be replaced with chopped pecans for a twist.
  • 1/2 cup Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • 2 tablespoons Butter (for topping) To dot over the batter before baking.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and grease or line a 9×13-inch baking pan with parchment paper.
  2. In a large mixing bowl, mash the ripe bananas until smooth.
  3. Mix in the melted butter, granulated sugar, eggs, and vanilla extract until creamy.
  4. In another bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder.
  5. Gradually fold this dry mixture into the wet ingredients until just combined.
  6. Gently fold in the milk and chocolate chips (if using) until evenly distributed.
  7. Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
  8. In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle over the batter and dot with small pieces of butter.
Baking
  1. Bake for 25-30 minutes, until a toothpick inserted comes out with a few moist crumbs.
  2. Allow the brownies to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Serve warm with a scoop of vanilla ice cream. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individual squares wrapped tightly in plastic and foil for up to 3 months.