Ultimate Fudgy Banana Bread Brownies Recipe
Rich, fudgy banana bread brownies that combine moist banana bread with decadent brownie swirls. Perfect for using overripe bananas! Customizable with nuts, chocolate chips, or creamy brown butter frosting. Ready in under an hour.
- Prep Time: PT15M
- Cook Time: PT40M
- Total Time: PT55M
- Yield: 16 servings 1x
- Category: ["Dessert","Brownies"]
- Method: ["Baking","Mixing"]
- Cuisine: ["American"]
Ingredients
3/4 cup (170g) unsalted butter, melted (or browned)
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar, packed
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas (3 medium)
For Chocolate Swirl:
1/3 cup (30g) unsweetened cocoa powder
1/2 cup (85g) semisweet chocolate chips, divided
For Brown Butter Frosting (optional):
1/4 cup (57g) unsalted butter
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk
Instructions
1. Preheat oven to 350°F (175°C). Line 8×8-inch pan with parchment, grease lightly.
2.
3. Whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, beating well. Stir in vanilla and mashed bananas.
4.
5. Whisk flour, baking powder, and salt. Fold into wet mixture just until combined.
6.
7. For swirled: Divide batter in half. Stir cocoa and 1/3 cup chips into one half.
8.
9. Dollop banana batter in pan. Add chocolate batter scoops on top. Swirl gently with knife. Sprinkle remaining chips.
10.
11. Bake 35-45 minutes until toothpick has moist crumbs. Cool completely.
12.
13. For frosting: Brown butter until nutty. Whisk in powdered sugar, vanilla, milk. Spread on cooled brownies.
Notes
Pro Tips:
– Use overripe spotted bananas for best flavor
– Brown butter adds nutty richness – watch carefully!
– For gluten-free: use 1:1 GF flour blend
– Add-ins: 3/4 cup walnuts/pecans/chocolate chips
– Healthier: halve sugar, use Greek yogurt for half butter
– Storage: Counter 3 days, fridge 1 week, freeze 3 months
– Double for 9×13 pan, bake 25-30 min
Nutrition
- Serving Size: 1 brownie
- Calories: 290
- Sugar: 30g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg