These banana bread brownies combine two classic recipes! They have the warm flavor of banana bread and texture of fudge brownies. This one bowl recipe is great for any occasion. They are made from only pantry staple ingredients. Great for easy desserts, family dinners and more!

Banana bread brownies.

Why You’ll Love This Recipe

  • These banana bread brownies are quick and easy.
  • They combine two favorite recipes.
  • They have a great banana flavor.
  • These brownies are not overly sweet.
  • The texture is gooey and fudge like.
  • Only pantry staple ingredients required.
  • Everything is mixed in one bowl.
  • This recipe can be made gluten free with gluten free flour. In addition, it is nut free and refined sugar free.
  • Check out these Paleo Brownies for another favorite dessert recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for banana bread brownies. Scroll down to the recipe card for full ingredients list and instructions.

Use coconut sugar or light brown sugar. Coconut sugar is great for refined sugar free. If desired, white sugar can be used. Brownies will be lighter in color.

Melted unsalted butter adds a slight buttery flavor. Use dairy free butter if needed.

Only one egg needed. I do not recommend trying to use a vegan egg replacement.

Vanilla extract adds a homemade flavor.

Both all purpose flour and gluten free flour work well. For these photos, I used Bob’s Red Mill gluten free baking flour. Do not use another flour. For grain free, try these Almond Flour Brownies.

Mashed bananas add natural sweetness. Banana is the strongest flavor. For that reason, use ripe bananas.

Add in a pinch of sea salt if desired.

Lastly, dark chocolate chips add a great rich flavor. I used dairy free chocolate chips. Use your favorite!

Bananas and other ingredients.

What are Banana Bread Brownies?

Banana bread brownies are brownies with mashed banana!

They have the flavor of banana bread. These brownies are naturally sweet and taste like banana bread.

They have the texture of a gooey fudge brownie.

Overall, these are not as chocolaty as classic brownies.

Taste & Texture

These banana bread brownies are naturally sweet. They taste mostly like banana and chocolate.

The texture is fudge like and gooey. They are not dry or cake like. In addition, they are a little dense like traditional brownies.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch baking pan with parchment paper.

Step 2

In a mixing bowl, add all ingredients except chocolate chips. Stir to combine.

Step 3

Fold in the chocolate chips.

Banana brownie batter.

Step 4

Transfer batter to the lined baking pan. Dot with extra chocolate chips on top if desired.

Raw brownies with bananas.

Step 5

Bake for 24 to 27 minutes or until toothpick inserted comes out clean.

Baked gooey banana brownies.

Step 6

Finally, remove banana bread brownies from oven. Allow these brownies to cool for 1 hour before carefully slicing and serving.

Expert Tips & Tricks

Carefully measure ingredients.

Use melted butter. Do not use cold butter.

Use either coconut sugar or light brown sugar.

Both regular flour and gluten free flour work well. Do not substitute for another flour.

The batter will be thicker than regular brownie batter. Moreover, it resembles banana bread batter..

Do not over bake the brownies.

To test doneness, insert toothpick into brownies. If it comes out clean, remove from oven.

Allow them to cool for at least 1 hour before slicing into.

Piece of banana dessert.

Flavor Variations & Add Ins

Consider these fun add ins!

Add in white chocolate chips.

Use mini chocolate chips.

Use chocolate chunks

Sprinkle in some cinnamon.

Add in walnuts.

Add in chopped pecans.

Spread some frosting or icing on top.

Top with a peanut butter swirl!

How to Serve & Store

Serve banana bread brownies once cooled.

Serve with milk, coffee or hot chocolate.

These are great topped with peanut butter.

Store brownies in an airtight container for up to 3 days at room temperature.

Freeze for up to 1 month.

Stack of yellow brownies.

Frequently Asked Questions

Are they gluten free?

Use gluten free flour to keep them gluten free.

Can I add frosting?

Sure! Top with frosting or icing if desired.

Does dairy free butter work?

Yes, dairy free butter sticks can be used. Earth Balance butter sticks are a great option.

Are they fudge like or cake like?

These are much more fudge like.

You May Also Like

If you make this banana bread brownie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along! 

Banana bread brownies.

Get the Recipe: Banana Bread Brownies

These banana bread brownies are gooey, fudge like and so flavorful! They taste like the perfect mix between banana bread and a fudge brownie. This quick and easy one bowl recipe is great for any occasion!
5 from 1 vote

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch baking pan with parchment paper.
  • In a mixing bowl, add all ingredients except chocolate chips. Stir to combine.
  • Fold in chocolate chips.
  • Transfer batter to the lined baking pan. Dot with extra chocolate chips on top if desired.
  • Bake for 24 to 27 minutes or until toothpick inserted comes out clean.
  • Finally, remove from oven. Allow brownies to cool for 1 hour before carefully slicing and serving.

Notes

  • If needed, dairy free butter works well.
  • Use coconut sugar for refined sugar free.  Otherwise, light brown sugar works well.
  • Both regular all purpose flour and gluten free 1 to 1 flour work well.
  • The batter will resemble banana bread batter.
  • Do not over bake brownies.  Check them around 24 minutes.  If toothpick inserted comes out clean, remove from oven.
  • Allow brownies to cool for 1 hour before slicing into.
  • Store in an airtight container at room temperature for up to 3 days.
  • They freeze well.
Calories: 157kcal, Carbohydrates: 21g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 63mg, Potassium: 75mg, Fiber: 1g, Sugar: 7g, Vitamin A: 196IU, Vitamin C: 2mg, Calcium: 5mg, Iron: 1mg

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