If you love rich chocolate brownies and soft, moist banana bread, this brownie banana bread is the perfect dessert! It combines a deep, fudgy brownie layer with fluffy banana bread for a dessert that is both decadent and comforting.

Brownie banana bread.

This recipe gives you the best of both worlds. The brownie layer stays gooey and chocolatey, while the banana bread adds natural sweetness and softness. It is an easy, bakery style loaf that looks impressive but is simple to make at home.

Why You’ll Love This Recipe

  • Perfect balance of fudgy and soft textures
  • Rich chocolate flavor with naturally sweet bananas
  • Easy layered technique with no special tools
  • Great for dessert, snack, or even breakfast
  • Freezer friendly and make ahead friendly

Ingredients

Brownie Batter

  • ½ stick butter, melted
  • ½ cup dark chocolate chips
  • 1 egg
  • ½ cup coconut sugar or granulated sugar
  • 1 tbsp dark cocoa powder
  • 1 tsp vanilla extract
  • 2 tbsp gluten free flour
  • ½ cup dark chocolate chips
Rich dark brownie batter.

Banana Bread

  • 1 ½ cups mashed ripe bananas
  • 1 egg
  • 3 tbsp melted butter or olive oil
  • 1 tsp vanilla extract
  • 1 ½ cups gluten free flour
  • ¼ cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ cup dark chocolate chips
Chocolate chip bread batter.

Ingredient Swaps and Customization

IngredientSubstituteResult
Coconut sugarWhite or brown sugarSweeter, more classic flavor
Gluten free flourAll purpose flourSofter texture
ButterCoconut oil or olive oilSlight flavor variation
Dark chocolateMilk chocolateLess intense chocolate flavor

Step by Step Instructions

  • First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper. Make your brownie batter first.
  • In a small bowl, combine the melted butter and ½ cup of dark chocolate chips. Stir until creamy and melted.
  • In a mixing bowl, add the egg and coconut sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
  • Add the melted chocolate mixture to the mixing bowl. Stir to combine.
  • Then, add in the dark cocoa powder, vanilla, and flour. Stir to combine.
  • Fold in the second ½ cup of dark chocolate chips. Set this mixture aside while you make the banana bread batter.
  • In another mixing bowl, add mashed bananas, egg, melted butter (or oil) and vanilla. Stir to combine.
  • Then, add in all remaining ingredients except chocolate chips. Stir to combine.
    Fold in the chocolate chips. Transfer half of this batter to the lined loaf pan. Smooth into an even layer.
  • Then, pour the brownie batter on top of the banana bread batter. Top with the remaining banana bread batter.
  • Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
  • Then, remove from the oven. Allow the bread to fully cool before slicing into.

Pro Tips for Perfect Texture

Use very ripe bananas for maximum sweetness and moisture

Whisk the brownie egg and sugar well for a crackly top texture

Do not over bake if you want a gooey brownie layer

Let the loaf cool fully before slicing to set the layers

Use high quality chocolate for best flavor

Layering vs Swirling

MethodResult
LayeringDistinct brownie and banana bread sections
SwirlingMarbled look with mixed textures

For this recipe, layering gives a more dramatic bakery style result.

Troubleshooting Guide

ProblemCauseFix
Too denseOvermixing batterMix gently
Dry loafOverbakedReduce bake time
Sinking centerToo much moistureBake slightly longer
Brownie too firmOverbakedPull out earlier

How to Store

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

Freezing Instructions

Wrap slices individually and freeze for up to 2 months. Thaw overnight before serving.

Sliced brownie loaf.

Variations

Peanut butter brownie banana bread

Walnut chocolate banana bread

Double chocolate banana bread

Espresso brownie banana bread

Frequently Asked Questions

Can I use regular flour if I’m not gluten-free?

Absolutely! You can swap the gluten-free flour for all-purpose flour at a 1:1 ratio. The texture will be slightly more structured but just as delicious.

Why do I need to whisk the egg and sugar for 2–3 minutes?

This is the secret to a crackly brownie top and a light, aerated texture. Whisking vigorously incorporates air and helps dissolve the sugar, which creates that beautiful meringue-like finish in the brownie layer.

Can I use a boxed brownie mix instead?

Yes, if you’re in a rush! Use about 2/3 of a standard brownie mix prepared according to the box instructions. Keep in mind that boxed mixes vary in sweetness, so you might want to slightly reduce the sugar in the banana bread layer to balance it out.

My bananas aren’t ripe enough. What can I do?

For the best flavor and sweetness, you want bananas that are covered in brown spots. If yours are yellow, you can bake them (unpeeled) at 300°F (150°C) for about 15 minutes until the skins turn black and the insides are soft.

Close up of brownie banana bread.

You May Also Like

If you make this Brownie Banana Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

Brownie banana bread.

Get the Recipe: Brownie Banana Bread

Get the best of both worlds with this Brownie Banana Bread! Every slice is packed with ripe bananas, dark chocolate, and a hint of vanilla. It is dense, fudgy, and extra gooey in the middle. The perfect sweet bread for any chocolate lover!
3.20 from 5 votes

Ingredients

Brownie Batter

Banana Bread

Instructions 

  • First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper. Make your brownie batter first.
  • In a small bowl, combine the melted butter and ½ cup of dark chocolate chips. Stir until creamy and melted.
  • In a mixing bowl, add the egg and coconut sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
  • Add the melted chocolate mixture to the mixing bowl. Stir to combine.
  • Then, add in the dark cocoa powder, vanilla, and flour. Stir to combine.
  • Fold in the second ½ cup of dark chocolate chips. Set this mixture aside while you make the banana bread batter.
  • In another mixing bowl, add mashed bananas, egg, melted butter (or oil) and vanilla. Stir to combine.
  • Then, add in all remaining ingredients except chocolate chips. Stir to combine.
  • Fold in the chocolate chips. Transfer half of this batter to the lined loaf pan. Smooth into an even layer.
  • Then, pour the brownie batter on top of the banana bread batter. Top with the remaining banana bread batter.
  • Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
  • Then, remove from the oven. Allow the bread to fully cool before slicing into.

Notes

  • To save time, you can use boxed brownie mix. You will only need about of the mix though.
  • If you are not gluten free, you can use all purpose flour.
  • This loaf is meant to be pretty gooey inside. Do not bake too long.
  • Store leftovers in an airtight container for up to 3 days at room temperature.
Calories: 384kcal, Carbohydrates: 58g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 56mg, Sodium: 183mg, Potassium: 130mg, Fiber: 6g, Sugar: 14g, Vitamin A: 255IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 3mg