Brownie Banana Bread
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.

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

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

Ingredient Swaps and Customization
| Ingredient | Substitute | Result |
|---|---|---|
| Coconut sugar | White or brown sugar | Sweeter, more classic flavor |
| Gluten free flour | All purpose flour | Softer texture |
| Butter | Coconut oil or olive oil | Slight flavor variation |
| Dark chocolate | Milk chocolate | Less 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
| Method | Result |
|---|---|
| Layering | Distinct brownie and banana bread sections |
| Swirling | Marbled look with mixed textures |
For this recipe, layering gives a more dramatic bakery style result.
Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Too dense | Overmixing batter | Mix gently |
| Dry loaf | Overbaked | Reduce bake time |
| Sinking center | Too much moisture | Bake slightly longer |
| Brownie too firm | Overbaked | Pull 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.

Variations
Peanut butter brownie banana bread
Walnut chocolate banana bread
Double chocolate banana bread
Espresso brownie banana bread
Frequently Asked Questions
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.
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.
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.
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.

You May Also Like
- Lemon Blueberry Bread
- Banana Upside Down Brownies
- Banana Brownie
- Banana Bread Brookies
- Chocolate Cookie Dough Banana Bread
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.


Get the Recipe: Brownie Banana Bread
Ingredients
Brownie Batter
- ½ stick unsalted 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, see note
- ½ cup dark chocolate chips
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, see note
- ¼ cup coconut sugar
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ cup dark chocolate chips
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 ⅔ 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.
7 Comments on “Brownie Banana Bread”
This is easily the best brownie banana bread I’ve ever had. It’s super rich and “insane” as the title suggests. Word of advice: don’t be afraid to leave it in the oven for a few extra minutes. Mine needed a longer bake time than the recipe stated, but once it pulled through, it was perfection.
This was actually delicious. Yes it is runny as it gets out of the oven but it has a perfectly gooey center as it cools down. Love the cinnamon flavor in the banana bread part. Delicious.
Terrible recipe, why did you think publishing this was okay? The brownie part doesn’t bake at all.
Followed this recipe completely, and no matter what the brownie inside will not cook AT ALL. It doesn’t even turn out like a nice gooey brownie, it is extremely runny and the banana bread part doesn’t even taste that good.
Recipe does not work well at all
Can u use only almond flour
WOW! Wow wow wow!! This came out pretty good BUT we had a little mistake in the measurements haha. My hubby George (he’s the silliest thing ever!) read the brownie batter recipe as 1 1/2 cups of flour instead of 2 tbsp!!! So we still had to put it in because we poured the bananers on top. But it still came out ok! It was still gooey after we baked it for a while even put it in the air fryer, STILL GOOEY! But, my five little munchkin boys went CRA CRA over this bread . Would like to make again and hopefully its not gooey.
Question: Why is the brownie part so gooey?!?!?!