The gooey middle is intentional and they firm up completely as they cool. These bars are so tasty!

What are Banana Cookie Bars?

Banana Cookie Bars are thick, chewy bars made from a pressed cookie dough with mashed ripe banana, brown butter, coconut sugar, egg yolks, and dark chocolate chips baked in a square pan. They taste like a thick banana chocolate chip cookie in bar form: chewy at the edges, gooey and soft-set in the center, with no frosting or topping needed. The entire batch bakes in one pan and slices into squares once cooled.

Ingredients

• ½ cup mashed ripe bananas
• 2 egg yolks
• 1 stick butter, browned or melted
• 1 cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 2 cups gluten free flour, see note
• 1 tsp baking soda
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a bar built on banana and coconut sugar, those compounds create a richer, more caramelized result. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing.

Plain melted butter works as a substitute. Coconut sugar sweetens with a caramel and molasses undertone that pairs beautifully with brown butter, banana, and dark chocolate chips. Light brown sugar substitutes at 1:1.

Egg yolks only

Two egg yolks instead of one whole egg is the key technique behind the chewy texture. Yolks provide richness and fat without the extra water from egg whites.

That higher fat ratio produces a denser, chewier bar with a cookie-like texture rather than a cakey banana bread bar. More yolk, less white, chewier result.

Ripe bananas, dark chocolate chips, and GF flour

Use bananas with visible brown spots. The riper the banana, the more intensely banana-flavored and naturally sweet the finished bars will taste. One cup of dark chocolate chips folds in for gooey, melted pockets of chocolate in every square.

High-quality dark chips make a noticeable difference in a recipe with so few ingredients. Two cups of a 1:1 GF baking blend provides enough structure to hold the bars together while keeping the chewy texture. All-purpose flour substitutes at the same amount.

How to Make Banana Cookie Bars, Step-by-Step

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

In a large mixing bowl, add the ripe bananas, egg yolks, browned butter, coconut sugar, and vanilla. Stir together.

Then, add in the flour and baking soda. Stir to combine.

Fold in the dark chocolate chips. Press this mixture into the lined pan.

Bake for 25 to 27 minutes, or until a toothpick inserted comes out with moist crumbs.

Lastly, allow the bars to cool before slicing and serving.

Why egg yolks make these bars chewier

Whole eggs contain both a fat-rich yolk and a water-rich white. That water content creates steam during baking, which contributes to lift and a cakey, open crumb. Using only yolks removes that steam source. The higher fat-to-water ratio keeps the bars dense and chewy rather than cake-y and light.

The same technique produces the chewiest chocolate chip cookies: more yolk, less white. For a banana bar that tastes like a thick, chewy cookie rather than a slice of banana bread, egg yolks are the key ingredient swap.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas provide the most natural sweetness and intense flavor. An underripe banana produces flat-tasting bars.

Cool the brown butter before mixing

Hot brown butter can partially cook the egg yolks. Allow it to cool for at least 5 minutes before adding to the bowl.

Press the dough firmly into all four corners

The dough is thick and will not spread on its own. An uneven layer bakes unevenly. Press all the way to the edges before baking.

Pull the bars when the center still looks gooey

Moist crumbs on the toothpick at 25 minutes is the correct signal. Baking until a clean toothpick produces dry, cakey bars that lose the chewy texture.

Use high-quality dark chocolate chips

With so few ingredients, chip quality shows clearly. A good dark chip produces a noticeably richer, more satisfying bar.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The bars stay chewy at room temperature.

Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Sugar Cookie Bars
• Magic Cookie Bars
• Cookie Dough Cheesecake Bars
• Brown Butter Chocolate Chip Cookie Bars
• Paleo Samoa Bars

If you make this Banana Cookie Bars 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.

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Banana Cookie Bars

Dense and chewy with gooey pockets of melted dark chocolate throughout and a caramel warmth from the coconut sugar in every bite. Brown butter adds a nutty depth that makes the banana and chocolate taste richer and more complex than a standard cookie bar ever could.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 bars

Calories 263kcal

Author Addison LaBonte

Ingredients

• ½ cup mashed ripe bananas
• 2 egg yolks
• 1 stick butter browned or melted
• 1 cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 2 cups gluten free flour see note
• 1 tsp baking soda
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a large mixing bowl, add the ripe bananas, egg yolks, browned butter, coconut sugar, and vanilla. Stir together.
• Then, add in the flour and baking soda. Stir to combine.
• Fold in the dark chocolate chips. Press this mixture into the lined pan.
• Bake for 25 to 27 minutes, or until a toothpick inserted comes out with moist crumbs.
• Lastly, allow the bars to cool before slicing and serving.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Using browned butter is worth the extra few minutes! It adds so much more flavor than just melted butter.
• Use really ripe bananas for the best flavor.
• Do not bake too long. The bars should look gooey in the middle.
• Store any leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 263kcal | Carbohydrates: 49g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 159mg | Potassium: 35mg | Fiber: 4g | Sugar: 14g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

The post Banana Cookie Bars appeared first on Organically Addison.

Both layers bake from raw at the same time, with no pre-baking needed. The three-stage cooling process does the most critical work: oven cooling with the door slightly ajar for two hours, room temperature cooling for four hours, then overnight refrigeration.

What is a Brownie Cheesecake?

A Brownie Cheesecake is a baked dessert that combines a fudgy chocolate brownie base with a smooth, creamy cheesecake filling baked on top simultaneously in a springform pan. Reserved brownie batter swirls into the cheesecake layer before baking to create a chocolate marble pattern through every slice. The two layers bake together from raw and set during a multi-stage cooling process before serving.

Ingredients

Brownie Batter

• ½ cup melted unsalted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup coconut sugar, or granulated sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup gluten free flour, see note
• ½ cup dark chocolate chips

Cheesecake Filling

• 16 ounces cream cheese, room temperature
• ½ cup Greek yogurt or sour cream
• 1 tsp vanilla extract
• ¾ cup granulated sugar
• 1 tbsp gluten free flour, see note
• 2 eggs

What Each Ingredient Does

Coconut sugar and Greek yogurt

Coconut sugar sweetens the brownie batter with a caramel and molasses undertone that pairs well with the tangy cheesecake filling. Granulated sugar substitutes at 1:1. Half a cup of Greek yogurt balances the cream cheese with lighter tang and more natural protein.

Sour cream substitutes at the same amount for a richer, more traditional cheesecake texture. Use a thick, full-fat variety of either.

Room temperature cream cheese and eggs

Room temperature cream cheese beats into a completely smooth, lump-free filling. Cold cream cheese leaves lumps that no amount of mixing removes. The eggs in the cheesecake filling also need to be room temperature to incorporate evenly. Pull both from the refrigerator at least 45 minutes before starting.

GF flour in both layers

One quarter cup of GF flour holds the brownie base together under the cheesecake weight. One tablespoon of GF flour in the cheesecake filling stabilizes it during baking. All-purpose flour substitutes at the same amounts in both components.

How to Make Brownie Cheesecake, Step-by-Step

First, preheat oven to 350 degrees Fahrenheit. Line a springform pan with parchment paper.

Make the brownie batter. Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.

In a mixing bowl, add eggs and 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 dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.

Fold in extra chocolate chips if desired.

Pour ¾ of the batter into the lined pan. Smooth out into one even layer. Reserve the remaining batter to swirl into the cheesecake filling.

Then, make the cheesecake filling. In a large mixing bowl or the bowl of a stand mixer, add the cream cheese, Greek yogurt, vanilla, sugar and flour. Use an electric mixer to beat until fully creamy.

Then, add in the two eggs. Mix until just combined. Do not over mix.

Pour the cheesecake filling on top of the brownie batter. Then, add the remaining brownie batter. Swirl together.

Bake for 45 to 50 minutes, or until the cheesecake is slightly jiggly in the middle. Turn the oven off and slightly open the oven door.

Allow the cheesecake to cool down in the oven for 2 hours with the door slightly ajar.

Finally, remove from the oven. Cool at room temperature for 4 hours then place covered in the fridge overnight.

Lastly, remove from the fridge and serve!

Why the Three-Stage Cooling Process Prevents Cracks

Cheesecakes crack when they cool too quickly. A sudden temperature change causes the egg proteins to contract rapidly, pulling the surface apart. Leaving the cheesecake in the turned-off oven with the door slightly ajar for two hours slows the initial drop dramatically.

The four-hour room temperature rest continues the gradual cooldown before refrigeration. Each stage reduces cracking risk by preventing sudden temperature shifts. Overnight refrigeration then lets the filling set fully and develop its final texture.

Tips for the Best Result

Use room temperature ingredients throughout

Cold cream cheese and eggs cause lumpy, cracked cheesecake. If you forgot to pull them ahead of time, set the cream cheese in warm water for 10 minutes and the eggs in a bowl of warm water for 5 minutes.

Electric mixer for the cheesecake, hand mixing for the brownie

The brownie batter comes together by hand. The cheesecake filling requires an electric or stand mixer. Hand mixing leaves lumps that bake into an uneven texture.

Do not overmix after the eggs go in

Overmixing incorporates air that expands during baking and causes cracks. Mix until the eggs are just combined, then stop.

Swirl lightly

A few gentle figure-eight passes creates a marble pattern. Over-swirling muddies the two layers into one color and loses the visual contrast.

Substitutions

Storage

Refrigerator: Store covered for up to 5 days. Slices cleanest when cold.

Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

You May Also Like

• Cheesecake Brownies
• Cheesecake Stuffed Brownies
• Red Velvet Cheesecake Brownies
• Cookie Dough Cheesecake
• Chocolate Chip Cheesecake

If you make this Brownie Cheesecake 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.

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Brownie Cheesecake

Every bite delivers fudgy dark chocolate brownie, silky smooth cheesecake, and a swirl of rich chocolate through the top. Coconut sugar adds a subtle caramel warmth to the brownie layers that makes the whole dessert taste more complex and deeply satisfying.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 slices

Author Addison LaBonte

Ingredients

Brownie Batter

• ½ cup melted unsalted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup coconut sugar or granulated sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup gluten free flour see note
• ½ cup dark chocolate chips

Cheesecake Filling

• 16 ounces cream cheese room temperature
• ½ cup Greek yogurt or sour cream
• 1 tsp vanilla extract
• ¾ cup granulated sugar
• 1 tbsp gluten free flour see note
• 2 eggs

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a springform pan with parchment paper.
• Make the brownie batter. Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add eggs and 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 dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
• Fold in extra chocolate chips if desired.
• Pour ¾ of the batter into the lined pan. Smooth out into one even layer. Reserve the remaining batter to swirl into the cheesecake filling.
• Then, make the cheesecake filling. In a large mixing bowl or the bowl of a stand mixer, add the cream cheese, Greek yogurt, vanilla, sugar and flour. Use an electric mixer to beat until fully creamy.
• Then, add in the two eggs. Mix until just combined. Do not over mix.
• Pour the cheesecake filling on top of the brownie batter. Then, add the remaining brownie batter. Swirl together.
• Bake for 45 to 50 minutes, or until the cheesecake is slightly jiggly in the middle. Turn the oven off and slightly open the oven door.
• Allow the cheesecake to cool down in the oven for 2 hours with the door slightly ajar.
• Finally, remove from the oven. Cool at room temperature for 4 hours then place covered in the fridge overnight.
• Lastly, remove from the fridge and serve!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• Do not bake the brownie base before adding the cheesecake filling on top. They bake at the same time.
• Use room temperature cream cheese. Do not use cold cream cheese.
• Do not mix the cheesecake by hand. Use an electric mixer or KitchenAid mixer.
• The cheesecake is done when it is still jiggly in the middle. It will firm up as it cools.
• Store leftovers in the fridge for up to 5 days.

The post Brownie Cheesecake appeared first on Organically Addison.

Half the chopped cookies fold into the batter alongside the dark chocolate chips, and the remaining half goes on top before baking. The cookies inside soften into the crumb while the ones on top stay lightly crunchy. Every slice delivers both textures at once!

What makes this Cookies and Cream Banana Bread different?

This Cookies and Cream Banana Bread is built with gluten free flour natively and sweetened entirely with maple syrup or honey, with no refined sugar in the batter.

Brown butter adds a nutty depth that plain butter cannot replicate, and the recipe folds in both dark chocolate chips and chopped sandwich cookies for layered chocolate flavor throughout every slice. No frosting or glaze is needed. The cookies on top bake into a naturally crunchy finish.

Ingredients

• 1 cup ripe mashed bananas
• ⅓ cup butter, browned or melted
• 1 egg
• ¾ cup pure maple syrup, or honey
• ¾ cup milk
• 1 tsp vanilla extract
• 1 ¾ cups gluten free flour, see note
• 1 tsp baking soda
• 1 cup dark chocolate chips
• 1 cup chopped gluten free sandwich cookies, see note

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a loaf built around chocolate sandwich cookies and dark chips, brown butter ties all the chocolate elements together with a warm base.

Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute.

Maple syrup, milk, and sandwich cookies

Three-quarters cup of maple syrup sweetens with no refined sugar. Honey substitutes at 1:1. Three-quarters cup of milk keeps the batter tender and moist. Any milk works, making this easily dairy free. One cup of chopped gluten free sandwich cookies divides in half: half folds into the batter, half goes on top.

Simple Mills sandwich cookies are the preferred brand. GF Oreos also work. Regular Oreos substitute directly if GF is not required. Cookies inside soften into the crumb; cookies on top stay slightly crunchy.

Dark chocolate chips and ripe bananas

One cup of dark chocolate chips folds into the batter alongside the cookies for gooey pockets of chocolate throughout every slice. Use very ripe, brown-spotted bananas. In a recipe with no refined sugar, the banana contributes most of the sweetness alongside the maple syrup.

How to make Cookies and Cream Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

In a large mixing bowl, add the mashed bananas. Add in the butter, egg, maple syrup, milk, and vanilla. Stir together.

Then, add in the gluten free flour and baking soda. Stir together.

Fold in the dark chocolate chips and half of the chopped sandwich cookies. Stir together.

Pour this batter into the lined pan. Sprinkle the remaining sandwich cookies on top.

Bake for 45 to 50 minutes, or until the bread has puffed up and a toothpick inserted comes out mostly clean.

Finally, remove from the oven. Cool fully before slicing and serving.

Why This Loaf Needs No Frosting

Every competing cookies and cream banana bread adds frosting, glaze, or ganache on top. This one does not need any. The milk in the batter keeps the loaf tender and moist on its own.

The cookies pressed onto the top bake into a lightly crunchy crust that provides the same sweetness and contrast a frosting would, without any extra sugar or step. The maple syrup and dark chocolate chips keep every slice rich and satisfying without it.

Tips for the Best Result

Use very ripe bananas

Brown-spotted or nearly fully brown bananas provide the most natural sweetness and moisture. In a loaf with no granulated sugar, the banana carries more of the sweetening work alongside the maple syrup.

Cool the brown butter before mixing

Hot brown butter can partially cook the egg. Allow it to cool for at least 5 minutes until warm but not steaming before adding it to the bowl.

Chop the cookies into varied sizes

Larger chunks stay distinct in the crumb after baking while smaller crumbles integrate into the batter and add cookie flavor throughout every bite.

Press the top cookies in lightly

A gentle press with a spatula or palm helps the top cookies adhere to the batter surface before baking so they do not slide off as the loaf rises.

Do not overmix

Stir until no dry streaks remain, then stop. A slightly rough batter produces a better crumb than an overworked one.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The milk and maple syrup keep this loaf moist.

Freezer: Slice, wrap tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Brownie Banana Bread
• Marble Banana Bread
• Cheesecake Banana Bread
• Pineapple Banana Bread
• Sourdough Banana Bread

If you make this Cookies and Crean 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.

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Cookies and Cream Banana Bread

Gooey dark chocolate chips and chunks of chocolate sandwich cookies bake into every slice, with more cookies on top that turn golden and slightly crisp in the oven. Brown butter runs through the whole loaf and makes every bite taste deeper and more satisfying.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 382kcal

Author Addison LaBonte

Ingredients

• 1 cup ripe mashed bananas
• ⅓ cup butter browned or melted
• 1 egg
• ¾ cup pure maple syrup or honey
• ¾ cup milk
• 1 tsp vanilla extract
• 1 ¾ cups gluten free flour see note
• 1 tsp baking soda
• 1 cup dark chocolate chips
• 1 cup chopped gluten free sandwich cookies see note

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• In a large mixing bowl, add the mashed bananas. Add in the butter, egg, maple syrup, milk, and vanilla. Stir together.
• Then, add in the gluten free flour and baking soda. Stir together.
• Fold in the dark chocolate chips and half of the chopped sandwich cookies. Stir together.
• Pour this batter into the lined pan. Sprinkle the remaining sandwich cookies on top.
• Bake for 45 to 50 minutes, or until the bread has puffed up and a toothpick inserted comes out mostly clean.
• Finally, remove from the oven. Cool fully before slicing and serving.

Notes

• If you are not gluten free, feel free to use regular all purpose flour.
• Use brown spotted bananas for the best flavor.
• Melted butter works well too, but I highly recommend browning your butter.
• I love using Simple Mills sandwich cookies. You can also use regular or gluten free Oreo cookies.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 382kcal | Carbohydrates: 58g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 217mg | Potassium: 180mg | Fiber: 5g | Sugar: 22g | Vitamin A: 315IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg

The post Cookies and Cream Banana Bread appeared first on Organically Addison.

The banana bread batter comes together in one bowl while the brownie bites do the work of adding a structurally defined, fudgy chocolate element that a swirled or marbled approach cannot replicate. Baking the brownies separately first means they hold their shape, their gooey center, and their distinct edges all the way through the longer banana bread bake time!

What makes this Brownie Bite Banana Bread different?

Every competing brownie banana bread recipe swirls two separate batters together in the same pan. This Brownie Bite Banana Bread takes a different approach: bake a batch of brownies first, cut them into half-inch squares, and layer those fudgy bites inside and on top of a one-bowl banana bread batter. The brownie bites hold their texture, their chewy edges, and their gooey centers through the banana bread bake time in a way a swirled batter cannot.

Ingredients

• 1 ⅔ cups ripe mashed bananas
• 1 stick butter, browned or melted
• 2 eggs
• 3 tbsp milk
• 1 tsp vanilla extract
• 1 ¾ cups gluten free flour, see note
• ½ cup coconut sugar or light brown sugar
• ½ tsp sea salt
• 1 tsp baking soda
• 1 cup dark chocolate chips
• 1 cup brownie bites, see note

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty depth that plain melted butter does not contain. In a loaf already rich with fudgy brownie bites and dark chocolate chips, it ties all the chocolate elements together with a warm base. Cook over medium heat until golden and toasted-smelling.

Cool for at least 5 minutes before mixing. Half a cup of coconut sugar sweetens with a caramel and molasses undertone that pairs naturally with the fudgy brownie bites. Light brown sugar substitutes at 1:1.

Brownie bites

Bake a fresh batch of brownies and cut into half-inch squares once fully cooled. This size distributes evenly without overwhelming any single slice. Half fold into the batter; the other half go on top before baking.

Pre-baked brownie bites retain their fudgy texture, chewy edges, and gooey centers through the full banana bread bake time. Swirled batters cannot achieve this because the two components lose their individual textures as they bake together.

Dark chocolate chips and ripe bananas

One cup of dark chocolate chips folds into the batter alongside the brownie bites, creating gooey melted pockets of chocolate in every slice on top of the intact brownie squares already inside. Use bananas with heavy brown spotting. The riper the banana, the more natural sweetness it contributes alongside the coconut sugar.

How to make Brownie Bite Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

In a large mixing bowl, add the mashed bananas. Add in the butter, eggs, milk, and vanilla. Stir together.

Then, add in the gluten free flour, sugar, sea salt and baking soda. Stir together.

Fold in the dark chocolate chips. Pour half this batter into the lined pan. Then, add a layer of the brownie bites.

Repeat this. Pour the rest of the batter on top. Then, place the rest of the brownie bites on top.

Bake for 48 to 54 minutes, or until the bread has puffed up and a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Cool fully before slicing and serving.

Why Pre-Baked Brownie Bites Work Better Than Swirled Batters

When two batters bake together in the same pan, they share heat and moisture and blend into each other at the edges, producing something closer to a chocolate-banana cake than a banana bread with distinct brownie pieces inside. Pre-baking the brownies first means the bites go into the batter already set.

They warm up in the oven and become gooey again, but they hold their edges and fudgy center through the full bake time. Every slice contains identifiable, chewy brownie squares rather than a swirled pattern that disappears into the crumb.

Tips for the Best Result

Cool the brownies fully before cutting

Warm brownies crumble when cut. Refrigerating them for 20 to 30 minutes after room temperature cooling produces the cleanest half-inch squares.

Use very ripe bananas

Brown-spotted bananas provide the most natural sweetness. In a loaf already rich with brownie bites and coconut sugar, a ripe banana balances rather than competes with the chocolate elements.

Cool the brown butter and do not overmix

Allow the brown butter to cool for at least 5 minutes before mixing so it does not scramble the eggs. Stir the batter until no dry streaks remain, then stop immediately.

Press the top brownie bites in lightly

A gentle press with your palm before the loaf goes in the oven keeps the top brownie bites from sliding off as the loaf rises.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes.

Frequently Asked Questions

You May Also Like

• Protein Banana Bread
• Eggless Banana Bread
• Chocolate Banana Bread
• Sugar Free Banana Bread
• Cinnamon Banana Bread

If you make this Brownie Bite 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.

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Brownie Bite Banana Bread

Soft, moist banana bread with real fudgy brownie bites baked into every layer. The brownie squares stay chewy and gooey throughout, dark chocolate chips melt into the crumb, and brown butter adds a deep nutty richness that makes every single bite extraordinary.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 375kcal

Author Addison LaBonte

Ingredients

• 1 ⅔ cups ripe mashed bananas
• 1 stick butter browned or melted
• 2 eggs
• 3 tbsp milk
• 1 tsp vanilla extract
• 1 ¾ cups gluten free flour see note
• ½ cup coconut sugar or light brown sugar
• ½ tsp sea salt
• 1 tsp baking soda
• 1 cup dark chocolate chips
• 1 cup brownie bites see note

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• In a large mixing bowl, add the mashed bananas. Add in the butter, eggs, milk, and vanilla. Stir together.
• Then, add in the gluten free flour, sugar, sea salt and baking soda. Stir together.
• Fold in the dark chocolate chips. Pour half this batter into the lined pan. Then, add a layer of the brownie bites.
• Repeat this. Pour the rest of the batter on top. Then, place the rest of the brownie bites on top.
• Bake for 48 to 54 minutes, or until the bread has puffed up and a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from the oven. Cool fully before slicing and serving.

Notes

• If you are not gluten free, feel free to use regular all purpose flour.
• Use brown spotted bananas for the best flavor.
• Melted butter works well too, but I highly recommend browning your butter.
• I made a fresh batch of brownies then cut them into ½ inch sized squares.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 375kcal | Carbohydrates: 49g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 411mg | Potassium: 140mg | Fiber: 5g | Sugar: 12g | Vitamin A: 441IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg

The post Brownie Bite Banana Bread appeared first on Organically Addison.

Two bars positioned side by side cover the entire surface of an 8-inch square pan. That means no one gets a brownie without the bar layer inside, and no leftover batter edges go without chocolate. Hu Kitchen chocolate bars work especially well here because they use coconut sugar and are free from refined sugar, which aligns with the batter and produces a cleaner, richer chocolate flavor throughout.

What are Chocolate Bar Brownies?

Chocolate Bar Brownies are fudgy brownies with whole or large pieces of chocolate bar pressed directly into the batter before baking. As the brownies bake, the bar melts into a dense, gooey chocolate layer that sets as the brownies cool, producing a distinct, thicker chocolate stripe through the center of every bar. This recipe uses two bars positioned side by side in an 8-inch pan so every brownie contains the bar layer.

Ingredients

• ½ cup melted unsalted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup coconut sugar, or granulated sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup gluten free flour, see one
• ½ cup dark chocolate chips
• 2 large chocolate bars, see note

What Each Ingredient Does

Melted butter, coconut sugar, and espresso powder

Melting the butter with one cup of dark chocolate chips creates the dense, glossy base that gives these brownies their fudgy crumb. Stir until completely smooth. Coconut sugar sweetens with a caramel and molasses undertone that pairs well with the dark chocolate bar.

Granulated sugar substitutes at 1:1. Espresso powder deepens the chocolate flavor of both the batter and the bar without adding any coffee taste. Do not substitute brewed coffee, since the added liquid alters the batter.

The chocolate bars

Two large bars side by side cover the full surface of an 8-inch square pan. Hu Kitchen bars are the recommended brand because they use coconut sugar and contain no refined sugar, aligning with the batter. Any high-quality dark chocolate bar works.

The bars press into the batter and get enclosed as it rises around them during baking, creating a defined, gooey layer through the center of every brownie.

Gluten free flour and folded chips

One quarter cup of gluten free flour holds the dense batter together without making it cakey. All-purpose flour substitutes at the same amount. The second half cup of dark chocolate chips folds into the batter before pouring, adding melted pockets of chocolate throughout every brownie alongside the bar layer inside.

How to make Chocolate Bar Brownies, step by step

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

Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.

In a mixing bowl, add eggs and 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 dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.

Fold in extra chocolate chips if desired.

Pour batter into the lined pan. Smooth out into one even layer. Then, place the two chocolate bars side by side. Press down slightly, allowing the brownie batter to fully enclose the bars.

Bake for 27 to 33 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Cool before slicing.

Why Two Bars Side by Side Matters

A single chocolate bar covers roughly half the surface of an 8-inch square pan, which means half the batch contains the bar layer and half does not.

Two bars side by side cover the full surface from edge to edge so every brownie in the batch contains the chocolate bar layer. Complete coverage is the goal: the bar should appear consistently in every cut piece, not just the center squares.

Tips for the Best Result

Use a high-quality chocolate bar

The bar is a primary flavor element in every brownie. A good-quality dark bar tastes noticeably better here than a budget option. Hu Kitchen bars align with the coconut sugar batter and contain no refined sugar.

Whisk eggs and sugar for the full 2 to 3 minutes

The crinkly, shiny top crust comes from vigorous whisking. Cutting this short produces a flat, matte surface and less structure for the batter to rise around the bars.

Press the bars in gently

The bars should sit with edges slightly submerged so the batter rises around them. Too much pressure sinks them entirely and the layer becomes invisible in the finished brownie.

Do not overbake and test between the bars

Insert the toothpick in the batter area between the bars, not through a bar. A few moist crumbs is correct. A completely clean toothpick means it has gone too far.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The chocolate bar layer stays firm and sliceable at room temperature.

Freezer: Wrap individual brownies tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Ube Brownies
• Oreo Brownies
• Cosmic Brownies
• Matcha Brownies
• Nutella Brownies

If you make this Chocolate Bar Brownies 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.

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Chocolate Bar Brownies

Fudgy on the outside, gooey where the chocolate bar melts through the center. Coconut sugar adds a warm caramel undertone, espresso powder deepens every layer of chocolate flavor, and dark chocolate chips create extra pockets of richness in every single bite.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 brownies

Calories 317kcal

Author Addison LaBonte

Ingredients

• ½ cup melted unsalted butter
• 1 cup dark chocolate chips
• 2 eggs
• 1 cup coconut sugar or granulated sugar
• 2 tbsp dark cocoa powder
• 1 tsp vanilla extract
• ¼ cup gluten free flour see one
• ½ cup dark chocolate chips
• 2 large chocolate bars see note

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
• In a mixing bowl, add eggs and 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 dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
• Fold in extra chocolate chips if desired.
• Pour batter into the lined pan. Smooth out into one even layer. Then, place the two chocolate bars side by side. Press down slightly, allowing the brownie batter to fully enclose the bars.
• Bake for 27 to 33 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from the oven. Cool before slicing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I love using Hu Kitchen chocolate bars for this recipe.
• Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
• Regular cocoa powder can be used if needed.
• Both regular all purpose flour and gluten free 1 to 1 flour can be used.
• Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
• Allow brownies to cool before frosting.

Nutrition

Calories: 317kcal | Carbohydrates: 37g | Protein: 2g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 130mg | Potassium: 34mg | Fiber: 3g | Sugar: 12g | Vitamin A: 368IU | Calcium: 12mg | Iron: 2mg

The post Chocolate Bar Brownies appeared first on Organically Addison.

The three-way combination of brown butter, espresso powder, and coconut sugar produces a depth of flavor that no single ingredient could create alone. Each one enhances the others: the espresso deepens the caramel notes of the coconut sugar, the coconut sugar balances the bitterness of both the espresso and the dark chocolate chips, and the brown butter ties all three together with a warm, nutty base!

What Does Espresso Powder Do in Banana Bread?

Espresso powder in banana bread does not make it taste like coffee. Instead, it acts as a flavor amplifier, deepening the chocolate, caramel, and banana notes already present in the batter. One teaspoon is enough to make the dark chocolate chips taste richer and more intense and to bring out the caramel undertone of the coconut sugar, without adding any perceptible coffee flavor to the finished loaf.

Ingredients

• 1 stick salted butter, browned or melted
• 1 ½ cups mashed ripe bananas
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup coconut sugar or light brown sugar
• 1 ½ cups gluten free flour, see note
• 1 ½ tsp baking soda
• 1 tsp espresso powder
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a loaf with espresso powder and dark chocolate chips, those compounds deepen the overall flavor considerably.

Cook over medium heat, stirring occasionally, until golden caramel and toasted-smelling. Cool for at least 5 minutes before adding so it does not scramble the eggs.

Coconut sugar and espresso powder

Three-quarters of a cup of coconut sugar sweetens with a caramel and molasses undertone that pairs especially well with espresso and dark chocolate. The slight earthiness of both coconut sugar and espresso reinforce each other in a way that granulated sugar does not replicate. Light brown sugar substitutes at 1:1.

One teaspoon of espresso powder amplifies the chocolate and caramel flavors already in the batter without adding any perceptible coffee taste. Do not substitute brewed coffee, since the added liquid alters the batter texture.

Two eggs and dark chocolate chips

Two eggs produce a richer, more structured crumb with better lift and density than the single egg used in most banana bread recipes. One cup of dark chocolate chips folds in as a core ingredient, creating gooey pockets of chocolate throughout every slice. High-quality dark chips produce the richest result alongside the espresso and brown butter.

Gluten free flour

One and a half cups of a 1:1 gluten free baking blend provides the structure this loaf needs through the longer bake time. All-purpose flour substitutes directly at the same amount.

How to make Brown Butter Espresso Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit.

Then, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.

In a large mixing bowl, add the mashed bananas, eggs, vanilla, and coconut sugar. Stir together. Then, add in the browned butter. Stir.

Next, add in the gluten free flour, baking soda, and espresso powder. Stir to combine.

Fold in the chocolate chips. Transfer this batter into a lined loaf pan.

Bake for 45 to 50 minutes, or until a toothpick comes out with only a few moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

How Brown Butter, Espresso, and Coconut Sugar Work Together

Each of these three ingredients brings an earthy, slightly bitter quality that on its own could be too intense. Together, they balance and amplify each other. Coconut sugar provides enough caramel sweetness to soften the bitterness of the espresso and dark chocolate chips.

The espresso deepens the caramel notes of the coconut sugar. The brown butter ties everything together with a warm, nutty base. The result is a loaf where every flavor is more pronounced than it would be on its own.

Tips for the Best Result

Use very ripe bananas

Brown-spotted or nearly fully brown bananas produce the most intensely sweet loaf. Less ripe bananas lack enough natural sweetness to balance the espresso and dark chocolate.

Cool the brown butter before adding eggs

Hot brown butter can partially cook the eggs. Allow it to cool for at least 5 minutes until warm but not steaming before mixing.

Do not substitute liquid coffee for espresso powder

Brewed espresso adds liquid the batter does not account for and makes it too wet. Use dry espresso powder or instant espresso granules only.

Watch for the puffed center

The center puffs up visibly when nearly done. That puff combined with a few moist crumbs on the toothpick is the correct signal to pull the loaf.

Do not overmix

Stir until no dry streaks remain after the flour goes in, then stop. Over mixing produces a tough, dense crumb.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes.

Frequently Asked Questions

You May Also Like

• Maple Cinnamon Banana Bread
• Greek Yogurt Banana Bread
• Brownie Banana Bread
• Chocolate Bread Pudding
• Brown Butter Banana Cookies

If you make this Brown Butter Espresso 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.

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Brown Butter Espresso Banana Bread

Dense, moist, and deeply rich with a crumb that tastes like brown butter and caramel in every bite! Espresso deepens the chocolate flavor without tasting like coffee, and gooey dark chocolate chips melt into every single slice from edge to edge.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 373kcal

Author Addison LaBonte

Ingredients

• 1 stick salted butter browned or melted
• 1 ½ cups mashed ripe bananas
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup coconut sugar or light brown sugar
• 1 ½ cups gluten free flour see note
• 1 ½ tsp baking soda
• 1 tsp espresso powder
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit.
• Then, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.
• In a large mixing bowl, add the mashed bananas, eggs, vanilla, and coconut sugar. Stir together. Then, add in the browned butter. Stir.
• Next, add in the gluten free flour, baking soda, and espresso powder. Stir to combine.
• Fold in the chocolate chips. Transfer this batter into a lined loaf pan.
• Bake for 45 to 50 minutes, or until a toothpick comes out with only a few moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
• Do not bake too long. The middle should puff up and a toothpick inserted will come out mostly clean with a few crumbs.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 373kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 341mg | Potassium: 124mg | Fiber: 5g | Sugar: 14g | Vitamin A: 430IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg

The post Brown Butter Espresso Banana Bread appeared first on Organically Addison.

The ripe banana carries the sweetness in this recipe. With only four tablespoons of maple syrup in the entire loaf, the banana is doing most of the sweetening work. This is why very ripe, brown-spotted bananas are not just recommended but essential here. A banana that is still yellow contributes very little sweetness and the loaf will taste bitter from the cocoa powder without enough natural sugar to balance it. Try my Brownie Bite Banana Bread too!

What Makes This Double Chocolate Banana Bread Different?

This Double Chocolate Banana Bread uses three elements that most competing recipes skip. First, the butter browns before going into the batter, adding nutty, toffee-like flavor compounds that deepen the dark cocoa.

Second, only four tablespoons of maple syrup sweeten the loaf, making the banana the primary sweetener with no refined sugar added. Third, the recipe uses gluten free flour natively, not as a footnote substitution.

Ingredients

• 1 1/2 cups mashed ripe bananas
• 1/3 cup salted butter, browned or melted
• 4 tbsp pure maple syrup or honey
• 1 egg
• 1 3/4 cups gluten free flour, see note
• 1/4 cup dark cocoa powder
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a loaf built on dark cocoa and ripe banana, those compounds deepen both flavors noticeably. Cook over medium heat until golden caramel and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute when time is short.

Ripe bananas

Use bananas with heavy brown spotting or that are nearly fully brown. In a recipe with only four tablespoons of added sweetener, the banana carries the majority of the sweetness. The riper the banana, the more its starch has converted to sugar. One and a half cups comes from about three medium bananas.

Maple syrup and dark chocolate

Four tablespoons of pure maple syrup sweetens the loaf with no refined sugar. Because the banana provides primary sweetness, only a small amount of added sweetener is needed to balance the dark cocoa. Honey substitutes at the same amount.

One quarter cup of dark cocoa powder saturates the batter with deep chocolate flavor, and one cup of dark chocolate chips folds in to create gooey pockets of chocolate in every bite. High-quality dark chips make a noticeable difference in this simple batter.

Gluten free flour

One and three-quarters cups of a 1:1 gluten free baking blend holds the loaf together through the bake time. All-purpose flour substitutes directly at the same amount.

How to make Double Chocolate Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.

In a mixing bowl, combine the mashed bananas, browned butter, maple syrup, and egg. Stir together.

Then, add in the flour and cocoa powder. Stir to combine.

Fold in the chocolate chips.

Transfer to the lined pan. Smooth into an even layer.

Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Cool fully before slicing.

Why the Banana Is the Real Sweetener Here

Most double chocolate banana bread recipes use 3/4 to 1 cup of sugar in addition to the bananas. This recipe uses only four tablespoons of maple syrup because the ripe banana carries almost all the sweetness.

A very ripe banana contains far more simple sugars than an underripe one, and one and a half cups of fully ripe mashed banana provides enough natural sweetness to balance a full quarter cup of dark cocoa powder. A yellow banana leaves the loaf tasting bitter and flat, which is why extra-ripe bananas are non-negotiable here.

Tips for the Best Result

Use the ripest bananas you can find

Brown-spotted or nearly fully brown bananas are essential, not just preferred. The banana provides primary sweetness here and an underripe one leaves the loaf bitter from the cocoa.

Cool the brown butter before mixing

Hot brown butter can partially cook the egg. Allow it to cool for at least 5 minutes until warm but not steaming before mixing.

Do not overmix once the flour goes in

Stir until no dry streaks remain, then stop. The batter should look thick and slightly rough, not smooth.

Start checking at 40 minutes

The banana and maple syrup provide more natural moisture than a sugar-heavy batter, making this loaf bake faster. Pull it as soon as the toothpick shows moist crumbs.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Banana Bread Pudding
• Brownie Banana Bread
• Chocolate Bread Pudding
• Marble Banana Bread
• Chocolate Cookie Dough Banana Bread

If you make this Double Chocolate 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.

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Double Chocolate Banana Bread

Dense, moist, and deeply chocolatey in every single slice. Brown butter adds a nutty richness that makes the chocolate flavor taste more complex, and gooey dark chocolate chips melt throughout every bite from edge to edge.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 slices

Calories 326kcal

Author Addison LaBonte

Ingredients

• 1 ½ cups mashed ripe bananas
• ⅓ cup salted butter browned or melted
• 4 tbsp pure maple syrup or honey
• 1 egg
• 1 ¾ cups gluten free flour see note
• ¼ cup dark cocoa powder
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
• In a mixing bowl, combine the mashed bananas, browned butter, maple syrup, and egg. Stir together.
• Then, add in the flour and cocoa powder. Stir to combine.
• Fold in the chocolate chips.
• Transfer to the lined pan. Smooth into an even layer.
• Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from the oven. Cool fully before slicing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
• Do not bake too long. The bread is done when a toothpick inserted comes out with only a few moist crumbs.
• Allow the bread to cool before slicing.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 326kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 70mg | Potassium: 174mg | Fiber: 6g | Sugar: 10g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg

The post Double Chocolate Banana Bread appeared first on Organically Addison.

Half the batter goes in first, then the peaches, then half the crumble, then the remaining batter, then the remaining crumble. Every slice reveals a distinct peach layer in the center and a golden crumble crust on top!

What makes this Peach Coffee Cake different?

This Peach Coffee Cake uses brown butter instead of plain melted butter, adding nutty, toffee-like depth to every layer. Coconut sugar sweetens both the batter and the crumble topping with a natural caramel undertone that complements fresh peaches beautifully. The recipe is fully gluten free, built with GF flour in both the cake and the crumble, and finishes with an optional coconut butter drizzle instead of a powdered sugar glaze.

Ingredients

Coffee Cake

• ⅓ cup salted butter, browned or melted
• ½ cup yogurt or sour cream
• 1 egg
• 1 tsp vanilla extract
• ¼ cup milk
• 1 ¾ cups gluten free flour, see note
• 2 tsp baking soda
• 1 tsp cinnamon
• ¾ cup coconut sugar or light brown sugar
• 1 ¾ cups sliced fresh peaches

Cinnamon Crumble

• ⅔ cup gluten free flour
• 1 cup coconut sugar or light brown sugar
• ⅔ cup gluten free flour, see note
• 1 cup coconut sugar or light brown sugar
• ⅓ cup salted butter, softened

Topping

• Melted coconut butter, for drizzling

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute if time is short.

Yogurt or sour cream

Half a cup of yogurt or sour cream provides moisture and tenderness. Plain Greek yogurt produces a slightly lighter result with more protein. Sour cream produces a richer, more traditional coffee cake texture. Both work equally well at the same amount.

Coconut sugar and fresh peaches

Coconut sugar sweetens both the batter and the crumble with a natural caramel undertone that pairs well with fresh peaches and cinnamon. Light brown sugar substitutes at 1:1. Use only fresh, ripe peaches.

Frozen peaches release too much water and prevent the crumble from setting into its dry, crumbly texture. Slice the peaches into even pieces for consistent layering.

Gluten free flour and cinnamon crumble

A 1:1 gluten free baking blend provides structure in both the cake and the crumble. Using the same flour in both ensures the crumble holds its sandy texture and the cake slices cleanly. All-purpose flour substitutes at the same amounts in both components.

How to make Peach Coffee Cake, step by step

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

In a saucepan, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.

In a mixing bowl, add the yogurt, egg, vanilla, and milk. Stir together. Stir in the browned butter.

Then, add in the flour, baking soda, cinnamon, and coconut sugar. Stir together.

Press half of this mixture into the lined pan. Then, spread the sliced peaches on top.

In a small mixing bowl, make the cinnamon crumble. Use a fork or your hands to mix together the flour, coconut sugar, and softened butter. Sprinkle half of this on top of the peaches.

Then, top the peaches with the remaining cake batter mixture. Finally, top it with the remaining crumble.

Bake for 40 to 45 minutes.

Finally, remove from the oven. If desired, top with melted coconut butter and serve!

Why Fresh Peaches Make the Recipe Work

Frozen peaches contain ice crystals that melt into water during baking, releasing directly into the batter and crumble layers and preventing the crumble from setting into its dry, crumbly texture. Fresh ripe peaches hold their structure and release only a modest amount of juice that absorbs into the batter as moisture rather than flooding it.

The result is a distinct peach layer with visible slices, a tender surrounding crumb, and a crumble that stays crumbly all the way through.

Tips for the Best Result

Cool the brown butter before mixing

Hot brown butter can partially cook the egg. Allow it to cool for at least 5 minutes until warm but not steaming before stirring into the wet ingredients.

Do not overmix the batter

Stir until no dry streaks remain, then stop. A slightly rough batter is fine and produces a better crumb than an overworked one.

Press the first batter layer firmly

The first half of batter is thick. Press it into a flat, even layer to prevent the peach and crumble layers from sinking to the bottom during baking.

Use ripe but firm peaches

Peaches that yield slightly to gentle pressure are ideal. Overripe peaches collapse and release more liquid than the batter can absorb. Underripe peaches taste starchy rather than sweet.

Add the coconut butter drizzle just before serving

Coconut butter sets quickly on a cool surface. Drizzle over individual slices right before serving for the best appearance and texture.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 2 days.

Refrigerator: Refrigerate for up to 4 days. The crumble softens slightly in the fridge but the flavor stays excellent.

Frequently Asked Questions

You May Also Like

• Blueberry Coffee Cake
• Vegan Coffee Cake
• Lemon Blueberry Coffee Cake
• Almond Flour Coffee Cake
• Coffee Cookies

If you make this Peach Coffee Cake 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.

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Peach Coffee Cake

This cake tastes like summer in every single bite. Fresh juicy peaches, warm cinnamon, nutty brown butter, and a buttery crumble that bakes into a golden crust. A drizzle of melted coconut butter on top makes each slice taste rich, sweet, and completely satisfying.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 9 slices

Calories 342kcal

Author Addison LaBonte

Ingredients

Coffee Cake

• ⅓ cup salted butter browned or melted
• ½ cup yogurt or sour cream
• 1 egg
• 1 tsp vanilla extract
• ¼ cup milk
• 1 ¾ cups gluten free flour see note
• 2 tsp baking soda
• 1 tsp cinnamon
• ¾ cup coconut sugar or light brown sugar
• 1 ¾ cups sliced fresh peaches

Cinnamon Crumble

• ⅔ cup gluten free flour see note
• 1 cup coconut sugar or light brown sugar
• ⅓ cup salted butter softened

Topping

Coconut butter, melted

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a saucepan, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.
• In a mixing bowl, add the yogurt, egg, vanilla, and milk. Stir together. Stir in the browned butter.
• Then, add in the flour, baking soda, cinnamon, and coconut sugar. Stir together.
• Press half of this mixture into the lined pan. Then, spread the sliced peaches on top.
• In a small mixing bowl, make the cinnamon crumble. Use a fork or your hands to mix together the flour, coconut sugar, and softened butter. Sprinkle half of this on top of the peaches.
• Then, top the peaches with the remaining cake batter mixture. Finally, top it with the remaining crumble.
• Bake for 40 to 45 minutes.
• Finally, remove from the oven. If desired, top with melted coconut butter and serve!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
• Do not use frozen peaches. Use fresh peaches.
• I love topping mine with melted coconut butter but feel free to use frosting or powdered sugar as well.
• Store leftovers in an airtight container at room temperature for 2 days or in the fridge for 4 days

Nutrition

Calories: 342kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 422mg | Potassium: 23mg | Fiber: 3g | Sugar: 22g | Vitamin A: 458IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 1mg

The post Peach Coffee Cake appeared first on Organically Addison.

Brown butter elevates this loaf noticeably. The nutty, toasty depth it adds works well with cinnamon and maple syrup, creating a more complex flavor in every slice.

What Makes This Maple Cinnamon Banana Bread Different?

This Maple Cinnamon Banana Bread uses three elements that most maple banana bread recipes skip. First, the butter browns before going into the batter, adding nutty, toffee-like depth. Second, vanilla Greek yogurt replaces oil or sour cream, adding protein and a creamier crumb.

Third, one and a half teaspoons of cinnamon makes the spice genuinely prominent rather than just a background note. The result is a more complex, deeply flavored loaf that needs no glaze or topping to feel finished.

Ingredients

• 1 ¼ cups mashed ripe bananas (about 2 to 3 medium bananas)
• 2 large eggs
• 1 stick salted butter, browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon

What Each Ingredient Does

Brown butter

Browning the butter produces nutty, toasty flavor compounds that plain butter does not contain. Those compounds combine with cinnamon and maple syrup to create a more layered, complex loaf. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute when time is short.

Vanilla Greek yogurt

Half a cup of vanilla Greek yogurt adds moisture, protein, and a gentle tang that balances the sweetness of the maple and banana. Vanilla yogurt adds a subtle depth on top of the extract in the batter. Plain Greek yogurt substitutes directly. Use a thick, full-fat variety.

Maple syrup or honey

Pure maple syrup sweetens with no refined sugar and a warm, earthy flavor that pairs naturally with cinnamon and brown butter. Honey substitutes at 1:1 for a more floral sweetness with the same texture effect.

Why more cinnamon works here

One and a half teaspoons is more than most banana bread recipes use. Maple syrup’s earthy, subtly bitter quality provides contrast that keeps the extra cinnamon from reading as overwhelming. The result is a loaf where cinnamon comes forward rather than sitting quietly in the background.

Ripe bananas and gluten free flour

Use bananas with visible brown spots. As they ripen, starch converts to sugar, producing a sweeter, more intensely banana-flavored mash. One and a half cups of a 1:1 gluten free baking blend provides structure without making the crumb dense. All-purpose flour substitutes at the same amount.

How to make Maple Cinnamon Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.

In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.

Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.

Pour this batter into the lined pan. Smooth into an even layer.

Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

Why This Loaf Bakes in 40 to 45 Minutes

Most maple cinnamon banana bread recipes bake for 50 to 65 minutes. This one finishes in 40 to 45 minutes because the Greek yogurt, maple syrup, and ripe banana together provide more natural moisture than a butter-and-sugar batter, helping the loaf reach a set center temperature faster.

Maple syrup also caramelizes at a lower temperature than refined sugar, producing a golden top crust sooner. Start checking at 40 minutes and pull the loaf when the toothpick shows moist crumbs.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas produce the most naturally sweet loaf. If yours are still yellow, leave them at room temperature for a few more days or place unpeeled bananas in a 300-degree oven for 15 minutes.

Cool the brown butter before mixing

Hot brown butter can partially cook the eggs. Allow it to cool for at least 5 minutes until warm but not steaming before adding to the bowl.

Do not overmix and start checking early

Stir until no dry streaks remain, then stop. Begin testing at 40 minutes since the yogurt and maple syrup keep the center moist and this loaf bakes faster than a standard banana bread.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The yogurt and maple syrup keep this loaf moist.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Cinnamon Crunch Banana Bread
• Brownie Banana Bread
• Marble Banana Bread
• Cheesecake Banana Bread
• Eggless Banana Bread

If you make this Maple Cinnamon 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.

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Maple Cinnamon Banana Bread

This Maple Cinnamon Banana Bread is soft, warmly spiced, and deeply flavorful with brown butter and vanilla Greek yogurt in every slice. Maple syrup sweetens it naturally, and 1.5 teaspoons of cinnamon make the spice a forward, noticeable note in every bite.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 281kcal

Author Addison LaBonte

Ingredients

• 1 ¼ cups mashed ripe bananas
• 2 eggs
• 1 stick salted butter browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• 1 ½ tsp cinnamon

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.
• In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.
• Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.
• Pour this batter into the lined pan. Smooth into an even layer.
• Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

• If you are not gluten free, you can use all purpose flour.
• Use ripe bananas that are brown spotted. Do not use green bananas.
• The browned butter adds a delicious depth of flavor. If you are tight on time, you can use melted butter.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 281kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 250mg | Potassium: 163mg | Fiber: 3g | Sugar: 18g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

The post Maple Cinnamon Banana Bread appeared first on Organically Addison.

Brown butter is the defining element. Cooking the butter until golden and nutty adds a toffee-like depth that plain melted butter cannot replicate. If time is short, plain melted butter works perfectly, but the browned version produces a noticeably more complex and satisfying loaf!

What Does Greek Yogurt Do in Banana Bread?

Greek yogurt adds moisture, protein, and a subtle tang to banana bread batter without contributing any noticeable yogurt flavor. The fat and protein in the yogurt produce a more tender crumb than oil or butter alone, and the slight acidity reacts with the baking soda to create a gentle lift. The result is a soft, moist loaf that holds together cleanly when sliced and stays fresh longer than a standard banana bread.

Ingredients

• 1 ¼ cups mashed ripe bananas (about 2 to 3 medium bananas)
• 2 large eggs
• 1 stick salted butter, browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain butter does not contain. Cook over medium heat, stirring occasionally, until golden and hazelnut-scented, about 5 to 7 minutes. Cool slightly before adding so it does not scramble the eggs. Plain melted butter works as a substitute and still produces a delicious loaf.

Vanilla Greek yogurt

Half a cup of vanilla Greek yogurt provides moisture, protein, and gentle tang. Vanilla yogurt adds a subtle depth on top of the vanilla extract in the batter. Plain Greek yogurt substitutes directly. Use a thick, full-fat variety like Oikos Triple Zero or Fage Total.

Maple syrup or honey

Half a cup of maple syrup sweetens with no refined sugar, adding warm, earthy depth that complements the brown butter and cinnamon. Honey substitutes at 1:1 for a slightly more floral sweetness with the same effect on moisture.

Ripe bananas

Use bananas with visible brown spots. As a banana ripens, its starch converts to sugar, making it sweeter and more intensely banana-flavored. About two to three medium bananas provides the sweetness, moisture, and body that holds the loaf together.

Gluten free flour and dark chocolate chips

One and a half cups of a 1:1 gluten free baking blend provides structure without making the loaf dense. All-purpose flour substitutes at the same amount. Dark chocolate chips fold in as a core ingredient, giving every slice a rich hit of chocolate.

How to make Greek Yogurt Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.

In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.

Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.

Fold in the chocolate chips.

Pour this batter into the lined pan. Smooth into an even layer. Top with more chocolate chips if desired.

Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

Why This Loaf Bakes Faster Than Most

This loaf bakes in 40 to 45 minutes rather than the 50 to 60 minutes typical of banana bread recipes. The Greek yogurt, maple syrup, and ripe banana together provide more natural moisture than a butter-and-sugar batter, helping the loaf reach a set center temperature faster.

Maple syrup also caramelizes at a lower temperature than refined sugar, producing a golden top crust earlier. Start checking at 40 minutes and pull the loaf as soon as the toothpick shows moist crumbs.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas produce the most flavorful, naturally sweet loaf. If yours are not ripe yet, place unpeeled bananas in a 300-degree oven for 15 to 20 minutes to speed up the process.

Do not overmix once the flour goes in

Overmixing produces a tough, dense crumb. Stir until no dry streaks remain and stop. A few lumps are fine.

Cool the brown butter before mixing

Hot brown butter can partially cook the eggs. Allow it to cool for at least 5 minutes until warm but not steaming before adding it to the bowl.

Use a thick Greek yogurt

Thin yogurt adds more liquid than the batter needs. Choose a thick, strained variety like Oikos Triple Zero or Fage Total.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes.

Frequently Asked Questions

You May Also Like

• Banana Bread Bars
• Cheesecake Banana Bread
• Protein Banana Bread
• Greek Yogurt Brownies
• Greek Yogurt Cookies

If you make this Greek Yogurt 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.

Print

Greek Yogurt Banana Bread

This Greek Yogurt Banana Bread is soft, moist, and warmly spiced with cinnamon, with nutty brown butter running through every slice and dark chocolate chips in every bite! Vanilla Greek yogurt keeps the crumb tender, and maple syrup sweetens it without any refined sugar.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 385kcal

Author Addison LaBonte

Ingredients

• 1 ¼ cups mashed ripe bananas
• 2 eggs
• 1 stick salted butter browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• ½ tsp cinnamon
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.
• In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.
• Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.
• Fold in the chocolate chips.
• Pour this batter into the lined pan. Smooth into an even layer. Top with more chocolate chips if desired.
• Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

• If you are not gluten free, you can use all purpose flour.
• Use ripe bananas that are brown spotted. Do not use green bananas.
• The browned butter adds a delicious depth of flavor. If you are tight on time, you can use melted butter.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 385kcal | Carbohydrates: 51g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 250mg | Potassium: 162mg | Fiber: 4g | Sugar: 18g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg

The post Greek Yogurt Banana Bread appeared first on Organically Addison.