Get the Recipe: 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.
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
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.
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