If you love banana bread and brownies, you’re in for a treat with these Banana Bread Brownies. They’re the perfect blend of moist banana bread and the dense, chewy texture of a brownie. Topped with a buttery glaze, these bars are an irresistible dessert or snack that’s as comforting as it is delicious.
I first made this recipe when I had some overripe bananas sitting on the counter, and it was an instant hit. The sweetness of the bananas, the richness of the glaze, and the option to add crunchy nuts make these brownies a crowd-pleaser. Whether you’re baking for family, friends, or just yourself, these bars are a must-try!
Why You’ll Love This Recipe
- Banana twist on brownies: A unique combination of two classic desserts.
- Moist and flavorful: Perfectly tender with a hint of banana sweetness.
- Quick and easy: Simple ingredients and minimal prep.
- Customizable: Add nuts, chocolate chips, or even a drizzle of caramel.
- Perfect for any occasion: Great for potlucks, parties, or an afternoon treat.
Recipe
Ingredients
For the Banana Bread Brownies:
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 large bananas)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans (optional)
For the Glaze:
- ¼ cup unsalted butter
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Directions
- Prepare the Pan and Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9x13-inch baking dish with parchment paper, leaving a slight overhang for easy removal.
- Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
- Add the eggs, mashed bananas, and vanilla extract, mixing until well combined.
- Combine Dry and Wet Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- If using, fold in the chopped nuts for added texture.
- Bake the Brownies:
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool completely in the pan before adding the glaze.
- Prepare the Glaze:
- In a small saucepan, melt the butter over medium heat.
- Remove from heat and whisk in the powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze the Brownies:
- Pour the glaze over the cooled brownies, spreading it evenly with a spatula.
- Allow the glaze to set at room temperature for about 15–20 minutes before slicing.
- Slice and Serve:
- Lift the brownies out of the pan using the parchment overhang, slice into 16 bars, and serve.
Serving and Storage Tips
- Serving Suggestions: Enjoy these brownies as-is, or pair them with a scoop of vanilla ice cream for an extra indulgent dessert.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for 5 days.
- Freezing Option: Freeze unglazed brownies in an airtight container for up to 2 months. Glaze after thawing.
Helpful Notes
- Extra Moistness: Overripe bananas are key to achieving the best flavor and texture. The riper, the better!
- Nut-Free Option: Skip the nuts if you prefer a nut-free version or add chocolate chips instead.
- Glaze Variations: For a caramel twist, substitute the glaze with a caramel drizzle.
- Cooling Tip: Ensure the brownies are completely cool before glazing to prevent the glaze from melting into the brownies.
- Pan Size: For thicker brownies, bake in an 8x8-inch pan, but adjust the baking time to 35–40 minutes.
Frequently Asked Questions
- Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to ¼ teaspoon to balance the flavors. - What if I don’t have a 9x13-inch pan?
You can use an 8x8-inch pan for thicker brownies or two 8x4-inch loaf pans. Adjust the baking time accordingly. - Can I add chocolate chips?
Absolutely! Fold in ½ cup chocolate chips for an extra layer of sweetness. - Can I skip the glaze?
Yes, the brownies are delicious on their own, but the glaze adds a rich, buttery finish that enhances the flavor. - How do I know when the brownies are done?
A toothpick inserted into the center should come out clean or with just a few moist crumbs. Avoid overbaking to keep them soft and moist.
Final Thoughts
These Banana Bread Brownies combine the best of two worlds—the comforting flavors of banana bread and the chewy texture of brownies. Topped with a luscious glaze, they’re a dessert that’s hard to resist and even harder to stop at just one piece!
I love how versatile and forgiving this recipe is. You can customize it with nuts, chocolate, or even spices like cinnamon for a unique twist. Whether you’re baking for a party, sharing with friends, or simply enjoying with a cup of coffee, these brownies are guaranteed to be a hit.
Give this recipe a try and savor the perfect harmony of banana and brownie in every bite. Happy baking!
Banana Bread Brownies
Ingredients
For the Banana Bread Brownies:
- 1 cup unsalted butter melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas about 2 large bananas
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans optional
For the Glaze:
- ¼ cup unsalted butter
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Prepare the Pan and Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9x13-inch baking dish with parchment paper, leaving a slight overhang for easy removal.
Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
- Add the eggs, mashed bananas, and vanilla extract, mixing until well combined.
Combine Dry and Wet Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- If using, fold in the chopped nuts for added texture.
Bake the Brownies:
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool completely in the pan before adding the glaze.
Prepare the Glaze:
- In a small saucepan, melt the butter over medium heat.
- Remove from heat and whisk in the powdered sugar, milk, and vanilla extract until smooth and pourable.
Glaze the Brownies:
- Pour the glaze over the cooled brownies, spreading it evenly with a spatula.
- Allow the glaze to set at room temperature for about 15–20 minutes before slicing.
Slice and Serve:
- Lift the brownies out of the pan using the parchment overhang, slice into 16 bars, and serve.
Notes
- Extra Moistness: Overripe bananas are key to achieving the best flavor and texture. The riper, the better!
- Nut-Free Option: Skip the nuts if you prefer a nut-free version or add chocolate chips instead.
- Glaze Variations: For a caramel twist, substitute the glaze with a caramel drizzle.
- Cooling Tip: Ensure the brownies are completely cool before glazing to prevent the glaze from melting into the brownies.
- Pan Size: For thicker brownies, bake in an 8x8-inch pan, but adjust the baking time to 35–40 minutes.
