So, there’s this thing I do when I’ve got a couple of brownish bananas eyeing me from the fruit bowl (they always seem to multiply overnight, don’t they?). Instead of the same old banana bread, one rainy afternoon I got a tad rebellious—or probably just sugar-hungry—and thought, what if banana bread and brownies had a snack-time baby? Thus, Banana Bread Brownies were born. I must’ve texted my sister that day: “They’re ugly but magic.” Honestly, that’s still true. They never look bakery-perfect, but the smell alone is worth the mess.

Why You’ll Love This Mash-Up

I make these when I’m craving something homey but, let’s face it, can’t be fussed with layers or frosting. My family goes mad for them because they’re soft and fudgy (without being so rich you feel knocked out after one piece). They’re pretty forgiving, too—I’ve subbed applesauce for some of the butter when I’ve run out. Once I used the wrong sugar (tired brain!) and everyone still polished them off. So, very few disasters possible here, unless you consider eating half the pan straight from the oven a problem… which maybe I do, sometimes.

Your Ingredients (And Some Swaps No One Will Notice)

2-3 very ripe bananas (about 1 cup mashed; honestly, if you have slightly less or more, just go with it)
1/2 cup unsalted butter, melted (my friend uses coconut oil and, weirdly, it works)
3/4 cup brown sugar (white sugar works in a pinch, but brown makes it gooier—Grandma Jean always insisted on dark brown, but I never taste the difference)
1 large egg (if you forget to take it out of the fridge, it’s not the end of the world)
1 teaspoon vanilla extract
1 cup all-purpose flour (whole wheat if you’re feeling virtuous, but it’s a little earthier)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips (or whatever’s left in the bag; walnuts or pecans are fine too)

How To Make Banana Bread Brownies—You’ve Got This

Preheat your oven to 350°F (or 180°C for my British mates). Line an 8-by-8 inch pan with parchment (I only remember about half the time—greasing works too).
In a big-ish bowl, mash your bananas with a fork until they’re mostly smooth. Lumps are totally fine. Add the melted butter and stir like you’re making a mud pie. It will look…not great. Don’t panic.
Mix in the sugar, egg, and vanilla until it’s nice and glossy. This is when I usually sneak a taste (super classy, I know).
Sprinkle the flour, baking powder, and salt over the banana slop. Fold it all together gently—don’t beat it into submission. Just mix until you can’t see any flour streaks.
Add the chocolate chips last. Or nuts. I kind of eyeball it—hard to have too many chocolate chips, right?
Pour the batter into your lined/greased pan. It’ll be quite thick—just nudge it into the corners with a spatula or the back of a spoon.
Bake for 24–28 minutes, but start checking at 22. Edges get a bit golden, middle sets but can still be softish. If a toothpick comes out with a crumb or two stuck, you’re on the money.
Let cool (ha, as if), then slice up. Or, just as likely, dig in with a fork while it’s warm and you’re hovering over the counter. No judgment here.

Notes from Too Many Test Batches

Actually, I find they’re even better the next morning if you can resist. Something about the flavors settling in.
If using coconut oil instead of butter, don’t forget to melt it first (found this out the hard way—it just looks weird otherwise)
Don’t overmix once you add the flour; I swear, the more I mess with it, the tougher it gets.

Some Banana Bread Brownie Experiments (Not All Winners)

The time I tried swirling in peanut butter? Mixed results. Looked cool but, I dunno, the texture got lost. Maybe I’ll try dollops next time.
Chopped up dried cherries were surprisingly tasty, but my kids weren’t sold (maybe too fancy for our lot)
Once I left out the egg and tried flaxseed—texture was okay but flavor fell a bit flat. So, not recommending that swap here unless you have to.

Equipment: What You Need (and What I Use Instead Sometimes)

You’ll need a baking pan (8×8 is my go-to), a couple of bowls, and something to mash the bananas. Lost your masher? No worries. The bottom of a mug or even your clean hands do a decent job. I once used a wine bottle—don’t ask. As for mixing, a wooden spoon is fine; mixer isn’t necessary unless you actually want extra dishes.

How to Store (If They Last That Long…)

Technically, you should store these in an airtight container at room temp for up to 3 days. But honestly, in my house they barely make it through breakfast the next day. If you want them warm again, pop a piece in the microwave for 10 seconds—you’ll thank me (or be mad at me for starting a new habit).

How We Serve ‘Em

My personal favorite: a warm square with a small scoop of vanilla ice cream. Though my brother smothers his in peanut butter, which I thought was weird at first, but it’s actually not half bad. And sometimes we just eat them out of hand, breakfast style (no one’s too formal here).

Stuff I Learned the Hard Way (Pro Tips…ish)

One time, I tried to speed up the cooling by putting the pan in the fridge. Don’t do it—the texture goes weird.
Letting them fully cool makes neater slices (but if you don’t care, dig in—it’s your kitchen, not a bakery hackathon)
If your bananas aren’t ripe enough, just microwave them in their skins for 20–30 seconds. They smell odd but mash up fine.

Just Wondering? Real FAQ’s from My Friends and Relatives

Can I freeze Banana Bread Brownies?
Oh, totally. Just wrap them up good. Slice first, or don’t, whatever suits you. I once stumbled on this King Arthur Baking guide which has way more freezing tips if you’re into the science of it all.

Do these taste more like banana bread or brownies?
Depends who you ask! My mum swears it’s banana bread with a secret. My kids say it’s cake. So…both? It’s not super fudgy like classic brownies, but still chocolaty and denser than banana bread.

Can I make these gluten-free?
Probably. I’ve used Bob’s Red Mill 1:1 flour a couple of times and they came out fine. Texture’s a smidge different but nothing major. (I’m no expert there though, honestly.)

Why do mine look raw in the middle?
Usually means they just need a few more minutes. Or, on second thought, maybe your bananas were super large, so next time reduce a bit. But underbaked… is not always a bad thing, right?

What if I don’t have chocolate chips?
Chop up a chocolate bar, throw in chopped nuts, or just skip it. They’re still comforting and go down like a treat.

(If you want a printable version, I usually keep mine jotted on a notepad, but you can find fancier printable cards on blogs like Tastes of Lizzy T.)

There we go. Banana Bread Brownies: the bake you make when you want easy, cozy, and not too precious. If yours turn out weirdly shaped, trust me—they’re still the best kind.

Banana Bread Brownies