Imagine the rich, fudgy goodness of brownies mixed with the delightful moistness of banana bread—sounds heavenly, right? That’s exactly what these Banana Bread Brownies deliver! This recipe is such a unique twist on traditional banana bread that it quickly became a favorite in my home. I remember the first time I made these; the smell of chocolate and ripe bananas filled the kitchen, and my family couldn’t resist sneaking bites while they were still warm. Trust me, once you try these brownies, you’ll want to make them again and again. They’re perfect for using up those overripe bananas sitting on your counter, and they’re just so darn delicious!

Ingredients for Banana Bread Brownies

Gather these simple ingredients to whip up the most delicious Banana Bread Brownies! You’ll love how easy it is to combine everything into a delightful treat.

2 ripe bananas (mashed)
1/2 cup butter (melted)
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips

These ingredients come together to create a rich, fudgy brownie that’s bursting with banana flavor. Make sure your bananas are nice and ripe for the best sweetness and moisture!

How to Prepare Banana Bread Brownies

Get ready to dive into the delicious process of making Banana Bread Brownies! Trust me, it’s as easy as pie—well, easier! Follow these simple steps, and you’ll have a delightful treat to savor in no time.

Preheat the Oven

First things first, preheat your oven to 350°F (175°C). This step is super important because it helps ensure that your brownies bake evenly, making them fudgy and irresistible!

Prepare the Banana Mixture

Grab those ripe bananas and mash them up in a mixing bowl until they’re nice and smooth. I like to use a fork for this—it’s simple and gets the job done! Once your bananas are mashed, pour in the melted butter and mix everything together really well. You want those flavors to blend beautifully!

Combine Wet Ingredients

Now it’s time to add some sweetness! Stir in the sugar, followed by the eggs and vanilla extract. Make sure to mix until everything is well combined. The mixture should look smooth and a little glossy—yum!

Mix Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps to ensure that your dry ingredients are evenly distributed, which is key to achieving that perfect brownie texture.

Combine Wet and Dry Mixtures

Now comes the fun part! Gradually add the dry mixture to the banana mixture, stirring gently until just combined. You don’t want to overmix here—just fold them together until you see no more flour streaks. A smooth batter is what you’re after!

Add Chocolate Chips

Time to fold in those chocolate chips! They add a wonderful burst of flavor to your brownies. Just be careful not to overmix; you want those chips to stay intact and delicious!

Bake the Brownies

Pour the batter into a greased baking dish, spreading it evenly. Pop it in the oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Oh, the anticipation!

Cool and Serve

Once the brownies are baked to perfection, let them cool in the baking dish for a bit. This step is crucial because it helps them set up nicely. After about 10-15 minutes, you can slice them into squares and serve. Enjoy every fudgy, banana-flavored bite!

Why You’ll Love This Recipe

Quick to prepare—ready in just 35 minutes from start to finish!
Rich, fudgy texture that combines the best of brownies and banana bread.
Perfectly moist thanks to ripe bananas, creating a delightful chew.
Chocolate chips add an extra layer of indulgence in every bite.
A fantastic way to use up overripe bananas—you won’t waste a thing!
Versatile enough to be served warm, at room temperature, or even chilled.
Just five simple steps make it a breeze, even for beginner bakers!

Tips for Success

Alright, let’s get you set up for success with these Banana Bread Brownies! Here are some of my favorite pro tips to ensure you achieve the best results every time.

Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your brownies will be. Look for bananas with plenty of brown spots—they’re perfect for mashing!
Don’t Overmix: When you combine the wet and dry ingredients, mix just until you see no more flour. Overmixing can lead to tough brownies, and we definitely want them fudgy and tender.
Grease Your Baking Dish Well: Make sure to grease your baking dish thoroughly to prevent sticking. You want those brownies to come out perfectly without any struggle!
Check for Doneness Early: Ovens can vary, so start checking your brownies a few minutes before the recommended time. You want them to be set but still moist in the center.
Let Them Cool: I know it’s hard to wait, but letting the brownies cool in the pan for at least 10-15 minutes helps them firm up, making slicing easier and neater.

Follow these tips, and you’re bound to impress everyone with your delicious Banana Bread Brownies! Happy baking!

Storage & Reheating Instructions

Once you’ve enjoyed your delicious Banana Bread Brownies, you’ll want to store any leftovers properly to keep them fresh and tasty. To do this, simply place them in an airtight container. They can be kept at room temperature for a couple of days, but for longer storage, I recommend popping them in the fridge where they’ll stay good for up to a week.

If you prefer to enjoy them warm, reheating is a breeze! Just take a brownie out of the container and pop it in the microwave for about 10-15 seconds. You want just enough time to warm it through without drying it out. Oh, and if you’re feeling extra indulgent, add a scoop of vanilla ice cream on top as you reheat—it’s a game changer! Enjoy your fudgy, banana-infused goodness any way you like it!

Nutritional Information

When you’re indulging in these Banana Bread Brownies, it’s nice to know what you’re treating yourself to! Here’s a breakdown of the typical nutritional values per serving (1 brownie). Keep in mind that these are estimates, but they give you a good idea of what to expect.

Calories: 150
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 50mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 10g
Protein: 2g

So there you have it! Enjoying these brownies means you’re treating yourself to something delicious while still keeping an eye on the numbers. They’re a sweet balance of flavor and satisfaction!

FAQ Section

Can I use frozen bananas for this recipe?
Absolutely! Just make sure to thaw them and drain any excess liquid before mashing. Frozen bananas work great and can be even sweeter!

What can I substitute for the butter?
If you’re looking for a dairy-free option, feel free to use coconut oil or a plant-based butter. Just melt it the same way and mix it in!

Can I add nuts to the brownies?
Yes, definitely! Chopped walnuts or pecans would add a lovely crunch. Just fold them in with the chocolate chips, and you’ll have a delightful texture contrast.

How long do these brownies stay fresh?
Stored in an airtight container, your Banana Bread Brownies will stay fresh for about a week. You can also freeze them for up to two months—just thaw before enjoying!

Can I make these brownies gluten-free?
Sure thing! Substitute the all-purpose flour with a gluten-free flour blend, and you’ll have a delicious gluten-free treat that everyone can enjoy!

Sticky Pumpkin Apricot Cake with Spiced Cream

Author: Louna Cakes
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A moist and sticky cake infused with pumpkin and apricot flavors, topped with a luscious spiced cream.

Instructions

Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large mixing bowl, cream together the softened butter, brown sugar, and honey until light and fluffy. Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract.
Gradually fold the dry ingredients into the wet mixture until just combined. Fold in the chopped dried apricots and walnuts.
Pour the batter into a greased and lined 9-inch round cake pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the spiced cream, whip the heavy cream with powdered sugar, cinnamon, and ginger until soft peaks form.
Once the cake is cooled, serve with the spiced cream on the side or drizzled over each slice.

Notes

Be careful not to overmix the batter to avoid a dense cake.
Always preheat your oven for even baking.
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
For gluten-free, substitute all-purpose flour with a gluten-free blend.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: Pumpkin Cake, Apricot Cake, Spiced Cream, Dessert Recipe

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Banana Bread Brownies: 5 Irresistible Reasons to Indulge