Name: Banana Bread Brownies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 2 ripe bananas; 1/2 cup melted butter; 1 cup sugar; 1 egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/3 cup cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup chocolate chips (optional)

Jump to Recipe·Print Recipe

I often have extra ripe bananas on my counter. I turn them into an easy treat when I need a quick dessert or snack. Banana Bread Brownies fit that need. They bake fast and use simple things I already have. It uses pantry items only.

Table Of Contents show

I make them on weekdays after work and on slow weekends. I keep a pan for quick lunches and coffee breaks. They travel well to work or school. I also make a batch for neighbors sometimes. They store well and reheat fine. I like recipes that feel like part of my routine. It takes about 30 minutes to mix.

This recipe makes a sweet bar that sits between banana bread and brownies. The result is soft, slightly fudgy, and gently banana-flavored with chocolate notes. People often bake it for snack time, casual get-togethers, or to use overripe fruit. It works well for lunchboxes and simple desserts. The method uses common steps and tools, so most home cooks can try it. For a nuttier take on banana bars, see the nutty banana bread blondies for ideas you can blend in.

Why make this recipe

This dish saves ripe bananas and cuts waste. It mixes in one bowl and bakes in one pan. The bake time is short, so you get fresh bars fast. The flavors please kids and adults. You can change sugar or add chips to suit your taste. It fits easy meal plans and busy days. If you like spice, try the snickerdoodle banana bread recipe for a cinnamon twist you can borrow ideas from.

How to make this recipe

You start by mashing the bananas and mixing wet ingredients. Then you fold in dry ingredients until the batter looks even. If you add chips, fold them in last. Pour the batter into a pan and spread it so it bakes evenly. The bake is short, so watch the pan near the end. When it cools, the bars hold shape and cut clean. The process is quick and repeats well for a routine weekend bake or a weekday treat.

Ingredients

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

Bananas give the main flavor and moisture. Melted butter adds richness and helps the crumb. Sugar and egg bind and sweeten. Flour and cocoa form the structure and chocolate taste. Baking soda helps the bars rise a bit. Salt brings out the flavors. Chocolate chips add extra pockets of melted chocolate if you want them. This balance keeps the bars soft with a fudgy note for a simple home bake.

Directions

Preheat your oven to 350°F (175°C). Grease a baking pan.
In a mixing bowl, mash the ripe bananas with a fork until smooth.
Stir in the melted butter, then mix in the sugar, egg, and vanilla extract.
Sprinkle the baking soda and salt over the mixture, then stir to combine.
Add the flour and cocoa powder, and mix until just combined.
If using, fold in the chocolate chips.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool before cutting into squares and serving.

Note: Preheating helps set the texture right from the start. Mash the bananas well so the batter mixes smooth. Mix dry and wet ingredients until just combined to avoid a tough crumb. Fold chips in gently to keep the batter airy. Let the pan cool so the bars cut clean.

How to serve this recipe

Cut the bars into squares and place them on a plate. Serve warm with a cup of coffee or cold with milk. You can add a light dusting of powdered sugar or a spoon of yogurt for a simple touch. For a casual gathering, stack squares on a tray and let guests take what they want. These bars suit snack time, after-school treats, or a small dessert after dinner. They hold up well on a counter for a few hours at a casual event.

How to store this recipe

Cool the bars completely before storing. Keep them in an airtight container at room temperature for up to two days. For longer storage, put them in the fridge for up to a week. Wrap individual pieces in plastic wrap or place parchment between layers to prevent sticking. To freeze, wrap tightly and place in a freezer bag for up to three months. Thaw at room temperature or warm gently in the oven before serving.

Tips to make this recipe

Use very ripe bananas for the best flavor and moisture. Measure flour by spooning it into the cup and leveling it to avoid dry bars. Do not overmix once you add flour. If the batter seems too thick, a small splash of milk helps. If you want a change, fold in nuts or swap some sugar for brown sugar. For other loaf ideas, see this amish apple fritter bread recipe for more baking tips and swaps.

Variation

Swap some of the cocoa for instant coffee powder for a mocha touch. Add chopped nuts or a swirl of peanut butter for texture. Try half white sugar and half brown sugar for a deeper flavor. Use half all-purpose and half whole wheat flour for a denser, nuttier bar. If you skip chocolate chips, expect a more even banana-chocolate mix. The recipe stays simple, so changes are easy and do not need extra steps.

FAQs

Q: Can I use less sugar?

A: Yes. Cut sugar by a quarter to half and taste after baking for your preference.

Q: Can I use oil instead of butter?

A: Yes. Use the same amount of neutral oil for a moist result.

Q: How ripe should the bananas be?

A: Very ripe with brown spots. They mash easily and taste sweeter.

Q: Can I double the recipe?

A: Yes. Use a larger pan and check the bake time until a toothpick comes out clean.

Conclusion

These bars are an easy way to use ripe fruit and make a quick snack. The mix is simple and the bake is short. Try small changes to match your taste. For a version with a brown butter glaze and a showy finish, see banana bread bars with brown butter glaze. For a take that starts from a boxed mix and leans into quick baking, see this brownie mix banana bread idea. These links give a few ways to change the dish and keep it part of your routine.