Banana bread brownies mix mashed ripe bananas, cocoa, butter, and Greek yogurt into a thick, moist batter, topped with chocolate chips and nuts and baked until set. They take fifteen minutes of prep, about thirty minutes in the oven, and cut into twelve squares.
The bananas give the squares a soft, tender crumb and a mellow sweetness, while the cocoa and chips keep the flavor firmly in brownie territory. Greek yogurt adds moisture and a slight tang. They are a good way to use up spotted bananas, and the batter needs only two bowls and a spatula.
Table of Contents
What Makes Banana Bread Brownies Special
Ripe bananas keep the squares tender.
Cocoa and chips deliver real brownie flavor.
Greek yogurt adds moisture and tang.
Ingredients for Banana Bread Brownies
- The dry mix is one cup of all purpose flour, one cup of sugar, one third of a cup of cocoa powder, one teaspoon of baking powder, and half a teaspoon of salt.
- The wet mix is two mashed ripe bananas, half a cup of softened butter, half a cup of Greek yogurt, and two eggs, with half a cup each of walnuts or pecans and chocolate chips for the top.
Bananas. They add sweetness and moisture.
Cocoa powder. It gives the chocolate flavor.
Butter. It adds richness.
Greek yogurt. It keeps the crumb tender.
Chocolate chips. They add melty pockets.
Baking Banana Bread Brownies Step by Step
1. Prep the pan. Heat the oven to 350 degrees F, grease a nine inch square pan, and line it with parchment paper.
2. Mash. Mash the ripe bananas in a large bowl until smooth.
3. Mix the wet ingredients. Beat in the butter and sugar until combined, then stir in the yogurt and eggs.
4. Add the dry mix. Whisk the flour, cocoa, baking powder, and salt, then fold them into the wet mixture until just combined.
5. Top and bake. Pour the batter into the pan, smooth the top, scatter on the nuts and chips, and bake for twenty five to thirty five minutes until a toothpick comes out with a few moist crumbs.
Use bananas with plenty of brown spots. They are sweeter and mash more easily, and they give the squares more banana flavor. If your bananas are still firm, bake them in their peels for fifteen minutes at 350 degrees F until black and soft, then cool them before mashing.
Mix the flour in gently. Overmixing builds gluten and makes dense, rubbery squares. Fold only until the streaks disappear. Do not taste the raw batter, since it contains raw eggs and raw flour, and wash your hands and tools after mixing. Let the pan cool before cutting so the squares stay together.
Storing Banana Bread Brownies
Cool the brownies completely and store them in an airtight container at room temperature for up to three days. Refrigerate for up to a week, or freeze squares for up to three months. Warm a square for ten seconds in the microwave to bring back a fudgy texture.
How to Serve Banana Bread Brownies
Serve the squares warm with vanilla ice cream, or cool with a glass of milk. For more bakes, try easy chocolate brownies, super moist banana bread, chocolate chip banana loaf, or chocolate nut banana bread.
Pro Tips for Banana Bread Brownies
Flag the allergens. These brownies contain wheat, egg, milk, and tree nuts, and the chocolate may contain soy, so check every label.
Do not taste raw batter. Do not taste the raw batter, since it contains raw eggs and raw flour, and wash your hands and tools after mixing.
Check the doneness. A toothpick should show a few moist crumbs, not wet batter.
Line the pan. Parchment lets you lift out the whole slab.
Chill before cutting. It makes clean squares.
Add peanut butter. Swirl a spoonful over the top.
Use a metal pan. It browns the edges.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of eggs and baked goods.
For a richer version, stir a handful of chocolate chips right into the batter as well as on top. Swapping the nuts for shredded coconut or leaving them out works well. A pinch of cinnamon or a spoonful of espresso powder deepens the flavor.
You can swap the Greek yogurt for sour cream or applesauce with similar results. If you want a fudgier texture, bake closer to twenty five minutes and let the pan rest. For a cakier square, bake closer to thirty five minutes.
FAQ About Banana Bread Brownies
Are banana bread brownies cakey or fudgy?
They are soft and moist, between cake and fudge.
Can you make banana bread brownies ahead of time?
Yes. They keep for three days.
Can you freeze banana bread brownies?
Yes, for up to three months.
Can I skip the nuts?
Yes. Add more chocolate chips.
Can I use frozen bananas?
Yes. Thaw and drain them first.
Banana Bread Brownies
Equipment
- 9 inch square pan
- Mixing bowls
- Parchment paper
Ingredients
Main Ingredients
- 1 cup all purpose flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 2 ripe bananas mashed
- ½ cup butter softened
- ½ cup Greek yogurt
- 2 eggs
- ½ cup walnuts or pecans chopped
- ½ cup chocolate chips
Instructions
Cooking
- Prep. Heat the oven to 350 F and line a pan.
- Mash. Mash the bananas and mix in the butter and sugar.
- Wet. Stir in the yogurt and eggs.
- Dry. Fold in the flour, cocoa, baking powder, and salt.
- Bake. Top with nuts and chips and bake 25 to 35 minutes.
