Banana Bread Brownies

I am still plenty obsessed with this one banana banana bread, but sometimes you need some chocolate. Am I right? That’s where these banana bread brownies come in.

These truly have the taste and texture if a banana bread loaf married a pan of brownies and had a baby. A dessert baby! Aww. (Wait, did this get too conceptual? Hmmm …) And maybe a few bonus points for being dairy-free?

Or should I say brownie points?! Sorry, I crack myself up. 🙂

You need two very ripe bananas, and other than that, if you bake much at all you’ll probably have everything else already. These are very simple to throw together but very delicious if you like chocolate and banana together (raises hand high).

I topped this batch with some dried banana chips just before baking. Really, I was just trying to make these extra cute, but they are just as delicious with nothing on top. 🙂

So, if you’re in need of an easy baking project this weekend, give these banana bread brownies a try. xo. Emma

Love brownies? Give our brownie mix crinkle cookies a try!

4.7 from 10 votes
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Banana Bread Brownies

Course Dessert
Cuisine American
Keyword brownies
Servings 8
Author Emma Chapman

Ingredients

  • 2 bananas ripe
  • ¼ cup olive oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sugar granulated
  • ¼ cup sugar brown
  • cup cocoa
  • ¾ cup flour all purpose
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup chocolate chips semi sweet
  • ½ cup walnuts chopped

Instructions

  1. In a bowl, mash the bananas with a fork. Then stir in the olive oil, eggs, and vanilla extract. Then stir in the sugars until just combined. In a separate bowl, whisk together the cocoa, flour, baking powder, and salt. Combine the wet ingredients with the dry ingredients. Then stir in the chocolate chips and walnuts.

  2. Spoon the batter into a lined square baking pan. And bake at 350°F for 20-22 minutes.
Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
  • 5 stars
    Thank you for this recipe! We ran out of our regular breakfast ingredients and it will be a few more days before we can get dairy in our grocery stores again, so I made this oatmeal to hold us over. Fortunately, I stocked up on butter before the storm, ha ha!

  • 5 stars
    We really enjoyed these delicious, healthier fudgy brownies 🙂 Looking forward to making them again—thank you for the great recipe!

  • 2 stars
    Just tried this recipe and unfortunately I had disappointed. It’s more like a fudge then a brownie. The texture is wet and soggy. I backed an extra 20 minutes and still the same. Needs more flour to get a brownie texture.

  • 5 stars
    Finally tried these out. I used vegetable oil and did not use the walnuts. Bake time was 22 minutes. I’m trying to find an alternative to super sugary brownies for my spouse. He could taste the banana (really? Only 2 bananas in it) but they were so rich and fudge-like. I also used mini chocolate chips; easier to cut them with smaller chips in them!

  • 5 stars
    Really good brownies and even better the next day! Love the walnuts and chocolate chips in them. This recipe is a keeper!!

  • 5 stars
    Thanks for the great recipe. Loved it although I don’t normally like brownies! The bananas keep it moist and there is just the right amount of chocolate chips, nuts. Also liked how quick it was to bake and use the ingredients we already had in the kitchen. ????

  • I just tried the recipe using 2 flax eggs instead of eggs and it’s delicious! Definitely going to use this recipe again 🙂

  • so i totally made this tonight and it’s DELICIOUS. officially calling it “Brownana Bread” so yummy!!!!

  • They look soooo delicious, and I bet they’re super rich and moist. Yum!
    https://www.makeandmess.com/

  • ahhh this looks amazing!! really loving everything involving banana lately hahah

    dorky-and-weird.blogspot.com

    xoxo <3

  • 5 stars
    I have never seen anything like this before! They look so yummy, I will definitely have to make them! Thanks for sharing, hope you are having a lovely day.

    -Kate
    https://daysofkate.com/

  • Time to use those overripe bananas that I tossed in the freezer. Looks like a winner!

  • Yesssss I have two sad bananas in my fridge waiting to be transformed into this deliciousness! However I’m out of eggs, can I substitute anything for them? (Or should I just cease my laziness and go to the shops?!?)

    • 5 stars
      Delicious! I was looking for something fun, delicious and healthy to have as breakfast on the road. I used only 1/4 cup of sugar, and substituted for oat flour. It was perfect. Thanks

  • Ok, this looks GOOD. I’ma need to let the bananas I have sit on my counter a couple days so I can make it!!

  • Two of my favourited baked goods together! Sounds soooo delicious! 😀

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  • Hi! Will extra virgin olive oil mess up the taste at all? I generally only have that to cook with, or I have canola oil. Which would you recommend?

    • 5 stars
      Either will work fine here, the taste of the oil doesn’t really come through. I used olive oil as that’s what I generally use to cook with, but canola or vegetable oil is great. I wouldn’t use anything with MORE flavor than EVOO… like truffle oil or a flavored oil (garlic oil, etc.). But that’s probably pretty obvious I guess.

      Enjoy!

      • Thanks Emma! I appreciate the help. Sounds perfect. Have some bananas on my counter, can’t wait to make this 🙂

    • 5 stars
      I just tried recipe and baked mine in a 9 ” round cast iron skillet..i love the flavor and iceing would make even better..but these are perfect for after school snacking just as is. Thanks

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