Banana Bread Brownies
These Banana Bread Brownies are a delicious twist on classic banana bread, combining the rich, fudgy texture of brownies with the sweet, comforting flavors of ripe bananas. They are perfect as a snack or dessert and are sure to be a hit with family and friends.
Equipment
- 1 8x8-inch baking pan
- 1 mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 measuring cups
- 1 measuring spoons
- 1 fork or potato masher
Ingredients
- 2 ripe bananas mashed About 1 cup mashed.
- ½ cup unsalted butter Melted.
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup cocoa powder
- ½ cup chocolate chips Optional.
Instructions
- Preheat your oven to 350°F (175°C). Grease the 8x8-inch baking pan or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
- Add the melted butter to the mashed bananas and mix well.
- Stir in the brown sugar until fully combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, salt, and cocoa powder until well combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- If desired, fold in the chocolate chips.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Cut into 12 squares and serve.
Notes
For extra flavor, you can add chopped nuts or a sprinkle of cinnamon to the batter.
Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for a longer shelf life.
Feel free to customize with different mix-ins like peanut butter chips or dried fruit.