Banana Bread Brownies
Highlighted under: Sweet Treats
The aroma of ripe bananas fills the air, blending sweetly with hints of chocolate. These brownies have a soft, fudgy texture that makes them so addictive, you'll find yourself reaching for another piece before you even realize what you’re doing. They're rich and moist, and the banana flavor isn't overwhelming but adds just the right amount of sweetness and comfort.
When I first tried making these brownie bars, I was a little worried about the texture. I had visions of dense, gummy squares that nobody would want seconds of. But, after some tweaks, I realized that the key is making sure not to overmix once the dry ingredients are added. Just fold it in gently, and you’re golden.
One time, I got distracted while mixing and added too much sugar, thinking it would be great. What a mistake! The brownies were way too sweet and left a strange aftertaste. Now I keep a close eye on that measurement, and it makes all the difference.
What I Love About This
- The banana adds a lovely moisture and natural sweetness
- You probably already have everything in your pantry
- They're super easy to throw together
Key Technique for Banana Bread Brownies
The secret to the fudgy texture lies in how you mix the ingredients. When combining the wet and dry mixtures, be cautious about overmixing. You really want to just bring them together until you don't see any more flour. Overmixing can lead to brownies that are tough instead of soft and fudgy, and nobody wants that.
I also find that letting the batter sit for a few minutes before baking can help improve the texture. The cocoa powder absorbs some moisture and really helps in creating a richer chocolate flavor. This can make a difference in the overall quality of your brownies, so it's worth that extra couple of minutes.
Swaps & Substitutions
If you're short on ingredients, that’s okay! For the butter, you can use any kind of vegetable oil or even applesauce if you're looking for a healthier option. Just keep in mind that using oil might result in a slightly different taste and texture, but it'll still be tasty.
Out of chocolate chips? Try swapping in chopped nuts or even dried fruit. While they won't give you that same gooey chocolate effect, they'll add a nice crunch or chewiness that contrasts well with the soft brownie. I’ve even used leftover candy bars—whatever you've got lying around can work, really!
Ingredients
Gather these ingredients before you start:
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup melted Kerrygold butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup chocolate chips
Instructions
Follow these steps to make your brownies:
Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 9x9 inch baking pan, or line it with parchment paper for easier removal later. I usually do both, just to be safe.
Mix Wet Ingredients
In a large bowl, mix together the mashed bananas, granulated sugar, brown sugar, melted Kerrygold butter, egg, and vanilla extract. Make sure everything is well combined, but don’t overdo it. You want that banana goodness to shine through.
Combine Dry Ingredients
In a separate bowl, whisk together the baking soda, salt, flour, and cocoa powder. I know some might say to sift it, but honestly, I don’t bother and it turns out just fine.
Mix It All Together
Gradually add the dry ingredients to the banana mixture. Stir gently until it’s just combined. This is where you need to be careful; overmixing will lead to tough brownies. Fold in the chocolate chips last.
Bake
Pour the batter into your prepared baking pan and spread it out evenly. Bake in the oven for about 25 minutes, or until a toothpick comes out with a few moist crumbs. Keep an eye on it, as ovens can vary.
Cool and Serve
Let the brownies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, slice into squares and enjoy. They’re even better the next day, if you can resist.
Troubleshooting
If you find that your brownies are turning out too dry, it might be because they’ve been in the oven for a bit too long. Every oven is different, so always check a minute or two before the recommended time. If you notice they're pulling away from the sides of the pan or the edges look too brown, that’s a good clue they're done.
On the flip side, if your brownies are too gooey in the center, try baking them a little longer. Give them another 5-minute boost, then test again with a toothpick until you see just a few moist crumbs clinging to it. And remember, they will set a bit more as they cool.
Banana Bread Brownies Variations Worth Trying
Feeling adventurous? Add some walnuts or pecans to the batter for a lovely crunch. The nutty flavor complements the banana beautifully. You could also sprinkle some flaky sea salt on top right before they go into the oven; it's a simple touch, but it adds a nice contrast to the sweetness.
If you're a peanut butter fan, swirls of peanut butter in the batter can take these brownies to another level of yum. Just dollop spoonfuls in and use a knife to swirl them gently. This combo becomes comforting and rich, so go easy on the peanut butter if you don't want it to overpower the banana.
Questions About Recipes
→ Can I substitute the sugar?
You can, but I wouldn’t recommend cutting it too much. The sugars help with the texture. I've tried using honey, but it changed the taste a bit.
→ How do I know when they're done?
Honestly, I start checking around the 20-minute mark. You want a few crumbs sticking to the toothpick, not wet batter.
→ Can I add nuts?
Absolutely! Chopped walnuts or pecans can add a nice crunch. Just make sure you don't go overboard, or they might overpower the brownies.
Banana Bread Brownies
Created by: The Simplecooktips Team
Recipe Type: Sweet Treats
Skill Level: Beginner
Final Quantity: 16 brownies
What You'll Need
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup melted Kerrygold butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup chocolate chips
How-To Steps
Start by preheating your oven to 350°F (175°C). Grease a 9x9 inch baking pan, or line it with parchment paper for easier removal later. I usually do both, just to be safe.
In a large bowl, mix together the mashed bananas, granulated sugar, brown sugar, melted Kerrygold butter, egg, and vanilla extract. Make sure everything is well combined, but don’t overdo it. You want that banana goodness to shine through.
In a separate bowl, whisk together the baking soda, salt, flour, and cocoa powder. I know some might say to sift it, but honestly, I don’t bother and it turns out just fine.
Gradually add the dry ingredients to the banana mixture. Stir gently until it’s just combined. This is where you need to be careful; overmixing will lead to tough brownies. Fold in the chocolate chips last.
Pour the batter into your prepared baking pan and spread it out evenly. Bake in the oven for about 25 minutes, or until a toothpick comes out with a few moist crumbs. Keep an eye on it, as ovens can vary.
Let the brownies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, slice into squares and enjoy. They’re even better the next day, if you can resist.
Nutritional Breakdown (Per Serving)
- Calories: 190 kcal
- Total Fat: 7.6 g
- Saturated Fat: 4.2 g
- Cholesterol: 32 mg
- Sodium: 170 mg
- Total Carbohydrates: 27.0 g
- Dietary Fiber: 2.3 g
- Sugars: 12.4 g
- Protein: 2.5 g