Banana Bread Brownies

Hey, friend! Let’s talk about a dessert that’s the perfect mash-up of two classics: Banana Bread Brownies. These treats combine the moist, cozy flavor of banana bread with the fudgy, decadent texture of brownies, topped with a dreamy brown butter glaze that takes them over the top. Think sweet banana vibes, warm spices, and a rich, nutty finish that’ll have you sneaking seconds (or thirds!). I love whipping these up for cozy weekends, potlucks, or when I’ve got overripe bananas begging to be used. I first stumbled across this idea when I couldn’t decide between baking banana bread or brownies, and now it’s a staple in my kitchen. Inspired by recipes like the one on Sugar Spun Run, these brownies are easy to make and guaranteed to impress. Whether you’re serving them with coffee or as a dessert with ice cream, they’re pure comfort. Ready to bake some magic? Let’s get started!

Why You’ll Love This Recipe

• Best of both worlds: Combines the moist, fruity goodness of banana bread with the dense, chocolatey joy of brownies.
• Quick and easy: Ready in about 45 minutes, using pantry staples and those overripe bananas you’ve got sitting around.
• Crowd-pleaser: Perfect for kids, adults, potlucks, or bake sales—everyone loves the unique flavor combo.
• Versatile: Enjoy as a snack, dessert, or even breakfast (no judgment!). Pair with ice cream or eat straight from the pan.
• Customizable: Add nuts, chocolate chips, or skip the glaze for a simpler treat.
• Budget-friendly: Uses affordable ingredients like bananas and flour to create a gourmet vibe.
• Make-ahead friendly: Bake ahead and store for a sweet treat all week long.

Ingredients You’ll Need

• Overripe bananas: The riper, the better—those brown, spotty ones bring intense sweetness and moisture.
• All-purpose flour: The base for the batter, giving structure to the brownies.
• Brown sugar: Adds a caramel-like depth that pairs perfectly with bananas.
• Butter: Melted for the batter and browned for the glaze, it’s the key to rich, nutty flavor.
• Eggs: Bind the batter and add richness to keep the brownies fudgy.
• Cinnamon and nutmeg: Warm spices that scream banana bread and cozy vibes.
• Vanilla extract: Enhances all the flavors with a sweet, aromatic touch.
• Powdered sugar: For a smooth, glossy brown butter glaze that sets beautifully.
• Milk: Thins the glaze to the perfect drizzly consistency.
• Walnuts or pecans (optional): For a crunchy texture if you’re feeling nutty.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make Banana Bread Brownies (Step-by-Step Instructions)

Step 1: Preheat and Prep

Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal, and lightly grease with cooking spray. This ensures your brownies come out cleanly. Pro tip: If you don’t have parchment, grease the pan well, but parchment makes cleanup a breeze.

Step 2: Mash the Bananas

In a large bowl, mash 3 medium overripe bananas (about 1 cup mashed) with a fork until smooth. A few small lumps are fine—they add texture. Note: Use those super-ripe bananas for the best flavor; they’re sweeter and easier to mash.

Step 3: Mix the Wet Ingredients

To the mashed bananas, add ¾ cup melted butter, 1 cup packed brown sugar, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until well combined and smooth. The mixture should look glossy and smell amazing. Heads-up: Make sure the butter isn’t too hot when adding eggs to avoid scrambling them.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon baking powder, and ¼ teaspoon salt. Gradually stir the dry ingredients into the wet mixture until just combined—don’t overmix, or the brownies will be tough. If using, fold in ½ cup chopped walnuts or pecans for extra crunch. Tip: A rubber spatula works great for folding to keep the batter light.

Step 5: Bake the Brownies

Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The top should be golden and slightly cracked. Let the brownies cool in the pan for 15 minutes before lifting out using the parchment overhang. Pro tip: Don’t overbake—fudgy brownies are the goal, not cakey ones.

Step 6: Make the Brown Butter Glaze

While the brownies cool, brown ¼ cup butter in a small saucepan over medium heat. Melt the butter, stirring constantly, until it turns golden brown and smells nutty, about 3–5 minutes. Watch closely to avoid burning! Remove from heat and whisk in 1 ½ cups powdered sugar, 2–3 tablespoons milk, and ½ teaspoon vanilla extract until smooth. The glaze should be thick but pourable. Note: If the glaze is too thick, add a splash more milk; if too thin, add more powdered sugar.

Step 7: Glaze and Serve

Drizzle or spread the brown butter glaze over the cooled brownies. Let the glaze set for 10–15 minutes before cutting into 16 squares. Serve warm or at room temp with a scoop of vanilla ice cream, a dusting of powdered sugar, or just as is. Tip: For clean cuts, use a sharp knife and wipe it between slices.

Helpful Tips

• Meal prep it: Bake the brownies up to 2 days ahead and store unglazed in an airtight container. Glaze before serving for the freshest look. You can also freeze the batter in the pan, thaw, and bake when ready.
• Storage: Store glazed brownies in an airtight container at room temp for up to 3 days or in the fridge for 5 days. Unglazed brownies freeze well for up to 2 months—wrap tightly in plastic wrap and foil.
• Reheating: Warm individual brownies in the microwave for 10–15 seconds to restore that fresh-baked feel. For a crowd, reheat in a 300°F oven for 5–8 minutes. Glaze may soften, so add it post-reheat if possible.
• Perfect pairings: Serve with a hot cup of coffee, chai tea, or a glass of cold milk. For dessert, pair with vanilla ice cream or whipped cream. They’re also great with a fruit salad for brunch.
• Creative twists:
• Stir in ½ cup chocolate chips or white chocolate chips for extra decadence.
• Swap the glaze for a cream cheese frosting for a tangier finish.
• Add a pinch of cardamom or ginger to the batter for a spiced-up twist.
• Sprinkle sea salt on the glaze for a sweet-salty vibe.
• Use those bananas: If your bananas aren’t ripe enough, bake them (unpeeled) at 300°F for 15–20 minutes until blackened to bring out sweetness.

Frequently Asked Questions (FAQs)

Can I make these ahead of time?
Yes! Bake the brownies up to 2 days ahead and store unglazed at room temp or in the fridge. Glaze before serving for the best look. You can also freeze baked brownies for up to 2 months—thaw and glaze when ready.

Can I freeze Banana Bread Brownies?
Absolutely! Freeze unglazed brownies, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw at room temp and add glaze before serving. You can also freeze the batter in a lined pan for up to 1 month.

What if I don’t have overripe bananas?
No overripe bananas? Bake unpeeled bananas at 300°F for 15–20 minutes until soft and sweet, then cool and mash. Green bananas won’t work—they lack the flavor and moisture.

Can I make these gluten-free or vegan?
For gluten-free, use a 1:1 gluten-free flour blend. For vegan, swap eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), use vegan butter, and replace milk in the glaze with a plant-based alternative like almond milk.

How do I avoid dense brownies?
Don’t overmix the batter—stir until just combined to keep the texture fudgy. Also, measure flour accurately by spooning and leveling, not scooping, to avoid packing in too much.

I make these Banana Bread Brownies whenever I’ve got overripe bananas and a craving for something cozy yet indulgent. They’re my go-to for bake sales, brunches, or just treating myself after a long day. I love serving them warm with a scoop of ice cream and a sprinkle of cinnamon for extra flair. Give them a try and let me know in the comments how they turn out—I’d love to hear if you added nuts, chocolate chips, or your own twist!