The Best Brownie Banana Bread recipes
Decadent, fudgy brownies meet the comforting warmth of classic banana bread in this irresistible fusion of two beloved treats. Each bite delivers a perfect contrast—rich, chewy brownie chunks nestled within moist, tender banana bread. It’s the ultimate indulgence for chocolate lovers and banana bread enthusiasts alike.
This recipe balances deep cocoa intensity with the natural sweetness of ripe bananas, creating a dessert that’s both familiar and delightfully unexpected. The brownies are baked first, then cut into chunks and folded into the banana bread batter, ensuring every slice is studded with pockets of chocolatey goodness.
Perfect for breakfast, dessert, or an afternoon snack, this Brownie Banana Bread is a must-try for anyone who loves a creative twist on classic flavors. Serve it warm for gooey bites of brownie or enjoy it chilled for a more structured texture—either way, it’s pure bliss in every slice.
Brownie Banana Bread Ingredients
Ripe Bananas – The heart of this banana bread, bringing natural sweetness and moisture while infusing every bite with a deep, caramelized flavor.
Unsalted Butter – Adds richness and a tender crumb to both the brownies and banana bread, ensuring a melt-in-your-mouth texture.
Cocoa Powder – The key to the brownies’ intense chocolate depth, balancing the sweetness with a slightly bitter, luxurious edge.
Sugar – Enhances sweetness while helping create the perfect texture, ensuring both the brownies and banana bread have just the right level of indulgence.
Eggs – The binding force that provides structure and stability, giving both the brownies and banana bread their soft yet sturdy texture.
Vanilla Extract – A touch of warmth and aromatic depth that ties together the chocolatey and banana-infused elements seamlessly.
All-Purpose Flour – The essential foundation that brings everything together, giving the bread and brownies their satisfying, tender bite.
Baking Soda – The secret to a beautifully risen loaf, ensuring the banana bread remains soft and fluffy with just the right amount of lift.
Brownie Banana Bread: Tips, Serving Suggestions & FAQ
Recipe Tips
1. Use Extra-Ripe Bananas for Maximum Flavor
For the best texture and sweetness, use bananas that are deeply speckled or even turning black. Overripe bananas mash easily and blend seamlessly into the batter, adding natural moisture and an intense banana flavor that complements the richness of the brownies. If your bananas aren’t ripe enough, speed up the process by baking them at 300°F for 15 minutes until the skins darken.
2. Chill the Brownies Before Cutting
Refrigerating the brownies for at least four hours (or overnight) before cutting them into chunks ensures clean, even pieces. Warm brownies may crumble when folded into the banana bread batter, leading to uneven distribution. Cold brownie chunks retain their shape, creating beautiful layers of fudgy goodness in every bite.
3. Avoid Overmixing the Banana Bread Batter
Once the dry ingredients are added, gently fold the batter just until combined. Overmixing can develop too much gluten, resulting in dense, tough bread. A few streaks of flour are fine—once the batter is smooth and the brownie chunks are evenly distributed, it’s ready to bake!
What to Serve with Brownie Banana Bread
1. A Scoop of Vanilla Ice Cream
The warm, fudgy texture of the brownie-studded banana bread pairs beautifully with a scoop of creamy vanilla ice cream. The cold, smooth contrast enhances the rich chocolatey pockets while complementing the natural sweetness of the bananas.
2. Fresh Berries and Whipped Cream
Balance the richness of this dessert-style banana bread with a side of fresh strawberries, raspberries, or blueberries. Their tartness cuts through the deep chocolate flavors, and a dollop of homemade whipped cream adds a light, airy contrast.
3. A Cup of Coffee or Hot Chocolate
Pair a slice of Brownie Banana Bread with a hot cup of coffee for a comforting breakfast or afternoon treat. The slight bitterness of coffee enhances the cocoa notes, while hot chocolate creates a decadent, dessert-like pairing that’s perfect for indulgence.
Frequently Asked Questions
1. Can I use store-bought brownies instead of making them from scratch?
Yes! While homemade brownies ensure the freshest taste, store-bought brownies can save time. Just make sure they are firm enough to cut into chunks without crumbling.
2. How do I store Brownie Banana Bread?
Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
3. Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour in both the brownies and banana bread for a 1:1 gluten-free flour blend. Ensure your baking soda is gluten-free as well for a safe and delicious alternative.
4. Why is my banana bread dense?
Overmixing the batter or using too much flour can lead to dense bread. For a lighter texture, measure the flour correctly using the spoon-and-level method and mix the batter gently.
This Brownie Banana Bread is a delightful fusion of two classic treats—moist banana bread with rich, fudgy brownie pockets. Whether enjoyed as a snack, dessert, or special breakfast, it’s a recipe that will quickly become a favorite in your kitchen!
Brownie Banana Bread
Ingredients
- For the Brownies:
- 10 tablespoons 140g unsalted butter
- 3/4 cup plus 2 tablespoons 85g natural unsweetened cocoa powder
- 1 1/4 cups 250g sugar
- 1/4 teaspoon salt
- 2 large eggs cold
- 1 teaspoon vanilla extract
- 1/2 cup 65g all-purpose flour
- For the Brownie Banana Bread:
- 1/3 cup 76g unsalted butter
- 3 medium ripe bananas peeled and mashed (1 1/4 to 1 1/2 cups)
- 2/3 cup 137g sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups 205g all-purpose flour
- 1/2 teaspoon baking soda
Instructions
- Prepare the Brownies:
- Preheat and Prepare: Set the oven to 325°F. Line the bottom of an 8 x 8-inch square baking pan with parchment paper or foil, allowing an overhang on two sides for easy removal. Grease the pan thoroughly, including the foil if used.
- Melt the Butter: In a medium saucepan over medium-low heat, melt the butter, swirling occasionally to ensure even melting.
- Combine Ingredients: Remove from heat and whisk in the cocoa powder until smooth. Stir in the sugar and salt—the mixture will be dense and grainy, which is expected.
- Incorporate Eggs and Vanilla: Vigorously whisk in the eggs, one at a time, until the mixture turns silky and smooth. Stir in the vanilla extract.
- Add Flour: Introduce the flour all at once, switching to a spatula to mix. Stir with force for about 50 strokes until a uniform batter forms.
- Bake: Transfer the batter to the prepared pan, smoothing the top. Bake for approximately 25 minutes or until a toothpick inserted in the center emerges clean. Allow the brownies to cool completely on a wire rack, then cover with foil and refrigerate for at least 4 hours.
- Prepare Brownie Chunks:
- Cut the Brownies: Lift the chilled brownies from the pan using the parchment or foil flaps. Slice in half, reserving one portion for later consumption.
- Dice the Brownies: Cut half of the brownies into 1/2-inch cubes, yielding about 290g (2 to 2 1/2 cups) of chunks.
- Prepare the Banana Bread:
- Preheat the Oven: Heat the oven to 350°F and grease an 8 1/2 x 4 1/2 or 9 x 5-inch loaf pan.
- Melt the Butter: In a small saucepan, gently melt the butter over low heat, then set aside.
- Mix the Batter: In a large bowl, mash the bananas with a whisk until mostly smooth. Add sugar and whisk vigorously to help break down the bananas further.
- Incorporate Wet Ingredients: Whisk in the egg, vanilla extract, and salt, followed by the melted butter.
- Combine Dry Ingredients: Using a spatula, gently fold in the flour and baking soda until just combined. If the batter appears excessively thick, incorporate a few tablespoons of water to loosen it.
- Integrate the Brownie Chunks: Carefully fold in the diced brownie pieces, distributing them evenly throughout the batter. Pour the mixture into the prepared loaf pan.
- Bake:
- Bake the Loaf: Transfer to the oven and bake for about 1 hour or until the center springs back when lightly pressed.
- Cool the Bread: Let the bread rest in the pan for 10 minutes before turning it out onto a cooling rack to cool completely. For precise slicing, refrigerate the loaf before cutting. While delicious chilled, serving at room temperature allows the flavors to fully develop.
