Name: Banana Bread Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1/2 cup almond butter (or peanut butter); 1/4 cup maple syrup (or honey); 1/4 cup coconut oil, melted; 1/2 teaspoon vanilla extract; 1/2 cup whole wheat flour; 1/4 cup cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup chocolate chips (optional)

These Banana Bread Brownies combine the best of both worlds – the moist, comforting flavor of banana bread with the fudgy, rich texture of brownies. Perfect for any occasion, they’re a sweet, indulgent treat that’s easy to make and even easier to enjoy!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ripe bananas, mashed

1/2 cup almond butter (or peanut butter)

1/4 cup maple syrup (or honey)

1/4 cup coconut oil, melted

1/2 teaspoon vanilla extract

1/2 cup whole wheat flour

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chocolate chips (optional)

Directions

Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.

In a large bowl, mash the ripe bananas until smooth.

Stir in the almond butter, maple syrup, melted coconut oil, and vanilla extract until well combined.

In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

If desired, fold in the chocolate chips.

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the brownies to cool in the pan before cutting into squares.

Servings and timing

Servings: 12 servings

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Storage/Reheating

I love how these Banana Bread Brownies stay fresh for a few days when stored properly. To store them, I simply place them in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them for up to 1-2 months. When I’m ready to eat one, I either let it thaw at room temperature or warm it up in the microwave for about 10-15 seconds for that fresh-from-the-oven feel.

FAQs

Can I use a different type of flour for these Banana Bread Brownies?

Yes! If you don’t have whole wheat flour, I’ve used all-purpose flour or even gluten-free flour with great results. The texture might vary slightly, but they’ll still be delicious.

Can I substitute the almond butter with peanut butter?

Definitely! I’ve used both almond butter and peanut butter, and both work wonderfully. It’s just a matter of personal preference.

Are these brownies vegan?

They can be made vegan if you use maple syrup instead of honey, and ensure that your chocolate chips are dairy-free. I’ve made them both ways, and they taste amazing each time.

How do I know when the brownies are done?

I always check with a toothpick. Once it comes out clean, or with just a few moist crumbs, I know they’re ready to come out of the oven.

Can I add other mix-ins like nuts or dried fruit?

Absolutely! I’ve added walnuts, pecans, and even raisins to these brownies. They’re quite versatile, so feel free to experiment with your favorite add-ins.

Conclusion

These Banana Bread Brownies are a delightful twist on two beloved treats, combining the best elements of banana bread and brownies into a single indulgent dessert. I love how easy they are to make, and how they satisfy my sweet tooth while still feeling wholesome. Whether for a quick snack or a special occasion, these brownies will always hit the spot. Enjoy every bite!

Recipe:

Banana Bread Brownies

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Author: Sophia
Total Time: 40 minutes
Yield: 12 servings
Diet: Vegetarian

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