Recipes Desserts Cookies Brownie Recipes Banana Bread Brownies 5.0 (5) 5 Reviews 4 Photos These banana bread brownies are chocolate brownies that taste like banana bread, and have the chewy, fudgy texture of a brownie. As an added bonus, you'll learn how to brûlée a banana for an extra-special finishing touch. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on March 12, 2024 Save Rate Print Share Add Photo 4 4 4 4 Prep Time: 15 mins Cook Time: 30 mins Chill Time: 1 hr Total Time: 1 hr 45 mins Servings: 12 Jump to Nutrition Facts Jump to recipe Making actual banana bread brownies turned out to be a lot harder than I thought. When I saw the food wish, I figured I’d just do what I usually do for recipes I’ve not tried before, and check out a bunch of versions online before deciding on how to do my twist. Except, I really didn’t see any true banana bread brownies, but rather banana bread baked and cut into the shape of a brownie, which is definitely not the same thing. So, I did a few test batches, and eventually accomplished my goal of making something that tastes like banana bread, but looks, feels, and eats like a brownie. These banana bread brownies were sort of halfway between cakey and fudgy, and I loved the balance between the banana and chocolate. As I said in the video, testing the doneness can be a challenge, so be sure to use the skewer test early and often, and as will all brownies, a little undercooked is better than over. But, once you nail the baking time, if you’re a fan of banana bread and brownies, this is a must make, and I really do hope you give them a try soon. Enjoy! More recipes: Try the latest and greatest recipes from Chef John! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 ounces dark chocolate, broken into pieces 1 cup white sugar 1/2 cup unsalted butter, at room temperature 1 large egg 2 very ripe bananas, mashed (about 1 cup) 1/4 teaspoon vanilla extract 1/2 cup chopped walnuts 1/2 cup semisweet chocolate chips 12 slices banana (optional) 2 tablespoons white sugar (optional, for banana brûlée) Directions Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9x9-inch square pan. A piece of parchment paper can also be added to the bottom of the pan to prevent sticking. Whisk flour, baking powder, baking soda, and salt together in a bowl; set aside. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg, vanilla, and mashed banana, and beat until combined. Add chocolate, and beat until mixture is well combined and smooth. Use a spatula to mix in walnuts and chocolate chips, then use the spatula to mix in flour just until flour disappears. Transfer batter into the prepared pan and smooth top. Place banana slices on top, evenly spaced in a grid pattern. Bake in the preheated oven until a skewer comes out almost clean but with some batter on the very tip. If you want fudgier brownies, do not overcook. Let brownies cool in the pan. Cover, refrigerate until cold, about 1 hour, and serve chilled. For optional banana brûlée: While brownies are cooling, cover each banana slice with a half teaspoon of sugar. Use a propane kitchen torch to melt the sugar until dark brown and bubbling. Be careful not to char the edges of the crust around the banana too much. This banana brûlée step can also be done before the brownies go into the oven. John Mitzewich Chef's Note: If not doing the brûlée, the banana slices and surface can be brushed with honey or maple syrup for a glossy appearance.An 8x8-inch pan can be used instead, but the baking time might be a few minutes longer, so test with a skewer. I Made It Print Nutrition Facts (per serving) 401 Calories 23g Fat 48g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 401 % Daily Value * Total Fat 23g 29% Saturated Fat 12g 61% Cholesterol 57mg 19% Sodium 261mg 11% Total Carbohydrate 48g 17% Dietary Fiber 2g 8% Total Sugars 29g Protein 4g 8% Vitamin C 3mg 3% Calcium 44mg 3% Iron 2mg 10% Potassium 211mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.