I had to see what happens when brownies meet banana bread, so I made Banana Bread Brownies as a new entry in Things To Bake With Ripe Bananas, made with ripe bananas, pecans, and a simple frosting.

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I didn’t expect banana and brownie to play nice, but these Banana Bread Brownies surprised me. They feature mashed ripe bananas and a tangy cream cheese swirl that makes every bite confusingly addictive.

It’s a weird mash up, perfect for anyone watching their dessert game, and honestly feels like one of those Things To Bake With Ripe Bananas you save for company. Also it doubles as an Easy To Make Chocolate Desserts when you wanna impress without trying too hard.

I promise you’ll be curious, and probably sneak a second piece.

Ingredients

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Bananas: sweet, provide fiber and potassium, add moisture and natural sugars to batter
Unsalted butter: adds richness, saturated fat, makes crumb tender and flavor deeper
Granulated sugar: pure carbs, makes it sweet and browns slightly when baked, simple
Cocoa powder: gives chocolate bitterness and depth, low fat, adds antioxidants
All purpose flour: starch and carbs, structure provider so brownies hold together
Pecans: add crunch, healthy fats and some protein, but also calorie dense
Cream cheese frosting: tangy and sweet, provides fat and protein, makes top creamy

Ingredient Quantities

1 1/2 cups mashed ripe bananas (about 3 large)

1/2 cup (115 g) unsalted butter, melted

3/4 cup (150 g) granulated sugar

1 large egg, room temp

1 teaspoon vanilla extract

1 cup (125 g) all purpose flour

1/4 cup (25 g) unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

1/2 cup chopped pecans, roughly chopped

4 oz (115 g) cream cheese, softened, for frosting

2 tablespoons unsalted butter, softened, for frosting

1 cup (120 g) powdered sugar, sifted, for frosting

1/2 teaspoon vanilla extract, for frosting

pinch of salt

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment and lightly grease the sides so the brownies come out easy.

2. Mash 1 1/2 cups ripe bananas in a bowl until mostly smooth, a few small lumps are fine.

3. In a large bowl whisk together the melted 1/2 cup butter and 3/4 cup sugar until combined, then stir in 1 large room temp egg, 1 tsp vanilla extract and the mashed bananas. Mix until uniform but dont overbeat.

4. In a separate bowl sift or whisk together 1 cup all purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt and 1/2 tsp ground cinnamon if using. Sifting helps avoid lumps and keeps the texture light.

5. Fold the dry ingredients into the wet mixture just until no streaks of flour remain. Overmixing makes them tough so stop as soon as it looks combined.

6. Gently fold in 1/2 cup roughly chopped pecans, reserving a few to sprinkle on top if you want a prettier finish.

7. Spread the batter into the prepared pan, smooth the top, and bake 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. Let the pan cool on a wire rack until the brownies are completely cool before frosting.

8. For the frosting beat together 4 oz softened cream cheese and 2 tablespoons softened butter until smooth. Add 1 cup sifted powdered sugar, 1/2 tsp vanilla extract and a pinch of salt, then beat until creamy. If its too stiff add 1 teaspoon milk at a time until spreadable.

9. Spread the cream cheese frosting over the cooled brownies, sprinkle the reserved pecans on top if you saved some, then chill 15 to 30 minutes to set the frosting for cleaner slices.

10. Slice and serve. Store leftovers covered in the fridge for up to 3 days, or freeze slices wrapped well for longer. Enjoy, and dont forget to taste a corner while no ones looking.

Equipment Needed

1. Oven (preheat to 350°F)
2. 8×8 inch baking pan lined with parchment paper
3. Mixing bowls (one large, one small)
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Fork or potato masher (for the bananas)
7. Sifter or fine mesh sieve
8. Hand mixer or stand mixer (for the frosting)
9. Wire cooling rack and a sharp knife for slicing

FAQ

Q: How ripe should the bananas be? A: Really ripe, with lots of brown spots, that’s when theyre sweetest and mash easily. You want about 1 1/2 cups mashed which is roughly 3 large bananas. If you froze ripe bananas, thaw and drain any excess liquid before mashing.

Q: Can I make these gluten free? A: Yes, swap the all purpose flour for a 1-to-1 gluten free flour blend that already contains xanthan gum. Some blends work better than others so expect a slightly different crumb, but it will still be delicious.

Q: Do I have to use the cream cheese frosting? A: No, you can skip it. Dust with powdered sugar, spread a thin yogurt glaze, or serve plain. If you do frost, chill the brownies first so the frosting doesnt melt, then beat the cream cheese with the 2 Tbsp butter, powdered sugar, vanilla and a pinch of salt till smooth.

Q: How do I avoid a soggy middle or dry edges? A: Don’t overmix the batter, fold ingredients until just combined, and bake in an 8×8 pan at 350°F (175°C) about 22 to 28 minutes. Check with a toothpick it should come out with moist crumbs not wet batter. Let bars cool completely in the pan on a rack so the center firms up.

Q: Can I add chocolate chips or change the nuts? A: Absolutely, fold in about 1/2 cup chocolate chips or chunks. Swap pecans for walnuts or omit nuts for a nut free version. Toasting the nuts first gives more flavor, try 5 minutes in a 350°F oven.

Q: How should I store or freeze them? A: Store cooled brownies in an airtight container at room temp up to 3 days, in the fridge up to a week. Freeze unfrosted bars up to 3 months, wrapped tight. Thaw in the fridge and warm briefly before serving. If frosted, store frosting separately for best texture.

Banana Bread Brownies Recipe Substitutions and Variations

Mash ripe bananas (1 1/2 cups) => 1 1/2 cups unsweetened applesauce or pumpkin puree. They keep moisture the same, but add 1 to 2 tbsp sugar if you want it sweeter since bananas are sweeter. Flavor will change, but texture stays good.
Unsalted butter, melted (1/2 cup) => 1/2 cup neutral oil (canola, vegetable) or 1/2 cup melted coconut oil. Use same volume. Coconut adds a little coconut taste and makes edges crisper, oils keep it moist.
All purpose flour (1 cup) => 1 cup gluten free 1:1 baking blend or 1 cup whole wheat pastry flour. If you only have regular whole wheat, use about 7/8 cup and expect a denser crumb. You might need a splash of milk if batter looks too thick.
Cream cheese frosting (4 oz cream cheese + 2 tbsp butter + 1 cup powdered sugar) => mascarpone frosting: 4 oz mascarpone + 3/4 cup powdered sugar + 1/2 tsp vanilla, or a lighter option: 1/2 cup well strained Greek yogurt + 3 tbsp powdered sugar + 1/4 tsp vanilla, chilled before spreading. Both keep the tangy sweetness, but yogurt is thinner so chill to set.

Pro Tips

1) Use very ripe bananas with lots of brown spots for max sweetness and banana flavor. If they seem super watery, blot them with a paper towel or let them sit in a fine sieve for 10 minutes so the batter doesn’t get too wet, and you can even cut the sugar by a tablespoon or two if the bananas are extra sweet.

2) Let the melted butter cool a bit before you mix it with the egg so you dont accidentally cook the egg. Fold the dry stuff in gently and stop as soon as you dont see streaks of flour, otherwise the brownies get tough.

3) Toast the pecans in a dry skillet for a few minutes until fragrant, then cool and chop — it makes a big difference. If you want deeper chocolate notes, stir in a tiny pinch of instant espresso powder to the dry mix, it boosts the cocoa without tasting like coffee.

4) Make sure the brownies are completely cool before frosting, and chill 15 to 30 minutes after frosting for cleaner slices. Use an offset spatula to spread, and wipe your knife clean between cuts or dip it in hot water and dry for perfect slices.

Banana Bread Brownies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I had to see what happens when brownies meet banana bread, so I made Banana Bread Brownies as a new entry in Things To Bake With Ripe Bananas, made with ripe bananas, pecans, and a simple frosting.

Servings

servings

Calories

318

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 8×8 inch baking pan lined with parchment paper
3. Mixing bowls (one large, one small)
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Fork or potato masher (for the bananas)
7. Sifter or fine mesh sieve
8. Hand mixer or stand mixer (for the frosting)
9. Wire cooling rack and a sharp knife for slicing

Ingredients

1 1/2 cups mashed ripe bananas (about 3 large)
1/2 cup (115 g) unsalted butter, melted
3/4 cup (150 g) granulated sugar
1 large egg, room temp
1 teaspoon vanilla extract
1 cup (125 g) all purpose flour
1/4 cup (25 g) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/2 cup chopped pecans, roughly chopped
4 oz (115 g) cream cheese, softened, for frosting
2 tablespoons unsalted butter, softened, for frosting
1 cup (120 g) powdered sugar, sifted, for frosting
1/2 teaspoon vanilla extract, for frosting
pinch of salt

Directions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment and lightly grease the sides so the brownies come out easy.
Mash 1 1/2 cups ripe bananas in a bowl until mostly smooth, a few small lumps are fine.
In a large bowl whisk together the melted 1/2 cup butter and 3/4 cup sugar until combined, then stir in 1 large room temp egg, 1 tsp vanilla extract and the mashed bananas. Mix until uniform but dont overbeat.
In a separate bowl sift or whisk together 1 cup all purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt and 1/2 tsp ground cinnamon if using. Sifting helps avoid lumps and keeps the texture light.
Fold the dry ingredients into the wet mixture just until no streaks of flour remain. Overmixing makes them tough so stop as soon as it looks combined.
Gently fold in 1/2 cup roughly chopped pecans, reserving a few to sprinkle on top if you want a prettier finish.
Spread the batter into the prepared pan, smooth the top, and bake 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. Let the pan cool on a wire rack until the brownies are completely cool before frosting.
For the frosting beat together 4 oz softened cream cheese and 2 tablespoons softened butter until smooth. Add 1 cup sifted powdered sugar, 1/2 tsp vanilla extract and a pinch of salt, then beat until creamy. If its too stiff add 1 teaspoon milk at a time until spreadable.
Spread the cream cheese frosting over the cooled brownies, sprinkle the reserved pecans on top if you saved some, then chill 15 to 30 minutes to set the frosting for cleaner slices.
Slice and serve. Store leftovers covered in the fridge for up to 3 days, or freeze slices wrapped well for longer. Enjoy, and dont forget to taste a corner while no ones looking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.