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Banana Bread Brownies

Recipe by Evelyn Marcella Rivera

A stunning marbled mashup of fudgy chocolate brownies and moist banana bread, baked in one pan. Two batters swirled together create a dessert that’s rich, tender, and completely irresistible.

  • Total Time1 hour
  • Yield16 servings 1x

Ingredients

Units Scale
  • 3/4 cup All-purpose flour (3 3/4 oz / 105 g)
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Butter, melted (4 oz / 115 g)
  • 1 1/2 cups Granulated sugar (12 oz / 340 g)
  • 3 Large eggs, at room temperature
  • 2 teaspoons Vanilla extract
  • 1/2 cup Unsweetened cocoa powder (2 oz / 57 g, sifted)
  • 1/2 cup Bittersweet chocolate, finely chopped (3 oz / 85 g)
  • 2 large Very ripe bananas, mashed (10 oz / 284 g)

Instructions

  1. Prep the Pan: Preheat the oven to 350°F (180°C). Butter and line an 8×8-inch (20x20cm) baking pan with parchment paper. Set aside.
  2. Mix the Dry Ingredients: In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk to blend evenly.
  3. Make the Base Batter: In a separate mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth and slightly glossy.
  4. Combine and Split: Add the dry ingredients to the wet ingredients and stir until just combined. Divide the batter evenly into two separate bowls.
  5. Create the Brownie Batter: Into one bowl, sift in the cocoa powder and stir in the finely chopped bittersweet chocolate until dark and fudgy.
  6. Create the Banana Batter: Into the other bowl, stir in the mashed ripe bananas until evenly incorporated.
  7. Layer and Swirl: Dollop the brownie batter into the prepared pan, then pour the banana batter over the top. Use a butter knife to swirl the two batters together in 3-4 passes to create a marbled effect without fully mixing.
  8. Bake: Bake for 40-45 minutes until a wooden skewer inserted in the center comes out clean. Let cool completely in the pan before cutting into squares.
  9. Store: Keep in an airtight container at room temperature for up to 3 days, or freeze individually wrapped squares for up to 2 months. Defrost at room temperature or microwave for one minute.

Notes

Use very ripe bananas with brown spots for best flavor and moisture. Always sift the cocoa powder to prevent dry lumps. Do not over-swirl the batters — 3 to 4 passes with a butter knife is enough for a beautiful marble. Let cool completely before slicing for clean cuts. Room temperature eggs are important to prevent the melted butter from seizing.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert, Snack
  • Cuisine: American

Nutrition

  • Calories: 210
  • Sodium: 120
  • Saturated Fat: 5
  • Protein: 3
  • Cholesterol: 50

Find it online: https://blesseddish.com/banana-bread-brownies-a-fudgy-mashup-you-didnt-know-you-needed/