Banana Bread Brownie Bars (Print View)
Fusion of moist banana bread and fudgy brownies swirled together for an irresistible marbled dessert bar.
# What You'll Need:
→ Banana Bread Layer
01 - 1 cup ripe bananas, about 2 medium, mashed
02 - 1/2 cup granulated sugar
03 - 1/3 cup unsalted butter, melted
04 - 1 large egg
05 - 1 tsp vanilla extract
06 - 1 cup all-purpose flour
07 - 1/2 tsp baking powder
08 - 1/4 tsp baking soda
09 - 1/4 tsp salt
→ Brownie Layer
10 - 1/2 cup unsalted butter, melted
11 - 3/4 cup granulated sugar
12 - 2 large eggs
13 - 1 tsp vanilla extract
14 - 1/3 cup unsweetened cocoa powder
15 - 1/2 cup all-purpose flour
16 - 1/4 tsp salt
17 - 1/2 cup semi-sweet chocolate chips
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a medium bowl, combine mashed bananas, sugar, melted butter, egg, and vanilla extract. Whisk until smooth and fully incorporated.
03 - Add flour, baking powder, baking soda, and salt to the banana mixture. Stir gently until just combined, being careful not to overmix. Set aside.
04 - In a separate bowl, whisk together melted butter and sugar until well blended. Add eggs and vanilla, beating until mixture becomes glossy and smooth.
05 - Sift in cocoa powder, flour, and salt. Fold until just combined, then gently stir in chocolate chips until evenly distributed.
06 - Spread half the banana batter evenly across the prepared pan. Pour brownie batter over the banana layer, then dollop remaining banana batter on top in spoonfuls.
07 - Run a knife or skewer through the batters in swirling motions to create a marbled pattern. Do not over-swirl to maintain distinct layers.
08 - Bake for 28-32 minutes until a toothpick inserted near the center emerges with moist crumbs attached. The center should still feel slightly soft.
09 - Allow bars to cool completely in the pan. Using parchment overhang, lift out and cut into 16 equal squares for serving.
# Insider Tips:
01 -
- You get the best of both worlds without having to choose between comforting banana bread and fudgy brownies
- The marbled swirl pattern makes these look like you spent hours on them when they actually come together in minutes
- They freeze beautifully, so you can stash half for later and still have plenty to share now
02 -
- Underbaking slightly is better than overbaking. These continue cooking as they cool, and nobody wants dry banana brownies.
- The swirl technique matters. Go through the batters only three or four times maximum. Too much swirling will muddy the layers and you will lose that distinct marble effect.
- Room temperature ingredients make a huge difference in how smoothly the batters come together, so set everything out about 30 minutes before you start.
03 -
- Weigh your bananas after mashing for the most accurate results. The number of bananas can vary so much by size that measuring by cup can be inconsistent.
- Use light-colored metal pans rather than dark ones. Dark pans absorb more heat and can cause the edges to overbake before the center is done.