Easy Banana Bread Brownies saved me on a day when three sad bananas were staring at me from the counter and I had exactly zero motivation for a full baking project. If you love the cozy flavor of banana bread but you want that soft, brownie-style texture with a light glaze on top, you’re going to be very happy with this recipe. It’s quick, it’s forgiving, and it uses pantry staples. I’ll walk you through what they are, what you need, and how to nail them on the first try. By the end, you’ll feel like you could make a pan even on your busiest weeknight. Let’s do it.
What Are Banana Bread Brownies?
Think of the comfort of banana bread baked into a thin, tender bar that slices cleanly and takes glaze like a champ. Banana bread bars are softer than cake, a bit denser than a typical brownie, and full of real banana flavor. They bake fast, cool quickly, and you can stack them in a lunchbox or serve them warm with a scoop of vanilla ice cream.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Easy Banana Bread Brownies was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Easy Banana Bread Brownies saved me on a day when three sad bananas were staring at me from the counter and I had exactly zero motivation…
I reach for these when I want the vibe of a coffee shop treat without the trip or the price tag. They’re sweet but not too sweet, and the texture is plush and moist because ripe bananas bring natural sweetness and structure. No dry crumbs here. Just a soft bite and a glossy top that makes them feel special.
Also, these bars are fantastic for using up bananas that are a little past their prime. The browner the better. More spots means more sweetness and more banana flavor in every bite.
If you’re in the mood for more dessert bars, I’ve got you. Try these bright and tangy lemon brownies or go rich with silky chocolate brownies inspired by French silk pie. Both travel well and look cute on a dessert tray.
What You Need To Make Banana Bread Brownies
Ingredients and simple swaps
Good news: you probably have most of this already. I keep it simple and stick with ingredients that are easy to find. Here’s my base list with a few helpful swaps.
- Ripe bananas: spotty and soft. They should mash easily and smell sweet. These do the heavy lifting for flavor and moisture.
- Butter: melted for the batter. Unsalted is best so you can control the salt.
- Granulated sugar and light brown sugar: a blend keeps them tender and gives a soft, caramel note.
- Eggs: room temp if you can. They help the bars set without getting cakey.
- All-purpose flour: nothing fancy. If measuring by cups, lightly spoon and level so you don’t pack too much.
- Baking powder and a pinch of baking soda: just enough lift to keep the bars soft.
- Salt and vanilla: essential for balance and flavor.
- Optional add-ins: mini chocolate chips, chopped walnuts, pecans, or a sprinkle of cinnamon. Keep add-ins modest so the bars stay tender.
- Simple glaze: powdered sugar, a splash of milk or cream, and vanilla. You can brown the butter for the glaze if you want a nutty twist.
Swaps that work well:
Use melted coconut oil instead of butter if you need dairy free. Try a 1 to 1 gluten free flour blend if you’re baking for someone sensitive. And if you’re out of brown sugar, add a teaspoon of molasses to white sugar for a similar flavor.
If you like quick breads in general, you might also enjoy this savory side next time you host dinner: easy cheddar cheese quick bread. It’s a solid partner for soups and salads.
How Do I Make Banana Bread Brownies
Step by step, without the stress
This is my go to method. No special equipment is required. One bowl for the batter and one small bowl for the glaze. That’s it.
Prep: Heat your oven to 350°F. Line a 9 by 13 inch pan with parchment, leaving a little overhang so you can lift the bars out easily. Lightly grease the sides.
Mash: In a large bowl, mash 3 medium ripe bananas. I like to leave a few tiny lumps for texture, but you can make it smooth if you prefer. You should have about 1 and 1/4 cups mashed banana.
Mix: Whisk in 1/2 cup melted butter, 1/2 cup granulated sugar, and 1/2 cup light brown sugar until glossy. Add 2 eggs and 2 teaspoons vanilla, and whisk again until the mixture looks creamy and unified.
Dry ingredients: Sprinkle 2 cups all purpose flour over the top along with 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Gently fold with a spatula just until the flour disappears. If using chips or nuts, fold in 1/2 cup now.
Pan and bake: Spread the thick batter into the pan. It should settle into the corners easily. Bake for 20 to 25 minutes, until the top looks set and a toothpick in the center comes out with moist crumbs but not wet batter. Avoid overbaking. These bars stay soft if you pull them a touch earlier rather than later.
Glaze: While the bars cool for about 15 minutes, whisk 1 cup powdered sugar with 1 to 2 tablespoons milk and a touch of vanilla. You want a thick but pourable glaze. Drizzle over the warm bars and let it set. Cut into squares once cooled to your liking.
That’s it. You’ll get tidy slices, a shiny glaze, and the kind of banana aroma that makes the whole kitchen feel cozy.
“I made these for a last minute school bake sale and they were gone in ten minutes. The texture is perfect and the glaze makes them feel bakery special. My kids asked for them again the next day.”
Want a banana themed snack to go with your bars? Try this quick blueberry banana oatmeal smoothie. It’s creamy, not too sweet, and great for breakfast or an afternoon pick me up.
Gemma’s Pro Chef Tips For Making Banana Bread Brownies
Make them your own and keep them fail safe
I test these bars often, and small habits make a big difference. Here are the moves that give you the best texture and flavor every time.
Use truly ripe bananas. Bright yellow is fine, but speckled and soft is best. If they’re borderline, microwave the peeled bananas for 20 to 30 seconds to soften and bring out sweetness.
Measure flour lightly. The number one reason bars turn dry is too much flour. Spoon it into your cup and level it off rather than packing it.
Don’t overmix. Once the dry ingredients go in, fold just until combined. Overmixing develops gluten and makes the bars tougher.
Watch the edges. The bars are done when the edges are lightly golden and the center springs back gently when tapped. Pull them early if you’re unsure. Residual heat will finish the job.
Glaze while warm. Pouring the glaze over warm bars helps it settle into a glossy, even layer that clings without cracking.
Flavor boosters. Add a pinch of cinnamon, a grating of fresh nutmeg, or swap vanilla for almond extract for a twist. If you brown the butter for the glaze, the nutty aroma pushes these over the top.
Serving ideas. Dust with powdered sugar, top with sliced bananas, or add a dollop of whipped cream. A little sea salt on the glaze is surprisingly good.
Craving another cozy bake to go with dinner? You might love this buttery skillet cornbread. It’s simple and crowd pleasing.
How Do I Store Banana Bread Brownies?
Keep them fresh and freezer friendly
These bars store like a dream. They’re moist, so you’ll want to keep an eye on condensation.
Room temp: Store in an airtight container for up to 3 days. Place parchment between layers to protect the glaze.
Fridge: If your kitchen is warm or humid, refrigerate for up to 5 days. Let the bars sit at room temp for 15 minutes before serving so they soften up again.
Freezer: Freeze uncut or as individual squares. Wrap well in plastic, then place in a freezer bag for up to 2 months. Thaw at room temp, then refresh with a tiny drizzle of glaze if you like.
Make ahead: You can bake the bars one day ahead and glaze the next morning. The bars stay tender and the glaze sets beautifully on day two.
Common Questions
Can I make these without eggs?
Yes. Replace each egg with 1/4 cup plain yogurt or 1 tablespoon ground flax mixed with 3 tablespoons water. The texture will be slightly denser but still soft.
Do I have to use a 9 by 13 inch pan?
No, but it affects bake time. For an 8 by 8 pan, bake 28 to 34 minutes and know the bars will be thicker. For a sheet pan, reduce time and watch carefully.
Can I skip the glaze?
Absolutely. They’re sweet enough without it. You can dust with powdered sugar or spread a thin layer of cream cheese frosting if you want a richer finish.
Why are my bars gummy?
Usually underbaking or too much banana. Start with 1 and 1/4 cups mashed banana and bake until the center just sets with moist crumbs on a toothpick.
How do I keep the banana flavor strong?
Use very ripe bananas and don’t cut the vanilla. A small pinch of salt sharpens the flavors too.
My Favorite Pan Bars For Sharing
When you want easy slices and happy faces
If your crew loves handheld desserts, keep these as backups in your recipe box. The first is fruity and sunny, the second is for chocolate fans.
Try the lemon brownies for a bright afternoon snack, and the French silk inspired brownies when you want something decadent. For a not sweet option next to chili night, bake cheddar cheese quick bread. And for banana lovers who want something sippable, blend a blueberry banana oatmeal smoothie to go with your treat.
A Cozy Wrap Up You Can Bake Tonight
If you made it this far, you’re more than ready to bake a pan of Easy Banana Bread Brownies. You’ve got the basics, a few pro tips, and storage advice so not a crumb goes to waste. I love how friendly this recipe is, and I think you will too. If you want to compare approaches, check out these helpful guides from other bakers, like The BEST Banana Bread Brownies – Tastes Better from Scratch and Banana Bread Brownies – Gemma’s Bigger Bolder Baking. Now heat the oven, mash those bananas, and treat yourself to a warm square tonight. Easy Banana Bread Brownies are calling your name.
Banana Bread Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a 9×13 inch pan with parchment paper, lightly greasing the sides.
- In a large bowl, mash the ripe bananas until smooth, leaving a few lumps if desired.
- Whisk in the melted butter, granulated sugar, and brown sugar until glossy.
- Add eggs and vanilla extract, whisking until creamy.
- Sprinkle flour, baking powder, baking soda, and salt over the wet mixture and gently fold until combined. Fold in any add-ins like chocolate chips or nuts.
- Spread the batter into the prepared pan and bake for 20-25 minutes, or until the top is set and a toothpick comes out with moist crumbs.
- Allow the bars to cool for 15 minutes. Meanwhile, whisk together the powdered sugar, milk, and vanilla for the glaze.
- Drizzle the glaze over the warm bars and let it set before cutting into squares.
