Banana Bread Brownie Bars (Printable)
Fudgy chocolate and sweet banana swirled into moist, decadent bars perfect for dessert.
# What You 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
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, combine mashed bananas, sugar, melted butter, egg, and vanilla extract. Whisk until smooth and well 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 smooth. Add eggs and vanilla, mixing until the mixture becomes glossy and slightly thickened.
05 - Sift in cocoa powder, flour, and salt. Fold ingredients together until just combined, then gently stir in chocolate chips.
06 - Spread half of the banana batter evenly across the bottom of the prepared pan. Spoon the brownie batter over the banana layer, then dollop the remaining banana batter on top in small mounds.
07 - Run a knife or skewer through the batters in a figure-eight or swirling motion to create a marbled effect, being careful not to over-blend the layers.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs attached.
09 - Allow bars to cool completely in the pan. Using the parchment overhang, lift out the baked slab and cut into 16 equal squares.
# Helpful Tips:
01 -
- You get the comforting nostalgia of banana bread with the rich indulgence of brownies in every bite
- The marble pattern makes these look like you spent hours on something that actually comes together quickly
02 -
- Overmixing either batter will make the final texture tough and rubbery so stop as soon as ingredients disappear
- These must cool completely before cutting or they will fall apart and lose that beautiful marble definition
03 -
- Use very ripe bananas with plenty of brown spots for the strongest flavor and natural sweetness
- Room temperature eggs incorporate better into both batters creating smoother texture