Brownie Banana Bread

What could be better than homemade brownies or banana bread? Both desserts in one! Fold fudgy brownie chunks into tender banana bread for a treat that’ll have everyone asking for more.

By
Sara Bir
Sara Bir
Sara Bir
Sara is a chef, culinary educator, and author of three cookbooks, The Pocket Pawpaw Cookbook, Tasting Ohio and The Fruit Forager's Companion. The latter won a 2019 IACP Cookbook Award.
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Published December 20, 2022
Sara Bir
On a Wooden Board, Loaf of Brownie Banana Bread with Slices Cut Off, and in the Surroundings, a Plate and a Kitchen Towel

Simply Recipes / Mark Beahm

Has an idea ever lodged itself in your head enough that the only way to move on was to make the thing real? That’s how this brownie banana bread came to be. Inspiration struck: why not bake bits of brownie in banana bread? To verify the brilliance of this concept, I launched into a flurry of baking. It was worth it. If you love clever twists on old favorites, I hope this recipe triggers the same response for you. 

Brownie banana bread delivers the same comforting satisfaction of banana bread, but with the excitement of ample chunks of fudgy brownies. The banana bread batter acts as an insulator, keeping the brownies from drying out during their second stint in the oven. It’s a flavor explosion and a textural adventure that’s well within a beginner baker’s reach. 

Slice of Brownie Banana Bread on a Plate

Simply Recipes / Mark Beahm

Two Treats in One Dessert

There’s a strong precedent of desserts-within-desserts that savvy bakers have paved long before me. Baking doyenne Maida Heatter’s cookbooks offer recipes for cheesecake dotted with brownie chunks, as well as brownies baked with whole peppermint patties. And Jessie Moore of the dessert blog CakeSpy likewise has a whole subcategory of desserts in desserts, including mini cupcakes baked in regular cupcakes. 

Start With Brownies

This is not a complicated recipe, but it is best done over two days. The secret to multi-day baking projects is it breaks the cleanup into smaller sessions, as well as builds anticipation. 

You’ll bake the brownies first so they can set and cool. I even put the entire uncut pan in the fridge to chill before cutting so I get neat cubes that’ll hold their shape once I fold them into the banana bread batter.

I’ve rarely met a brownie I didn’t like, but my preference is for dense and fudgy ones. I started with our Best Chocolate Brownies recipe, which relies on pantry staples like cocoa powder to deliver extra-fudgy and intense results. It’s nice to have intensely chocolatey brownies for this recipe to ensure maximum impact once they’re cubed and baked into the banana bread.

On a Wooden Board, Loaf of Brownie Banana Bread with Slices Cut Off, and in the Surroundings, a Plate with a Slice, a Knife, and a Kitchen Towel

Simply Recipes / Mark Beahm

Mixing the Banana Bread

Our banana bread recipe has been beloved by readers for over a decade, and for good reason. It’s a breeze to whip up and delivers every single time. 

For a moist and flavorful bread, I prefer to use three bananas–the super-duper ripe ones that look frightful. I often buy spotty bananas on sale at the grocery store and freeze them whole so I always have some on deck to indulge banana bread whims. Freeze them right in their peels and thaw them on the counter for a few hours (set them in a bowl to catch the liquid that comes out as they thaw).

Swaps and Subs

  • You can replace the butter in both the brownies and the banana bread with vegetable oil. I sometimes use fruity olive oil in the banana bread, but would not recommend it for the brownies.
  • For a gluten-free version, use the same amount of gluten-free baking flour blend (such as Bob’s Red Mill) for the all-purpose flour in both the brownies and the banana bread. Do not use almond flour, which will not work in either recipe.  
  • My preference is for natural cocoa powder, but Dutch-processed will work just fine in the brownies.
  • Don’t be tempted to gild the lily by adding extra nuts or mix-ins to the banana bread batter. It’s already packed with brownie chunks and adding more stuff will make it spill out over the edges of the pan.
  • My brownies don’t call for chopped nuts or chocolate chips, but it’s fine if you’d like to add those to your brownies, as long as you add no more than 2 1/2 cups of brownie chunks to the banana bread.
On a Wooden Board, Loaf of Brownie Banana Bread with Slices Cut Off, and Next to It, a Plate with a Slice and a Knife

Simply Recipes / Mark Beahm

More Heavenly Takes on Banana Bread

Brownie Banana Bread

Prep Time 40 mins
Cook Time 85 mins
Cool Time 4 hrs 10 mins
Total Time 6 hrs 15 mins
Servings 10 to 12 servings
Yield 1 (8 1/2 x 4 1/2-inch) loaf

I recommend making this over two days. Bake the brownies on day 1, and then cut them into chunks and bake the bread itself on day 2.

As a shortcut, you can bake brownies from a brownie mix to use as the chunks for this bread. Fudgy brownies work best. You’ll need a total of 2 to 2 1/2 cups of brownie chunks to make this recipe.

Ingredients

For the brownies:

  • 10 tablespoons (140g) unsalted butter 

  • 3/4 cup plus 2 tablespoons (85g) natural unsweetened cocoa powder

  • 1 1/4 cups (250g) sugar

  • 1/4 teaspoon salt

  • 2 eggs, straight from the refrigerator

  • 1 teaspoon vanilla extract

  • 1/2 cup (65g) all-purpose flour

For the brownie banana bread:

  • 1/3 cup (76g) unsalted butter

  • 3 medium very ripe bananas, peeled (1 1/4 to 1 1/2 cups mashed)

  • 2/3 cup (137g) sugar 

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1 1/2 cups (205g) all-purpose flour

  • 1/2 teaspoon baking soda (not baking powder)

Special Equipment

  • 1 (8 x 8-inch) square pan
  • 1 (8 1/2 x 4 1/2-inch) or (9 x 5-inch) loaf pan

Method

Bake the brownies:
  1. Preheat the oven to 325°F. 

    Line the bottom of an 8 x 8-inch square pan with parchment or foil, leaving a few inches of excess hanging on either side to create flaps. Grease the pan; if using foil, grease the foil, too.

    Baking Pan Greased and Lined with Parchment Paper for Brownie Layer of Brownie Banana Bread Recipe

    Simply Recipes / Mark Beahm
  2. Melt the butter:

    In a medium high-sided skillet or large saucepan, melt the butter over medium-low heat. Swirl the pan from time to time so the butter melts evenly.

    Pot of Melted Butter Surrounded by a Bowl of Cocoa Powder, a Small Bowl of Salt, a Saucer with Two Eggs, and a Bowl of Sugar for Brownie Banana Bread Recipe

    Simply Recipes / Mark Beahm
  3. Make the batter:

    Remove the pan from heat. Add the cocoa powder and whisk until smooth. Whisk in the sugar and salt; the mixture will be a lumpy, stiff mess, but that’s fine.

    Whisk in the eggs, one at a time. Put some muscle into it. The mixture should now be very smooth. Whisk in the vanilla.

    Add the flour all at once. Switch to a spatula and vigorously beat in the flour, beating for 50 strokes to create a smooth batter. Scrape the batter into the prepared pan and smooth the top.

    Cocoa Powder, Sugar, and Salt Whisked into Pot with Melted Butter

    Simply Recipes / Mark Beahm
    Eggs Whisked into Pot with the Cocoa Mixture for Brownie Banana Bread

    Simply Recipes / Mark Beahm
    Brownie Mixture Folded Together Using a Spatula for Chocolate Brownie Banana Bread Recipe

    Simply Recipes / Mark Beahm
  4. Bake: 

    Bake until a toothpick inserted in the center of the pan comes out with no wet streaks, about 25 minutes

    Cool completely on a wire rack, then cover with foil and refrigerate for at least 4 hours.

    Tip

    To speed things up, pop the hot pan of brownies right into the freezer. Freezing the pan “shocks” the brownies to ensure they’re nice and fudgy. You’ll need to freeze the brownies for about 2 hours before proceeding with the recipe.

    Brownie Batter Added to Lined Baking Pan for Banana Bread Recipe

    Simply Recipes / Mark Beahm
    Baked Brownie Layer Cooling on a Wire Cooling Rack

    Simply Recipes / Mark Beahm
  5. Cut the brownie chunks:

    Use the parchment or foil handles to lift the cold, uncut brownie out of the pan and onto a cutting board. Cut in half; set the other half aside.

    Cut the chilled half-brownie into 1/2-inch chunks. This is what goes into the banana bread. You should have about 290 grams, or 2 to 2 1/2 cups of chunks.

    The remaining brownies you can just eat or save for later.

    Tip

    Freeze the remaining brownie half to make another batch of brownies banana bread in the future.

    Brownie Layer Cut into Bite Size Pieces and Placed in a Bowl

    Simply Recipes / Mark Beahm
Bake the banana bread:
  1. Preheat the oven to 350°F. 

    Grease an 8 1/2 x 4 1/2 or 9 x 5-inch loaf pan.

  2. Melt the butter:

    In a small saucepan or skillet, melt the butter over low heat. Set aside.

    Tip

    If you want bonus points, go ahead and brown the butter for extra flavor.

    Pot of Melted Butter for Brownie Banana Bread

    Simply Recipes / Mark Beahm
  3. Make the banana bread batter:

    In a large bowl, mash the bananas as best you can using a whisk. Add the sugar and whisk vigorously; the sugar should help the bananas break down.

    Whisk in the egg, vanilla, and salt, then the melted butter

    Switch to a spatula and fold in the flour and baking soda just until combined. If the batter is  thick like cement, add a few tablespoons of water to thin it out.

    Tip

    Yes, 1/2 teaspoon of baking soda is correct. It works, we promise, but only if it’s baking soda. If you are using baking powder, increase the amount to 1 1/2 teaspoons.

    Fold in the brownie chunks just enough to distribute them throughout the batter. Scrape the batter into the prepared pan.

    Whisk Used to Mashed Bananas in a Bowl for Brownie Banana Bread

    Simply Recipes / Mark Beahm
    Flour Added to Bowl of Mashed Bananas and Mixed in Using a Spatula for Banana Bread Recipe

    Simply Recipes / Mark Beahm
    Banana Bread Batter for Brownie Banana Bread

    Simply Recipes / Mark Beahm
    Brownie Pieces Mixed into Bowl of Banana Bread Batter

    Simply Recipes / Mark Beahm
    Brownie Banana Bread Added to a Baking Pan

    Simply Recipes / Mark Beahm
  4. Bake:

    Bake the loaf until the center of the top springs back when you gently press it with your fingertip, about 1 hour.

    Tip

    You can also test for doneness by inserting a toothpick or skewer into the center of the bread, though the fudgy brownies sometimes make testing for doneness this way misleading.

    Set the pan on a cooling rack and let the bread cool in the pan for 10 minutes. Turn the bread out of the pan and cool completely.

    For the neatest slices, I like to refrigerate the entire loaf before slicing. I also like this bread straight out of the fridge, but you get more of the flavors when you serve it at room temperature.

    Baked Brownie Banana Bread on a Cooling Rack

    Simply Recipes / Mark Beahm
  5. Store:

    Well wrapped, the bread will keep on the countertop for about 3 days. It also freezes beautifully. 


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    On a Wooden Board, Loaf of Brownie Banana Bread with Slices Cut Off, and Next to It, a Plate with a Slice, a Kitchen Towel, and a Knife

    Simply Recipes / Mark Beahm
Nutrition Facts (per serving)
411 Calories
17g Fat
61g Carbs
6g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 411
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 48%
Cholesterol 85mg 28%
Sodium 214mg 9%
Total Carbohydrate 61g 22%
Dietary Fiber 3g 10%
Total Sugars 36g
Protein 6g
Vitamin C 3mg 13%
Calcium 17mg 1%
Iron 4mg 22%
Potassium 153mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.