Banana Bread Brownie Bars (Print)
Swirled layers of moist banana bread and rich chocolate brownie create a decadent, crowd-pleasing dessert bar.
# Ingredient List:
→ Banana Bread Layer
01 - 1 cup ripe bananas, mashed (about 2 medium)
02 - 1/2 cup granulated sugar
03 - 1/3 cup unsalted butter, melted
04 - 1 large egg
05 - 1 teaspoon vanilla extract
06 - 1 cup all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon baking soda
09 - 1/4 teaspoon salt
→ Brownie Layer
10 - 1/2 cup unsalted butter, melted
11 - 3/4 cup granulated sugar
12 - 2 large eggs
13 - 1 teaspoon vanilla extract
14 - 1/3 cup unsweetened cocoa powder
15 - 1/2 cup all-purpose flour
16 - 1/4 teaspoon salt
17 - 1/2 cup semi-sweet chocolate chips
# How-To Steps:
01 - Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing an overhang on opposite sides for easy removal of the bars later.
02 - In a medium bowl, combine the mashed bananas, 1/2 cup sugar, 1/3 cup melted butter, 1 egg, and 1 teaspoon vanilla extract. Whisk until the mixture is smooth and well incorporated.
03 - Add 1 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt to the banana mixture. Stir gently until just combined, being careful not to overmix. Set aside.
04 - In a separate bowl, whisk together 1/2 cup melted butter and 3/4 cup sugar until glossy. Add 2 eggs and 1 teaspoon vanilla extract, mixing until the mixture is smooth and slightly thickened.
05 - Sift in 1/3 cup cocoa powder, 1/2 cup flour, and 1/4 teaspoon salt. Stir until just combined, then fold in 1/2 cup chocolate chips until evenly distributed.
06 - Spread half of the banana batter evenly across the bottom of the prepared pan. Pour the brownie batter over the banana layer, then dollop the remaining banana batter on top in several spoonfuls.
07 - Using a knife or skewer, gently swirl through the batters in a figure-eight or zigzag motion to create a marbled effect. Be careful not to over-swirl, which can muddy the distinct layers.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs attached. The bars should feel set but slightly soft in the center.
09 - Let the bars cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out of the pan, then slice into 16 even squares.
# Expert Suggestions:
01 -
- The banana layer stays incredibly moist while the brownie part gets fudgy edges
- Its the perfect solution for using up those spotted bananas nobody wants to eat plain
02 -
- Overmixing the banana layer makes it tough and bread-like instead of tender
- The toothpick test is tricky here because of the chocolate chips. Check multiple spots.
03 -
- Room temperature ingredients blend together more smoothly and prevent curdling
- If your bananas are not quite ripe enough, bake them at 350°F for 15 minutes to soften and sweeten