Warm banana bread meets fudgy brownie—can you even imagine a better mashup? The first time I pulled a pan of banana bread brownies out of my oven, the scent alone had my family circling like hungry wolves. These bars are the perfect answer when you’re craving the comfort of banana bread but want something a little more fun (and, let’s face it, a whole lot more indulgent). The best part? Each slice comes slathered with a dreamy, creamy frosting that turns every bite into pure magic.
I stumbled on this recipe during a rainy Saturday when my overripe bananas stared me down from the counter. Regular banana bread felt too predictable, and brownies had been done to death, but merging the two? That was a kitchen lightbulb moment. After several rounds of tweaking (and way too many “taste tests”), this banana bread brownies recipe became my go-to for potlucks, bake sales, and honestly, just lazy Sunday afternoons when I need a sweet fix.
Banana bread brownies are the ultimate treat for anyone who loves a classic, homey flavor with a twist. They pack that familiar banana bread coziness but deliver the gooey, soft-chewy texture you expect from a killer brownie. Plus, that luscious frosting on top sets them apart from anything you’ll find at the bakery. Whether you’re baking with kids, sharing with friends, or sneaking a midnight snack, these bars hit the spot every single time. I promise—once you try them, they’ll become a regular in your baking rotation!
Why You’ll Love This Banana Bread Brownies Recipe
After baking (and devouring) dozens of banana bread brownies, I can confidently say this recipe brings out the best of both worlds. Here’s exactly why you’ll be smitten with these frosted treats:
- Quick & Easy: Ready in under an hour, these bars are perfect for busy weeknights or spontaneous cravings.
- Simple Ingredients: Everything you need is probably in your pantry already—no specialty shopping, no complicated steps.
- All-Occasion Worthy: Whether it’s brunch with friends, a cozy afternoon pick-me-up, or a festive holiday dessert, these brownies fit right in.
- Family-Approved: Kids, teens, and adults all rave about them (honestly, my picky eater nephew asks for these every visit).
- Unbelievably Delicious: The perfect balance of banana flavor and brownie richness, finished with a creamy, tangy frosting you’ll want to eat by the spoonful.
What really sets these banana bread brownies apart? It’s all about the texture and that heavenly frosting. I blend super-ripe bananas right into the batter for deep flavor and a moist crumb—you know, that melt-in-your-mouth feel. The frosting? It’s a rich, buttercream-like layer that soaks into the warm bars, making each bite even more decadent.
This isn’t just another banana bread spinoff. The brownie base is soft, fudgy, and a little chewy, while the frosting brings a hint of tang and a lot of creamy sweetness. After years of baking for friends and family, I swear this is the treat people ask for most. It’s comfort food, but with a bakery-worthy twist that makes it special—easy enough for a quick dessert, impressive enough to wow a crowd. If you’re looking to turn “just bananas” into something unforgettable, these banana bread brownies are your answer.
What Ingredients You Will Need
This banana bread brownies recipe keeps things simple but delivers big on flavor and texture. You probably have most of these ingredients on hand, and there’s plenty of room for little swaps if needed. Here’s what you’ll need:
For the Banana Bread Brownie Base:
- Ripe bananas (about 2 large or 3 medium, mashed) – The riper, the better for maximum sweetness and moisture.
- Unsalted butter (1/2 cup/113g, melted) – Adds richness; you can use coconut oil for a dairy-free version.
- Granulated sugar (3/4 cup/150g) – For just the right amount of sweetness.
- Brown sugar (1/4 cup/50g, packed) – Brings a caramel note and extra chewiness.
- Large eggs (2, room temperature) – Helps bind and create that brownie-like texture.
- Pure vanilla extract (2 teaspoons) – Rounds out the flavors.
- All-purpose flour (1 cup/125g) – Creates structure; you can swap in a gluten-free blend if needed.
- Baking powder (1 teaspoon) – Gives a gentle lift.
- Salt (1/2 teaspoon) – Balances the sweetness.
- Ground cinnamon (1/2 teaspoon, optional) – For extra warmth (I love how it plays with the banana flavor).
For the Creamy Frosting:
- Unsalted butter (1/4 cup/57g, softened) – Forms the base of the frosting; use plant-based butter if needed.
- Cream cheese (2 ounces/56g, softened) – Adds tang and creaminess; substitute with dairy-free cream cheese for allergies.
- Powdered sugar (1 to 1 1/2 cups/120-180g, sifted) – Sweetens and thickens the frosting.
- Pure vanilla extract (1/2 teaspoon) – For a lovely, fragrant finish.
- Milk or heavy cream (1-2 tablespoons) – Adjusts the consistency; use non-dairy milk for a vegan version.
- Pinch of salt – Just to balance the sweetness.
Optional add-ins for the adventurous:
- Chopped walnuts or pecans – For crunch and nutty flavor.
- Mini chocolate chips – Because honestly, who can resist?
- A sprinkle of sea salt on top – For that sweet-salty vibe.
Ingredient Tips: If you want an extra moist crumb, go for overripe bananas—those with lots of brown spots. I usually grab Gold Medal or King Arthur flour for consistent texture. For the frosting, Philadelphia cream cheese gives the smoothest result, in my experience. Don’t sweat it if you’re missing something—this recipe is pretty forgiving, and I’ve swapped ingredients plenty of times.
Equipment Needed
You don’t need fancy gadgets to make these banana bread brownies, just a few basics:
- Mixing bowls: At least two—one for the wet ingredients, one for the dry. Glass or stainless steel works best for easy cleanup.
- Whisk and spatula: A sturdy whisk for mixing, and a silicone spatula for scraping the bowl clean (and trust me, you’ll want every bit of batter).
- 8×8 inch baking pan (20×20 cm): Square pans give the perfect thickness. If you only have a 9×9 inch pan, just check for doneness a few minutes early.
- Parchment paper: Lining your pan makes removing the brownies a breeze. Foil works in a pinch, but parchment is less sticky.
- Electric mixer (optional): For the frosting, a handheld or stand mixer makes things fluffier, but you can use a strong spoon and elbow grease if needed.
- Measuring cups and spoons: For accuracy—baking is a little fussy about this!
- Cooling rack: Helps your brownies cool evenly without getting soggy bottoms.
If you’re on a budget or just starting to stock your kitchen, don’t stress. I’ve made this recipe with nothing more than a whisk and a glass casserole dish—still turned out great. Just remember to grease whatever pan you use, and if you love baking, investing in quality parchment paper is a game-changer (no more prying brownies out with a butter knife!).
How to Make Banana Bread Brownies with Creamy Frosting
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Preheat and Prep:
Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving a slight overhang for easy removal. Lightly grease the paper with butter or nonstick spray. -
Mash Bananas:
In a large bowl, mash 2 large (or 3 medium) very ripe bananas until mostly smooth. A few little chunks are totally fine—actually, I like the texture better this way! -
Mix Wet Ingredients:
Add 1/2 cup (113g) melted unsalted butter, 3/4 cup (150g) granulated sugar, 1/4 cup (50g) packed brown sugar, 2 large eggs, and 2 teaspoons vanilla extract to the mashed bananas. Whisk until well combined and a little glossy. -
Combine Dry Ingredients:
In a separate bowl, whisk together 1 cup (125g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon (if using). This step prevents clumps and helps everything mix evenly. -
Make the Batter:
Gradually add the dry ingredients to the wet mixture. Use a spatula to fold everything together just until you don’t see any dry flour—don’t overmix! If you’re adding nuts or chocolate chips, gently fold them in now. -
Bake:
Spread the batter evenly into your prepared pan. Bake for 23-28 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs (not wet batter). My oven hits the sweet spot at 25 minutes, but keep an eye out—overbaking makes them dry. -
Cool:
Let the brownies cool in the pan on a wire rack for at least 20 minutes before frosting. If you’re impatient like me, pop them in the fridge to speed things up (but not the freezer, or they’ll get too hard!). -
Prepare Creamy Frosting:
In a medium bowl, beat together 1/4 cup (57g) softened unsalted butter and 2 ounces (56g) softened cream cheese until fluffy. Add 1/2 teaspoon vanilla, a pinch of salt, and 1 cup (120g) powdered sugar. Mix on low until combined, then on high until smooth. Add milk or cream, 1 tablespoon at a time, until you reach a spreadable consistency (usually 1-2 tablespoons). -
Frost and Slice:
Once the brownies are completely cool, spread the frosting evenly over the top. For extra flair, sprinkle with chopped nuts or mini chocolate chips. Use the parchment overhang to lift the bars out, then slice into 16 squares. -
Serve:
Enjoy immediately, or chill for 30 minutes for a firmer, bakery-style bar. Leftovers store beautifully (see below for tips!).
Troubleshooting: If your brownies seem dry, they may have baked a few minutes too long—next time, check at the 23-minute mark. If the frosting is too runny, add more powdered sugar; if too thick, add a splash more milk. I’ve had my share of “oops” moments, but honestly, even the “mistakes” taste amazing!
Cooking Tips & Techniques
Want to nail these banana bread brownies every single time? Here’s what I’ve learned (sometimes the hard way):
- Use super-ripe bananas: Black-spotted, almost mushy bananas bring out the boldest flavor and moistest crumb. Don’t use underripe ones—it’s just not the same.
- Don’t overmix: Once you add flour, fold just until incorporated. Too much mixing = tough brownies, and nobody wants that.
- Check for doneness early: Ovens vary! Start checking at 23 minutes; a toothpick should come out with a few moist crumbs.
- Cool completely before frosting: If you frost too soon, the topping melts right off (been there, done that—delicious, but messy!).
- For perfect slices: Chill the frosted brownies for 30 minutes before cutting. Wipe your knife clean between cuts for bakery-worthy bars.
- Batch baking: Double the recipe and bake in a 9×13 inch pan. Increase baking time by about 10 minutes, but keep an eye out.
One time, in my rush, I forgot to line the pan—talk about a sticky situation. Since then, parchment paper is non-negotiable for me. Also, don’t skip the pinch of salt in the frosting; it really balances the sweetness. Timing is everything—multitask by making the frosting while the brownies cool, and you’ll be ready to go as soon as they’re set. Trust me, these little tweaks make a big difference!
Variations & Adaptations
One of my favorite things about banana bread brownies is how easy they are to tweak. Here are some ideas to make the recipe your own:
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend (like Bob’s Red Mill). The bars stay just as moist and flavorful.
- Chocolate Lovers’ Version: Stir 1/2 cup (90g) mini chocolate chips into the batter, or drizzle melted chocolate over the frosted bars for extra decadence.
- Nutty Crunch: Add 1/2 cup (60g) chopped walnuts or pecans to the batter, or sprinkle on top of the frosting for texture and flavor.
- Dairy-Free: Use melted coconut oil in the base, and dairy-free butter and cream cheese in the frosting. Almond or oat milk works perfectly for the consistency.
- Spiced Autumn Bars: Add a pinch of nutmeg and cloves to the batter for cozy, fall-inspired flavor. I tried this once for a Thanksgiving dessert and everyone raved!
- Sheet Pan Bars: Double the recipe and bake in a rimmed quarter sheet pan for party-size bars. Just watch the bake time and check for doneness.
Don’t be afraid to get creative—if you have a favorite mix-in or want to swap out the frosting for a chocolate ganache, go for it. I once tossed in a handful of shredded coconut, and it was a hit. This recipe is all about making banana bread brownies your way!
Serving & Storage Suggestions
Banana bread brownies are best served slightly chilled or at cool room temperature. The frosting sets up beautifully and the flavors meld together for an even richer bite. For presentation, arrange the bars on a platter and dust with a little cinnamon or cocoa powder—or go casual and serve right from the pan (no shame in that!).
Pair these bars with a cup of strong coffee, a chai latte, or a tall glass of cold milk. For a more decadent dessert, add a scoop of vanilla ice cream and a drizzle of caramel sauce (seriously, you’ll be everyone’s favorite).
Storage Tips:
- Refrigerator: Store leftovers in an airtight container for up to 5 days. The frosting keeps them moist—if anything, the flavor gets even better after a day or two.
- Freezer: Freeze individual slices (separated by parchment) for up to 2 months. Thaw in the fridge overnight before serving.
- Reheating: For a warm treat, pop a brownie in the microwave for 10-15 seconds. The frosting softens, and it tastes almost like bread pudding!
If you ever find yourself with a half-empty pan and a craving for a midnight snack, trust me—these bars taste just as good straight from the fridge.
Nutritional Information & Benefits
Each banana bread brownie (based on 16 squares) is approximately:
- Calories: 200
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Sugar: 20g
- Protein: 2g
Health Benefits: Ripe bananas are naturally sweet, so you can use less added sugar, and they offer potassium, fiber, and vitamin B6. The bars are easily adapted for gluten-free or dairy-free diets. Just keep in mind the frosting contains dairy, so swap in your favorite non-dairy versions if needed.
Allergen notes: Contains eggs, wheat, and dairy (unless substitutions are used). My personal take? These brownies are a sweet treat, but using real fruit and customizable ingredients means you can make them fit your lifestyle—without sacrificing flavor or fun.
Conclusion
Banana bread brownies with creamy frosting are the kind of treat that brings a little joy to any day. They’re easy, crowd-pleasing, and deliver that familiar, comforting banana bread flavor with the chewy, fudgy texture of a brownie. I love how versatile and forgiving this recipe is—whether you’re swapping ingredients for allergies or adding your favorite mix-ins, it always turns out delicious.
If you try these banana bread brownies, don’t be shy—leave a comment below, tag me on Pinterest, or share your twist on the recipe. Seriously, seeing your creations makes my day! Life’s too short for boring desserts, so whip up a batch, grab a fork (or just use your hands), and enjoy every bite. Happy baking, friends!
FAQs About Banana Bread Brownies
Can I make these banana bread brownies gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour. The bars stay just as moist and flavorful—no one will even notice the difference.
Do I have to use the frosting?
Nope, but I highly recommend it! The bars are still delicious on their own, but the creamy frosting takes them to another level. If you prefer less sweetness, spread it thin or skip it entirely.
How do I know when the banana bread brownies are done baking?
Check with a toothpick at 23 minutes. It should come out with a few moist crumbs, but not wet batter. The top will look set and lightly golden.
Can I add chocolate chips or nuts?
Definitely! Stir in 1/2 cup of mini chocolate chips or chopped nuts for extra flavor and texture. Both are fantastic—sometimes I use both at once for a real treat.
How should I store leftovers?
Keep them in an airtight container in the fridge for up to 5 days, or freeze individual bars for up to 2 months. They taste great straight from the fridge or after a quick zap in the microwave.
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Banana Bread Brownies
- Total Time: 40 minutes
- Yield: 16 bars 1x
Description
Warm banana bread meets fudgy brownie in this easy, crowd-pleasing treat. Each bar is topped with a creamy, tangy frosting for the ultimate indulgent dessert.
Ingredients
- 2 large or 3 medium ripe bananas, mashed
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup (57g) unsalted butter, softened (for frosting)
- 2 ounces (56g) cream cheese, softened (for frosting)
- 1 to 1 1/2 cups (120-180g) powdered sugar, sifted (for frosting)
- 1/2 teaspoon pure vanilla extract (for frosting)
- 1–2 tablespoons milk or heavy cream (for frosting)
- Pinch of salt (for frosting)
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup mini chocolate chips
- Optional: Sprinkle of sea salt on top
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
- In a large bowl, mash the bananas until mostly smooth.
- Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until well combined and glossy.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon (if using).
- Gradually fold the dry ingredients into the wet mixture just until no dry flour remains. Do not overmix. Fold in nuts or chocolate chips if using.
- Spread the batter evenly into the prepared pan.
- Bake for 23-28 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Let the brownies cool in the pan on a wire rack for at least 20 minutes before frosting.
- For the frosting: In a medium bowl, beat together softened butter and cream cheese until fluffy. Add vanilla, a pinch of salt, and 1 cup powdered sugar. Mix on low until combined, then on high until smooth. Add milk or cream, 1 tablespoon at a time, until spreadable. Add more powdered sugar if needed.
- Once brownies are completely cool, spread frosting evenly over the top. Sprinkle with nuts or chocolate chips if desired.
- Lift the bars out using the parchment overhang and slice into 16 squares.
- Serve immediately or chill for 30 minutes for firmer bars. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
For extra moist brownies, use very ripe bananas. Do not overmix the batter after adding flour. Check for doneness at 23 minutes to avoid overbaking. Cool completely before frosting. For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free substitutions work for butter and cream cheese. Frosted brownies slice best when chilled for 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 200
- Sugar: 20
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
Keywords: banana bread brownies, banana brownies, frosted banana bars, easy banana dessert, banana bread mashup, cream cheese frosting, potluck dessert, kid friendly, homemade brownies, overripe bananas
