This Moist Banana Bread Brownies recipe combines the best of both worlds! It’s soft like banana bread but sweet and chewy like a brownie—totally a win-win.
You will love how easy it is to use ripe bananas to create such a tasty treat. Plus, the smell of baking banana brownies fills your kitchen with happiness!
Key Ingredients & Substitutions
Ripe Bananas: The star of the show! Ripe bananas make these brownies moist and flavorful. If you don’t have ripe ones, you can bake unripe bananas at 300°F for about 15-20 minutes until they are dark and soft.
Cocoa Powder: Unsweetened cocoa powder gives richness and chocolate flavor. If you want a lighter version, try using carob powder as a substitute; it has a different taste but can work well.
Butter: Unsalted butter is best for controlling the salt content, but if you’re out, coconut oil can be a perfect substitute for those wanting a dairy-free option. It will add a hint of coconut flavor, which is delightful.
Nuts or Chocolate Chips: I love adding walnuts for a bit of crunch, but feel free to use chocolate chips, pecans, or even dried fruit! This is a great way to customize your brownies.
How Do You Make Sure the Brownies are Perfectly Moist?
The key to keeping these brownies moist is not to overbake them. Always start checking for doneness around the 25-minute mark. The center should still look slightly underbaked; it will continue cooking as it cools.
- Use a toothpick to check; moist crumbs (not wet batter) on the toothpick mean they are done.
- Make sure to let them cool in the pan for a bit before slicing so they set perfectly.
This way, you’ll enjoy a deliciously moist treat every time!
Moist Banana Bread Brownies
Ingredients You’ll Need:
For the Brownie Batter:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large ripe bananas, mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup chopped walnuts or chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25-30 minutes of baking time. Plus, you should let the brownies cool for a bit after baking. In total, you can have delicious brownies ready in about 45 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, you can prepare your pan. Grease or line an 8×8 inch baking pan with parchment paper to make it easier to remove the brownies once they’re baked.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the melted butter and sugar. Stir until the mixture is well blended and creamy. Then, add the mashed bananas, eggs, and vanilla extract. Mix everything together until the mixture is nice and smooth.
3. Sift the Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting helps to mix everything well and creates a lighter texture.
4. Combine the Mixtures:
Gradually add the dry ingredients into the wet banana mixture. Stir gently until just combined—be careful not to overmix! If you want to add chopped walnuts or chocolate chips, now’s the time to fold them in.
5. Pour and Bake:
Pour the brownie batter into the prepared pan and spread it out evenly. Bake in your preheated oven for 25-30 minutes. Keep an eye on them; you want to take them out when a toothpick comes out with a few moist crumbs but no wet batter.
6. Cool and Serve:
Once they’re done baking, remove the brownies from the oven and let them cool in the pan on a wire rack. After they’ve cooled for a bit, slice them into squares. You can serve them warm or let them cool completely. Either way, enjoy your delicious, moist banana bread brownies!
Frequently Asked Questions (FAQ)
Can I Use Overripe Bananas for This Recipe?
Absolutely! Overripe bananas are perfect for banana brownies as they add extra sweetness and moisture. Just make sure they are soft and have lots of brown spots for the best flavor!
How Should I Store Leftover Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just thaw before enjoying!
Can I Substitute Coconut Oil for Butter?
Yes, you can! Coconut oil makes a great dairy-free substitute for butter. It will slightly alter the flavor, adding a hint of coconut, which many find delightful. Just melt it and use it in the same quantity as butter.
What Other Add-Ins Can I Use?
You can get creative with add-ins! Besides nuts and chocolate chips, consider adding dried fruits like raisins or cranberries, or even peanut butter for an extra layer of flavor. Just remember not to overwhelm the batter—stick to about 1/2 cup of add-ins for the best texture!
