Banana Bread Brownie Bars (Print Version)

Moist brownie bars swirled with sweet, ripe bananas—a perfect fusion of two beloved classics for a decadent treat.

# 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

# Preparation Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, combine mashed bananas, sugar, melted butter, egg, and vanilla extract. Mix until smooth.
03 - Add flour, baking powder, baking soda, and salt to banana mixture. Stir just until combined. Do not overmix.
04 - In a separate bowl, whisk melted butter and sugar until glossy. Add eggs and vanilla, mixing well.
05 - Sift in cocoa powder, flour, and salt. Stir until combined, then fold in chocolate chips.
06 - Spread half the banana batter evenly in prepared pan. Spoon brownie batter over top, then dollop remaining banana batter.
07 - Run knife or skewer through batters in swirling motion to create marbled pattern.
08 - Bake for 28-32 minutes until toothpick inserted near center comes out with moist crumbs.
09 - Cool completely in pan before lifting out and cutting into 16 bars.

# Expert Advice:

01 -
  • It captures everything comforting about banana bread with all the indulgence of fudgy brownies in one pan
  • The marbled swirl looks impressive but takes almost no extra effort than making either separately
02 -
  • Overmixing the banana batter makes it tough, so stop as soon as the flour disappears
  • The toothpick test should show moist crumbs, not raw batter, so pull them out while they still feel slightly underbaked
03 -
  • Room temperature eggs blend more smoothly into melted butter without seizing
  • Let the bars cool completely in the pan before slicing or they'll crumble apart

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