Can I use frozen bananas?

Yes! Thaw them first, then drain off excess liquid if they’re super watery. They’ll mash easily and still taste great in Banana Bread Brownies.

How do I store leftovers?

Keep them in an airtight container at room temp for 2–3 days , or in the fridge for up to 5 days . Warm a square for 10–15 seconds in the microwave for peak fudgy happiness.

Can I freeze Banana Bread Brownies?

Absolutely. Slice, wrap individually, and freeze up to 2 months . Thaw at room temperature or microwave gently.

Do I have to use chocolate chips?

Nope. They’re optional—but they do add those melty pockets that make people hover near the pan “just to taste.”

How do I know they’re done without drying them out?

Look for a toothpick test with moist crumbs . If it comes out clean, they may be a bit more cake-like (still tasty!). If it’s wet batter, give them a few more minutes.

Banana Bread Brownies: Irresistible, Fudgy 9×13 Bliss

Description

These Banana Bread Brownies are rich, moist, and perfectly fudgy with sweet banana flavor and chocolate swirls in every bite. Topped with a buttery brown sugar cinnamon layer (and optional glaze), this easy 9×13 dessert is the perfect way to use up ripe bananas. A cozy, crowd-pleasing treat for family gatherings, potlucks, or weeknight cravings.

Ingredients

Scale

For the Brownie Batter

3 ripe bananas, mashed
½ cup melted butter (or coconut oil)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup cocoa powder
¼ cup milk (or almond milk)
½ cup chocolate chips (optional)
½ cup brown sugar
½ teaspoon ground cinnamon

For the Topping

2 tablespoons butter, cut into small pieces

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
Mash Bananas: In a large bowl, mash bananas until mostly smooth.
Mix Wet Ingredients: Stir in melted butter, granulated sugar, eggs, and vanilla extract until creamy and combined.
Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, salt, and cocoa powder.
Combine: Gradually fold dry ingredients into the wet mixture. Mix just until combined — do not overmix.
Add Milk & Chips: Stir in milk and chocolate chips (if using).
Spread Batter: Pour batter into prepared pan and spread evenly.
Prepare Topping: Mix brown sugar and cinnamon. Sprinkle over batter and dot with butter pieces.
Bake: Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool & Slice: Cool in pan for 10 minutes, then transfer to a rack to cool completely before slicing.

Notes

Use very ripe bananas for maximum sweetness and moisture.

Do not overmix the batter or brownies may turn dense.

For extra fudgy brownies, bake closer to 25 minutes.

Store in an airtight container at room temperature for 2–3 days or refrigerate up to 5 days.

Brownies freeze well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 260 kcal
Sugar: 20 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 45 mg