Banana Bread Brownie Bars (Printer-friendly)

Moist brownie layers swirled with sweet banana batter for the ultimate fusion dessert.

# What You'll 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

# How To Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an 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 the banana mixture. Stir just until combined. Do not overmix.
04 - In a separate bowl, whisk together melted butter and sugar. Add eggs and vanilla, mixing until glossy.
05 - Sift in cocoa powder, flour, and salt. Stir until just combined. Fold in chocolate chips.
06 - Spread half of the banana batter evenly in the prepared pan. Spoon the brownie batter over it, then dollop remaining banana batter on top.
07 - Use a knife or skewer to swirl the batters together, creating a marbled effect.
08 - Bake for 28-32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
09 - Cool completely in the pan before lifting out and slicing into 16 bars.

# Expert Tips:

01 -
  • The texture is somewhere between fudgy brownie and quick bread, hitting that perfect middle ground nobody knew they needed
  • These bars vanish at potlucks faster than anything else I make, and people actually ask for the recipe instead of just saying this is good
02 -
  • I once tried using freshly bought yellow bananas and the bars turned out bland and barely sweet—those spotted ones really do make all the difference
  • Letting the melted butter cool for just five minutes before mixing prevents the eggs from cooking slightly and changing the texture
03 -
  • Rotating the pan halfway through baking ensures even cooking since most ovens have hot spots that can make one side set faster than the other
  • Run your knife under hot water between slices for clean edges that make these look as professional as they taste

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