Go Back

Banana Bread Brownies

Banana bread brownies with a crinkled, fudgy banana bar texture, topped with a brown butter glaze poured over while warm for extra moisture. Dense, rich, and easy to slice like banana bars or banana blondies—complete with chocolate chips in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Banana bread brownie batter
  • 3 ripe bananas Mashed until smooth.
  • 0.5 cup unsalted butter Brown and cool slightly.
  • 1 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup chocolate chips
Brown butter glaze
  • 3 tbsp butter Browned for glaze.
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla Use for glaze.

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Bake the banana bars
  1. Preheat oven to 350°F and grease a 9x13 pan.
  2. Brown the butter in a saucepan until golden and nutty smelling, then remove from heat and cool slightly.
  3. Whisk the browned butter, brown sugar, eggs, and vanilla into mashed bananas until smooth and glossy.
  4. Fold in the flour, baking soda, cinnamon, and salt until just combined, then stir in chocolate chips.
  5. Spread the batter evenly in the pan.
  6. Bake for 25–30 minutes until a toothpick comes out with just a few moist crumbs, then set the pan on a rack.
Make and pour the brown butter glaze
  1. Brown the glaze butter in a saucepan, then brown and cool just enough to whisk smoothly.
  2. Whisk the browned glaze butter with powdered sugar, milk, and vanilla until smooth and pourable.
  3. Pour the glaze over the warm bars so it soaks in, then slice when set.

Notes

For the fudgiest texture, bake until the toothpick shows only a few moist crumbs—overbaking will make the center cakier. Store covered at room temperature for up to 2 days or refrigerated for up to 5 days; freeze sliced bars in a sealed container for up to 2 months. For a gluten-free option, swap in a 1:1 gluten-free all-purpose flour blend and bake times may need a 2–4 minute adjustment.