Banana bread brownies are unique. Go ahead and do a search for banana bread brownies and see what pops up. I mostly see recipes for things that look more like banana bars than desserts that resemble brownies. To me, if you’re going to call something a brownie, it must have two things: a) chocolate and b) a brownie texture. These banana brownies have both!
I absolute love my pumpkin swirl brownies. I make them every fall. That recipe basically pairs a very thick, dense, chocolate layer with a pumpkin puree brownie batter (minus the chocolate layer). Those two layers get swirled together and baked to perfection. The result is an incredibly moist and flavorful dessert. I used that same exact recipe to make these banana bread brownies, but I just swapped the pumpkin puree and spices for mashed banana. Our house always seems to have overly ripe bananas laying around. If it’s the same in your household, you’ll want to save this banana brownie recipe to make over and over again!
I explain in the banana bread brownie recipe below the steps to make these awesome brownies, but here are some tips to make them perfect!
Any time you bake with bananas, you’ll want to choose ones that are very ripe. My preference is to use bananas that have an equal amount of yellow and brown.
Here’s another ripe banana tip for you: before you peel the banana, give it gentle but firm squeezes up and down until the entire fruit it mush. Then, when you peel it the entire banana will still stay whole but will already be perfectly mashed for your banana brownie batter.
- 2 eggs
- 1 c. sour cream
- 1/2 c. butter, softened
- 1-1/2 c. sugar
- 1-3/4 (3 or 4) ripe bananas, mashed
- 2 tsp. vanilla extract
- 2 c. all purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 c. chopped walnuts (optional)
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