Banana Bread Brownie Bars (Printable Version)

Fudgy brownie meets moist banana bread in these swirled bars. An easy 45-minute treat combining chocolate and ripe bananas.

# Ingredient List:

→ 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

# Directions:

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. Set aside.
04 - In a separate bowl, whisk melted butter and sugar. Add eggs and vanilla, mixing until glossy.
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, then dollop remaining banana batter on top.
07 - Run a knife or skewer through batters in a swirling motion to create marbled effect.
08 - Bake for 28-32 minutes, until toothpick inserted near center comes out with a few moist crumbs.
09 - Cool completely in pan before lifting out and cutting into 16 bars.

# Expert Tips:

01 -
  • You get the best of both worlds without having to choose between dessert and comfort food
  • The marbled swirl looks fancy but takes zero artistic skill to pull off
  • These bars stay incredibly moist for days unlike regular brownies that dry out
02 -
  • Overripe bananas with lots of brown spots are essential for the best banana flavor in these bars
  • Let the melted butter cool slightly before mixing so the eggs do not cook prematurely
  • Do not swirl the batters too much or they will blend together and lose the distinct marble pattern
03 -
  • Use room temperature ingredients to prevent the melted butter from seizing when mixed
  • Check the bars a few minutes early since oven temperatures can vary and overbaking makes them dry

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