This is the customizable banana bread recipe of your dreams. There are endless ways to make it your own; with or without the addition of nuts, chocolate chips, butterscotch chips, chocolate glaze on top, peanut butter glaze, candied pecans, a drizzle of tahini, or you could even add bacon. The banana bread craze of the early days of the pandemic may be over, but there is no reason you can’t make this recipe to share with your family, or to scarf down yourself. These brownies lean toward the cakey side while still packing the deliciously fudgy punch of your favorite brownie recipe.
This would be a great make-ahead recipe for kids’ lunches, picnic dates, or a late-night treat to enjoy all to yourself with a scoop of vanilla ice cream. The coconut oil provides a dynamic alternative flavor to the traditional vegetable oil, and the combination of brown sugar and honey makes this banana bread brownie unique and decadent.
“Looking for something to do with your ripe bananas that’s out of the norm? This recipe has just the trick—rich and fluffy brownies. The fruitiness of the bananas strikes a balance between between not too sweet but full of chocolate-y flavor.” —Tracy Wilk
A Note From Our Recipe Tester
Ingredients
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1/4 cup melted coconut oil, more for the pan
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1 cup all-purpose flour
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1/2 cup cocoa powder
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1 teaspoon baking soda
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1 teaspoon salt
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4 medium ripe bananas, divided
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1/4 cup dark brown sugar
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1/4 cup honey
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2 large eggs
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2 teaspoons pure vanilla extract
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1/2 cup semi-sweet chocolate chips
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Flaky sea salt, for garnish, optional
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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Position a rack in the center of the oven and heat to 350 F. Lightly grease an 8 x 8-inch baking dish with melted coconut oil. Line with parchment (the paper should extend at least an inch on two opposite sides of the pan). Generously grease the parchment paper with melted coconut oil.
The Spruce Eats / Julia Hartbeck
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In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
The Spruce Eats / Julia Hartbeck
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In a large bowl, mash three of the bananas.
The Spruce Eats / Julia Hartbeck
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Add 1/4 cup melted coconut oil, dark brown sugar, honey, eggs, and vanilla. Whisk until well combined, about 2 minutes.
The Spruce Eats / Julia Hartbeck
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Fold the flour mixture into the banana mixture with a silicone spatula, scraping down the sides of the bowl occasionally until well combined.
The Spruce Eats / Julia Hartbeck
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Fold in the chocolate chips.
The Spruce Eats / Julia Hartbeck
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Spoon the batter evenly into the prepared baking dish. Garnish lightly with flaky sea salt, if using.
The Spruce Eats / Julia Hartbeck
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Split the remaining banana in half lengthwise, and place it on top of the brownie batter, cut side up, gently pressing it into the mixture.
The Spruce Eats / Julia Hartbeck
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Bake until puffed in places and a toothpick inserted in the center comes out almost clean, 16 to 18 minutes. Put the pan on a rack to cool to room temperature, about 30 minutes.
The Spruce Eats / Julia Hartbeck
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Lift the parchment lining to pull the brownies out of the pan. Transfer to a cutting board, slice into 16 equal pieces and serve.
The Spruce Eats / Julia Hartbeck
Make These Brownies Into Ice Cream Sandwiches
One fun idea is to make a batch and cut them into nine equal portions, then split each brownie in half and sandwich it with banana ice cream for a delicious ice cream sandwich. Wrap each ice cream sandwich in plastic wrap tightly, then store them in a freezer bag for a fun, albeit messy, afternoon snack for kids and friends.
Recipe Variations
A few ingredients that could be added to the batter include nuts, chocolate or butterscotch chips.
Top them off with chocolate or peanut butter glaze, candied pecans, a drizzle of tahini, or bacon.
How to Store or Freeze
These brownies are easily stored in an airtight container on the countertop for up to a week. Or, wrap them tightly in parchment paper, and store them in a freezer bag inside the freezer. Just pop them in the microwave for a few seconds to enjoy them warm.
