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Banana Bread Brownies

Banana bread brownies with a fudgy, dense crumb and a crinkly top—baked in a 9x13 pan and sliced for a moist interior studded with chocolate chips. Brown butter banana frosting glaze is drizzled over cooled bars for a glossy finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana bread brownie batter
  • 0.5 cup unsalted butter melted and browned
  • 3 ripe bananas mashed
  • 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 for the glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Prep and brown the butter
  1. Preheat the oven to 350°F and grease a 9x13 pan so the bars release cleanly after baking.
  2. Brown the 1/2 cup unsalted butter in a saucepan over medium heat until golden and nutty smelling, then pour into a large bowl and cool slightly so it won’t scramble the eggs.
Make the brownie batter
  1. Whisk the mashed ripe bananas, brown sugar, large eggs, and vanilla extract into the browned butter until smooth and glossy.
  2. Fold in the all-purpose flour, baking soda, cinnamon, and salt until just combined, keeping the batter thick for a dense, moist interior.
  3. Stir in the chocolate chips so they’re evenly distributed throughout the batter.
Bake and cool
  1. Spread the batter evenly in the prepared pan and bake at 350°F for 25–30 minutes until set and golden for a crinkly top.
  2. Cool completely before glazing so the brown butter glaze drizzles without running off.
Brown butter glaze and slice
  1. Brown 3 tablespoons butter for the glaze, whisk with powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled bars.
  2. Slice the banana bread brownies into 16 pieces after glazing for neat squares and a clean chocolate-chip interior.

Notes

For the crinkly top, don’t overmix after the flour goes in—stop when no dry streaks remain. Store covered in the refrigerator for up to 4 days; freeze the cooled, unglazed bars up to 2 months and thaw overnight in the fridge, then glaze. If you want a dairy-light option, use unsweetened plant milk in the glaze and substitute a plant-butter blend for the glaze butter.