Go Back

Banana Bread Brownies

Banana bread brownies with a crinkly top and dense, moist interior—baked in a 9x13 pan and finished with a brown butter glaze drizzle. Chocolate chips are folded into the batter so every slice looks studded and chocolate-forward.
Print Recipe Pin Recipe
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 Dutch oven

Method
 

Bake the banana bread brownies
  1. Preheat the oven to 350°F and grease a 9x13 pan.
  2. Brown the 1/2 cup butter in a saucepan over medium heat until golden and nutty smelling, then pour into a large bowl and cool slightly.
  3. Whisk the mashed bananas, brown sugar, eggs, and vanilla into the browned butter until smooth.
  4. Fold in the flour, baking soda, cinnamon, and salt until just combined.
  5. Stir in the chocolate chips until evenly distributed.
  6. Spread the batter evenly in the pan and bake for 25–30 minutes at 350°F until set and golden—watch for a crinkly, browned top.
  7. Cool the bars completely before glazing so the drizzle stays glossy instead of sinking in.
Make and drizzle the brown butter glaze
  1. Brown 3 tablespoons butter in a small saucepan until golden, then cool slightly.
  2. Whisk the browned butter with powdered sugar, milk, and vanilla until smooth and pourable.
  3. Drizzle the glaze over the cooled bars, then slice to serve.

Notes

For the most fudgy, crinkly top, bake only until the center is set and the edges are golden (a toothpick should come out with moist crumbs, not wet batter). Store airtight at room temperature for up to 2 days or refrigerate for up to 5 days; freeze sliced bars for up to 2 months. Dietary swap: use gluten-free 1:1 all-purpose flour to make this a gluten-free banana dessert while keeping the same bake time.