Banana Bread Brownies Recipe (Easy & Fudgy!)

I’ve been making banana bread for years, but these Banana Bread Brownies changed everything. They combine the beloved flavors of banana bread with the dense, fudgy texture of brownies. The result is absolutely irresistible.

Last month, I had four overripe bananas sitting on my counter. Instead of making regular banana bread, I experimented with a denser batter. The outcome surprised me—these bars were incredibly moist and rich. My family devoured them within hours.

The cream cheese frosting elevates these bars to bakery-level quality. It adds a tangy sweetness that perfectly complements the banana flavor. I spread it generously on top once the bars cool completely.

Why You’ll Love This Recipe

These banana bread brownies are incredibly easy to make. You don’t need any fancy equipment or complicated techniques. Just mix, bake, and frost. The entire process takes less than an hour.

The texture sets these apart from traditional banana bread. They’re denser and more decadent, similar to fudgy brownies. Each bite melts in your mouth with intense banana flavor.

I love how forgiving this recipe is. You can adjust the sweetness or add mix-ins like chocolate chips or walnuts. The sour cream keeps everything incredibly moist, even days after baking.

Perfect for Every Occasion

These bars work wonderfully for brunches, bake sales, or potlucks. I often bring them to family gatherings, and they disappear quickly. The cream cheese frosting makes them feel special and bakery-worthy.

They also freeze beautifully. I make double batches and freeze half for later. Just thaw at room temperature, and they taste freshly baked.

The Secret Ingredients

Sour cream is my secret weapon in this recipe. It creates an incredibly tender crumb and adds subtle tanginess. Don’t skip it—it makes a noticeable difference in texture.

Using very ripe bananas is crucial. The darker the peels, the better. Those overripe bananas provide concentrated sweetness and flavor. I specifically wait until my bananas develop brown spots.

The combination of butter in both the bars and frosting creates richness. This recipe doesn’t hold back on flavor. Every bite feels indulgent and satisfying.

I tested this recipe multiple times to perfect the ratios. The result is a foolproof recipe that works every single time. Whether you’re an experienced baker or just starting out, you’ll succeed with these bars.

Recipe Details & Instructions (500-650 words)

Recipe Timing:

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 12-16 bars
• Difficulty: Easy

Ingredients Table

Banana Bars

Cream Cheese Frosting

How to Make Banana Bread Brownies

Step 1: Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly. I also line mine with parchment paper for easy removal.

Step 2: Mix Wet Ingredients

Cream the softened butter and sugar together in a large bowl. Beat until light and fluffy, about 2-3 minutes. Add vanilla extract and mix well.

Beat in the eggs one at a time. Make sure each egg incorporates fully before adding the next. Stir in the sour cream until smooth.

Fold in the mashed bananas. The mixture should be well combined but don’t overmix. Some small banana chunks are perfectly fine.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. This ensures even distribution of leavening agents.

Step 4: Bring It Together

Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Don’t overmix—this keeps the bars tender.

Pour the batter into your prepared pan. Spread it evenly with a spatula. The batter will be thick and spreadable.

Step 5: Bake

Bake for 30-35 minutes. The bars are done when a toothpick inserted in the center comes out clean. The top should be golden brown.

Let the bars cool completely in the pan. This takes about 1-2 hours. Don’t rush this step before frosting.

Step 6: Make the Frosting

Beat the softened cream cheese and butter together until fluffy. This takes about 3-4 minutes on medium speed.

Add vanilla extract and mix. Gradually add powdered sugar, one cup at a time. Beat until smooth and creamy.

Step 7: Frost and Serve

Spread the frosting evenly over cooled bars. Use an offset spatula for smooth results. Cut into squares and enjoy.

Pro Tips:

• Room temperature ingredients blend more smoothly
• Don’t open the oven door while baking
• Test doneness with a toothpick in multiple spots
• Frosting spreads easier at room temperature

Storage, Variations & FAQs (350-500 words)

Storage Instructions

Store these bars in an airtight container at room temperature for 2-3 days. The cream cheese frosting stays fresh without refrigeration for this period.

For longer storage, refrigerate them for up to one week. Let them come to room temperature before serving. They taste better when not cold.

These freeze exceptionally well. Wrap individual bars in plastic wrap, then place in freezer bags. They keep frozen for up to three months. Thaw overnight in the refrigerator.

Delicious Variations

Chocolate Chip Addition: Fold 1 cup of chocolate chips into the batter. Dark chocolate pairs beautifully with banana flavor.

Walnut Crunch: Add 1 cup of chopped walnuts for texture. Toast them first for enhanced flavor.

Cinnamon Swirl: Mix 2 teaspoons of cinnamon into half the batter. Layer and swirl for a marbled effect.

Brown Butter Version: Brown the butter before mixing. This adds nutty, caramel notes to the bars.

Frequently Asked Questions

Can I use frozen bananas for this recipe?

Yes, frozen bananas work perfectly. Thaw them completely and drain excess liquid. Measure after mashing to ensure accurate amounts. Frozen bananas often become extra soft and sweet.

Can I make these without sour cream?

You can substitute Greek yogurt in equal amounts. Plain yogurt also works but makes the bars slightly less rich. The texture will be similar but not identical.

How do I know when the bars are fully baked?

Insert a toothpick in the center. It should come out with just a few moist crumbs attached. The edges will pull away slightly from the pan. The top should feel firm to gentle touch.

Can I reduce the sugar in this recipe?

You can reduce sugar by up to 1/4 cup in the bars. The frosting needs its sugar for proper consistency. Keep in mind that reduced sugar affects moisture and texture.

What if my frosting is too thick or thin?

If too thick, add 1-2 tablespoons of milk and beat until smooth. If too thin, add more powdered sugar gradually. The consistency should be spreadable but hold its shape.

Final Thoughts

These Banana Bread Brownies have become my go-to recipe for ripe bananas. They’re richer than regular banana bread and always impress guests. The cream cheese frosting makes them extra special.

I hope you love these bars as much as my family does. They’re perfect for using up those overripe bananas sitting on your counter. Happy baking!

Nutritional Information (per serving): Approximate values for 1 bar out of 16 servings

• Calories: 320
• Total Fat: 14g
• Carbohydrates: 47g
• Protein: 3g
• Sugar: 35g

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Banana Bread Brownies

These Banana Bread Brownies combine the beloved flavors of banana bread with the dense, fudgy texture of brownies, topped with tangy cream cheese frosting for an irresistible treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 16 bars

Calories 320 kcal

Ingredients

  

• Banana Bars
• 1/2 cup unsalted butter softened to room temperature
• 1 1/2 cups sugar granulated white sugar
• 1 teaspoon vanilla extract pure vanilla recommended
• 1 cup sour cream full-fat preferred
• 2 large eggs room temperature
• 2 cups all-purpose flour spoon and level method
• 1 teaspoon baking soda fresh for best rise
• 1 teaspoon kosher salt
• 1 1/2 cups ripe bananas 3-4 bananas, mashed
• Cream Cheese Frosting
• 8 ounces cream cheese softened, full-fat
• 1/2 cup butter softened to room temperature
• 1 teaspoon pure vanilla extract
• 3 1/2-4 cups confectioners’ sugar adjust for desired consistency

Instructions

 

• Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly and line with parchment paper for easy removal.
• Mix Wet Ingredients: Cream the softened butter and sugar together in a large bowl. Beat until light and fluffy, about 2-3 minutes. Add vanilla extract and mix well.
• Add Eggs and Sour Cream: Beat in the eggs one at a time, making sure each egg incorporates fully before adding the next. Stir in the sour cream until smooth.
• Add Bananas: Fold in the mashed bananas. The mixture should be well combined but don’t overmix. Some small banana chunks are perfectly fine.
• Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution of leavening agents.
• Bring It Together: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Don’t overmix—this keeps the bars tender.
• Pour and Spread: Pour the batter into your prepared pan. Spread it evenly with a spatula. The batter will be thick and spreadable.
• Bake: Bake for 30-35 minutes. The bars are done when a toothpick inserted in the center comes out clean. The top should be golden brown.
• Cool: Let the bars cool completely in the pan, about 1-2 hours. Don’t rush this step before frosting.
• Make the Frosting: Beat the softened cream cheese and butter together until fluffy, about 3-4 minutes on medium speed. Add vanilla extract and mix. Gradually add powdered sugar, one cup at a time. Beat until smooth and creamy.
• Frost and Serve: Spread the frosting evenly over cooled bars using an offset spatula. Cut into squares and enjoy.

Notes

Pro Tips:

Use room temperature ingredients for smoother blending
Don’t open the oven door while baking
Test doneness with a toothpick in multiple spots
Frosting spreads easier at room temperature
Use very ripe bananas with brown spots for best flavor

Storage:

Room temperature: 2-3 days in an airtight container
Refrigerated: Up to 1 week
Frozen: Up to 3 months (wrap individually in plastic wrap, then place in freezer bags)

Variations:

Chocolate Chip: Add 1 cup chocolate chips to the batter
Walnut Crunch: Add 1 cup chopped, toasted walnuts
Cinnamon Swirl: Mix 2 teaspoons cinnamon into half the batter and swirl
Brown Butter: Brown the butter before mixing for nutty, caramel notes

Substitutions:

Sour cream can be replaced with Greek yogurt in equal amounts
Frozen bananas work well (thaw completely and drain excess liquid)
Sugar can be reduced by up to 1/4 cup in the bars
Claude can make mistakes. Please double-check responses.

Keyword Banana Bread Brownies