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Banana Bread Brownies

Banana bread brownies with a crinkly top and a dense, moist interior packed with chocolate chips. Brown butter adds a deep, nutty flavor, then a quick brown butter glaze is drizzled over cooled bars for fudgy banana chocolate bars.
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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 cast iron skillet

Method
 

Bake the banana bread brownie base
  1. Preheat the oven to 350°F, then grease a 9x13 pan. Use a light coating so the crinkly top lifts cleanly after baking.
  2. Brown 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. Stop when it looks amber with browned milk solids.
  3. Whisk mashed ripe bananas, brown sugar, large eggs, and vanilla extract into the browned butter. Mix until smooth and glossy with no dry pockets.
  4. Fold in all-purpose flour, baking soda, cinnamon, and salt until just combined, then stir in chocolate chips. Stop mixing once the flour disappears for a dense, moist interior.
  5. Spread the batter evenly in the pan, then bake for 25–30 minutes at 350°F until set and golden. Look for a firm center with a crinkly top and lightly browned edges.
  6. Cool completely before glazing and slicing. This helps the bars hold their shape for clean squares.
Make the brown butter glaze and finish
  1. Brown 3 tablespoons butter for the glaze, then whisk it with powdered sugar, milk, and vanilla until smooth. The glaze should be pourable enough to drizzle in thin ribbons.
  2. Drizzle the brown butter glaze over the cooled bars and slice. Use an overhead view to show the chocolate chips and dense crumb.

Notes

For the most crinkly top, bake until the surface is set and golden rather than underbaking. Store covered at room temperature for 2 days or refrigerate up to 5 days; freeze baked, sliced bars up to 2 months. For a lighter option, swap half the all-purpose flour with whole wheat pastry flour for a slightly denser, still moist texture.