Banana Bread Brownies are the perfect combination of a moist banana bread swirled with a dense chocolate brownie. Banana brownies are a must make dessert!

Banana bread brownies are unique. Go ahead and do a search for banana bread brownies and see what pops up. I mostly see recipes for things that look more like banana bars than desserts that resemble brownies. To me, if you’re going to call something a brownie, it must have two things: a) chocolate and b) a brownie texture. These banana brownies have both!

I absolute love my pumpkin swirl brownies. I make them every fall. That recipe basically pairs a very thick, dense, chocolate layer with a pumpkin puree brownie batter (minus the chocolate layer). Those two layers get swirled together and baked to perfection. The result is an incredibly moist and flavorful dessert. I used that same exact recipe to make these banana bread brownies, but I just swapped the pumpkin puree and spices for mashed banana. Our house always seems to have overly ripe bananas laying around. If it’s the same in your household, you’ll want to save this banana brownie recipe to make over and over again!


1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk


1. Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).