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Turn overripe bananas into this easy Brownie Banana Bread. Fudgy texture and bakery-style flavor at home.
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Pin It⭐ Why You’ll Love This Recipe
- Rich chocolate flavor with the natural sweetness of ripe bananas
- Made with a simple brownie mix shortcut
- Soft, moist texture with a slightly fudgy center
- Perfect for dessert, snacking, or even a sweet breakfast
- Great way to use up overripe bananas
This Brownie Banana Bread recipe is ideal when you want something chocolatey but easy. It gives you that classic banana bread comfort with a deep cocoa twist. The result tastes like fudge brownie banana bread, but with the tender crumb you expect from a lo
🛒 Ingredients & Substitutions
- box brownie mix (18.3 oz.) – no substitution recommended
- semi-sweet chocolate chips – substitute with milk chocolate, dark chocolate, or white chocolate chips
- chopped walnuts – substitute with pecans or omit if preferred
- vegetable oil – substitute with olive oil or melted coconut oil
- large eggs – no substitution recommended
- mashed bananas – no substitution recommended
✨ Variations
- Swap walnuts for pecans or leave the nuts out completely
- Use dark chocolate, milk chocolate, or white chocolate chips
- Stir in peanut butter chips for a peanut butter chocolate combo
- Add a swirl of cream cheese to the batter before baking
- Drizzle a simple chocolate glaze over the cooled loaf
If you enjoy brownie mix banana bread, try experimenting with different brownie flavors. A triple-chocolate or dark-chocolate mix makes the loaf even richer. You can also turn this into muffins for individual portions.
🔥 Tips
- Use very ripe bananas with brown spots for the best flavor
- Mash bananas well so they blend smoothly into the batter
- Mix just until combined to keep the loaf tender
- Check at the 30-minute mark and tent loosely with foil if needed
- Let the loaf cool before slicing to help it set properly
When making banana bread with brownie mix, remember that brownie batter is thicker than traditional banana bread batter. That is normal. Just avoid overmixing and bake until a toothpick comes out clean or with a few moist crumbs.
❓ FAQs
Yes. If using a smaller pan, divide the batter between two pans or make muffins. Adjust baking time as needed.
Absolutely. Simply leave them out with no other changes.
Insert a toothpick in the center. It should come out clean or with a few moist crumbs, but not wet batter.
Yes. Thaw them first, then drain any excess liquid before adding them to the batter.
🍽️ Other Recipes You May Enjoy
Brownie Banana Bread
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Equipment
- 9×5-inch loaf pan
- mixing bowl (large)
- rubber spatula
- hand mixer or Danish dough whisk
Ingredients
- 1 box brownie mix, (18.3 oz.)
- ½ cup semi-sweet chocolate chips
- ½ cup chopped walnuts
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup mashed bananas, (about 2 medium bananas)
Instructions
- Preheat oven to 350°F. Grease a standard 9×5-inch loaf pan and set aside.
- In a large mixing bowl, combine brownie mix, chocolate chips, and walnuts. Stir to coat mix-ins evenly.1 box brownie mix, ½ cup semi-sweet chocolate chips, ½ cup chopped walnuts
- Add olive oil, eggs, and mashed bananas.⅓ cup vegetable oil, 2 large eggs, 1 cup mashed bananas
- Mix just until combined. Avoid overmixing.
- Pour batter into prepared loaf pan and spread evenly.
- Bake for 55-60 minutes. Check at 30 minutes. If browning too quickly, loosely tent with foil.
- Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pan for 15-20 minutes before slicing.
- Serve as is, or warm slightly before serving.
Notes
🥡 STORAGE
- Store at room temperature in an airtight container for up to 2 days
- Refrigerate for up to 4 days in a sealed container
- Cool completely before storing to prevent excess moisture
♨️ REHEATING
- Microwave individual slices for 10-15 seconds
- Warm in oven at 300°F for 5-8 minutes
- Heat the air fryer at 300°F for 3-4 minutes
❄️ FREEZING
- Wrap tightly in plastic wrap and foil
- Freeze whole loaf or individual slices for up to 3 months
- Thaw at room temperature before serving
💡 TIPS FOR BEST RESULTS
- Use overripe bananas for deeper flavor and sweetness
- Do not overmix to keep the loaf tender
- Tent with foil if the top browns too quickly
- Let cool before slicing for clean cuts
🍳 ALTERNATE COOKING METHODS
- Bake in muffin pan at 350°F for 18-22 minutes
- Bake in mini loaf pans at 350°F for 30-40 minutes
♻️ LEFTOVERS
- Crumble over ice cream for a sundae topping
- Cube and layer into parfaits
- Toast lightly and spread with peanut butter
📝 NOTES
- Serve with a dusting of powdered sugar if desired
- Warm slightly and top with ice cream or whipped cream
- Add different nuts or flavored chips for variation
- Drizzle chocolate glaze over the cooled loaf for extra richness
- This loaf slices best after it has fully cooled
- Try turning this into muffins for bake sales or lunch boxes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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