Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 very ripe medium bananas, mashed (about 1 cup)
- ¼ cup buttermilk (or milk with 1 tsp lemon juice/vinegar, let sit 5 mins)
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting once baked.
- For the Banana Bread Batter: In a medium bowl, whisk together 1 ½ cups flour, baking soda, cinnamon, and the first ¼ teaspoon salt. In a large mixing bowl, cream the softened butter with ½ cup granulated sugar and light brown sugar until the mixture is light and fluffy. Beat in the first large egg and 1 teaspoon vanilla extract until well combined. Stir in the mashed bananas and buttermilk. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix. Set this batter aside.
- For the Brownie Batter: In a separate large bowl, whisk together the melted butter and 1 cup granulated sugar until smooth. Beat in the remaining 2 large eggs one at a time, then stir in the remaining 1 teaspoon vanilla extract. In a small bowl, whisk together the remaining ½ cup flour, cocoa powder, baking powder, and the remaining ¼ teaspoon salt. Gradually add these dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips.
- Assemble the Bars: Spread about two-thirds of the banana bread batter evenly into the prepared baking pan. Drop spoonfuls of the brownie batter over the banana bread layer, then dollop the remaining banana bread batter in the empty spots. Using a knife or a skewer, gently swirl the two batters together to create a beautiful marbled effect.
- Bake & Cool: Bake for 30-35 minutes, or until a toothpick inserted into the center (making sure to avoid a chocolate chip) comes out with moist crumbs, not wet batter. The edges should appear set. Allow the bars to cool completely in the pan on a wire rack before lifting them out with the parchment paper and cutting them into squares. Enjoy!
Notes
For the most intense banana flavor, make sure to use very ripe bananas—those with plenty of brown spots on their peels are perfect. Store any leftover banana bread brownie bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. These bars also freeze exceptionally well: once cooled and cut, wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before serving. For a delightful crunch, consider adding chopped walnuts or pecans to either batter. A sprinkle of flaky sea salt on top before baking can also remarkably enhance the chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 30g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg