Banana Bread Brownie

I love banana bread, and I love brownies, so naturally, I thought, why not combine the two? And that is exactly how these Banana Bread Brownies came to life. Imagine a rich, chocolatey, fudgy brownie base topped with a soft, moist banana bread packed with chocolate chips. It's everything you love about two classic bakes in one delicious dessert.

Now, I know what you're thinking. Surely baking brownies twice is a recipe for dry, overbaked brownies? But trust me, that couldn't be further from the truth. These brownies are baked twice, but the result is an incredibly fudgy chocolate layer with a beautifully soft banana bread topping. It's all about getting the timings right, and I'm going to show you exactly how to achieve that.

Funny enough, this recipe actually caused a little bit of controversy online. Okay, maybe controversy is a slight exaggeration, but people were definitely upset when I first shared the video. Not because they didn't like the look of the banana bread brownies, but because I hadn't shared the recipe!

So, for everyone who was asking, here it finally is. And I promise it was worth the wait.

Why You'll Love These Banana Bread Brownies

One of my favourite things about baking is creating something that looks and tastes impressive without needing loads of complicated ingredients. These banana bread brownies are the perfect example.

You're essentially making two really simple batters, layering them together and letting the oven do the hard work. There's no fancy equipment required, and most of the ingredients are probably already sitting in your kitchen cupboards.

The contrast between the two layers is what makes this recipe so special. The brownie is rich, dense and intensely chocolatey, while the banana bread is soft, buttery and full of banana flavour. The chocolate chips add little pockets of melted chocolate throughout, and the sliced banana on top gives the whole thing that beautiful homemade finish.

It's also a brilliant recipe for using up those bananas that have been sitting in your fruit bowl for a little too long. In fact, the riper your bananas, the better!

The Secret to My Perfect Fudgy Brownies

If you're new here, you might not know that I actually used to own a bakery where we posted brownies and cookies all over the UK. So when I say I know how to make a good brownie, I really do mean it!

Over the years, I've tested countless brownie recipes, and I've learnt that you don't need a huge list of ingredients to make something incredible. Sometimes, the simplest recipes are the best.

For this brownie layer, we're using just five main ingredients: dark chocolate, butter, light brown sugar, eggs and plain flour.

My first trick is adding an extra egg yolk. Egg yolks contain fat and emulsifiers, which help create that rich, dense, fudgy texture that I absolutely love in brownies. We're not looking for a light, cakey brownie here. We want something indulgent that almost melts in your mouth.

My second trick is using light brown sugar. Brown sugar brings moisture and a lovely caramel-like flavour to the brownies. When combined properly with the eggs, it can also help create that beautiful, delicate, crackly top that everyone loves.

I also recommend using good-quality dark chocolate. Because there are so few ingredients in the brownie mixture, the chocolate really is the star of the show. You don't need the most expensive chocolate available, but choose one that you genuinely enjoy eating.

And finally, don't overmix once you've added your flour. You want everything combined, but there's no need to keep beating the mixture. Overworking the flour can develop gluten and make your brownies tougher rather than beautifully fudgy.

How to Make the Perfect Banana Bread Layer

While the brownie base is having its first bake in the oven, it's time to get started on the banana bread.

For this layer, I'm using a combination of light brown sugar and caster sugar. I love combining the two because they each bring something different to the recipe.

The caster sugar gives us that classic sweetness and helps create a tender crumb, while the brown sugar adds a deeper, almost caramel-like flavour that works beautifully with the bananas.

Start by creaming your butter and sugars together until they're lighter and fluffy. This helps incorporate air into the mixture, giving the banana bread a lovely texture.

Next, add your eggs, making sure they're properly incorporated. And please, try not to get any eggshells in there like I did when filming the original video!

Once the eggs are combined, add your dry ingredients, including the plain flour and bicarbonate of soda. Mix gently until you have a smooth batter, then fold through your mashed bananas and chocolate chips.

For the bananas, I always recommend using ones that are really ripe. I'm talking brown spots all over the skin, or even bananas that look a little past their best. These are naturally sweeter, softer and have a much stronger banana flavour.

One thing I would avoid is using underripe bananas. They don't mash as easily, and you won't get that same lovely sweetness throughout your banana bread.

Why Do We Bake the Brownies Twice?

This is probably the part of the recipe that will raise the most eyebrows, but there's a reason behind it.

Brownie batter and banana bread batter have different textures and baking requirements. If we poured both mixtures into the tin at the same time, we could end up with an undercooked brownie layer or an uneven bake.

By giving the brownie a head start in the oven, we're allowing it to begin setting before adding the banana bread mixture.

The important thing is that we're not fully baking the brownie during this first stage. We just want it partially set so that it can support the banana bread batter without the two layers completely mixing together.

Once the banana bread batter goes on top, both layers finish baking together.

The brownie stays beautifully rich and fudgy, while the banana bread becomes soft and fluffy. It's the best of both worlds!

My Tips for Getting This Recipe Right

The biggest mistake you can make with this recipe is overbaking it. Because there are two different layers, it can be tempting to leave the whole thing in the oven until a skewer comes out completely clean.

However, remember that we're working with a fudgy brownie base, so a completely clean skewer isn't necessarily what we're looking for.

Instead, check the banana bread layer. It should be golden, set in the centre and spring back gently when touched. A skewer inserted into the banana bread portion should come out without wet batter, although melted chocolate from the chocolate chips is absolutely fine.

Another important tip is to let the brownies cool before slicing. I know it's tempting to cut straight into them, especially when the kitchen smells like warm chocolate and banana bread, but giving them time to cool will help the layers set properly.

If you want really clean slices, you can even pop them in the fridge once they've cooled completely.

How to Serve Banana Bread Brownies

These are absolutely delicious on their own, but if you really want to take things to the next level, I recommend serving them slightly warm with a generous scoop of vanilla ice cream.

The cold ice cream melting into the warm chocolate brownie is honestly incredible.

They're also lovely with a cup of tea or coffee as an afternoon treat. And if you're hosting friends or family, this is such a fun alternative to serving a traditional chocolate brownie or banana bread.

You can slice them into squares for a casual dessert, or serve a larger portion in a bowl with warm chocolate sauce for something a little more indulgent.

If you're someone who can never decide between banana bread and brownies, this recipe is definitely for you.

It's rich, chocolatey, soft, fudgy and packed with banana flavour, without being overly complicated to make. And despite what you might think about baking a brownie twice, the texture really is incredible.

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