Moist Banana Bread Brownies with Chocolate Chips

Moist banana bread brownies with chocolate chips are a cozy, comforting dessert that’s perfect for fall. After making these many times, I’ve discovered the trick to keeping them moist is to not overmix the batter. If you love recipes like this, you’ll also enjoy Easy Meal Prep Steak and Arugula Salad for Dinner and Easy One-Pan Lemon Chicken and Rice Dinner Recipe.

What You'll Need for Moist Banana Bread Brownies with Chocolate Chips

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 3 ripe bananas
• 1/2 cup butter, melted
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Optional: Walnuts or pecans (optional)
• Optional: Powdered sugar for dusting (optional)

How to Make Moist Banana Bread Brownies with Chocolate Chips

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. Step 2: In a large bowl, mash the ripe bananas until smooth. Add the melted butter, sugar, egg, and vanilla extract. Mix well until combined.
3. Step 3: In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
4. Step 4: Fold in the chocolate chips and any optional toppings. Pour the batter into the prepared baking dish.
5. Step 5: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool before slicing and serving.

Storing & Reheating Moist Banana Bread Brownies with Chocolate Chips

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week. Make-ahead tip: You can make the batter ahead of time and store it in the fridge for up to 2 days. Bake as directed when ready to serve.

Freezing Moist Banana Bread Brownies with Chocolate Chips

Freeze for up to 3 months. Thaw overnight in the fridge before serving.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 300°F (150°C) for 10-15 minutes. Microwave: Reheat in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a fun twist, try adding a swirl of peanut butter or cream cheese frosting to the top of the brownies before baking.
• Best substitution: You can substitute the chocolate chips with nuts, dried fruits, or even coconut flakes for a different flavor.
• Make-ahead: These brownies can be made ahead of time and frozen for up to 3 months. Thaw overnight in the fridge before serving.
• Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish for a larger batch.
• Troubleshooting: If the brownies are not cooking evenly, try rotating the pan halfway through baking.

Moist Banana Bread Brownies with Chocolate Chips

⏱

Prep

10 mins

🍳

Cook

25-30 mins

⏳

Total

35-40 mins

🍽

Serves

9 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 3 ripe bananas
• 1/2 cup butter, melted
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

Seasonings

• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Optional Toppings

• Walnuts or pecans (optional)
• Powdered sugar for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. Step 2: In a large bowl, mash the ripe bananas until smooth. Add the melted butter, sugar, egg, and vanilla extract. Mix well until combined.
3. Step 3: In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
4. Step 4: Fold in the chocolate chips and any optional toppings. Pour the batter into the prepared baking dish.
5. Step 5: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool before slicing and serving.

Notes

• Chef tip: For a fun twist, try adding a swirl of peanut butter or cream cheese frosting to the top of the brownies before baking.
• Best substitution: You can substitute the chocolate chips with nuts, dried fruits, or even coconut flakes for a different flavor.
• Make-ahead: These brownies can be made ahead of time and frozen for up to 3 months. Thaw overnight in the fridge before serving.
• Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish for a larger batch.
• Troubleshooting: If the brownies are not cooking evenly, try rotating the pan halfway through baking.

Storage

• Fridge: Store in an airtight container in the fridge for up to 1 week.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Oven reheat: Reheat in the oven at 300°F (150°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds.
• Make ahead: You can make the batter ahead of time and store it in the fridge for up to 2 days. Bake as directed when ready to serve.

Nutrition Per Serving

• Calories: 320
• Protein: 3g
• Fat: 12g
• Carbs: 50g
• Fiber: 2g
• Sugar: 28g
• Sodium: 150mg
• Cholesterol: 45mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Moist Banana Bread Brownies with Chocolate Chips FAQs

A Warm Final Note

I can’t wait for you to try Moist Banana Bread Brownies with Chocolate Chips and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!