Banana Bread Brookies
Banana Bread Brookies
Ingredients
For the Banana Bread Batter
- 2 ripe bananas, mashed (about 3/4 cup)
- 1/4 cup melted butter
- 1/4 cup pure maple syrup
- 1 egg, large
- 1 teaspoon vanilla extract
- 1 cup gluten free flour
- 1/2 teaspoon baking soda
- 1/2 cup dark chocolate chips
For the Brownie Batter
- 1/2 cup melted butter
- 1/2 cup coconut sugar
- 1 egg, large
- 1 teaspoon vanilla extract
- 1/4 cup all natural creamy peanut butter
- 1/2 cup dark cocoa powder
- 1/2 cup gluten free flour
- 1/4 teaspoon baking soda
- 1/2 cup dark chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brookies out later.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the mashed ripe bananas, 1/4 cup melted butter, maple syrup, 1 large egg, and 1 teaspoon vanilla extract for the banana bread batter. Whisk until well combined.
⏱️ 5 min
- 3
Add the 1 cup gluten free flour and 1/2 teaspoon baking soda to the banana bread wet ingredients. Mix until just combined, being careful not to overmix. Fold in 1/2 cup dark chocolate chips.
⏱️ 3 min
- 4
In a separate medium bowl, combine 1/2 cup melted butter, coconut sugar, 1 large egg, 1 teaspoon vanilla extract, and peanut butter for the brownie batter. Whisk until smooth.
⏱️ 5 min
- 5
Add the dark cocoa powder, 1/2 cup gluten free flour, and 1/4 teaspoon baking soda to the brownie wet ingredients. Mix until just combined. Fold in 1/2 cup dark chocolate chips.
⏱️ 3 min
- 6
Using an ice cream scoop or a spoon, alternate scoops of the banana bread batter and brownie batter into the prepared baking pan. Aim for a checkerboard pattern or simply dollop them randomly to create a marbled effect.
⏱️ 4 min
- 7
Gently spread the batters to fill any gaps, but avoid overmixing them. You want distinct layers or swirls.
⏱️ 2 min
- 8
Bake for 30-35 minutes, or until a toothpick inserted into the banana bread sections comes out with moist crumbs, and the brownie sections are set but still slightly gooey. Do not overbake.
⏱️ 35 min•🌡️ 350
- 9
Remove the pan from the oven and let the brookies cool completely in the pan on a wire rack for at least 15 minutes before lifting them out using the parchment paper overhang. This allows them to set and prevents crumbling.
⏱️ 15 min
- 10
Once cooled, cut the brookies into 9 squares and serve. Enjoy the rich, fudgy brownie combined with the soft, sweet banana bread!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Bread Brookies
For the Banana Bread Batter
- 2 ripe bananas, mashed (about 3/4 cup)
- 1/4 cup melted butter
- 1/4 cup pure maple syrup
- 1 egg, large
- 1 teaspoon vanilla extract
- 1 cup gluten free flour
- 1/2 teaspoon baking soda
- 1/2 cup dark chocolate chips
For the Brownie Batter
- 1/2 cup melted butter
- 1/2 cup coconut sugar
- 1 egg, large
- 1 teaspoon vanilla extract
- 1/4 cup all natural creamy peanut butter
- 1/2 cup dark cocoa powder
- 1/2 cup gluten free flour
- 1/4 teaspoon baking soda
- 1/2 cup dark chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brookies out later.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the mashed ripe bananas, 1/4 cup melted butter, maple syrup, 1 large egg, and 1 teaspoon vanilla extract for the banana bread batter. Whisk until well combined.
⏱️ 5 min - 3
Add the 1 cup gluten free flour and 1/2 teaspoon baking soda to the banana bread wet ingredients. Mix until just combined, being careful not to overmix. Fold in 1/2 cup dark chocolate chips.
⏱️ 3 min - 4
In a separate medium bowl, combine 1/2 cup melted butter, coconut sugar, 1 large egg, 1 teaspoon vanilla extract, and peanut butter for the brownie batter. Whisk until smooth.
⏱️ 5 min - 5
Add the dark cocoa powder, 1/2 cup gluten free flour, and 1/4 teaspoon baking soda to the brownie wet ingredients. Mix until just combined. Fold in 1/2 cup dark chocolate chips.
⏱️ 3 min - 6
Using an ice cream scoop or a spoon, alternate scoops of the banana bread batter and brownie batter into the prepared baking pan. Aim for a checkerboard pattern or simply dollop them randomly to create a marbled effect.
⏱️ 4 min - 7
Gently spread the batters to fill any gaps, but avoid overmixing them. You want distinct layers or swirls.
⏱️ 2 min - 8
Bake for 30-35 minutes, or until a toothpick inserted into the banana bread sections comes out with moist crumbs, and the brownie sections are set but still slightly gooey. Do not overbake.
⏱️ 35 min•🌡️ 350 - 9
Remove the pan from the oven and let the brookies cool completely in the pan on a wire rack for at least 15 minutes before lifting them out using the parchment paper overhang. This allows them to set and prevents crumbling.
⏱️ 15 min - 10
Once cooled, cut the brookies into 9 squares and serve. Enjoy the rich, fudgy brownie combined with the soft, sweet banana bread!
⏱️ 3 min