Banana Nut Brownies

12 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Banana Nut Brownies are the perfect chocolatey, fudgy brownies with crunchy walnuts and a banana twist. They’re a perfect, easy addicting treat!

Banana Walnut Brownies are the perfect way to change up Classic Walnut Brownies. The ripe bananas add some extra moisture and sweetness to the already delicious Dessert Recipe for the ultimate sweet treat.

Banana Nut Brownies in stack


These delicate brownies are a quick and delicious dessert idea perfect to feed a crowd or anyone with a chocolate addiction. We sometimes call them Banana Bread Brownies because the sweet taste of the bananas reminds us of other favorite baked goods like Traditional Banana Bread and Chocolate Banana Bread.

The warm bars are baked with golden brown walnuts sprinkled on top for a wonderful crunchy texture. You can leave the brownies simple and keep them as a delicious snack to enjoy throughout the day or pack in a lunch box. Another option is making a more decadent dessert with delicious toppings or by serving them with a scoop of Vanilla Ice Cream. Find more topping ideas below.


  • Melted Chocolate: To make a melted chocolate topping combine 2 tablespoons butter and 2 ounces unsweetened chocolate in a large saucepan. Sift the powdered sugar into a small bowl, then slowly mix it into the chocolate-butter mixture. If it’s too thick you can add a few tablespoons hot water. Pour the melted chocolate glaze over the brownies and let it set before serving. 
  • Peanut Butter: Make Peanut Butter Topping by combining ½ cup smooth peanut butter, ½ cup heavy whipping cream, 2 tablespoons light corn syrup, and ¼ cup light brown sugar. You can also use almond butter in place of the peanut butter. 
  • Brown Butter Frosting: To make brown butter frosting combine 6 tablespoons unsalted butter (melted), 3 cups powdered sugar, 1 ½ teaspoons vanilla, and 3-4 tablespoons half and half. Heat butter over medium heat in a saucepan to combine butter frosting. 



  • Prep time: Start by preheating your oven to 350 degrees, and prepping your square baking pan with cooking spray or parchment paper. If using baking paper, cut it down to the size of the baking dish. 
  • Batter: Use a fork to mash two large bananas, and in a microwave-safe small bowl melt the butter. Add the mashed bananas, softened butter, sugar, eggs, and vanilla extract to a large bowl. Whisk the ingredients together until smooth. In a separate bowl sift together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients and whisk until the brownie batter is just combined. 
  • Baking: Spread the batter into your baking dish and sprinkle the chopped walnuts over the top for some nutty sweetness. Bake the Banana Nut Brownies for 35-40 minutes. You can use a toothpick or butter knife to test if they’re done. If the toothpick comes out clean remove the brownies from the oven. Let the brownies cool slightly before cutting and serving.

Banana Nut Brownies ingredients in bowl


  • Sweeteners: For some different sweeteners, try using brown sugar, coconut sugar, or maple syrup instead of granulated sugar. Maple syrup or brown sugar will give a much darker flavor to the Banana Nut Brownies.
  • Oil: Instead of softened butter try coconut oil. Use coconut oil as a 1 for 1 exchange with melted butter. 
  • Mix-ins: To make Chewy Chocolate Chip Brownies add in some semisweet chocolate, dark chocolate, or white chocolate chips. You can also mix in some peanut butter cups, M&Ms, or roasted nuts for extra mix-ins. Another option is adding in ground coffee beans or an extra teaspoon vanilla for flavor. 
  • Flour: Instead of using all-purpose flour you can use whole wheat flour, almond flour, or oat flour in the flour mixture for Banana Walnut Brownies.



  • Serve: You can keep Banana Walnut Brownies at room temperature for 3-4 days. Let the brownies cool then cover and keep them in the pantry. 
  • Store: To keep Banana Brownies in the fridge, cover them in plastic wrap or put them in an airtight container. They’ll stay good for up to 1 week. 
  • Freeze: After giving the brownies some cooling time, you can cut them into squares and put them in an airtight container or freezer bag. They’ll keep well frozen for up to 6 months.

Banana Nut Brownies batter in baking dish

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Banana Nut Brownies

Banana Nut Brownies are the perfect chocolatey, fudgy brownies with crunchy walnuts and a banana twist. They're an easy, addicting treat!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup unsalted butter , melted
  • 1 cup sugar
  • 2 large eggs
  • 2 ripe bananas , mashed (about 1 cup)
  • 2 teaspoons vanilla extract
  • 1/2 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup walnuts , chopped


  • Preheat oven to 350 degrees and spray a 9x9 inch baking pan with baking spray.
  • In a large bowl whisk together melted butter, sugar, eggs, bananas, and vanilla extract until smooth.
  • Sift together flour, cocoa powder, baking powder, and salt.
  • Add dry ingredients to the banana mixture and whisk until just combined.
  • Spread batter in baking dish evenly and sprinkle with chopped walnuts.
  • Bake for 35-40 minutes or until a toothpick comes out clean.


  1. Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update! 
  2. To convert measurements to grams, click on the "Metric" option next to "Ingredients" in the recipe card.


Calories: 219kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 63mg | Potassium: 170mg | Fiber: 2g | Sugar: 19g | Vitamin A: 294IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
Keyword: Banana Nut Brownies

Banana Nut Brownies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I made these brownies on Saturday morning. I did not have any walnuts so I substituted pecans and added about 1/2 – 3/4 cup espresso chips. Did not put a topping on as I did not think it was needed. The brownies were very moist, enjoyed by all and there are none left. I thought this was a wonderful, easy to follow recipe. A great way to use up overly ripe bananas in a form other than banana bread. Thanks for a great recipe that I will use over and over again.