pretzel crusted banana bread brownies with nutella ganache

Pretzel Crusted Banana Bread Brownies with Nutella Ganache | Melanie Makes

Over.  The.  Top.  Yep, that’s what these Pretzel Crusted Banana Bread Brownies with Nutella Ganache are.  And you know what?  It totally works!  I puffy heart love when things I’ve been thinking about creating actually live up to their expectations.  A salty, crunchy pretzel crust.  A dense, fudgy banana brownie.  The most heavenly hazelnut chocolate ganache ever created thanks to a jar of Nutella.  Yes, an entire jar of Nutella!

Melanie Makes Lulu Bakes Blog Series | Melanie Makes

This recipe totally came about thanks to a new blog series that I’m so excited to bring to my blog in 2014 – Melanie Makes, Lulu Bakes.  Who is this Lulu I type of?  That would be Melissa of Lulu Bakes.  I first came across her on Twitter, then advertised on her blog late last year and found some gumption and approached her about working together on a blog series.  Lucky for me – and you! – she said yes!  

Each month, we’ll each be sharing a recipe that we created that includes three key ingredients.  This month’s featured ingredients are pretzels, banana and Nutella as selected by me.  We’re keeping what we create a secret until we reveal the recipe on our blogs.  You can check out Melissa’s drool inducing recipe, here.

Pretzel Crusted Banana Bread Brownies with Nutella Ganache | Melanie Makes

This recipe is the definition of ooey, gooey goodness.  You can never  go wrong with a sweet and salty flavor combination in my book!

Pretzel Crusted Banana Bread Brownies with Nutella Ganache | Melanie Makes

Pretzel Crusted Banana Bread Brownies with Nutella Ganache
  • 3 cups pretzels
  • 5 tablespoons, melted
  • ¾ cup butter
  • ¾ cup cocoa
  • 2 tablespoons coffee, prepared
  • 1-2/3 cups sugar
  • 2 teaspoons vanilla
  • 1 banana, mashed
  • 2 eggs, beaten
  • 1-1/3 cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 13 oz. Nutella
  • ¾ cup heavy whipping cream
  1. Preheat oven to 350 degrees.
  2. In a large food storage bag, add pretzels and seal. Crush into small pieces with rolling pin or heavy spoon.
  3. Add pretzel crumbs to 9x13 pan and drizzle with 5 tablespoons melted butter. Stir to combine and then press onto bottom of pan to form crust. Set aside.
  4. In a large bowl, melt ¾ cup butter. Stir in cocoa, coffee, sugar, vanilla, banana and eggs.
  5. Stir in flour, baking powder and salt until just combined.
  6. Pour brownie batter on top of pretzel crust and carefully spread to edges.
  7. Bake for 20-25 minutes or until brownies are set.
  8. Let brownies cool completely.
  9. In medium bowl, add Nutella and whipping cream and microwave for one minute.
  10. Whisk together and then spread on top of cooled brownies.
  11. Refrigerate 3-4 hours prior to serving. The longer the brownies are refrigerated, the more set the ganache will be.
Brownie portion of this recipe adapted from my very favorite brownie recipe ever by Joy the Baker.

Pretzel Crusted Banana Bread Brownies with Nutella Ganache | Melanie Makes

I can’t think of a better way to start your week than whipping up a batch of these brownies.  The 9×13 pan that I made on Saturday?  GONE. 


  1. Such a fun project! And those brownies – whoa. Those look AMAZING, Mel!

  2. I think it is meant-to-be that we both did “pretzel crusted” somethings for our first challenge! This is going to be such a fun series!

  3. Yum Yum! And healthy too because of the banana – hello serving of fruit. I am sold :)

  4. My boyfriend would fall in love with you if you offered him these brownies.

    … So don’t do that, please.

    Haha! I’m going to have to make these soon, they look great!

    • Hey, Morgan! I think these would be the perfect Valentine treat for him! And don’t worry, I think my husband would frown upon me offering your boyfriend brownies, too! 😉

  5. yum–love the salty and sweet!

  6. Oh my goodness! That looks completely amazing!

  7. this recipe looked awesome. however mine really did not turn out. i subbed out coconut oil 1:1 for the butter and followed everything exactly as instructed. i ended up having to add some almond milk to batter because was way too thick and didn’t flow into the pan; also the bottom/pretzel crust definitely need to be broken down further; My brownie was not moist enough after baking and the instructions for the frosting were a fail. next time i would whip the whipping cream cold first until peaks form and then fold in the jar nutella (may even use 2 cups of cream); overall the frosting did not set and was too sticky for “easy serving”, and overall didn’t look anything like the picture. i will preface this all with: i am a frequent baker with a major chocolate baking focus and i have never had this much trouble with a recipe before. i really wanted it to work because I flavor love the flavor combo! better luck next time.

    • Hi, Ddeevaa!

      So sorry that you were disappointed by this recipe – it lasted less than three days in our house so I’m not sure what happened! The brownie portion of the recipe is one that I bake quite frequently and I’ve never had any problems with it. With that being said, I’ve also never substituted coconut oil for it either.

      The frosting is rather “gooey” compared to other frostings I’ve used but it does set up better the longer that it’s been the fridge.

      I hope you’ll give it another chance!

      • Thanks Melanie!

        yeah i mean the brownie batter tasted INCREDIBLE so maybe it cooked too long or something? def need to give this another go. love you blog!

  8. Natalie C. says:

    Is there anything I can substitute for the coffee? I don’t have coffee in my house and I’d really hate to buy it for such a small amount. Thanks!

  9. Thanks for the recipe! I just made them for a family reunion party and they were a huge it. I followed the brownie recipe exactly and they were awesome. I’m actually surprised they had SO much of a banana flavor with only one banana in the recipe. I did add one melted Hershey bar to the ganache recipe (for a little extra firmness).

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