What happens when your craving for fudgy brownies meets a kitchen full of ripe bananas? You make Banana Brownies—an incredibly moist, rich, and chocolatey dessert that puts overripe bananas to perfect use. These brownies are chewy on the edges, soft in the center, and filled with chocolate chips for double the indulgence.
This American-inspired twist on classic brownies is a year-round favorite. In summer, enjoy them chilled for a dense, fudgy bite. In winter, pair them warm with a scoop of vanilla ice cream or a cup of coffee for cozy comfort. Whether you’re baking for family, a gathering, or simply using up bananas, this recipe is a keeper.
Why You’ll Love These Banana Brownies
- No Waste: A delicious way to use up brown bananas.
- One Bowl: Simple ingredients and minimal mess.
- Extra Moist: Bananas add moisture and flavor without overpowering the chocolate.
- Customizable: Add nuts, swirl in peanut butter, or top with sea salt.
Ingredients
- 1 cup unsalted butter (226 grams)
- 2 cups white sugar (400 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas (about 2–3 large, very ripe bananas)
- 1¼ cups all-purpose flour (156 grams)
- ¾ cup unsweetened cocoa powder (60 grams)
- ½ teaspoon salt
- 1½ cups chocolate chips (270 grams)
Instructions
1. Prep Your Equipment
Preheat oven to 350°F (180°C or 170°C fan-forced).
Line a 9×13 inch (23×33 cm) baking pan with parchment paper or foil, leaving an overhang for easy lifting. Lightly grease if preferred.
2. Melt Butter and Sugar
In a large heatproof bowl, combine butter and sugar. Microwave for 45 seconds on medium power, then stir. Repeat until the butter is fully melted and the mixture is glossy. Alternatively, melt the butter and sugar over a double boiler.
3. Mix the Wet Ingredients
Let the mixture cool slightly. Whisk in the eggs and vanilla until smooth. Then stir in the mashed bananas until well combined.
4. Add the Dry Ingredients
Sift the cocoa powder if needed to remove lumps. Whisk together the flour, cocoa, and salt, then gently fold into the wet mixture. The batter will be thick with banana lumps—that’s okay.
5. Add Chocolate Chips
Fold in the chocolate chips, reserving a few to sprinkle on top if desired.
6. Bake
Spread the batter evenly in the prepared pan. Bake for about 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
7. Cool Completely
Cool the brownies in the pan. Then refrigerate for at least 4 hours before slicing to get the best texture and clean cuts.
Tips & Variations
- Banana Texture: Mash bananas until smooth for even mixing.
- For Extra Fudgy Texture: Use dark chocolate chips or swap ¼ cup flour for almond flour.
- Vegan Option: Use plant-based butter, flax eggs, and dairy-free chocolate.
- Storage: Store in an airtight container in the fridge for up to 4 days. Freeze slices individually wrapped for up to 2 months.
Serving Suggestions
These brownies are perfect served:
- Chilled for a dense, truffle-like texture
- Warm with a scoop of vanilla ice cream
- Topped with peanut butter drizzle or espresso glaze
- Alongside coffee or a glass of cold milk
They’re ideal for lunchboxes, holiday spreads, bake sales, or late-night chocolate cravings.
Banana Brownies
Ingredients
- 1 cup unsalted butter 226 grams
- 2 cups white sugar 400 grams
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas about 2–3 large, very ripe bananas
- 1¼ cups all-purpose flour 156 grams
- ¾ cup unsweetened cocoa powder 60 grams
- ½ teaspoon salt
- 1½ cups chocolate chips 270 grams
Instructions
Prep Your Equipment
- Preheat oven to 350°F (180°C or 170°C fan-forced).
- Line a 9×13 inch (23×33 cm) baking pan with parchment paper or foil, leaving an overhang for easy lifting. Lightly grease if preferred.
Melt Butter and Sugar
- In a large heatproof bowl, combine butter and sugar. Microwave for 45 seconds on medium power, then stir. Repeat until the butter is fully melted and the mixture is glossy. Alternatively, melt the butter and sugar over a double boiler.
Mix the Wet Ingredients
- Let the mixture cool slightly. Whisk in the eggs and vanilla until smooth. Then stir in the mashed bananas until well combined.
Add the Dry Ingredients
- Sift the cocoa powder if needed to remove lumps. Whisk together the flour, cocoa, and salt, then gently fold into the wet mixture. The batter will be thick with banana lumps—that’s okay.
Add Chocolate Chips
- Fold in the chocolate chips, reserving a few to sprinkle on top if desired.
Bake
- Spread the batter evenly in the prepared pan. Bake for about 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Cool Completely
- Cool the brownies in the pan. Then refrigerate for at least 4 hours before slicing to get the best texture and clean cuts.
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