Chocolate banana brownies are a deliciously simple way to satisfy your dessert cravings while using up those overripe bananas on your counter. With home bakers increasingly searching for creative ways to use overripe bananas, this recipe offers a delicious solution that’s both indulgent and simple to prepare. Rich chocolate and natural banana sweetness combine for a fudgy, moist brownie that’s hard to resist. In just 40 minutes, you’ll have a crowd-pleasing treat that satisfies cravings and reduces food waste. Perfect for beginners and seasoned bakers alike, these brownies are destined to become a staple in your baking repertoire.
Why You’ll Love This Recipe
- One-bowl simplicity: Minimal dishes, maximum flavor.
- Naturally sweet: Overripe bananas reduce the need for extra sugar.
- Super moist: The banana keeps these brownies soft and gooey.
- Crowd-pleaser: Perfect for both kids and adults.
- Make-ahead friendly: Stores beautifully for days or can be frozen.
Ingredients
Here’s what you’ll need to make these delectable brownies:
- 3/4 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2/3 cup mashed overripe banana (about 2 bananas)
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 cup dark chocolate chips (semi-sweet works great too)
How to Make Chocolate Banana Brownies
- Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with parchment paper and greasing lightly.
- Mix the wet ingredients: In a large bowl, whisk together the melted butter and sugar until well combined. Add eggs, vanilla extract, and mashed banana. Stir until smooth.
- Whisk the dry ingredients: In a separate bowl, combine cocoa powder, flour, salt, and baking powder.
- Incorporate and fold: Gradually sift the dry mixture into the wet ingredients. Gently fold until just combined—do not overmix.
- Add the chocolate chips: Stir in the dark chocolate chips evenly.
- Bake: Spread the batter evenly into your prepared pan. Bake for 30–40 minutes, or until a toothpick inserted into the center has just a few moist crumbs.
- Cool and serve: Let brownies cool in the pan for 15 minutes. Transfer to a wire rack to cool completely before slicing into 12 servings.
Chocolate Banana Brownies
- Total Time: 40 minutes
- Yield: 12 brownies 1x
Description
Chocolate banana brownies combine rich cocoa and ripe bananas for a moist, fudgy treat. One-bowl, easy to make, and always a hit!
Ingredients
3/4 cup unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 tsp pure vanilla extract
2/3 cup mashed overripe banana (about 2 bananas)
1/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1 cup dark chocolate chips (semi-sweet works great too)
Instructions
- Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with parchment paper and greasing lightly.
- Mix the wet ingredients: In a large bowl, whisk together the melted butter and sugar until well combined. Add eggs, vanilla extract, and mashed banana. Stir until smooth.
- Whisk the dry ingredients: In a separate bowl, combine cocoa powder, flour, salt, and baking powder.
- Incorporate and fold: Gradually sift the dry mixture into the wet ingredients. Gently fold until just combined—do not overmix.
- Add the chocolate chips: Stir in the dark chocolate chips evenly.
- Bake: Spread the batter evenly into your prepared pan. Bake for 30–40 minutes, or until a toothpick inserted into the center has just a few moist crumbs.
- Cool and serve: Let brownies cool in the pan for 15 minutes. Transfer to a wire rack to cool completely before slicing into 12 servings.
Notes
Use very ripe bananas for the best flavor.
Chill for 20 minutes after cooling for cleaner slicing.
Add chopped nuts or swirl Nutella for extra flavor.
Can be made gluten-free or vegan with simple swaps.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 brownies
- Calories: 346
- Sugar: 30.3 g
- Sodium: 80.9 mg
- Fat: 19.1 g
- Protein: 3.6 g
- Cholesterol: 62 mg
Helpful Tips
- Use very ripe bananas for the sweetest and most pronounced flavor.
- Don’t overbake—check at 30 minutes for a fudgy center.
- Chill the brownies for 20 minutes after cooling to slice cleanly.
- Enhance the flavor with a pinch of espresso powder.
Substitutions and Variations
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Vegan: Substitute eggs with flax eggs and use vegan butter and chocolate chips.
- Add a nutty crunch: Mix in chopped walnuts or pecans.
- Extra chocolatey: Swirl in 2 tbsp of Nutella before baking.
Frequently Asked Questions
Can I use frozen bananas? Yes! Let them thaw completely and remove any extra moisture before mashing.
Can I double this recipe? Definitely. Use a 9×13-inch pan and check for doneness around 35 minutes.
Are these brownies freezer-friendly? Absolutely. Store in an airtight container and freeze for up to 3 months.
Storage Instructions
Keep brownies fresh by storing them in an airtight container at room temperature for up to 4 days. For longer freshness, refrigerate for up to a week or freeze for as long as 3 months. Let them thaw at room temperature or reheat briefly in the microwave before serving.
Conclusion
This recipe brings together comfort, flavor, and simplicity in every bite. Chocolate banana brownies are perfect for using up ripe bananas and delivering rich, fudgy satisfaction. Give them a try, leave a comment with your results, and explore more irresistible treats on our blog!