Decadently fudgy, these banana brownies are a dream for banana lovers. They’re rich, chocolatey brownies with a delicate hint of banana that rounds out the flavor perfectly.
The texture is wonderfully fudgy and moist, topped with that classic crackly glaze that forms as the brownies cool. That shiny, brittle top is a hallmark of a great brownie and one reason this recipe is a favorite.
What makes this recipe so yummy
- Ultra-fudgy brownies with a tender, almost gooey center. The banana adds moisture and a subtle sweetness that complements the chocolate.
- Simple, straightforward ingredients and an easy-to-follow method make this a reliable recipe for home bakers.
Groceries you’ll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
- Step 1: Preheat the oven to 350°F. Sift together the flour, cocoa powder, salt, espresso powder and baking powder in a medium bowl.
- Step 2: Whisk the dry ingredients together and set aside.
- Step 3: Heat the butter until hot and melted, then pour it over the chocolate chips in a large bowl.
- Step 4: Stir the butter and chocolate until fully melted and smooth.
- Step 5: Add both sugars and stir until combined.
- Step 6: Stir in the vanilla extract.
- Step 7: Add the mashed bananas and mix to incorporate.
- Step 8: Add the eggs one at a time, mixing gently. Avoid vigorous mixing to keep air out of the batter.
- Step 9: Gradually add the flour mixture, folding gently with a spatula until just combined.
- Step 10: Line an 8×8″ pan with parchment paper, pour in the batter, and smooth the top. Bake for 40 minutes.
- Step 11: Let the brownies cool in the pan for about 20 minutes, then lift them out using the parchment and transfer to a wire rack to cool completely.
- Step 12: Cut into squares and serve.
Hint: Add a tablespoon or two of water to the bottom of the 8×8 pan before lining with parchment. The water helps the paper stay in place while you pour in the batter.
Recipe variations and substitute ideas
- Sour Cream – Can be used if you prefer a slightly tangier, cake-like brownie (works well for banana bread–style brownies).
- Peanut Butter – Add dollops of peanut butter to the batter or serve with peanut butter for a classic chocolate, banana and peanut butter combination.
- Almond Butter – A good alternative to peanut butter for a different nutty flavor.
- Birthday Brownies – Easily adapted into a birthday-style dessert by adding sprinkles and frosting if desired.
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Necessary gear: Equipment
This recipe calls for an 8×8″ baking pan; a 9×9″ pan will also work but produce slightly thinner brownies.
You’ll also need mixing bowls, a spatula, and parchment paper.
How to store leftovers
Once fully cooled, store brownies at room temperature in an airtight container for up to one week.
To freeze: double-wrap brownies in foil and plastic wrap and freeze for up to six months.
More banana recipes I think you’ll love
-
Walking Banana Pudding
-
Creamy Banana Pudding Cupcakes
-
Banana Pudding Popsicles
-
Banana Pudding Tacos
You might also enjoy Caramel Swirl Blondies, banana bread, or Amish Pumpkin Bread.
Mel’s kitchen notes
A pinch of espresso powder helps intensify and enhance the chocolate flavor in these brownies.
About The Author
Melanie Cagle
Melanie is a professional food photographer, home cook, and Cajun food enthusiast. Since 2020 she has shared tested recipes and tutorials on this blog.
Her work has appeared on Fox News channels, Yahoo News, Southern Living, and she recently appeared on Food Network’s “100 Cooks”.
If you try this Banana Brownies recipe, please leave a comment to let us know how it turned out — we love hearing from readers.
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Banana Brownies
ANNOUNCEMENT
Watch Me Compete on Food Network’s 100 Cooks – airing June 7th @ 9/8c
Equipment
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Glass mixing bowls
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Baking spatula
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8×8″ square baking pan
Ingredients
- 1-¼ cups all-purpose flour, sifted
- ⅓ cup cocoa powder, sifted
- 1 teaspoon sea salt
- ½ teaspoon baking powder
- ¼ teaspoon espresso powder
- 1-½ cups semi-sweet chocolate chips
- 1 cup unsalted butter, melted and hot
- ¾ cup light brown sugar, packed
- 1-½ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ cup mashed bananas (use overripe for more banana flavor)
- 2 large eggs, room temperature
Instructions
- Preheat oven to 350°F.
- Sift together the flour, cocoa powder, salt, espresso powder and baking powder into a mixing bowl. Whisk to combine and set aside.
- Place chocolate chips in a large bowl. Pour the hot melted butter over the chocolate and stir until smooth and fully melted.
- Add the light brown sugar and granulated sugar, stirring until combined.
- Stir in the vanilla extract, then add the mashed bananas and mix to incorporate.
- Add the eggs one at a time, stirring gently after each addition. Avoid overmixing to prevent incorporating too much air.
- Fold in the flour mixture a little at a time with a spatula until just combined.
- Line an 8×8″ baking pan with parchment paper, pour in the batter, and smooth the surface. Bake for 40 minutes.
- Remove from the oven and let sit in the pan for 20 minutes, then lift out with the parchment and transfer to a wire rack to cool completely before cutting.
Notes
Using very ripe bananas will intensify the banana flavor and add natural sweetness.
Serve warm with a scoop of vanilla ice cream for a delightful treat.
Nutrition
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