Chocolate Banana Brownies Recipe

I’m excited to share my Chocolate Banana Brownies, a homemade take with a little known trick that makes them uniquely memorable.

I never expected bananas to make brownies this strange and addictive, but here we are. I call it my Easy Banana Brownie Recipe because it somehow turns mashed very ripe bananas and unsweetened cocoa powder into something that tastes like a memory you forgot you had.

The crust can be a little chewy, the middle stays fudgy, and you might find yourself sneaking bites before anyone else notices. These Banana Chocolate Brownies are not trying to be wholesome, they just happen to be way more interesting than plain chocolate.

Try one and you’ll get why I keep making them, even on weeknights.

Ingredients

• All purpose flour: Adds structure and carbs, little protein, not much fiber, keeps brownies cakey.
• Unsweetened cocoa powder: Rich in antioxidants, deep chocolate flavor,, low sugar, can be slightly bitter.
• Very ripe bananas: Make it sweet naturally, add moisture, fiber and potassium, hint of caramel.
• Unsalted butter: Gives richness, fat for tender crumb, adds calories, carries chocolate flavor well.
• Eggs: Bind ingredients, give some protein, help rise slightly, add moisture and structure.
• Semisweet chocolate chips: Melt pockets of chocolate, extra sweetness, adds fat and antioxidants sometimes.
• Walnuts or pecans: Add crunch, healthy unsaturated fats, protein and fiber, slightly bitter toasty note.

Ingredient Quantities

• 1 cup (125 g) all purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113 g) unsalted butter, melted
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 to 1 1/4 cups mashed very ripe bananas (about 2 large bananas)
• 1/2 cup (90 g) semisweet chocolate chips (optional)
• 1/2 cup (50 g) chopped walnuts or pecans (optional)

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment and grease the sides, or just grease and flour the pan. Parchment overhang makes taking brownies out way easier.

2. In a medium bowl whisk together 1 cup (125 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Sift if your cocoa is lumpy, or just whisk well.

3. In a large bowl stir together 1/2 cup (113 g) melted unsalted butter, 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until mostly smooth. Let the butter cool a bit before adding eggs so they dont scramble.

4. Add the 2 large eggs, one at a time, beating or whisking after each until combined, then stir in 1 teaspoon vanilla extract. Fold in 1 to 1 1/4 cups mashed very ripe bananas (about 2 large bananas). It’s ok if the banana makes the batter a bit lumpy.

5. Pour the dry ingredients into the wet and fold gently until just combined. Dont overmix or you’ll get cakey brownies; stop when you no longer see streaks of flour.

6. Fold in 1/2 cup (90 g) semisweet chocolate chips and 1/2 cup (50 g) chopped walnuts or pecans if using. Reserve a few chips or nuts to sprinkle on top for a prettier look.

7. Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Tap the pan on the counter once to remove big air bubbles.

8. Bake 22 to 30 minutes. For fudgier brownies go for about 22 to 25 minutes, for more cake like 28 to 30. Insert a toothpick in the center; you want moist crumbs to cling not wet batter. Ovens vary so start checking at 20 minutes.

9. Cool completely in the pan on a wire rack, at least 1 hour, so the banana brownies set and cut cleanly. Lift out with the parchment and slice into squares.

10. Store in an airtight container at room temp up to 3 days or freeze for longer. Tip: warm a brownie for 8-10 seconds in the microwave and top with ice cream for the best serving.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 8-inch square baking pan, parchment lined or greased and floured
3. Parchment paper or extra butter/oil for greasing
4. Medium and large mixing bowls
5. Measuring cups and spoons
6. Whisk (or electric hand mixer)
7. Rubber spatula for folding and smoothing
8. Fine mesh sieve or sifter for cocoa/flour clumps
9. Knife and cutting board for chopping nuts and slicing brownies
10. Wire cooling rack and a toothpick to test doneness

FAQ

Chocolate Banana Brownies Recipe Substitutions and Variations

• All purpose flour: Whole wheat pastry flour (use equal amount 1:1, gives a nuttier, slightly denser brownie). Gluten free 1:1 blend (use same volume; pick a blend with xanthan gum). Almond flour (replace up to one third of the flour with almond flour and add an extra binder like 1 tbsp ground flax or an extra egg, since it makes the batter oilier).
• Unsalted butter: Melted coconut oil (replace by equal volume or weight, adds subtle coconut note). Neutral oil like canola or vegetable (use same volume; brownies will be fudgier). Unsweetened applesauce (replace up to half the butter to cut fat; brownies become more cake like but still tasty).
• Granulated + light brown sugar (total about 1 cup): Coconut sugar (use 1:1, similar sweetness and color). Maple syrup or honey (use about 3/4 cup for the 1 cup sugar and reduce other liquids by 2 to 3 tbsp; watch for faster browning). Date sugar (use 1:1, it wont melt the same so texture changes).
• Eggs: Flax egg (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes). Chia egg (same ratio as flax). Unsweetened applesauce (1/4 cup per egg). Extra mashed banana (1/4 cup per egg, but youll get stronger banana flavor).

Pro Tips

– Use very ripe bananas and weigh them if you can, 1 to 1 1/4 cups is a range for a reason. Too much banana = extra moisture and a gummy crumb, too little = dryer, so eyeball the batter and err on the side of slightly thicker.

– Let the melted butter cool till just warm before adding the eggs. If the butter is hot you’ll scramble them, and that makes the texture weird. You can also whisk the eggs first and temper them by adding a little warm butter into the eggs, then pour back into the bowl.

– Fold gently and stop as soon as the flour streaks disappear. Overmixing makes cakey brownies, and underbaking them a bit gives a fudgier result. Start checking the oven early and aim for moist crumbs on a toothpick not raw batter.

– Boost flavor and texture: toast the nuts briefly to bring out their oils, reserve a few chocolate chips to sprinkle on top for a prettier crust, and add a pinch of instant espresso or a teaspoon of strong coffee to deepen the chocolate notes. If you need clean slices chill the pan 20 to 30 minutes before cutting.