These banana brownies are so fudgy, with an amazing combination of chocolate chips and banana. Using mashed bananas in brownies is the perfect way to use up ripe bananas and make perfectly moist brownies.
Move over regular brownies! Once you try banana in brownies, you may never go back.
The bananas in this recipe keep the brownies incredibly moist, and the sweetness of the bananas balances the richness of the chocolate perfectly.
These are not like your average brownies made from brownie mix. These made-from-scratch brownies with bananas are on another level of chocolatey goodness with more than a hint of banana. We could actually nickname these banana bread brownies!
I am a huge banana lover, and also a huge fan of decadent brownies. Combining the two together in these chocolate banana brownies makes the perfect sweet treat.
Mashed banana is added to the brownie batter which gives the brownies their banana flavor, while also giving them the perfect texture. Chocolate chips are added to the batter to give even more of a chocolate flavor.
If you are a banana lover too, be sure to try Banana Nut Bundt Cake and Chocolate Banana Bread.
Why You’ll Love These Banana Brownies
- Great recipe to use up overripe bananas
- Makes extra moist chocolate brownies
- Uses basic ingredients
- Freezes well
What You’ll Need
These easy banana brownies are made with simple ingredients that you may even already have on hand. For measurements and instructions, see the recipe card below.
- Unsalted butter
- Semi-sweet chocolate bar or chips
- Light brown sugar
- Large eggs
- Large bananas – Mash them and measure out 1 cup. For best results, use ripe or overripe bananas.
- Vanilla extract
- All purpose flour
- Unsweetened cocoa powder
- Semi-sweet chocolate chips
How to Make Banana Brownies
Your whole family will love this easy recipe for fudgy banana brownies. Get the full recipe and instructions in the recipe card below.
Prep bananas. Mash bananas and measure 1 cup.
Prep oven and pan. Preheat the oven to 350°F. Line a 8-inch square pan with baking parchment paper, or spray with non-stick cooking spray. Set aside.
Make chocolate mixture. In a large microwave-safe bowl, combine the butter and 4.5 oz semi-sweet chocolate bar or chips. Microwave in 30 second increments until just melted, stirring each time. Mix until smooth and well combined.
Mix wet ingredients. Add the brown sugar, eggs and mashed bananas to the chocolate mixture. Mix until well combined.
Mix in dry ingredients. Add the all purpose flour and cocoa powder, mix until just combined. Fold in the chocolate chips.
Add to pan and bake. Pour the banana brownie batter into the prepared pan. Bake for 25 minutes, or until the edges have just set but the center is still soft.
Cool and enjoy! Allow the pan to cool completely before removing the brownies and slicing.
Tips for the Best Banana Brownies
Load it up with chocolate chips. Extra chocolate chips can be scattered over the brownies just before baking.
Use ripe bananas. Using overripe bananas will give your brownies a stronger banana flavor.
Clean cuts for perfect brownie squares. Use a sharp, skinny knife to cut the brownies into squares. For clean cuts, wipe the knife completely clean between each slice.
Substitutions & Variations
- Gluten Free Banana Brownies. Make these gluten-free by subbing all-purpose flour. I recommend King Arthur’s Measure for Measure All Purpose Gluten Free Flour.
- Make them nutty. Add in 1 cup of chopped pecans or walnuts.
Storing & Freezing Suggestions
Store brownies in an airtight container in the fridge for up to 5 days. Fridge storage is recommended because the brownies are so moist.
These brownies can also be frozen. Slice and freeze in an airtight container or bag for up to 3 months. Thaw in the fridge overnight.
For firmer, less fudgy brownies, increase the bake time.
If you more fudgy brownies, you need a higher fat-to-flour ratio. This recipe does that with butter and chocolate. Cake-like brownies have more flour and typically have baking powder.
The secret to making these perfectly fudgy brownies is the addition of chocolate chips melted with butter, which creates a thick, molten base. Another way to make sure your brownies come out fudgy is to remove them from the oven before a toothpick comes out clean. You’ll end up with a center that is ooey-gooey and fudgy.
Overripe bananas are perfect for brownies, unless your brownies are past overripe to the point where they are molded or have started to liquefy. Spotty bananas that are a little overripe actually have a bolder banana flavor that are perfect for baking.
More Banana Recipes
- 1 stick unsalted butter, ½ cup
- 4.5 oz semi-sweet chocolate bar or chips
- 1 cup brown sugar
- 3 large eggs
- 2 large bananas, mashed (about 1 cup of mashed banana)
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- Mash bananas and measure 1 cup.
- Preheat the oven to 350°F. Line a 8-inch square baking pan with baking parchment, or spray with non-stick cooking spray. Set aside.
- In a large microwave safe mixing bowl, combine the butter and 4.5 oz semi-sweet chocolate bar or chips. Microwave in 30 second increments until just melted, stirring each time. Mix until smooth and well combined.
- Add the brown sugar, eggs and mashed bananas to the chocolate mixture. Mix until well combined.
- Add the all purpose flour and cocoa powder, mix until just combined. Fold in the chocolate chips.
- Pour the brownie batter into the prepared baking pan. Bake for 25 minutes, or until the edges have just set but the center is still soft.
- Allow the pan to cool completely before removing the brownies and slicing.
- A metal pan will bake faster than a glass pan.
- For firmer, less fudgy, brownies increase the bake time.