Banana Brownies
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Rich, fudgy banana brownies made in one bowl with melted dark chocolate, ripe bananas, and cocoa powder. The perfect mix of brownie and banana bread with crackly tops and gooey centers. A great way to use the overripe bananas on your counter!
You’ll also love my Banana Bars with Cream Cheese Frosting and Brown Butter Brownies.
Quick Look: Banana Brownies
- Prep Time: 15 minutes
- Bake Time: 30-38 minutes
- Total Time: 50 minutes
- Servings: 12-16 brownies
- Dietary Info: Vegetarian
- Method: One Bowl Baking
- Technique: Melt-and-Mix Batter
- Flavor/Texture: Fudgy, rich, chocolatey, moist
Why You’ll Love These Fudgy Banana Brownies!
There’s something nostalgic about the smell of bananas and chocolate baking together. This recipe reminds me of those cozy afternoons when you have overripe bananas on the counter and want to make something comforting without much effort.
I love that these brownies are made in one bowl, no mixer needed, and still taste bakery-worthy. They’re rich, fudgy, and just the right balance of brownie and banana bread. Serve them slightly warm with a glass of milk, and they disappear fast. Mangia!
If you are a chocolate lover, you’ll love my Chocolate Olive Oil Cake, Torta Caprese (Italian Flourless Chocolate Almond Cake), and Chocolate Crinkle Cookies.
Made With Amore,
Table of Contents
Simple Ingredients
A handful of ingredients work together to create the rich chocolate flavor that make these banana brownies so irresistible.
- Ripe Bananas: Add natural sweetness, moisture, and create the signature soft, fudgy texture
- Dark Chocolate: Melts into the batter for rich, deep chocolate flavor in every bite
- Dutch-Process Cocoa Powder: Intensifies the chocolate flavor and gives the brownies their dark color
- Butter: Adds richness and helps create the decadent, fudgy consistency
- Eggs And Granulated Sugar: Provide structure and help form the classic shiny, crackly top
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Extra Chocolatey Flavor: Add espresso powder for deeper chocolate flavor.
- Nut Variation: Swap walnuts for pecans or hazelnuts. Add a swirl of Homemade Nutella (Chocolate Hazelnut Spread).
- Chocolate Substitution: Use milk chocolate for a sweeter brownie.
- Love Peanut Butter? Add peanut butter swirls before baking. Try my Banana Oatmeal Cookies.
How to Make Banana Brownies
These banana brownies are the perfect way to use up ripe bananas. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat oven to 350 degrees F. Line a 9×9-inch baking pan with parchment paper for thick brownies or use a 9×13-inch pan for thinner brownies. Grease the parchment. In a mixing bowl, add the butter and dark chocolate. Melt completely in the microwave in 20-second intervals, stirring between each, or melt over a bain-marie until smooth. Whisk in the mashed bananas until smooth. Add the sugar and whisk well.
- Add the eggs and vanilla extract and whisk until the batter looks glossy and combined.
- Add the flour, cocoa powder, cinnamon if using, and salt. Fold gently with a spatula just until combined. Do not overmix.
- Fold in the mini chocolate chips and walnuts, if using.
- Pour the batter into the prepared pan and smooth the top evenly. For a 9×9-inch pan: bake 30-35 minutes For a 9×13-inch pan: bake 22-28 minutes. The brownies are done when the edges are set and the center still looks slightly soft.
- A toothpick inserted should come out with moist crumbs, not wet batter. Let cool completely before slicing for clean edges. Sprinkle with flaky sea salt if desired.
Banana Brownie FAQs
Store the banana brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week
These are extra fudgy with soft centers and rich chocolate flavor. The bananas keep them moist without making them cake-like.
Yes, but it’s balanced. The banana flavor is subtle and pairs perfectly with the dark chocolate.
Serving Suggestions
These banana brownies are delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert everyone will love. I love serving them after family meals like Sausage and Peppers Pasta, Italian Meatball Subs, or Lasagna Soup, where chocolate makes the perfect sweet ending. They also pair well with other homemade treats such as Italian Cheesecake and Molten Chocolate Lava Cakes when creating a dessert assortment for gatherings.
My Pro Tips
Recipe Tips
- Use very ripe bananas with brown spots for the best sweetness and flavor.
- Do not overbake. Slightly underbaked brownies stay fudgy after cooling.
- Use good-quality dark chocolate for bakery-style flavor.
- Let the brownies cool fully before slicing or they’ll fall apart.
- For extra gooey brownies, add more chocolate chips on top before baking.
More Banana Recipes You’ll Love
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Banana Brownies
Ingredients
- 1 ½ cup ripe bananas, mashed (about 2 medium bananas)
- ½ cup unsalted butter
- 1 cup dark chocolate chunks or chocolate chips
- 1 cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup Dutch-process cocoa powder
- Pinch cinnamon, optional
- ½ teaspoon salt
- 1 cup all-purpose flour
- ¾ cup chocolate chips, I like to mix mini and regular
- ½ cup chopped walnuts, optional
Instructions
- Prep the Pan: Preheat oven to 350 degrees F. Line a 9×9-inch baking pan with parchment paper for thick brownies or use a 9×13-inch pan for thinner brownies. Lightly grease the parchment.
- Melt Chocolate and Butter: In a large mixing bowl, add the butter and dark chocolate. Melt completely in the microwave in 20-second intervals, stirring between each, or melt over a bain-marie until smooth and glossy.
- Make the Batter: Whisk in the mashed bananas until smooth. Add the sugar and whisk well. Add the eggs and vanilla extract and whisk until the batter looks glossy and combined. Add the flour, cocoa powder, cinnamon if using, and salt. Fold gently with a spatula just until combined. Do not overmix. Fold in the mini chocolate chips and walnuts, if using.
- Bake: Pour the batter into the prepared pan and smooth the top evenly. For a 9×9-inch pan: bake 30-35 minutes For a 9×13-inch pan: bake 22-28 minutes.
- The brownies are done when the edges are set and the center still looks slightly soft. A toothpick inserted should come out with moist crumbs, not wet batter.
- Cool and Serve: Let cool completely before slicing for clean edges. Sprinkle with flaky sea salt if desired.
Notes
- Use very ripe bananas with brown spots for the best sweetness and flavor.
- Do not overbake. Slightly underbaked brownies stay fudgy after cooling.
- Use good-quality dark chocolate for bakery-style flavor.
- Let the brownies cool fully before slicing or they’ll fall apart.
- For extra gooey brownies, add more chocolate chips on top before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
