I’ve been making brownies for years, but these banana brownies? They completely changed my perspective on what brownies could be.
They’re fudgy in the middle, slightly crispy on top, and the banana adds this natural sweetness and moisture that makes them taste like you added way more butter than you actually did.
My husband ate three in one sitting and asked if I could make them again the next day.
I mean, I get it. These aren’t your standard brownies, and that’s exactly why they’re so good.
What You’ll Need
For the Brownies:
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe bananas | 3 | The spottier, the better |
| Unsalted butter (melted) | 1/2 cup | Can sub coconut oil |
| Granulated sugar | 3/4 cup | White sugar works best |
| Large eggs | 2 | Room temperature preferred |
| Vanilla extract | 1 tsp | Pure, not imitation |
| Unsweetened cocoa powder | 1/3 cup | Dutch-process or natural |
| All-purpose flour | 1/2 cup | Can use GF blend |
| Salt | 1/4 tsp | Fine sea salt |
| Baking powder | 1/4 tsp | Fresh is key |
| Chocolate chips | 1/2 cup | Semi-sweet or dark |
Optional Add-Ins:
- 🥜 1/2 cup chopped walnuts or pecans
- 🍫 1/4 cup peanut butter chips
- 🧂 Sea salt flakes for topping
Tools You’ll Need
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Getting the right tools makes this recipe way easier to pull off:
Essential:
- 8×8 inch baking pan
- Mixing bowls (medium and large)
- Fork or potato masher
- Whisk
- Rubber spatula
Helpful:
- Parchment paper or cooking spray
- Measuring cups and spoons
- Toothpick (for testing doneness)
Pro Tips
I’ve made these brownies at least a dozen times now, and here’s what I’ve learned:
Tip #1: Use overripe bananas
Those bananas sitting on your counter with brown spots all over them? They’re perfect. The riper they are, the sweeter and more flavorful your brownies will be.
Tip #2: Don’t overmix the batter
Once you add the flour and cocoa powder, mix just until you can’t see any dry streaks. About 10-15 gentle folds with your spatula should do it. Overmixing = cakey brownies.
Tip #3: Line your pan with parchment paper
Leave some overhang on the sides so you can grab it like handles once they’ve cooled. Trust me on this.
Tip #4: Let them cool completely
I know waiting is torture when your kitchen smells like chocolate and banana heaven, but cutting into warm brownies gives you a crumbly mess. At least 30 minutes.
Tip #5: Check doneness carefully
Because of the bananas, these will seem underdone even when they’re perfect. A toothpick should come out with a few moist crumbs, NOT wet batter.
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How to Make Banana Brownies
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C).
Line your 8×8 inch baking pan with parchment paper, leaving some overhang on two sides.
This makes removing the brownies so much easier later.
Step 2: Mash Those Bananas
Peel your bananas and put them in a large mixing bowl.
Use a fork or potato masher to mash them until they’re mostly smooth. A few small lumps are fine, but you don’t want big chunks.
You should end up with about 1 cup of mashed banana.
Step 3: Mix the Wet Ingredients
Add the melted butter to your mashed bananas and stir until combined.
Then add the sugar, eggs, and vanilla extract.
Whisk everything together until it’s smooth and slightly fluffy, about 30 seconds.
Step 4: Combine the Dry Ingredients
In your medium bowl, whisk together:
- Cocoa powder
- Flour
- Salt
- Baking powder
Make sure there aren’t any cocoa lumps hiding in there.
Step 5: Bring It All Together
Pour your dry ingredients into the wet ingredients.
Use a rubber spatula to gently fold everything together.
Stop mixing as soon as you don’t see any more dry flour. The batter will be thick and glossy.
Step 6: Add the Chocolate Chips
Fold in your chocolate chips (and any other add-ins you’re using).
Reserve a handful of chocolate chips to sprinkle on top if you want them to look extra pretty.
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Step 7: Bake
Pour the batter into your prepared pan and spread it evenly with your spatula.
If you saved some chocolate chips, sprinkle them on top now.
Bake for 25-30 minutes.
| Doneness Indicator | What to Look For |
|---|---|
| Edges | Set and slightly pulled away from pan |
| Center | Slightly jiggly, not liquid |
| Toothpick test | Moist crumbs, not wet batter |
| Top | Set with slight cracks |
Step 8: Cool and Cut
This is the hardest part.
Let the brownies cool in the pan for at least 30 minutes (an hour is even better).
Then use the parchment paper overhang to lift them onto a cutting board. Cut into 9 or 16 squares, depending on how big you want them.
Substitutions and Variations
| Want to swap… | Use this instead | The result |
|---|---|---|
| Butter | Coconut oil or dairy-free butter | Same texture, slight coconut flavor |
| All-purpose flour | 1:1 GF flour blend | Gluten-free version |
| Cocoa powder | 3 oz melted dark chocolate | Richer chocolate flavor |
| Regular chocolate chips | Dark chocolate chunks | More intense chocolate |
| Sugar | Coconut sugar | Deeper, caramel-like sweetness |
Make Them Your Own:
Extra Decadent: Swirl in 1/4 cup of peanut butter or Nutella before baking. Just dollop it on top of the batter and use a knife to create swirls.
Add Texture: Fold in 1/2 cup of chopped walnuts, pecans, or even crushed pretzels for a sweet-salty combo.
Vegan Version: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes). Use dairy-free butter and chocolate chips.
Make Ahead Tips
These brownies actually taste better the next day after the flavors have had time to meld together.
The batter: Mix it and refrigerate for up to 24 hours before baking. Just let it sit at room temperature for 15 minutes before spreading it in the pan.
Already baked: They’ll keep at room temperature in an airtight container for up to 3 days, or in the fridge for up to a week.
Freezer-friendly: Cut them into squares, wrap each one individually in plastic wrap, then store them all in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature for about an hour.
Nutritional Breakdown
Per brownie (based on 16 servings):
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 145 | – |
| Total Fat | 7g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 55mg | 2% |
| Total Carbs | 21g | 8% |
| Fiber | 1g | 4% |
| Sugar | 15g | – |
| Protein | 2g | 4% |
| Potassium | 115mg | 3% |
The bananas add a nice boost of potassium and natural sweetness, which means you can use less sugar than traditional brownie recipes.
Perfect Pairings
These brownies are amazing on their own, but here’s how to level them up:
☕ With Coffee
The chocolate and banana flavors pair so well with a strong cup of coffee or an espresso.
🍨 Ice Cream Situation
Warm one up for 10 seconds in the microwave and top it with vanilla ice cream. The contrast between warm brownie and cold ice cream is unreal.
🥣 Breakfast Twist
I know it sounds weird, but these make a surprisingly good breakfast with some Greek yogurt on the side. The banana makes it feel slightly less indulgent (even though we both know it’s still dessert).
Storage Guide
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature (airtight container) | 2-3 days | Quick consumption |
| Refrigerator (airtight container) | Up to 1 week | Extra fudgy texture |
| Freezer (individually wrapped) | Up to 3 months | Portion control |
My preference? Cold straight from the fridge because they get even more fudgy. 😋
FAQ
Can I use frozen bananas?
Yep, frozen bananas work great.
Just thaw them completely and drain any excess liquid before mashing. Frozen bananas actually tend to be sweeter and mushier, which is perfect for this recipe.
Why are my brownies cakey instead of fudgy?
This usually happens from overbaking or overmixing.
Check your oven temperature with an oven thermometer (mine runs hot, so I actually bake these at 340°F). Also make sure you’re not mixing the batter too much after adding the flour.
Can I make these in a different size pan?
| Pan Size | Baking Time | Result |
|---|---|---|
| 9×9 inch | 20-25 min | Thinner brownies |
| 9×13 inch | 18-22 min | Very thin (double recipe) |
| 8×8 inch | 25-30 min | Perfect thickness ✓ |
Do these taste like banana bread?
Not really.
The banana adds moisture and subtle sweetness, but the chocolate is definitely the star. If you didn’t know there was banana in them, you might just think they’re really good, extra-moist brownies.
Can I skip the chocolate chips?
Sure, but I wouldn’t recommend it.
The chocolate chips create these little pockets of melted chocolate throughout the brownies that make them extra special.
If you’re trying to cut back on sugar, use dark chocolate chips (70% cacao or higher).
How ripe should the bananas be?
The more brown spots, the better.
I’m talking bananas you’d normally throw away because they’re too ripe to eat plain. That level of ripeness gives you the most flavor and natural sweetness.
Can I double the recipe?
Absolutely.
Use a 9×13 inch pan and bake for 30-35 minutes. Everything else stays the same.
Wrapping Up
These banana brownies hit different from regular brownies, and I mean that in the best way possible.
They’re perfect for using up those overripe bananas that have been sitting on your counter, and they’re actually a bit healthier than traditional brownies since you’re getting some fruit in there.
Not that I’m claiming these are health food, but you know what I mean.
The texture is what really gets me. They’re fudgy without being underbaked, and they have this natural sweetness that doesn’t make your teeth hurt like some brownies do.
Give them a try this week and let me know how they turn out.
Drop a comment below if you try any of the variations or if you have questions while you’re making them. 👇
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